1/2 bag of veggie crumbles (Gardein Groundless "Beef")
2 Stalks of a green onion slice thinly*
A little bit of oil or a non-stick pan
About 10 leaves of leafy green lettuce (I used home grown Black Seeded Simpson)
Sauce
1/4 cup orange juice (good quality is preferable)
2 TBS soy sauce (or more to taste)
1 tsp fresh grated ginger
1 clove garlic grated (carefully and will end up being less than a clove)
The first thing that you want to do is to make the sauce. Start with the orange juice and soy sauce. I like to just grate the ginger and garlic directly into the sauce using a small hand grater. Give the sauce a stir.
Heat your pan and add oil if needed on medium low heat (3-5). As you can see below I did not use oil, as I used a non-stick pan. Pour the sauce in first. Then add the crumbles and then the green onions. This all cooks pretty quickly on medium heat in less than 10 minutes.
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| Cooking in the pan |
Timing needs to be right on this recipe because veggie crumbles don't hold well once they get cold. On the other hand you don't want to put the veggie crumbles in the lettuce too early either because it can cook the lettuce. So you want to give it a few minutes to cool and then serve it right away.
Many of my recipes can be easily doubled, however this one works better as is or cooked in batches because you need to have everything coat the pan in one layer to get the flavor in the veggie crumbles.
*I grow my own green onion. If you are growing your own you don't need to pull up the plant. You can get numerous (and I mean numerous) harvests just from cutting of a stalk and leaving a least 2 or even just one other stalk. Keeps growing bigger stalks too!
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