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I like my veggies cooked to perfection, so I have a variety of options to go with them.
My favourite veggies are spinach, broccoli, cabbage, kale, bell peppers, cauliflower, and carrots.
Vegetable Potsticks With Protein are made with whole vegetables and a variety to suit your needs.
The variety of veggies in this recipe includes spinach, carrots, cauliflowers, caulki, Brussels sprouts, caulighers, spinach and broccoli.
You can also use this recipe to make a salad or a soup.
When making the soup, I used chicken stock, chicken broth, soy sauce, lemon juice, salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
You’ll also find a variety in my other recipes where you’ll find chicken, pork, and beef, as well as a few other vegetables.
Ingredients: 5 cups cooked vegetables (about 1 medium head) 1 cup chicken stock 1/2 cup vegetable broth 1 tbsp soy sauce 1 tsp lemon juice 1-2 cloves garlic powder 1 – 2 tbsp.
onion powder 2 tbsp.
Worcester’s salt 1 bay leaf 1 can chick peas 1 egg, beaten 1 large can of chick peas, drained 2 tsp.
Worcs salt Directions: Place all ingredients in a large pot with a lid and bring to a boil.
Once boiling, reduce heat to low and cover with water.
After 15-20 minutes, remove the lid and allow to simmer for about 30 minutes.
At the end of 30 minutes, strain the liquid through a fine mesh strainer and cool the vegetables to room temperature.
Remove from the heat and allow the liquid to sit for at least 15 minutes before slicing and serving.
I hope you enjoyed this recipe.
If you make this recipe, please let me know how you liked it!