ingredients
| gardein™ beefless tips | 1 package |
| hoisin sauce | 1/4 cup |
| lime juice | 1 tbsp |
| agave | 1-1/2 tsp |
| garlic, minced | 1/2 clove |
| sea salt | 1/2 tsp |
| peeled & grated fresh ginger root | 1/2 tsp |
| sesame oil | 1/2 tsp |
| chili-garlic sauce (such as Sriracha®) | 1/2 tsp |
| black pepper | pinch |
| 1” pieces of pineapple | 12 |
| large red onion, cut into large chunks | 1 |
| large red bell pepper, cut into large chunks |
1 |
| toasted sesame seeds (for garnish) |
instructions
In a tall glass of water soak wood skewers. Combine hoisin sauce, lime juice, agave, garlic, ginger root, sesame oil and chili-garlic sauce, salt and pepper together in a bowl. Add the gardein™ beefless tips and marinade for one hour. On each skewer alternate the beefless tips with the veggies/fruit. Grill over an open flame for 3-4 minutes on each side while basting with the leftover marinade. For garnish, sprinkle toasted sesame seeds on each skewer and serve with Asian coleslaw.
serves 4
slaw ingredients
| shredded cabbage | 2 cups |
| shredded napa cabbage | 3 cups |
| shredded carrots | 1 cup |
| sliced or diced red pepper | 1 cup |
| sliced green onion | 1 cup |
| chopped cilantro | 1 bunch |
| chopped or crushed peanuts | 1 cup |
dressing ingredients
| grated garlic clove | 1 |
| grated ginger | 2 tsp |
| gluten-free tamari | 1 tbsp |
| rice vinegar | 4 tbsp |
| cane sugar | 2 tbsp |
| sesame oil | 2 tbsp |
| sunflower oil | 1/4 cup |
| a squeeze of lemon/lime |
instructions
Combine the coleslaw ingredients in a large bowl (everything but the peanuts). In a small bowl, combine the grated garlic (crushed or chopped), grated ginger, tamari, rice vinegar, and cane sugar. Gradually whisk in the sesame oil and sunflower oil. Add a squeeze of lemon or lime. Add the dressing to the coleslaw and toss. Sprinkle with the peanuts and serve.
serves 4
