Vegan Lamb Curry

 

This is one of those tasty dishes that I like to feed to people and then tell them they're not eating meat! Sneaky… definitely. The Vegan Lamb has a spicing that reminds me of Moroccan food and works well in Mediterranean and Asian style dishes. VegeUSA has many great meat substitutes. Are they all winners? No way! But the ones I talk about here can pass the carnivore muster. I buy the bulk stuff at their Monrovia, CA store, but Whole Foods carries a few items in the freezer section. The Citrus Sparerib Cutlets are a good one. But I recommend you call their store to find out where to get the bulk items, it will save you a little money in the end.
Serve with a small green salad and a side of rice. Try a fragrant Jasmine rice, we use Three Ladies Brand from the local Thai market or Calrose Shirakiku, a sticky Japanese rice available at most Asian stores.
If you don't have a rice cooker you should really invest in one. It's a great time saver and it really helps to have cooked rice handy to go with any dish you might whip up.

Lamb Curry

12 pieces frozen Vegan Lamb Chunk cut in half ( from VegeUSA ) http://www.vegeusa.com/
1 jar Trader Joe's Red Curry Sauce ( feel free to make your own, but try the T.J.'s it's tasty, quick and easy )
2 cups vegetable broth ( Better Than Bouillon Vegetable )
1 whole onion
1 whole diced tomato
3 garlic cloves
1/2 cup fresh chopped cilantro
sea salt
crushed black pepper
Sriracha Hot Chili Sauce (optional)

Saute chopped garlic, tomato and sliced onions until onion is translucent
Add broth and curry sauce
Bring to boil
Add frozen vegan lamb
Add salt, pepper and chili sauce to taste
Bring to boil then simmer, about two minutes should do it. Remember this a vegan meat, so no need to cook very long,
Top pot with chopped cilantro when done or top the serving
Tip: the easiest way to chop cilantro is to make a ball in your fist and chop the ball on a cutting board to your desired size. Enjoy!