VEGAN GINGER BEEF | Recipe by Mary's Test Kitchen
This vegan ginger beef recipe uses tender homemade beefy beefless seitan, coated in a crispy fried batter, and dressed with sweet ginger beef sauce. It's super delicious and just as good, or better than Chinese take-out ginger beef (AKA ginger fried beef or deep fried shredded beef in chili sauce).
Scroll down for the recipe link.
Ginger beef is a Chinese Canadian invention. According to Wikipedia, it was developed for the local palate in the 1970's by chef George Wong at the Silver Inn in Calgary, Alberta. It's made from strips of beef, battered in a mixture of egg and cornstarch and deep fried before being covered in a very sweet and somewhat tangy sauce. It's on practically every Chinese take-out menu here in Calgary, even the vegetarian Chinese restaurant menus. By popular request, I developed this vegan ginger beef recipe for anyone and everyone who craves the taste and crunch of ginger beef without the meat and eggs.
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Vegan Ginger Beef Printable Recipe + Blog Post:
Beefy Beefless Seitan (video):
A NOTE ABOUT SUGAR (vegan vs non-vegan sugar):
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HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
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The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Vegan Curry Beef Crumbles Recipe | Mary's Test Kitchen
This vegan curry beef recipe was made as the filling for veganized Chinese curry beef buns (ga lei ngo yuk bao). This plant-based version is very similar in taste and texture to the non-vegan one and I find that it makes a great tasty topping for rice or noodles too!
For a soy-free version, please see the NOTES at the bottom.
Curry Beefless Buns Recipe:
VEGAN CURRY BEEF-LESS CRUMBLES RECIPE
Makes about 2 cups
INGREDIENTS (US)
1 cup hot water
1 teaspoon marmite (or dark miso paste)
3/4 cup TVP (texturized vegetable protein)
1/3 cup cold or room temperature water
1 tablespoon cornstarch
1/2 tablespoon hoisin sauce*
2 teaspoons soy sauce (or tamari/liquid aminos)
1-2 teaspoons coconut oil (or your choice of cooking oil)
1 cup chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried
1 1/2 tablespoons madras curry powder
1/4 teaspoon red chili flakes (optional)
1/4 - 1/2 teaspoon sea salt or to taste
pinch of black pepper or to taste
**********************
INGREDIENTS (Metric)
237ml hot water
5ml marmite (or dark miso paste)
177cc TVP (texturized vegetable protein) [60g]
80ml cold or room temperature water
15cc cornstarch
8ml hoisin sauce*
10ml soy sauce (or tamari/liquid aminos)
5-10ml coconut oil (or your choice of cooking oil)
130g chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried (10g dried mushrooms)
22cc madras curry powder
1.25cc red chili flakes (optional)
1.25cc - 2.5cc sea salt or to taste
pinch of black pepper or to taste
*Hoisin sauce can be vegan-friendly or not depending on the brand. The brand I use is Koon Chun.
DIRECTIONS
Dissolve the marmite in 1 cup hot water. Add the TVP and stir to combine and set aside to rest. Separately, combine water, soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat oil in a pan over medium high heat. When hot, add the onions, garlic, and mushroom. Cook while stirring for about 3-4 minutes.
Stir in the TVP mixture, curry powder, salt, chili flakes, and black pepper. Cook while stirring for about 2 minutes. If the mixture is very dry, add a tablespoon or two of water to prevent the spices from sticking and burning.
Stir the cornstarch mixture once more before adding it to the pan. Mix well. The liquid will quickly thicken. When it does, turn off the heat and continue mixing for a minute. Taste and adjust for salt and pepper.
Serve with rice, noodles, or make some Curry Beef Buns (
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.
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Mushroom and Beef Stew | Beef Stew Recipe
How to make Mushroom and Beef Stew. A delicious crock pot recipe.
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Measurements Used:
2 pounds Sirilon Beef (cut into cubes)
1 large Onion
1 pound Mushrooms (Baby Bella, Oyster, Shitake, or White)
1 bay leaf
5 Cloves of Garlic
6 Sprigs of Thyme or 4 teaspoons Dried Thyme
1 cup Cognac or Premium Brandy
1 teaspoon Salt
1/2 teaspoon Pepper
4 cup beef stock
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Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen
This EASY Lasagna recipe is beefy, saucy and supremely flavorful. Homemade lasagna is better than any restaurant version and it feeds a crowd at dinner for way less than going out to eat.
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Ingredients for Italian Lasagna:
►1 lb ground beef (15-20% fat content)
►1 small onion finely diced
►2 large garlic cloves minced
►1/4 cup red wine (any kind), or beef broth
►1 Tbsp olive oil
►24 oz Marinara Sauce (3 cups)
►1/2 tsp sea salt
►1/4 tsp black pepper ground
►1/4 tsp dried thyme
►1/2 tsp granulated sugar
►2 Tbsp parsley finely chopped
►9 lasagna noodles cooked al dente
Ingredients for Cheese Sauce:
►16 oz low-fat cottage cheese
►15 oz reduced-fat ricotta cheese
►1 large egg
►2 Tbsp parsley finely chopped, plus more to garnish
►4 cups mozzarella cheese shredded, divided
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