Source: Beyond Kimchee | Serves: 4 | Time: 30 min
Changes: used Beyond meat instead of pork belly; replaced soy sauce with coconut aminos; will reduce the amount of water next time (used the prescribed 3-4 cups, but will do 2 next time); skipped anchovy sauce
1 large #zucchini, slice into 1/2 inch sticks
1 Beyond Meat sausage, sliced
1 small onion, sliced
1-2 tbsp Korean chili paste (gochujang)
2 tbsp Korean chili flakes (gochugaru)
1 tbsp coconut aminos
1 tbsp canola or grape seed oil
2 cups water
2 cloves garlic minced
1 jalapeño, sliced, optional
1-2 green onion , chopped
In a small bowl combine Korean chili paste, chili flakes, coconut aminos; mix well. Add the sliced Beyond Meat sausage and toss with seasoning paste.
Heat oil in a small pot over medium heat. Add the seasoned Beyond Meat sausage and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.
Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.
Add the jalapeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice or cauliflower rice, like I did this time.