For this dinner we'll be using the satay sauce that was made earlier in the weekly menu.
2
Boil rice and fry/bake vegan nuggets according to the instructions on the package.
3
Slice the ginger, garlic, red onion, red pepper and carrots into strips.
4
Fry red onion, ginger and garlic in a frying pan together with a little oil or butter until the onion is translucent. Add the rest of the sliced vegetables and the kale and continue to cook.
5
Slice the nuggets into smaller pieces (but not tiny pieces) and add to the wok, along with satay sauce and soy sauce. Mix well.
6
Serve the wok over rice and top with sesame seeds and chopped coriander.
