1 package VEAT Chick'n Free Nuggets, thawed (found in the freezer section)

1 inch fresh ginger, peeled and sliced thin

1 medium carrot, sliced thin 1 - 1/2 cups Sesame Ginger Sauce (try Lawry's)

2 cups cooked brown rice Oil for cooking (I use Grapeseed Oil)

Directions: Cut each VEAT nugget in half. In a large skillet, sauté the broccoli, onion, ginger, and carrots on high heat in a little oil for about 4 minutes or until the onions are slightly brown. Add the VEAT and continue to sauté for another 4 - 5 minutes or until the VEAT is brown and slightly crispy on the outside. The mixture is done when the broccoli and carrots are soft enough to eat yet still crunchy. Add the Sesame Ginger sauce and reduce the heat to a simmer. Remove from heat after 3 -5 minutes. You are just blending the flavors - do not overcook or the vegetables will become soggy! Serve over cooked brown rice.

Background: My family is completely vegetarian (including our kids, now in college, that have been vegetarian since birth). Both of my kids are athletes, so over the years I have “converted” my favorite dishes and my Mother’s soul food recipes into vegetarian versions. All of my recipes are delicious, hearty, pack a lot of protein, and fool even the heartiest meat eaters! I have many more at www.21stCenturyVegetarians.com and in my cookbook, “Throwin’ Down” Vegetarian Style! Enjoy! Martha