Saturday, April 9, 2016

Asian Beefless Tips & Cabbage

It's hard to believe we've been vegan (plant-based) for six years this month. I didn't start blogging until August of 2010 so we'll celebrate our anniversary then. But I used to make this dish when we were part of low-carb craze. I've been trying to eat more whole foods and cut back on some carbs. I saw this recipe that we had made and loved and decided to make it vegan. Best part, other than no harm to animals, it's ready in under 20 minutes. Oh yeah!!!!
  • 1 package Gardein Beefless tips
  • 1/2 medium head of cabbage, sliced about 1/2 inch thick
  • 1 small onion, thinly sliced
  • 5 tablespoons olive oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon Sriracha 

In a large skillet or wok, heat 3 or so tablespoons oil over high heat. Add Beefless tips. Cook until brown, remove and set aside.

If needed add another tablespoon of oil and add cabbage and onion. Cook until tender-crisp. Add the Beefless tips back to the pan.

Add the sauces.

Stir well.

Serve with extra sauces on the side.


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