We made it vegan: Korean Beef

I'm a sucker for a simple, kid-pleasing recipe.  I stumbled across this Korean Beef recipe on Pinterest a while back.  I made it once and the kids loved it, so it quickly became a favorite.  Other than making sure I had beef in the freezer, it was a pantry item menu filler.  At least at our house.  I did modify it just a bit to make it more pleasing to my kids (they don't like green onions) and hubby (he loves water chestnuts) and me (not a fan of ginger).

Ingredients:
"beef" crumbles
1/4 c. soy sauce (organic, low sodium is our preference)
*1/4 c. brown sugar (or sugar and molasses)
hoisin sauce (1-2 T)
1 tsp sesame oil
small can water chestnuts, drained & chopped
crushed red pepper (I usually leave this out, but you can definitely add it to desired spiciness)
green onion (see above)
ginger (see above)
**cooked rice

Put sesame oil in skillet with garlic for a minute on medium.  Add soy sauce, brown sugar, and hoisin sauce.  Stir carefully.  Add "beef" crumbles and water chestnuts (and optional ingredients as you wish).  Allow crumbles and water chestnuts to soak up the delicious sauce and warm through.

Serve over cooked rice.  Garnish with green onion if desired.

*I used the information in the sugar & molasses link to make a substitute for light brown sugar using vegan sugar.
**I use a rice cooker to make life easier.  I always burn stovetop rice. ;)