Szechuan Eggplant with Beyond Meat

This recipe was created by Chef Andrew Urbanetti at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 8
Serving Size: 8 fluid ounces

Ingredients

8 cups Eggplant, cut to 1” dice
1/2 cup Cornstarch
2 cups Onion, small dice
12 Garlic cloves, chopped
1/3 each Ginger, chopped fine
1/2 pound Beyond Meat Crumbles
1/2 cup Soy sauce
4 tablespoons Rice vinegar
4 tablespoons Mirin
4 tablespoons honey ***use maple syrup to make completely vegan***
2 teaspoons Szechuan peppercorns
1 cup Scallions
1/2 cup Canola Oil

Preparation

1. Toss eggplant with cornstarch.
2. Heat oil in a pan until shimmering; add eggplant and brown off in batches. Remove from pan and let drain.
3. Add Beyond Meat and cook until browned; remove and set aside.
4. Add small amount of oil back to pan, and add onions, garlic, and ginger. Cook over low heat until soft.
5. Add soy sauce, rice vinegar, mirin, honey, and peppercorns, and cook over high heat until reduced and thickened.
6. Add Beyond Meat, eggplant, and scallions to pan, and toss to coat and heat through; serve.

Nutrition Information

Calories: 316 Total Fat: 15g Saturated Fat: 1.2g Trans Fat: 0g Cholesterol: 0mg Sodium: 1082mg Carbohydrate: 36.4g Fiber: 4g Sugar: 18g Protein: 8g