Daily Vegan Lunch for 22 March, 2013: Lemon-Caper Chicken Free Rice

lemon caper veggie unchicken

INGREDIENTS

1 vegan chicken patty, I used Boca frozen
Juice of 1/2 a lemon
1 Tablespoon capers, rinsed
1 Tablespoon Vegan butter or olive oil

Fresh green beans

Wash green beans.  Toast unchicken patty using a microwave and toaster or by frying it on medium heat in a dry pan until it browns a tiny bit.  Set it aside.  Steam green beans in the microwave by putting them in a small bowl immersed in an inch of water and cooking for a minute and a half.

Fry capers in oil and add lemon juice, pour this over the unchicken patties and steamed green beans in a bowl with some rice or noodles.

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