Recipe and photos courtesy of Sarah McMinn, www.MyDarlingVegan.com
In a large stockpot, bring 8 cups of vegetable broth to a boil.
Add Nature's PRIME Nuggets and boil for 12 minutes, stirring occasionally.
While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce.
In another bowl, make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch.
Mince and dice the ginger, garlic, and bell pepper.
Set everything aside.
Strain the cooked nuggets in a colander, firmly press to remove excess liquid and pat dry.
Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated.
In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat.
Once the oil is hot, add the cooked nuggets and sauté for 3-4 minutes, stirring frequently.
Transfer the nuggets to a plate.
Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil.
Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant.
Add nuggets, Mongolian sauce, and cornstarch slurry.
Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.
Serve immediately over rice with green onions and sesame seeds.
Visit ImprovedNatureDirect.com to purchase Nature's PRIME Nuggets
Ingredients
Directions
In a large stockpot, bring 8 cups of vegetable broth to a boil.
Add Nature's PRIME Nuggets and boil for 12 minutes, stirring occasionally.
While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce.
In another bowl, make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch.
Mince and dice the ginger, garlic, and bell pepper.
Set everything aside.
Strain the cooked nuggets in a colander, firmly press to remove excess liquid and pat dry.
Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated.
In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat.
Once the oil is hot, add the cooked nuggets and sauté for 3-4 minutes, stirring frequently.
Transfer the nuggets to a plate.
Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil.
Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant.
Add nuggets, Mongolian sauce, and cornstarch slurry.
Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.
Serve immediately over rice with green onions and sesame seeds.
