Happy Friday before the (Canadian) long weekend, Vegan Mofos! Can I get a collective sigh of relief? Ahhhhhhhh. Closing out my crotchety week I give to you a recipe for Gardein Beefless Tips, which I promised months ago, which makes me annoyed with myself and a wee bit embarrassed. But when I get embarrassed, I get defensive, so back off! (See!?! Crotchety! Accidental theme fulfilled!)
Although I am really trying to avoid processed soy products as much as possible these days (a hex on you, hexane!!!), Gardein Beefless Tips can usually be found chilling out in my freezer next to the peaches and cream corn for those “just in case” times. This is because of their satisfying tender-grilled tastiness and appeal to stalwart omnis. Gardein Beefless Tips are also super versatile, complementing nearly every ethnicity of cuisine imaginable. Having said that, please substitute edamame, black beans, chickpeas or even the less processed and beautifully fermented yum that is tempeh–just omit the pulsing step with the beans, but pulse away seitan and tempeh.
Buuuuuuuuuttttttt, having said thaaaaaattttttt, Gardein Beefless Tips are just divine in this recipe. Go ahead and use them. Today we spice the tips up with our faithful ol’buddy, Sriracha and his partner, the ever-vibrant lime. All at once hot, sour, spicy, sweet and umami, this sauce is friend to all you can stir fry, but it does have a special fondness for getting all up in broccoli’s business.
- 1 lime, juice from
- 6 cloves garlic
- 2 big’ol inches ginger
- 1/4-1/2 cup Sriracha Hot Chili Sauce
- 1/4 cup tamari or soy sauce
- 2-3 tbs Mirin OR natural sugar, (such as Sucanut)
- 1 package Gardein Beefless Tips
- 1/2 red onion, chopped
- 3 stalks celery, chopped
- 1/2 zucchini, diced
- 3 leaves kale, chopped
- 1 stalk broccoli, crowns and stems, chopped
- green onion, chopped
- water for oilless sauté
1. Purée garlic, ginger, lime juice, Sriracha, soy sauce and Mirin (or sugar) in large bowl of your food processor until very, very smooth.
2. Place defrosted tips in purée and allow to marinate for 15 to 20 minutes. Start your rice and prep your veggies.
3. In a large wok or skillet, sauté onion and celery in a few tablespoons of water over medium-high heat, 1-2 minutes, until they just start to soften, splashing in more water as necessary. Add zucchini and kale to the skillet and cook 2 minutes more, again, adding more water as necessary.
4. Back to your food processor! Pulse beefless tips quickly, 2-3 times to chop coarsely. This allows for better sauce distribution and makes the fauxness of tips less noticeable for our omni friends.
5. Add beefless tips and sauce to skillet and cook until sauce is bubbly. Cover, reduce heat and cook for 3 minutes more. Add broccoli, cover again and cook for another 3 minutes, until broccoli reaches your desired tenderness.
Serve immediately over Thai Jasmine rice or a grain of your choice. Garnish with chopped green onion or scallions and sesame seeds.