Chef:  Marla Rose; Vegan Street
Makes:  4-6  Servings
Prep Time:  10 minutes
Cook Time:  18 minutes
Total Time:  28 minutes

 

 

 

 

INGREDIENTS

  • 1/3 c low-sodium vegetable broth
  • ½ large yellow onion (or 1 medium yellow onion), cut into half-moons
  • 1 T tamari
  • 16-ounces baby or whole portabella mushrooms, sliced
  • 3 bell peppers, seeded and sliced
  • 6 scallions, sliced
  • 3 -4 cloves garlic, minced
  • 1 T fresh ginger, minced
  • 3 T organic cornstarch
  • 1 t Chinese five-spice powder
  • 1 ¾ c low-sodium vegetable broth
  • 1 T tomato sauce
  • ¼ t liquid smoke (optional)
  • Sprinkling of sesame seeds on top (If you choose to add these PS)

DIRECTIONS

  1. Heat 1/3 cup low-sodium vegetable broth over medium-high heat in a large skillet for one minute.
  2. Add the onions and tamari; cook for four minutes, until softened. Add the mushrooms, peppers, scallions, garlic and ginger and sauté for six minutes.
  3. Meanwhile, put the cornstarch and the five-spice powder in a bowl or large measuring cup. Slowly, add the broth, whisking to avoid clumps, and the tomato sauce and liquid smoke.
  4. Add to the sauté pan and cook for seven minutes over medium heat, stirring occasionally as the sauce thickens.
  5. Serve over rice or your grain of choice and sprinkle some sesame seeds over the top. 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997.  Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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