Full disclosure, I decided to make this recipe because I had a package of Yves Veggie Ground Round in the fridge that was about to expire. I hate wasting food, so I needed to find something to do with it pretty quickly, and with ingredients I had at home. Since I had been planning to make an asian seared tuna the weekend prior (if you read my previous post, that’s where the inspiration for my Ginger Sesame Roasted broccoli came from) I still had all the key ingredients available to make this dish. It took me roughly 20 minutes of cook time, 5 minutes of prep, and resulted in the most delicious dinner I had all week! I was incredibly happy at the way these turned out, and can’t wait to make them again. They’re a great appetizer, but in my case I enjoyed them as a full meal. Hope you enjoy!
**For those non-vegetarians out there, you can replace the ground round with ground beef, turkey or chicken. Just be sure to cook your meat thoroughly and straining out the excess fats before adding your other ingredients.
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons canola or grapeseed oil
- 1 package of Yves Veggie Ground Round or like brand (I used the Thai Ginger flavour, but the plain will work too)
- 8 ounces cremini mushrooms, finely chopped
- 1 (8-ounce) can water chestnuts, drained and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes (omit if sensitive to spice)
- 4 green onions, finely sliced, divided
- 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
- Optional for serving: Grated carrots, additional red pepper flakes
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Heat the 2 teaspoons oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the ground round, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms and continue cooking about 3 minutes more.
- Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 2 minutes more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling, then cook everything for another 2-3 minutes to give your flavours time to meld.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired.