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Vegan Lamb Tartare

Vegan Lamb Tartare

Recipe , Vegan Lamb 🕔December 11, 2013

Ingredients:

  • 1 package Vegetarian Plus Vegan Lamb Vindaloo
  • 1/2 cup Israeli couscous
  • 1-1/4 cup vegetable stock
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons canola oil
  • 1 cup carrots, cut into 3/4 inch cubes
  • 1 cup yams, cut into 3/4 inch cubes
  • 1/2 teaspoon cumin
  • 1 teaspoon ancho chile powder
  • 6 asparagus spears, cut into 1 inch segments
  • 3 tablespoons water
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste

Makes 2 Servings

Directions:

  • Remove Vegetarian Plus Vegan Lamb Vindaloo contents from plastic bag and defrost.
  • Bring vegetable stock to a boil and add couscous. Bring to boil again cover and reduce heat. Cook for 10 minutes.
  • Heat oil over medium heat until hot. Add carrots and yams, and saut√© until they start to brown. Stir in cumin and ancho chili powder, add water and cover for 5 minutes on low heat. Remove from heat and add the asparagus and a splash of lemon juice. Cover and set aside.
  • Add cilantro to the couscous with a splash of lemon juice stir and cover.
  • Place Vegan Lamb Vindaloo in a skillet and cook over LOW heat for 5 minutes. When sauce thickens, add water to create desired consistency.
  • Combine the carrot and yam mixture with the couscous. Fold together and plate. Add the Vegan Lamb to the top of the mixture.

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