Kimchi beef bowl from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 97) by Miyoko Schinner

  • soy sauce
  • avocados
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute avocado oil, canola oil, or untoasted sesame oil for peanut oil; white onion for yellow onion; seitan or the book's "Charbroiled succulent steak slices" (P.188) for vegan beef strips; chives or flowering garlic for garlic chives; mushroom broth for vegetable broth; tamari for soy sauce; quinoa for rice; red cabbage for white cabbage; and watermelon radishes for daikon radishes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute avocado oil, canola oil, or untoasted sesame oil for peanut oil; white onion for yellow onion; seitan or the book's "Charbroiled succulent steak slices" (P.188) for vegan beef strips; chives or flowering garlic for garlic chives; mushroom broth for vegetable broth; tamari for soy sauce; quinoa for rice; red cabbage for white cabbage; and watermelon radishes for daikon radishes.

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