Enoki Mushroom Vegan Beef Rolls

Nowadays, vegetarianism is truly a major trend. Even one of the terms at Le Cordon Bleu has incorporated vegetarian subjects, highlighting how popular vegetarian cuisine has become globally. Eating plant-based doesn't mean compromising on flavour; with creative use of ingredients, vegetarian dishes can be incredibly delicious.

This dish, Enoki Mushroom Vegetarian Beef Rolls, uses Beyond Meat (the famous plant-based beef 🌱🐮). This plant-based beef comes in a "ground meat" form, and after thawing, you can shape it into various forms, which is very convenient. This time, I shaped it into patties and wrapped it around enoki mushrooms, creating a nearly realistic enoki mushroom beef roll. Served with a ginger sauce, it pairs perfectly with rice or udon noodles!

Ingredients (serve 2)

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Basic Ingredients:

Beyond Beef	300g
Enoki Mushroom	1 package
Cabbage (optional)	to taste, shredded

Sauce:

Ginger	1 small pc
Mirin	30 ml
Sake	30 ml
Soy Sauce	30 ml

Steps

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1. Peel the ginger. Clean the enoki mushrooms after removing the bottom part.

2. Grate the ginger into a paste (or finely chop it).

3. Take about one tablespoon of Beyond Beef and a small bunch of enoki mushrooms. Wrap the plant-based beef around the mushrooms, pressing it firmly in your palm as you wrap.

4. Over medium heat, add a small amount of cooking oil. Place the enoki mushroom and plant-based beef rolls in the pan and cook until each side is evenly browned. Remove and set aside.

5. To make the sauce, heat over medium heat. Add the ginger, mirin, cooking wine, and soy sauce.

6. Add the golden mushroom and plant-based beef rolls back into the pan, and cook with the sauce until it thickens and reduces.

Transfer to a plate and garnish with an appropriate amount of shredded cabbage.