Recipes by The Plant Strong Vegan: Margaret Chapman

Q: What can’t you live without in your kitchen?

A: I use quite a bit in my kitchen, but the one thing that’s an absolute must would have to be my high-speed blender. Talk about a great investment. I use mine up to three times a day, every day. Sometimes even more if I’m testing recipes. I love it for smoothies, sauces, ice cream, and even mixing up cake batters. It has been the most beneficial tool to my lifestyle.

Q: What does food represent to you?

A: To me, food is a representation of your soul. Each meal is an opportunity to express yourself to others, sharing a different perspective of your personality. I have the privilege to make ethical choices through my food each day. It’s beyond nourishment to me. Each meal represents a lifestyle I passionately believe in. I’m able to advocate for animals while expressing my creativity. Food is love, for my body, wellbeing, and the animals that go unheard every day.

Q: Your fav dish?

A: When I think about what I eat most and crave frequently, I’d have to say broccoli wings, my own personal spin on the classic cauliflower wings. I love to make a wide variety of sauces and dips each time. The combinations are truly endless! If I had to choose a dish to pick up, it’s hands down, without a doubt Thai food. I adore veggie spring rolls with peanut sauce. Anything with a sauce or dip is basically my favorite.

Korean BBQ Zoodle Stir-Fry Bowl

Gluten Free & Vegan | Yields 2-3 Servings


2-3 large zucchini, spiral cut (zoodles)
2 cups Brussels sprouts, halved
2 cups broccoli, florets
1½ cups Broccoli Slaw Mix (shredded broccoli
carrots and purple cabbage)
6-8 white button mushrooms, quartered
½ cup Korean BBQ Sauce
¼ cup onion, diced
1 tbsp oil
2 spring onions, diced
2 cloves garlic, minced
Salt and pepper, to taste
½ avocado, thinly sliced to top
Hot sauce, to top
Sesame seeds, to top


Sauté onions and garlic for 1 minute in oil in a large skillet over a medium heat.
Add in sprouts, flat side down to brown up for about 6 minutes.
Add in your remaining vegetables (minus zoodles) and cook until tender, about 5 minutes.
Once everything is cooked through, mix in the Korean BBQ and turn off the heat.
Let sit while you assemble your bowl. Start with a base of the spiral-cut zucchini (zoodles). Use about 1-2 zucchinis per serving, more if desired.
Evenly divide your Korean BBQ stir-fry and top with avocado slices, hot sauce, and sesame seeds. | @PlantStrongVegan

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