Vegan Lemongrass "Chicken" Bowls

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Lemongrass "Chicken":

6 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.)

¼ Cup Lime juice

¼ Cup Soy sauce or Tamari for GF option

1 Tablespoon Rice wine vinegar

2 Tablespoons Vegetable oil or sesame oil

2 Tablespoons Brown sugar

4 Cloves Garlic, finely chopped

1 Shallot, minced

2 Stalks Lemongrass, finely minced, pureed or 2 tbsp of premade paste*

1 Cup Vegetable broth

¼ Cup Olive oil

1 Tablespoon Cornstarch

subheading: Peanut Sauce:

½ Cup Peanut butter, natural or regular

2 Tablespoons Soy sauce or Tamari

1 Tablespoon Rice wine vinegar

1 Tablespoon Lime juice

2 Tablespoons Brown sugar

2 teaspoons Chili crisp or chili garlic sauce**

2 Cloves Garlic, grated

1 teaspoon Ginger, grated

3 to 4 Tablespoons Warm water, to thin out

subheading: For Serving:

Steamed rice

Cilantro

Extra Chili crisp or chili garlic sauce

Directions at rabbitandwolves.com

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