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Carrot Pad See Ew

2015-01-12
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 30m

I found this in the Paleo book, Against All Grain, but don’t fret! I have made it healthy, vegan, and cheaper! It is surprisingly filling and I even tossed the leftover with some peanut sauce and kale the next day and it was great! I used veggie meat in place of actual chicken and omitted the eggs. If you’re not a fan of veggie meat, leave it out or add tofu! I’m fine with a little veggie meat here and there, especially if I’m eating a huge plate of carrots and broccoli.

Ingredients

  • 6 garlic cloves, minced
  • 2 tablespoons coconut oil (or olive if that's what you have)
  • 3 cups broccoli florets
  • 10 carrots, peeled into wide "noodles"
  • ⅓ cup coconut aminos or for a cheaper alternative, use low sodium soy sauce
  • 1 package of veggie meat or tofu

Method

Step 1

Heat coconut oil in a large pot then add veggie meat until browned. Add garlic and cook for about 30 seconds

Step 2

Add all other ingredients and cook until broccoli has softened and some of the soy sauce has absorbed. May sure to keep mixing so the garlic and soy sauce distribute evenly.

Step 3

CHOW DOWN!

 

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