• Sukiyaki
  • Sukiyaki
  • Sukiyaki
  • Sukiyaki
Ranking: 4 more votes required!

Rated 4.5 out of 5 based on 1 votes


  • 1 can x sanitariums tender pieces in onion gravy
  • 1 small can x bamboo shoots
  • 1 x carrot, sliced
  • 1/2 x red onion, sliced
  • 1 small x broccoli head
  • 1/2 x green capsicum - cubed or sliced
  • 1 small x pok choy - cut into small pieces
  • 1 big clove garlic (chopped)
  • 1 Tbls fresh grated ginger
  • 2 Tbls sesame oil
  • 1 Tbls potato starch or corn flour
  • 1 x mussels beef style stock cube
  • 1-2 cup filtered water
  • 1 splash shoyu or soy sauce
  • 1 tspn black sesame seeds
  • 1 tspn sesame seeds
  • 2 bowl x cooked yasmin rice
  • 1 splash sunflower oil


Prepare all you veggies.
Add the tender pieces into a sieve and wash the gravy away —
we only need the tender pieces!
Heat the 2-3 tbsp of sesame oil mixed with a splash of sunflower oil into a woc
and add the broccoli and carrots – fry for 3 min.

Add the onion, pok-choy, capsicum and bamboo and fry for further 2 min on
higher heat.

Now add the vegan meat + stir well together. Also add the ginger, garlic and a good splash of Shoyu or soy sauce.

Add the water and stock cube. Use the Aussie brand “Mussels” — the beef and chicken stock cubes are vegan! Thicken the sauce with the potato starch or corn flour. MIx one tbsp with a bit of water, stir well and add to the woc — stir well to combine!
Let it simmer for 5 min than turn off the heat.
Serve withYasmin Rice.


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  • ooopsie I rated this 5 stars but it came up as 4 1/2 sorry…


    by Sarah Lewis on 06/03/2014, 16:57
    Sarah Lewis
    • Oh that happens to me several times as well!

      Thanks for your vote Sarah :-)


      by Angela H. on 07/03/2014, 13:05
      Angela H.