All of her recipes are low-fat, kid-tested and scaled-down for couples/small-families. They can easily be doubled for 4 serving sizes, though…and the veggie “meat” can always be substituted with real chicken, turkey or lean beef; in which case I would recommend pre-browning and draining it well.
Enjoy! They are delicious!
Vegan Moo Shu Lettuce Wraps
1 cup finely shredded cabbage
1 carrot, grated
½ cup julienned red pepper
½ cup julienned zucchini
6 large mushrooms, sliced
½” piece fresh ginger, minced
1 clove garlic, minced
¼ - ½ tsp 5-spice* (to taste)
½ package veggie ground “chicken”
¼ cup veggie stock
1 – 2 tbsp soy sauce or tamari
3 scallions, sliced on the diagonal
lettuce cups or leaves
hoisin sauce
In a non-stick pan, sauté cabbage, carrot and red pepper until cabbage is softened. Add zucchini, mushrooms, ginger, garlic and 5-spice; continue to sauté until mushrooms begin to release moisture. Add veggie chicken, breaking up with a spoon, stock and soy sauce. Simmer until liquid is absorbed. Remove from heat and top with scallions. Serve with lettuce cups and hoisin sauce.
Serves 2 as an entrée, 4 as a starter.
*5-spice is an exotic blend of five spices (go fig!); most commonly made up of fennel, clove, star anise, Szechwan pepper and cinnamon. It can be strong, depending on the brand and potency, so go easy at first.
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