Happy Monday, lovely vegan and vegan-curious foodies!
How was your weekend? Mine was uneventful but productive and I did a bit more baking that I’ll probably show you later this week…or next. I have a new romance book coming out later this month and a ton of work so that was my weekend, minus a quick walk to visit my in-laws and drop off some chocolate chocolate chip banana cupcakes. They were a hit.
Today’s easy vegan recipe is pretty simple and, as the title says, packed with veggies. One of the things that’s been so helpful on my weight loss efforts is vegetables. They are high fiber, so really satiating without adding a ton of calories, and all the vitamins & minerals keep me looking and feeling good.
One of the ways to keep things interesting and different with a veggie-heavy diet is experimenting with different cuisines and sauces. This particular vegan dinner recipe is inspired by Mongolian beef with a soy sauce, brown sugar, ginger and garlic based sauce.
The veggies? Simple, just onion, cabbage, mushrooms and carrots. Toss them in a skillet or in the oven and cook until brown and/or soft-ish. Use basic seasoning like salt & black pepper, turmeric, ground ginger and lemongrass and curry. For spice add chili peppers or powder.
And the sauce is even more simple, especially for the amount of flavor this dish packs. I found these protein rich vegan balls and I chopped them up and added them to the dish to help my muscles heal between workouts. It was easy and delicious, even if it’s not the prettiest.
Kitchen Tools:
*Skillet
*Wooden spoon
*Cutting board
*Garlic press
*Whisk
Ingredients:
*Onion
*Garlic
*Ginger
*Chili pepper (with or without seeds)
*Carrots
*Green cabbage
*Crimini mushrooms
*Vegan protein source
*Soy sauce (regular or dark…best to use both)
*Brown sugar/agave syrup
*Water & cornstarch slurry
Instructions:
*Preheat oven to about 180C/375F.
*Chop mushrooms and add them to a baking sheet, season with spices and bake 20 to 30 minutes until mushrooms reach desired level of doneness.
*Heat skillet over medium-high heat and add ginger, garlic and chili pepper. Cook for about 3 minutes and then add onions and carrots.
*Add cabbage and let brown a little, about 5 minutes. Add water or broth as needed to help the cabbage steam and soften. Keep doing this until the cabbage is soft but with a bite, about 15 minutes.
*Add vegan protein if using here.
*Mix soy sauce and water or broth with cornstarch and stir. Add to skillet and bring to a boil. Stir and reduce to a simmer for 5 to 10 minutes, just long enough to let flavors blend together.
You could serve this on top of rice or noodles if you want, but this is a pretty satisfying meal that gives you what you need.
It was very delicious and filling, and so calorie friendly it gave me room to enjoy one of my blondie bites.
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
The Spicy Spatula 
Leave a reply to ✒️🥣Dorothy’s New Vintage Kitchen Cancel reply