Monday, February 14, 2011

Vegan Mondays: Vegan Slow Cooker Pineapple Pepper Chicken Recipe


Day 45.

Another easy day. Open freezer bags, dump into crockpot, start rice cooker...wait...eat. Good stuff. This one did have multiple bags that had to be dumped in at separate times though! Shew. I strained myself.

Pineapple Pepper Chicken
Adapted from Onceamonthmom's Pineapple Pepper Chicken Stew
Ingredients
1 pound equivalent vegan "chicken," cubed
4 medium carrots, one-inch pieces
1 C "chicken" or veggie broth
2 Tbsp. fresh ginger, minced (approx. 1/2 inch of root)
1 Tbsp. brown sugar
2 Tbsp. soy sauce
1/2 tsp.  ground allspice
1/2 tsp. red pepper sauce
14 oz. pineapple chunks in juice (juice drained and saved)
1 Tbsp. cornstarch
1 medium red bell pepper, cut in one-inch pieces
2 oz. snow peas
Red pepper flakes, to taste (optional)


Directions
Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple, snow peas and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.

Freezing Directions
Mix reserved pineapple juice and cornstarch until smooth; add to quart-sized freezer bag (Bag #1). Add pineapple, snow peas and bell pepper to separate quart-sized freezer bag (Bag #2). Combine remaining ingredients in gallon freezer bag (Bag #3). Place Bags #1, #2 and #3 in Bag #4 and freeze (to keep them together). To serve: Add Bag #3 to 3.5- to 6-quart slow cooker. Cover and cook on low heat setting 7-8 hours (or high heat setting 3-4 hours), or until vegetables are tender and chicken is no longer pink in center. Gradually stir Bag #1 into stew. Stir in Bag #2. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.
Servings: 4


The Results
It was a tad boring to me, so I added the red pepper flakes to pep it up. After that it was tasty. It was much like sweet and sour chicken, but the sauce wasn't as thick and tangy. Also, if you're not overly fond of ginger, think about reducing the amount as it's pretty strong.

Don't forget to check out all the yummy Meatless/Vegan Monday meals at the link-up!

What's your favorite slow cooker meal?

This post is shared at·Just Another Meatless MondayHappy Homemaker MondayHomemaker MondayMeatless MondaysMingle Monday, Monday Mania, MMMonday and Mouthwatering Monday.

4 comments:

  1. sounds delicious I love your honest opinions and what you did to pep it up

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  2. I love crockpot pinto beans, they cook up so great and fast.

    Thanks for linking up to Just Another Meatless Monday!

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  3. chicken broth in a vegan recipe? ...umm, something's wrong here.

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  4. Hi Anonymous~
    If I mention chicken broth I'm referring to mock "chicken" broth, which you can find at most stores with a health food section. You can also sub in veggie broth. :)

    ReplyDelete