I don’t eat very much soy “meat”. When I first went vegetarian in the early 90s it wasn’t available. As different brands slowly began to creep into the market, I started adding them into my diet, excited to find new vegans foods to try and happy to support businesses that were making them. One day I realized that I was eating quite a lot of processed products and I realized I need to go back to eating more whole foods. While my diet now consists mainly of unprocessed whole foods, I do keep a few convenience foods like Gardein “meats” and Daiya cheese around, just in case I don’t have much time to cook or I have a hankering for bit of comfort food from my omnivorous past. This “Beef and Snap Peas” came about on a night that I was tired and didn’t feel like spending too much time in the kitchen. I had a package of Gardein Beefless Tips in the freezer and a bag of sugar snap peas from my co-op, and suddenly there was dinner. This recipe would work just as well with snow peas or green beans, and seitan would substitute nicely for the “beef”.
Veggie Beef and Snap Pea Stir-Fry
- 1 teaspoon peanut oil
- 1 onion chopped
- 1 package Gardein Beefless Tips or seitan
- 2 cups sugar snap peas snow peas or green beans
- 1 red bell pepper chopped
- 1/2 teaspoon sea salt
- 3 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon garlic chili paste optional
- 2 cloves garlic minced
- 1 tablespoon fresh ginger root minced or grated
- 2 cups cooked brown rice
- 2 scallions sliced
- 2 tablespoons sesame seeds
In a large skillet or wok over medium high heat, cook the onion in the oil for 5 minutes, until it begins to brown.
Add the Beefless Tips or seitan, snap peas, and red pepper to the skillet and cook for another 10 to 15 minutes, until "beef" begins to brown and the vegetable soften.
While the mixture is cooking are cooking, mix together the tamari, rice vinegar, garlic chili paste if using, garlic and ginger in a small bowl. Add the sauce to the pan and mix well. Cook for another 5 minutes, until sauce heats throughout and thickens. Add salt and pepper to taste.
Serve over brown rice and garnish with sesame seeds and scallions.