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Vegan Tibetan Shapta Recipe

Shabda or Shapta is a traditional Tibetan dish of stir-fried meat and vegetables with a little bit of chili and herbs.

Ingredients

  • 1 tsp. powered ginger or 1 T. fresh chopped
  • 4 garlic cloves peeled and chopped
  • 6 chopped crimini mushrooms
  • 1 tomato chopped
  • 8 T. organic tomato sauce
  • 1 sliced organic zucchini
  • 1 small head of broccoli florets separated
  • 1 organic red pepper chopped
  • 9 oz. vegan be'f tips sliced
  • 4 T. soy sauce
  • 1 large organic onion chopped
  • 1 tsp. garam masala optional, 1/2 cup peanuts(optional), 1 tsp. honey to taste (optional)
  • 6 dried red chilies cut in half
  • 6 T. olive oil
  • 1 cup vegetable stock from vegetable bullion is fine
  • 1/2 cup chopped green onions
  • 1 cup cooked basmati rice with salt, olive oil and vegan butter to taste

Instructions

  • Slice the be'f and marinate in a bowl with soy sauce and ginger.
  • Make rice, and season with salt olive oil and vegan butter to taste.
  • Heat 4T. of the olive oil, and saute garlic, ginger and onions in a large skillet or wok.
  • Add hot pepper, tomato sauce and spices.
  • Add a bit more oil and lightly fried vegan beef tips on the other side of the skillet then add broccoli.
  • In a separate frying pan add oil and pan fry the mushrooms and zucchini.
  • Add all items to main skillet, add vegetable stock.
  • Place a lid on the skillet, stir and simmer on medium heat.
  • When ready to serve, mix in green onions and use some on the top for garnish.
  • Serve with warm basmati rice!