Its been some time since my last blog post, we were spending some time with family in Wyoming. Between the steak houses and the family cooking, it was hard to stay healthy. Of course, vacation is over and its time to get back on track, and this time my husband is totally on board with me. This is my take on a Cheesy Mexican skillet dish. To keep this as healthy as possible, remember not to cook your vegetables too long, you don’t want them soggy and over cooked.
Vegan Cheesy Mexican Skillet
- 4 tbsp vegetable broth
- 1 onion, sliced thin
- 1 package white button mushrooms, sliced
- 1/2 tbsp chili pepper (or less if you don’t want it spicy)
- 1/3 tbsp dried oregano
- 1/2 cup frozen organic broccoli florets
- 1 package vegan shredded chicken
- 1 tbsp organic stone ground mustard
- 1 garlic clove, diced (let to sit 10 minutes)
- 1 medium tomato, diced
- 2 green onions, diced
- 1/2 cup Monterrey jack vegan cheese (daiya brand)
- salt to taste (optional)
In a large skillet, heat the vegetable broth up till it starts to steam. Add the onions and mushrooms, cover and let simmer for 3 minutes over medium heat. After 3 minutes, uncover it, and add the broccoli, vegan chicken, chili pepper, and oregano. (At this point, If it all starts to stick to the pan, add a bit more vegetable broth, but no more then 1 tbsp) After a minute, add the mustard, tomatoes, green onions, and vegan cheese. Let the cheese melt into the dish, stirring for another minute. Add salt to taste (or omit)
I served this with fresh organic corn on the cob, and brown rice.
Om girls Guide 