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4 tablespoons bragg's (or nama shoyu)
2 tablespoons almond butter
1 tablespoon agave nectar
1 teaspoon apple cider vinegar
1 teaspoon coconut water vinegar (or apple cider vinegar)
2 garlic cloves (minced)
2 teaspoons fresh ginger (minced)
1/4 cup olive oil
1 tablespoon red pepper flakes, or to taste
4 stalks celery, sliced
1 cup mung bean sprouts
1 small onion, sliced (or 3 green onions, sliced)
2 medium carrots (sliced)
1/2 cup mushrooms (sliced)
1 cup pea pods
1. Blend all sauce ingredients in blender or food processor until combined.
2. Pour over veggies.
Emilyjayne's ThoughtsBy emilyjayne
I love chinese food! And I crave mongolian beef all the time. Here's something delish and vegan to get me by. :)
You may need to double the sauce if using more than one of the optional veggies.
Optional (but not pictured:)
1/2 cup fresh baby corn
1/4 cup fresh water chestnut
1/2 cup cabbage, sliced thinly
1/2 cup bell peppers, any colors
2 cups raw kelp noodles (or chopped raw prepared irish moss)
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