Ginger "Beef" Lettuce Wraps


When I was younger, Chinese food was my favorite. Ginger beef was always my first choice, and I’ve been searching for a replacement since I stopped eating meat. Speaking of meat replacements, I’m not a huge fan- for a couple reasons. First, I choose to have my protein sources be as whole as possible- fish, seeds, nuts, etc. Meat replacements typically have a lot of fillers in them to make them palatable. Secondly, I actually don’t like the taste of meat, so most meat replacements are out. This veggie ground round isn’t the most “clean” choice, but the dish tastes so good that I make it anyway, just not too often.

The taste of this dish is bang on- tastes exactly like ginger beef. I was blown away when I first tried it. I really like it in lettuce wraps, but you can always serve it over rice for a more authentic ginger beef dish.

Shakey Graves- Dearly Departed


1 pack Yves Veggie Ground Round
1/3 cup brown sugar
1/4 cup light soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 tbsp fresh ginger, grated
1/2 tsp red chili flakes
1/4 tsp fresh ground pepper
Romaine lettuce or rice


In a frying pan, heat the olive oil. Add red onion over medium-low heat, sauté until transluscent. Add garlic and veggie ground round, and sauté for another 5 minutes. Then add soy sauce, brown sugar, sesame oil, ginger, chili flakes and pepper. Cook for a few more minutes, until most of the sauce has been soaked up by the veggie ground. Serve in lettuce wraps or over rice.

Recipe modified from Erin Ireland/ Lord Byron’s Kitchen

SavouryAlexa ChichakComment