Years ago, when I was just starting out in the adult-world, necessity required that I plan a weekly menu and grocery list. This always ensured I kept things within the budget, and that I didn’t have to live outside of my means. That habit has continued to exist in my present life, and every week I make out a menu prior to hitting the grocery. Now, my menu’s are based-around what sounds best for the week, and what new recipes I want to attempt to create for my family.
The inspiration for this recipe came from a desire to come up with new ways to create quick and healthy meals my whole family would eat. Lately its no secret that I’ve not had the same adventurous attitude towards food. Something about being in recovery for an eating disorder makes it harder than normal to find the same level of obsession with cooking. So, upon looking through recipes for the week, I realized that I didn’t have anything with an Asian flare that I wanted to cook. Even with the snow unexpectedly falling on Easter, I am in a full-blow Spring Fever to eat lighter meals.
To create this recipe, I asked myself what flavors I wanted to have in the bulk of this dish, and decided that it needed to have a balance between salty, sweet, and spicy to really create a pleasing result. This recipe came together in under 20 minutes, so it’s a safe-bet for even the most exhausting days when you just don’t want to cook, and also don’t want to eat out. I hope you enjoy it as much as we did.
2 pkgs. Boca Crumbles
3 Tbsp Extra Virgin Olive Oil, or other similar fat
1/4-1/3 C diced carrot, I used a handful of baby carrots
3 green onion stems, diced
1 small yellow onion, diced
1 Tbsp Korean BBQ Sauce, I used a brand from Whole Foods
2 Tbsp Teriyaki Sauce
1 Tbsp Soy Sauce, or vegan alternative (coconut amino’s, etc.)
1/4 C Crushed unsalted peanuts
1 1/2 Tbsp ground black pepper
1/2 tsp paprika
1 Tbsp minced garlic
Head of Romaine or Iceberg lettuce
- Wash lettuce leaves and set them aside to dry. Ensure you keep them in large pieces because they will be used
- In large skillet, heat oil over medium-high heat then add in Boca Crumbles. I use a wooden spoon to break apart any clumps and then toss to coat in the oil. Add in the garlic.
- After the ‘meat’ has been properly mixed with the oil, add in the diced onion and carrots. Cooking for about 3-5 minutes until both are softening and the onion is translucent.
- Continue to cook meat mixture, stirring frequently to allow all meat to get slightly crispy and dried-out rather than too moist. We want to truly simulate the texture of a ground chicken, so a higher heat with frequent movement works well here.
- Add the sauces, black pepper, and paprika and stir well to properly incorporate all ingredients.
- Cook for another 1-2 min, then remove from heat. Add in the diced green onion and stir to incorporate them as well.
- Serve with cleaned lettuce leaves, and a sprinkle of peanuts. You could also add a bit of cilantro on these and it would be good. I liked mine with just a bit of the crushed peanuts and a couple extra drops of the Teriyaki sauce.
Start to finish this took about 15-20 minutes. It was filling, and very satisfying. Tag me if you make it. #nakedveggies
Happy Monday Everyone!