One-dish meals can be easy to prepare, a good option for using leftovers, and they can be very tasty and satisfying. I use bits of tofu for a vegetarian style. You may use leftover bits of skinless chicken or turkey, if you prefer.
- 8 ounces gluten-free noodles (or your choice)
- 2 onions chopped
- 1 cup fresh or canned mushrooms
- 1 can water chestnuts, drained
- 2 carrots thinly sliced
- 2 cups green petite peas
- 1 cup thinly sliced celery
- 1 package tofu cubed (Silken firm tofu)
- 2 cups non-dairy milk (almond, coconut, rice)
- 1 Tbsp Bragg's amino acids
- 1 Tbsp chicken-like seasoning
- 2 Tbsp parsley flakes
- ½ tsp garlic
- ¼ cup coarsely chopped cashews or other nuts for topping
Place a large frying pan over medium heat. When you splash a drop of water in the pan, the water should evaporate quickly.
Spray with coconut oil. Add chopped onions, and sauté and stir until clear.
Add remaining ingredients to sautéed onions. Stir to blend.
Simmer until soft. Add more non-dairy milk as needed to achieve desired consistency.
Remove from heat. Stir gently and allow to sit covered for 5-10 minutes while you boil the noodles.
Cook pasta per directions until al dente. Drain.
Using tongs, place a serving of noddles in a shallow soup bowl. Pour a cup of the Tofu mixture over the noodles. Top with a sprinkle of chopped nuts, if desired. Enjoy.