Choose a plant-based protein (1 1/2 cups), 4 cups chopped veggies, 2 tsp grated ginger, and 2 minced garlic cloves (Serves 3).

Make a sauce. For Peanut Sauce: peanut butter, garlic powder, ground ginger, tamari, toasted sesame oil, maple syrup, rice vinegar, warm water.

Cook the protein. Toss cubed tofu, chickpeas, soy curls, or bite-size tempeh pieces with sesame oil, five spice powder, and salt. Bake until golden brown.

Heat sesame oil. Cook the ginger, garlic, and firmer veggies first until veggies just fork tender but crunchy.

Add quicker cooking veggies and stir-fry until just fork tender or wilted.

Make the sauce. Standard Sauce Components: soy sauce or tamari, sweetener (maple syrup or sugar), acid (lemon or lime juice), aromatics (garlic & ginger), spice (red pepper flakes, sriracha), cornstarch for thickening, water.

Choose a grain: rice, farro, barley, quinoa, noodles. Heat the sauce. Add cooked veggies & protein. Mix to combine. Serve with grain. Top with chopped nuts and chopped cilantro.