Ever wonder how to feed vegetarians but still make something that your family will eat? My boys are meat-eaters. I praise them for their love of fruits and veggies, too, but without meat, they would not survive. We are not a quinoa-black bean-lentil-tofu-kale-any other alternate to real protein eating crew. We’re just not. I don’t care how you make it, if it doesn’t look like meat, my boys won’t touch it.
But, wait! What is this?! Beefless tips?! I was amused, possibly bewildered, and very intrigued. Let’s try it in the crock pot! From what I could tell from the package, the end result would be very similar in consistency to meat. Since it didn’t actually need to be cooked through, this product worked great without taking a lot of time (DISCLAIMER: I do not work for Gardein Company, I just liked this product and wanted to share it with you.)
If this coming weekend is bringing guests of all shapes and sizes, and maybe even weird dietary restrictions or preferences, try this vegetarian dish and see if it’s a crowd-pleaser for you, too!
Crock Pot Vegetarian Beef Stir Fry
Serves 6 people
4 cups kale, washed, stalks removed
8 oz sliced baby portabello mushrooms
1 bag Gardein Homestyle Beefless Tips
6 oz. can sliced water chestnuts
1/2 c. Soy Vey Veri Veri Teriyaki Sauce
Put all ingredients in crock pot in order and then pour Teriyaki sauce over everything. Cook on low for 3-4 hours. Serve over brown rice.