Vegan Crab Steak
Net Weight: 7 oz
Made with konjac powder and natural seasonings, Vegan Crab Steak is a perfect addition to soups, stir-fries, or salads, delivering a delightful seafood-like texture and flavor.
Ingredients:
- Water
- Hydroxypropyl Distarch Phosphate
- Konjac Powder
- Distarch Phosphate
- Wheat Starch
- Sodium Phosphate (Anhydrous)
- Titanium Dioxide
- Potato Starch
- Acetylated Distarch Phosphate
- Trehalose
- Cardlan
- Fatty Acid Glycerides
- Calcium Hydroxide
- Sugar
- Salt
- Sucrose
- Maltodextrin
- Hydrolyzed Wheat Protein
- Yeast Extract
- Cabbage Extract
- Palm Oil
- Corn Starch
- Medium-Chain Triglycerides
- Flavors (Medium-Chain Triglycerides, Flavors, Triacetin)
- Soy Protein
- Wheat Protein
- Calcium Carbonate
- Calcium Sulfate
- Canola Oil
- Red Pepper Pigment
- Edible Red No. 40
Cooking Suggestions:
Vegetable and Crab Stick Soup:
- Slice your choice of vegetables (e.g., potatoes, mushrooms, tomatoes, or carrots) and the Vegan Crab Steak into small pieces.
- Boil a pot of water and add the sliced vegetables and Vegan Crab Steak.
- Cook for 30-45 minutes until the vegetables are tender.
- Sprinkle with pepper powder and mushroom seasoning, or add spicy oil for extra flavor.
- Serve hot and enjoy!
Stir-Fried Vegan Crab Steak:
- Slice the Vegan Crab Steak into bite-sized pieces.
- Heat a tablespoon of oil in a pan over medium heat.
- Add your choice of vegetables (e.g., bell peppers, zucchini), and the sliced crab steak.
- Stir-fry for 5-7 minutes until everything is cooked through.
- Season with soy sauce, chili flakes, or a dash of sesame oil.
Seafood-Inspired Salad:
- Thinly slice the Vegan Crab Steak.
- Toss with mixed greens, cucumber, avocado, and cherry tomatoes.
- Drizzle with a light vinaigrette or creamy dressing.
Hot Pot Addition:
- Add whole or sliced Vegan Crab Steak to your favorite hot pot broth.
- Let it simmer for 5-7 minutes to absorb the flavors.
