I really want to make a vegetarian version of the following crockpot curry recipe:
Weight Watchers Thai Peanut Chicken
Points: 6 weight watchers pointsplus
Servings: 6 servings
Serving Size: 3/4 cup
Nutritional Info: 237 calories, 9.1 g of fat, 14.1 g of carbohydrates, 2.9 of fiber, 28.5 g of protein
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup reduced fat chunky peanut butter
juice of 1 lime
1/2 cup non fat chicken broth
1/4 cup reduced sodium soy sauce
1/2 tbsp cumin
1/2 tbsp corriander
Chopped scallions, cilantro, and bean sprouts for garnish
1. Add the chicken, red peppers, and onions to the bottom of the slow cooker.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
3. Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over rice or noodles. Garnish with fresh lime, scallions, cilantro, and bean sprouts.
But, I'm going vegetarian. So, thus, I was wondering what changes would I have to make to cooking time or prep work in order to make this recipe come out well?
Updated 4 months ago | 1
Updated 2 months ago | 17
Updated 1 month ago | 10
Updated 5 months ago | 34
Updated 3 months ago | 11