Chickn' & Cranberry Cornbread & Green Beans




One of the biggest gripes I have with many vegan recipes is the amount of work that goes into preparation. Some times, I'm just too tired to make a big fuss to cook a vegan dinner. This recipe is the perfect "I'm too tired to cook but I want a hot and tasty meal" favorite of mine. All you have to do is keep a few basic ingredients on hand and voila', dinner is serve in just a few minutes. This dish is kind of like Thanksgiving with one pot cooking except we substitute Chickn' for the Turkey.


Chickn' & Cranberry Cornbread
Chickn' & Cranberry Cornbread Stuffing

Ingredients:

1 box of Quorn Chik'n Nuggets (10.6 oz.)
1 box of Stove Top Stuffing - corn bread stuffing
1/4 cup dried and chopped cranberries
1 can of organic green beans.


Preparation:

Thaw the Quorn Chik'n Nuggets enough to cut them into small strips or cubes.

In a cooking pan, prepare the Stove Top Stuffing according to directions. While it is cooking, add in the cranberries.

When the Stove Top Stuffing is finished, add in the green beans and Chik'n nuggets and stir them in and cook on medium heat for another few minutes.

Serve it up. That's it, you're done. Now get busy scarfing it down. For an extra treat, spread it on bread with some Vegenaise and black pepper for a Thanksgiving leftover sandwich treat.




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