Recipe: Vegetarian Lamb Chops in Hot Pot

VEGETARIAN LAMB CHOPS IN HOT POT, COURTESY OF GRACEFUL VEGETARIAN RESTAURANT IN MARKHAM

From the Vitality Food Feature HAPPY CHINESE NEW YEAR!

This vegetarian version of Lamb Chops uses a combination of soy protein with mushrooms, celery, bell peppers, vegetables, and chilies in place of meat.

Ingredients:

  • 4 black mushrooms, cut into thirds
  • 4 water chestnuts, sliced
  • 4 pieces of bean curd rolls, cut to finger length size
  • 1/2 cup black kidney beans
  • 12 pieces *vegetarian lamb
  • 3 pieces sliced ginger
  • 2 Tbsp coconut oil
  • Seasoning Part A:
  • 1Tbsp mushroom sauce
  • 1 Tbsp soya or Tamari sauce
  • 1 Tbsp each salt, coconut sugar, and cornstarch
  • 1 Tbsp water
  • Seasoning Part B:
  • 1 Tbsp white sesame oil

1) Lightly blanch mushrooms and chestnuts in boiling water

2) Saute vegetarian lamb in coconut oil

3) Saute black mushrooms, back bean, bean curd rools, ginger, water chestnuts, veggie lamb (with pan juices)

4) Add Seasoning Part A, mix and stir to thicken

5) Add Seasoning Part B (white sesame oil)

6) Serve warm

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