Vegan Meal Prep/ Vegan Recipes

Vegan Thai Basil Beef

Hey Folks,

I hope you are well. This is the first time I have taken a recipe that was meant to be made with meat and “veganized” it with these beef crumbles from Gardein. This recipe is Vegan Thai Basil “beef.” Hope you enjoy!

I grabbed some fresh basil from my garden. I love the fact I can just walk outside and find some herbs.

Read More: My Little Garden Update

I loved how everything came together. It was really good, and I am happy I used them this way. Normally I use the beef crumbles for tacos, but I think you will like them in this vegan thai basil beef recipe.



I serve it with coconut rice, and it comes out really nice. When I make this, I  added some spring rolls for an appetizer. I just like egg rolls with it. Tasted yummy!

Read More: Vegan Spring Rolls


Vegan Thai Basil Beef

Print Recipe
Serves: 4 Cooking Time: 35 mins


  • 1 - 4 oz can unsweetened coconut milk
  • 1 - stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
  • 1 cup rice
  • 1/4 cup plus teaspoon low-sodium vegan soy sauce
  • Juice of 2 limes
  • 1 - tablespoon sugar
  • 1 cup fresh basil, roughly chopped
  • 2 tablespoons of vegetable oil
  • 1 package "beef" crumbles
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced



1. Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.


2. Heat 1 tablespoon vegetable oil in a medium-skillet over high heat. Add the beef crumbles and cook according to package instructions. Transfer to bowl, set aside.


3. Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, sitrring occasionally, until golden, about 5 minutes. Add the garlic, and cook until golden, 2 minutes. Increase the heat to high and return the crumbles and any accumulated juice to the skillet. Stir in soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef over the rice.

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