Vegetarian Recipes [European ,etc]

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Vegetarian Hashed Beef with Rice (serves 8)

We made this popular western dish, hashed beef, using 100% vegetable materials. The deep, rich flavour has a very fresh aftertaste, making this a delicious and healthy recipe.

Vegetarian Hashed Beef with Rice (serves 8)
Ingredients

1/3 bag thin sliced veggie meat, 3 onions 1 carrot, 12 mushrooms, one bunch of shimeji mushrooms, an appropriate amount of grape seed oil.

A: 1 tablespoon unbleached wheat flour, 1 pack Vegetas Soup Mix (with the powder removed from the bag), a little garlic powder, nutmeg, and pepper.

B: 400cc water, 380cc vegetable juice, 150cc red wine, 1 can (410g) canned tomatoes, 70cc Worcester sauce, 1 pack Vegetas Soup Mix, 2 bay leaves.

C: 1 tablespoon genmai miso, 1 teaspoon soy sauce, 1 teaspoon white sesame cream.

[Recipe]

1) Reconstitute the veggie meat in warm water, then squeeze off excess water. Cover in A and fry in grape seed oil. (Or stir-fry in a generous amount of oil.)

2) Chop up the onions, carrot and mushrooms to bite-sized pieces.

3) Heat some grape seed oil in a saucepan, fry the onions well till nice and sweet, add
the carrot and mushrooms and continue to fry.

4) When nice and oily, add the veggie meat and ingredients from B and bring to the boil. When boiling, add C, close the lid and simmer on a low heat.

5) Scoop cooked genmai onto dishes, pour on 4) and decorate with green peas or other green veg.

[Made with the following vegetarian ingredients]


Light and Waves natural water	Thin sliced veggie meat	Vegetas Soup Mix	Unbleached wheat flour

Organic vegetable juice	Genmai miso	Cedar cured soy sauceJapanese soy sauce	White sesame cream

Organic white pepper	Grape seed oil	Garlic powder	Nutmeg

Bay leaves	Canned tomatoes	Organic Worcester sauce

[Staff comment]

[Staff comment]
This hashed beef with rice has a light texture, but a delicious deep flavour.
The other good point about it is that although it uses veggie meat, it does not taste like veggie meat!

[Customer feedback]
I didn’t have any red wine on hand so I used half the amount of balsamic vinegar, and this resulted in a delicious full-bodied flavour.
It was a nice surprise to get this much flavour from such small amounts of seasonings!

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