Veggie stir fry with Veat

So I'm working my way thru the faux-meat products. My friend Ian always gives me a hard time about why vegans and vegetarians have to mock up the very thing they're trying to avoid. Well from my viewpoint, I'm used to cooking with protein and faux-meats are another good way to get that protein. Plus, James needs all the plant-based protein he can get to heal his chemo ravenged body.

Tonight we tried Veat. This is a totally vegan product, and I used it in a stir fry. Usually, I'd just fry up some tofu chunks, but since we had the Veat in the freezer, into the pot it must go!

Other ingredients include carrots, celery, onions, garlic, ginger, broccoli, red bell peppers and red cabbage, topped with a little bit of tamari sauce over organic brown rice. Usually I tend to make enough for us both to take lunch the next day, and today at lunch, I noticed the cabbage had turned nearly the exact same blue as this bowl! Ah, the mysteries of food science at work...

Anyway, survey says: Okay. I cut the Veat chunks down to half their size before throwing them in the pan, but next time they will be even smaller due to their nearly unappealing texture. They're pretty fiberous and a bit chewy. Now isn't that a ringing endorsement?! But James had two bowls, so it couldn't have been all that bad. Maybe next time I'll stick to tofu, it's cheaper anyway!