Vegan Ground "Beef"

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

4 ounces dry soy curls (half of a bag) (or sub 1⅓ cups TVP)

1¼ cups vegetable broth

1 large onion, chopped

8 ounces baby bella or portobello mushrooms, sliced

4 large cloves garlic, minced

1½ teaspoons smoked paprika

½ cup raw sunflower seeds or walnuts (walnuts create a darker "beef" color)

2 tablespoons nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon fine sea salt

black pepper, to taste

2 teaspoons apple cider vinegar

2 tablespoons tamari

1 tablespoon corn starch or arrowroot

步骤

Preheat a large saute pan over medium heat.

Rehydrate

Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.

Saute

In the preheated pan, sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.

Process

In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.

Cook

Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.

Finish

Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. It should now look more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy vegan ground beef as is, or use in other recipes.

营养

• 卡路里: 225 kcal
• 总脂肪: 11 g
• 总碳水化合物: 16 g
• 膳食纤维: 6 g
• 蛋白质: 18 g