For a few years now, I have been trying to work more plant-based recipes into my weekly meal planning, for both the health benefits and sustainability aspects. And now I am choosing more and more plant-based recipes because the ingredients tend to cost less overall, which is a big deal right considering the rising cost of pretty much everything including food (beef and pork cost 20% more than they did one year ago!).
But if you have hard-core meat-eaters in your household, switching over to a plant-based diet can be difficult even if it is just a few meals a week. So I get pretty excited when I discover new products that are plant-based, but look and taste like “real meat” that can actually fool my omnivores.
So, when I was approached by Nasoya to participate in a virtual cooking class and give their Plantspired Plant-Based Steak a try, I figured, why not? While I’ll be honest in that I tend to be a bit leery of soy-based faux meat products, I do know these products have come a long way so I was eager to give them a try.
We made two recipes during the cooking class. The first recipe was for some skewers with a strawberry glaze. These little plant-based steak strips really do not require any cooking as they are “precooked” and can just be reheated. So going through the work of putting them on a skewer and char-grilling them was not really for me.
However, the second recipe that I am sharing below, for Wok Tossed Nasoya Plantspired Steak Moo Shu Pancakes, was really quite delicious. The plant-based steak strips come seasoned with authentic sweet and savory Korean BBQ flavor. So they make sense in an Asian inspired meal. While they are crafted to look like little steak strips, I preferred them julienned and tossed together with fresh veggies. I had a big batch of these sitting out when my teenage son rolled in after school, and he devoured a huge helping. He yelled at me between mouthfuls, “Mom what is the yummy meat stuff you made?” and that, my friends, is a big thing.
Wok Tossed Nasoya Plantspired Steak Moo Shu Pancakes
Prep Time: 15 Minutes Cook Time: 8-10 Minutes
2 cups Nasoya Plantspired Steak, julienned 3 tablespoons neutral oil
1⁄2 white onion, julienned
1⁄2 cup shiitake mushroom, julienned
1⁄2 red bell pepper, julienned 3 scallions, 1 1⁄2 inch sections 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1⁄4 cup soy sauce
1⁄4 cup water
1⁄4 cup honey
1 teaspoon sesame oil 1 teaspoon corn starch 1 teaspoon water
1 package Moo Shu*
1. Bring a large cast iron skillet to high heat, add oil, then add Nasoya Plantspired Steak, onion, mushrooms, bell peppers and scallions. Sauté over high heat for 3-4 minutes, then add garlic and ginger.
2. Add soy sauce, water, honey, sesame oil, and cornstarch slurry of 1 teaspoon each corn starch and water.
3. Steam Moo Shu in a steamer, separated by wax paper. Wrap Nasoya Plantspired Steak and veggies mixture in wrap and serve.
*Can sub flour tortillas for Moo Shu wrappers
Recipe Courtesy of Dale Talde
The Nasoya Plantspired Plant-Based Steak is surprisingly good, as long as you are not expecting it to taste exactly like actual steak. As soon as these products are available in my area (check their website to see if it is carried in your local market), I may be rotating them into my #MeatlessMonday meal planning as they are quick and easy. I can see throwing them into a stir-fry, or even just on top of hot rice with steamed broccoli.
One thing to note: While they are made with only 4 core ingredients, there are a lot of “filler” ingredients too, so just be sure you check the entire list of ingredients for food allergies, and make a decision on what’s best for your family.
Thanks to Nasoya for inviting me to the cooking class and giving me products to try.