Mu Shu Vegetables (Vegan)
Try this Mu Shu vegetables recipe, or contribute your own.
Try this Mu Shu vegetables recipe, or contribute your own.
- 1 tablespoon soy sauce
- 6 flour tortillas or rice flour wrappers (asian market) i used the tortilla land brand that you cook at home. use whatever you like, you can also healthify even more with whole grain varieties.
- 1 small head of cabbage shredded or if you need to be super duper fast use a good quality bagged “coleslaw†variety, it will work fine.
- 1 carrot, shredded (if you are using bagged slaw you can omi
- 5 green onions white parts cut lengthwise green parts sliced.
- 8 shitake mushrooms stems removed tops sliced.
- 1 tablespoon fresh ginger grated.
- 2 cloves garlic minced.
- 1 tablespoon vinegar i used red wine but rice wine is optimal, use what you have, but not balsamic.
- 2 tablespoons plus a bit extra for the wrappers hoisin sauce.
- 2 teaspoons toasted sesame oil.
- 1 tablespoon sesame seeds for garnish.
- asian micro greens for garnish totally optional.
- 1 block firm tofu drained sliced, i baked ours (pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
- 2 tablespoons cooking oil of choice i used canola.
- Carbohydrate 56.1246500070211 g
- Cholesterol 0 mg
- Fat 1.04525000027846 g
- Fiber 23.6750000019781 g
- Protein 13.2247000032508 g
- Saturated Fat 0.32814500003941 g
- Serving Size 1 1 Serving (975g)
- Sodium 167.415000008065 mg
- Sugar 32.449650005043 g
- Trans Fat 0.352735000126143 g
- Calories 245 calories
Step-by-step
- In a large skillet or wok over high heat, oil till shimmering, add ginger and garlic.
- Add white parts of green onions.
- Add mushrooms, cook a few minutes till mushrooms brown a bit.
- Add sesame oil, cabbage, carrots, cook a few minutes.
- Add vinegar and soy, stir.
- Add tofu and 2 T of hoisin sauce, combine.
- Add green parts of onions.
- Test for seasoning, adjust with salt and pepper if needed.
- Remove from heat.
- Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin.
- Roll up and enjoy!
My Unexpected Vegan Culinary Adventure: Mu Shu Vegetables
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" Take-out is often the tempting, albeit somewhat unhealthy, answer. But lately, I've been on a mission to create healthy, delicious meals that are also quick and easy. That's where this Mu Shu Vegetable recipe comes in – a revelation that has transformed my weeknight routine!
I've always loved Mu Shu. The savory, slightly sweet flavors, the satisfying crunch of the vegetables, the fun of wrapping it all up in a soft tortilla… it’s a culinary delight. But the traditional recipes, often laden with meat and heavy sauces, didn't quite fit into my health-conscious lifestyle. Then, I stumbled upon a vegan version, and my world changed. This recipe is not only unbelievably tasty, it's also surprisingly easy to make. Even my kids, notorious picky eaters, devoured it. The secret? It’s all about the balance of flavors and textures. The savory soy sauce, the subtle sweetness of the hoisin, the satisfying crunch of the vegetables – each element contributes to a harmonious symphony of taste. And the best part? It’s completely vegan, meaning it’s packed with plant-based goodness, fiber, and nutrients.
The beauty of this recipe lies in its adaptability. I use a combination of readily available ingredients—cabbage, carrots, mushrooms, and green onions. Feel free to substitute your favorite vegetables. Broccoli, bell peppers, or zucchini would all be fantastic additions. And don't be afraid to experiment with the sauce. A splash of rice vinegar or a touch of ginger can elevate the flavors to a whole new level. This recipe isn’t just a meal; it’s a canvas for creativity, allowing you to personalize it to your liking.
Beyond the deliciousness, this recipe has become a source of pride for me. I love knowing that I’m providing my family with a wholesome, nutritious meal that's also quick and easy to prepare. It’s a win-win situation! It has not only simplified my weeknight dinners but has also sparked a newfound enthusiasm for cooking. I'm discovering new flavors, experimenting with different ingredients, and enjoying the process of creating delicious, healthy meals for my loved ones. This Mu Shu Vegetable recipe is more than just a meal; it's a testament to the power of simple, healthy cooking.
This recipe is a game changer, a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a reminder that even the busiest of us can find time to create nourishing and delicious meals that the whole family will love. So, ditch the takeout menus, embrace this simple recipe, and embark on your own culinary adventure! You won't regret it.
Tips and Variations:
- Prep Ahead: Shred the cabbage and carrots in advance to save time on busy weeknights.
- Customize Your Veggies: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Sauce Experimentation: Add a dash of rice vinegar or a touch of sriracha for an extra kick.
- Protein Boost: If you're not strictly vegan, add some cooked chicken or shrimp for extra protein.
- Wrapper Variety: Experiment with different types of wrappers, such as lettuce wraps for a low-carb option.
