Vegan Sweet Chilli Tomato ‘Beef’ Recipe

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Vegan Sweet Chilli Tomato BeefIf you read my posts on all the food I brought back from Hong Kong, you’ll see that I purchased some TVP (textured vegetable protein) soya ‘beef’ chunks by the vegetarian brand Vegelink. This recipe is loosely based on a childhood family meal. Please note that I don’t include quantities of veggies or spices as it all depends on how much you eat and how many people you are serving.. everyone is different and I don’t want to say, you should be eating ‘X’ amount!

(Also, I do apologise in advance for the quality of the photographs- there is no natural light in the kitchen and steaming food is hard to capture nicely!)

Ingredients

  • TVP beef pieces
  • Rice
  • Sesame Oil
  • Tomato Ketchup
  • Chinese 5 spice
  • Dried chilli flakes
  • Spring onion
  • Garlic cloves
  • Red cabbage
  • Tomatoes (I used cherry, but any will do!)
  • Peas (I used frozen for ease)
  • Carrot
  • Button mushrooms
  • Red Pepper
  • Pak Choi

Vegan Sweet Chilli Tomato Beef

Method

  1. Soak the TVP ‘beef’ style pieces for at least 20 minutes/until they are soft
  2. Chop all vegetables
  3. Fry the onions and garlic in sesame oil, Chinese 5 spice and dried chilli flakes in a wok
  4. Start cooking the rice
  5. Add in the mushrooms, broccoli and carrots to the wok
  6. Add in the softened TVP and red cabbage
  7. Slowly add in the frozen peas, peppers and tomatoes
  8. Steam the pak choi over the rice (for the last 8-10 mins)
  9. Add tomato ketchup to the stir-fry (use as much as you want!)
  10. Add extra dried chilli flakes if necessary

Vegan Sweet Chilli Tomato Beef

Serve!

Once everything is cooked (I like some of my veggies to have a slight crunch still) you’re ready to serve. I love spinach and so serve mine with spinach and a bit of rice compared to Chris’ 50:50 rice to stirfry ratio!

Sweet with a subtle spice, this sweet chilli tomato recipe is really comforting, easy and packed full of nutrients, fibre, protein and all things good!

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