vegan thai beef and basil skillet
Ingredients
1 pkg Yves thai ginger veggie ground
3 sweet mini peppers
2 handfuls fresh basil leaves
2 garlic cloves
4 stalks green onion
Juice of 1 lime
2 tsp olive oil
1 veggie broth cube - I use the organic kind with no salt added
1/2 C water
3 tbsp low sodium soy sauce
1/2 tsp chili flakes
1/4 tsp fresh black pepper
4 C cooked basmati rice
**Makes 4 servings
This plant based recipe is all about fresh flavours. Super versatile and easy to whip up for lunch or dinner using a skillet only. Savoury thai veggie crumble sautéed with fresh basil, sweet peppers, garlic and green onion. Served over basmati rice, topped with marinated basil and green onion in fresh lime juice.
I'm a sucker for fresh herbs and this time of year is perfect to start incorporating them into recipes. My favourite being basil I knew I had to create something fresh and full of flavour.
Your local farmers markets are a great place to start when looking for summer meal inspiration. I picked up a big bundle of fresh basil on my way home from work and couldn't wait to use it. I was also pretty pumped to try out the Yves thai ginger veggie ground that had been sitting in my freezer for a few weeks. If you can't find it in your local grocery store a regular old veggie crumble with the addition of fresh ginger and grated carrots will do the trick.
Instructions
Chop the peppers, and green onions into bite sized pieces. Add half of the peppers, green onion and basil to a bowl with the juice of half a lime. This can sit and marinate while everything else is cooking.
Cook basmati rice (or rice of your choice) while the recipe is being prepared. I threw in a wedge of lime to flavour the rice but this is totally optional.
In a large skillet sauté veggie crumbles, olive oil, pepper, chill flakes, garlic, remaining green onion, peppers and basil for 5 minutes on medium-high heat stirring often.
Add the soy sauce and veg cube to the skillet along with 1/2 C of water and the juice from half of a lime. Sauté on medium heat for another 5 minutes.
Serve while hot over rice and top with the marinated basil, green onion and peppers.