This dish is easy, ready in about 20 minutes, and is loaded with flavor and easy to customize to your liking. The original recipe called for chicken, but I swapped it for some upton’s seitan, and I love the texture. You could swap for tofu too, I imagine, but I needed a change of pace. Below is my take on the recipe:
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package uptons seitan
- 2 tablespoons sesame oil
- 2 heaping cups broccoli florets
- 1 cup red bell peppers, diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic, finely minced or pressed
- 1/2 cup unsalted dry-roasted whole cashews
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons maple syrup, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce, or to taste
- 3/4 teaspoon ground ginger
- 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, seitan, seal, and shake to coat seitan evenly.
- To a large skillet, add the oil, and seitan, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.
- Add the broccoli, bell peppers, edamame, garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender.. While vegetables cook, make the sauce.
- To a medium bowl add the soy sauce, maple syrup, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.
The original recipe I found for these tacos was actually a chicken recipe, but I changed it up and made it vegan, using Beyond Meat, and modifying the ingredients a bit. The result were tacos that packed all kinds of flavor and texture! I used the leftovers to turn into quinoa bowls for lunch the next day….More on that below!*
- 2 cloves of garlic, pressed through a garlic press
- 1 teaspoon fresh ginger, grated or minced
- 1 Tablespoon agave
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Juice from 1/2 lime
- 1 teaspoon sesame seeds
- 2 1/2 cups cabbage, shredded
- 3/4 cups carrots, cut into matchsticks
- salt and black pepper, to taste“chicken” marinade
- 3 cloves of garlic, finely minced
- 1 teaspoons fresh ginger, grated or minced
- 1/4 cup Korean chile paste, or gochujang
- 1 Tablespoon Agave
- 4 tablespoons tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oilTortillas
beyond Meat (tofu or seitan would also work fine)
- In a large bowl, whisk together the garlic, ginger, agave, rice wine vinegar, soy sauce, sesame oil, lime juice and sesame seeds. Add the cabbage. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
- Prepare your sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, agave soy sauce, rice wine vinegar, and sesame oil. Season with salt and pepper to taste.
- Marinate the Beyond Meat in the sauce for an hour or overnight.
- When ready, warm up a pan and cook up the beyond meat, reserving any extra marinade.*
- Cook until ready – then serve as tacos topped with cucumber slices, green onions, cabbage slaw and kimchi. Cilantro and hot sauce optional.
*we took the extra marinade and marinated tofu, then baked at 400 degrees for 20 minutes or so and used this tofu, the cabbage slaw, kimchi, green onions, slaw and cashews mixed with quinoa for a delicious lunch the next day.
Heres a confession. I have made this dish for my weekly food prep lunches for the past three weeks. I love it. I have modified the recipe a bit to avoid all that frying; and it still works out great. Another confession: I use white rice and I feel like I’m eating chinese take out.
Original recipe and instructions can be found here
- 3-4 cups (474-632 g) cooked white or brown rice
- Steamed broccoli
- slivered almonds
- 12 ounces (340 g) extra firm tofu
- 3 Tbsp soy sauce
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 Tbsp (15 ml) maple syrup
- 4-5 Tbsp cornstarch or tapioca flour
- 2 tsp cornstarch
- 2 large cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp rice vinegar
- 2 T maple syrup,
- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp (15 ml) sesame oil
- 1 bundle green onions, bulbs removed, roughly chopped
- optional: Sesame seeds
Ive confessed before I have a mad love affair with brussel sprouts. And I’ve seen them on pizza. So i gave it a try, after finding THIS siracha and roasted garlic bbq sauce at trader joes. (this sauce also works great for making baked tofu, but thats another story.
First of all, this is my go to pizza crust. Serioulsy. We used to buy whole foods pizza crust all the time, but at $3 a crust, we realized that this is so much cost-efficient, and its so so great and practically foolproof, especially if you have a stand mixer. This recipe comes from the joy of cooking and its all over the internet.
1 package (2 1/4 teaspoons) dry active yeast
1 1/3 cups warm (105 to 110 degree F) water
3 1/2 cups all-purpose flour
1 Tbsp Olive oil
1 Tbsp salt
1 Tbsp sugar