Vegetarian Chicken, Broccoli and Garlic Sauce

recipe adapted from: http://vegweb.com/recipes/spicy-broccoli-and-garlic-sauce

Ingredients:
1 package frozen Quorn Chik'n Tenders

1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water

Directions:

1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.

Serve with rice or quinoa.

"Skinny" Spaghetti Squash Alfredo with Tomato and Vegetarian Chicken

Recipe adapted from:  http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Ingredients:
1 medium-large spaghetti squash
3 cloves garlic
1 Tbsp butter (I used Earth Balance margarine)
1 1/2 cups milk (I used almond milk)
2 Tbsp flour
1 Tbsp cream cheese
1 cup parmesan cheese (I used shredded)
few shakes red pepper flakes
few shakes italian seasoning
salt to taste
pepper to taste
1 large tomato (or 2 small, or 4 little)
1 package Quorn chicken tenders (or other vegetarian chicken)

Directions:
Roast the squash:
Preheat oven to 375 degrees F. Cut squash in half, and scrape out the seeds and gooey bits. Place sides face down in a baking pan with sides, filled with 1/2-1 inch of water. Roast for 30-45 minutes.

While the squash is roasting:
- Chop the tomatoes into bite sized pieces
- Cook the veg chicken in a frying pan until browned and cooked through
- Make the sauce:
---melt the butter in a saucepan, add garlic and cook for a few minutes.
---add the flour and wisk into a paste
---add the milk and wisk until combined well over medium heat
---once hot, add cream cheese and spices and wisk until combined well
---take off of heat and mix in parmesan cheese

Remove all of the flesh from the squash with a fork - it will be a spaghetti consistency.
In a square baking dish (8x8 or 9x9):
layer squash, some of the sauce and chicken and tomatoes. Then layer with the remaining squash, sauce, tomatoes and chicken. Stir until mixed well and spread evenly in the dish. Top with parmesan cheese, and place under the broiler (low) for up to 5 minutes - until cheese is melted and starts to brown.

Vegetarian Chicken Broccoli Tortellini with Pesto Cream Sauce

Ingredients:

1 12oz bag of tortellini (or a box/bag of any other kind of pasta)
2 small heads of broccoli (plus any other veggies you want)
2 Quorn Naked Chik'n cutlets
1 cup heavy cream
1/4 cup basil pesto
1/4 cup grated parmesan cheese
(optional) spices - such as salt, pepper, garlic powder, italian seasonings... (you definitely want to add these if you aren't using tortellini because the sauce can be bland)

Directions:

Cut up veggies and place in a frying pan with some olive oil. Add some salt, pepper, garlic powder and italian seasoning and  cook until desired doneness is reached. While veggies are cooking, bring water to a boil for the tortellini. Cook according to package directions (10-11 minutes) then drain. While tortellini is boiling, combine pesto and heavy cream in a small saucepan. Bring to a simmer for about 5-10 minutes then add parmesan cheese and spices to taste. Stir to combine and turn off heat. Microwave 2 Quorn cutlets for 3-4 minutes and cut into small cubes.
Put pasta back in its pan and add Chik'n and veggies. Pour sauce over the mixture and then mix until it's coated. Serve with garlic bread.

Serves 4.