1 tbsp oil (or 2 tbsp tahini liquid)

1/2 small onion, diced

1/2 head garlic, minced

1/2-inch piece ginger, minced (or 1 tsp ground ginger)

3 scallions, diced

1 lb cabbage, shredded or thinly sliced

2 carrots, shredded or diced (or substitute with more cabbage)

1 lb vegan ground

1 tsp white pepper (or black pepper)

1/4 cup low-sodium soy sauce (or 2 tbsp regular soy sauce)

3 oz sweet potato noodles, soaked in cold water for at least 15 minutes (optional)

Optional toppings: sesame oil, sesame seeds, crushed nuts, cilantro, chili oil, extra scallions

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Heat the oil in a large skillet or wok over medium heat.
Add onion, garlic, and ginger, cooking 2–3 minutes until fragrant.
Stir in vegan ground and cook until browned and heated through.
Add cabbage, carrots, and scallions, stirring to combine.
Season with soy sauce and white pepper, cooking until vegetables soften but remain slightly crisp.
If using sweet potato noodles, drain and add them to the skillet, tossing until warmed through.
Taste and adjust seasonings as needed.
Serve hot with toppings like sesame oil, sesame seeds, cilantro, chili oil, or extra scallions.

Substitute vegan ground with crumbled tofu or tempeh.

Add mushrooms, bell peppers, or snap peas for extra veggies.

Use chili flakes or sriracha for a spicy kick.

For a low-carb version, omit the noodles.

Make it gluten-free by using tamari or coconut aminos instead of soy sauce.