Tags: vegetarian, vegan, spicy
A plant-based take on the takeout classic: protein strips marinated in a sticky, sweet-savory soy-garlic glaze and stir-fried with peppers, onion, carrot, and celery. Sriracha and Thai chilies bring the heat.
Serves 3-4 adults
Ingredients
- 4 tablespoons minced garlic
- 2/3 cup low-salt soy sauce
- 1/3 cup mirin
- 1 tablespoon vegetarian hoisin sauce (optional)
- 1 tablespoon Sri Racha hotsauce
- 1 bunch cilantro, finely chopped (split)
- 2-7 dried thai chili peppers
- 2 cups Hearty Plant Protein Strips
- One large red bell pepper, coarsely chopped
- One medium white onion
- Two stalks of celery, coarsely chopped
- Three medium carrots, coarsely chopped
Mix the soy sauce, mirin, hoisin, one tablespoon garlic, Sri Racha, and half the cilantro in a medium mixing bowl. Add the plant protein. Thoroughly coat the protein and let it marinate for an hour in the fridge. Give it a stir every fifteen minutes or so to make sure the flavor is evenly absorbed by the protein.
Cut your onion in half. Chop one half finely and the other half coarsely.
Sautee the remaining garlic, onion, bell pepper, dried chili peppers, carrots, and celery for about 7 minutes over medium heat; it should be just long enough for the carrot to start to get soft.
Add the sauce/meat mixture and simmer for about ten minutes or until the smaller bits of onion are mostly dissolved into the sauce. Add the remaining cilantro about halfway through.
Serve over rice.
Allergens
- Soy — soy sauce, hoisin, and the plant protein strips (typically soy-based).
- Gluten / wheat — soy sauce (unless tamari), most hoisin, and possibly the plant protein product. Use tamari and a gluten-free hoisin, and check the protein label, for a gluten-free version.
- Possible sesame — some sriracha and hoisin brands contain sesame; check the label.
Using vegetarian hoisin (as written), this dish is vegan. It is otherwise free of dairy, egg, nuts, shellfish, and fish.
Nutrition
Estimated for 4 servings. The “with rice” figures assume 1 cup of cooked white rice per serving. There is no added cooking oil, so fat is low. The plant protein strips use the product’s label values (Plant Basics Hearty Plant Protein: 80 cal, 14 g protein per 1/2 cup dry; 2 cups dry used).
Per serving
| Without rice | With rice (1 cup) | |
|---|---|---|
| Calories | ~230 | ~435 |
| Protein | ~20 g | ~24 g |
| Fat | ~2 g | ~2 g |
| Carbs | ~38 g | ~83 g |
| Sodium | ~1,600 mg | ~1,600 mg |
Whole recipe (4 servings)
| Without rice | With rice (4 cups cooked) | |
|---|---|---|
| Calories | ~920 | ~1,740 |
| Protein | ~79 g | ~95 g |
| Fat | ~7 g | ~9 g |
| Carbs | ~153 g | ~333 g |
| Sodium | ~6,400 mg | ~6,400 mg |
Sodium is high, almost entirely from the 2/3 cup of soy sauce; using less soy sauce or diluting with water is the main way to bring it down. Most of the protein comes from the plant protein strips and soy sauce.
These values were estimated by Claude (an AI assistant) and may be inaccurate. Treat them as rough approximations, not exact figures.