Vegan Soy Beef Tomato With Chinese Cake Noodle
|Soy beef||2 Cup (32 tbs), dried|
|Water||2 Cup (32 tbs)|
|Soup paste||1⁄2 Cup (8 tbs)|
|Polenta pasta||1 Pound|
|Vegetable oil||1 Teaspoon|
|Peanut butter||2 Tablespoon|
|Bell pepper||1 1⁄2 Cup (24 tbs)|
|Tomato||2 Cup (32 tbs)|
|Braggs amino||4 Tablespoon|
|Worcestershire||2 Tablespoon (Vegetarian)|
|Tomato ketchup||1⁄2 Cup (8 tbs)|
|Barley malt||2 Teaspoon|
|Bamboo shoot||1⁄2 Cup (8 tbs)|
1.Put water into a pot and bring to a boil .
2.Stir int the soup mix and the soy beef and bring to a boil. Allow to rehydrate until all the water has been absorbed and soy beef is plump and resembled beef chunks. You may also put it into the microwave if you like. The way you come to know its ready is, the water will soon disappear and whatever you flavour the soy beef with, it will pick it up.
3.You can use pasta or spaghetti and cook it untill tender and leave little water in the pan .
4.Use peanut butter or any nut butter and blend it in with the pasta water. The hot water dissolves the peanut butter and lets it form a nice coating over the noodles.
5.Use a pan and pre heat it with a little bit of oil and add the noodles and spread evenly and flip it over once its cooked on one side by using a plate.
6.The bottom should be crispy, which means your noodles are ready.
7.Now put the tomatoes and bell peppers into the non-stick pan and turn the heat up to high.
8.Once they start cooking, add all the sauces and seasonings and mix well.
9.Add all the same sauces to the rehydrated soy beef as well.
10.Go back to the veggies cooking in the pan and add the soy beef and saute in the natural juices of the veggies and the sauces.
11.Add the bamboo shoots at the top for texture.
12.Place the veggies and soy beef over the pasta cake and serve it on a hot plate for that extra oriental touch.