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Ingredients

• ✓ vegetarian chicken substitute
• pork belly
• vegetable oil
• brown sugar
• soy sauce
• rice wine
• soy sauce
• scallion
• ginger
• star anise
• water
• egg

Instructions

1. 1 Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. 2 Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. 3 Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. 4 Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. 5 Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

By Ray Sheen

Ingredients

• ✓ vegetarian chicken substitute
• soy sauce
• brown sugar
• rice vinegar
• ginger
• cornstarch
• red pepper
• vegetable oil
• onion
• carrot
• button mushroom
• garlic
• broccoli
• red bell pepper
• rice
• cashew

Instructions

1. 1 Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
2. 2 Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
3. 3 Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.

By Juliana Hale

Ingredients

• ✓ vegetarian chicken substitute
• green enchilada sauce
• water
• vegetable bouillon
• garlic powder
• chili powder
• cumin
• pinto bean
• tomato
• corn
• corn tortilla
• cilantro
• salt
• pepper

Instructions

1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy