Vegan Sweet Potato Thai Curry with Soy Strips

Prepare the vegan meat substitute strips according to the package instructions.

• 1.2 oz Vegan meat substitute, strips

Peel and finely chop the ginger and onion and put into a bowl.

• ½ in Ginger (~ 0.2 oz)
• 1 Onion, red (~ 3 oz)

Cut the sweet potato into approx. ¾ in cubes and put them in a second bowl.

• 4.4 oz Sweet potatoes (w/o skin)

Prepare the rice according to the package instructions.

• 1⁄3 cup Basmati rice

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown. Season with salt and pepper.

• 1 tsp Canola oil
• Salt
• Black pepper

Turn the heat to medium. Add the onions and ginger into the pan and fry until the onions turn translucent. Stir in the curry paste and lime juice.

• ½ tsp Curry paste, red
• ½ Lime, organic (~ 0.7 oz)

Add the vegetable broth, coconut milk, soy sauce and sweet potato to the pan and let simmer for approx. 10-15 minutes until the sweet potato is cooked.

• 1⁄3 cup Coconut milk
• 2⁄3 cup Vegetable broth
• 2 tsp Soy sauce, light

Coarsely chop the cilantro. Serve the rice with curry and top with the cilantro.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Enjoy your meal!