Ingredients
1
lb
Beyond Meat
to taste
Salt and Pepper
2
Tbsp
Sesame Oil
1
small
Yellow Onion
(diced)
3
cloves
Garlic
(minced)
1
small thumb
Ginger
(peeled and grated)
1
cup
Carrots
(shredded)
3-5
stalks
Celery
(chopped)
1
head
Green Cabbage
(sliced)
1-2
cans
8oz
Water Chestnuts
(sliced)
6
cups
Veggie or Chik'n Broth
¼
cup
Tamari
(or Soy Sauce)
¼
cup
Hoisin Sauce
1
Tbsp
Rice Vinegar
2-3
Green Onions
(chopped)
to taste
Sriracha
(optional)
Directions
1
Get the Beyond Meat (1 lb) cooking in a pan or in the oven. Make sure to break it into crumbles as it cooks. I like to dry it out a little more when adding it to soup, to help it keep its form.
2
Heat the sesame oil (2 Tbsp) in a large pot over medium heat. Add the yellow onion (1 small, diced), garlic (3 cloves, minced), and ginger (1 small thumb, peeled and grated) and sauté for 4 minutes or until softened.
3
Add the carrots (1 cup, shredded) and sauté for another few minutes to soften. Add the cabbage (1 head, sliced) and celery (3-5 stalks, chopped) and stir for a few minutes, allowing it to barely soften.
4
Pour in the broth (6 cups), tamari (¼ cup, or Soy Sauce), and hoisin sauce (¼ cup), and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until the cabbage is wilted.
5
Add the cooked Beyond Meat crumbles, water chestnuts (1-2 cans 8oz, sliced), and rice vinegar (1 Tbsp) at the end and stir to combine.
6
Top your bowl with green onions (2-3, chopped) and add some sriracha if you like spice.