Description
A delicious and colorful vegetable stir-fry served over rice, featuring a variety of fresh veggies and textured vegetable protein for a hearty meal.
Ingredients
Scale
- 1 Savoy Cabbage, cut into long strips
- 2–3 Carrots, peeled and grated
- 1 Red Bell Pepper, cut into fine strips
- 12–16 oz Baby Bella Mushrooms, finely chopped
- 12 oz Broccoli Coleslaw
- 4 Green Onions, finely chopped
- 1 Tablespoon Raw Ginger, minced
- 4 Cloves Garlic, minced
- 2 Cups Textured Vegetable Protein (TVP)
- 2 Cups Vegetable Broth or Vegan Beef Broth
- 5 Tablespoons Low-Sodium Soy Sauce
- 1 Tablespoon Sesame Oil (optional)
- 1 Teaspoon Cornstarch
- 4–6 Cups White Rice
- Additional Water to help with the cooking process
Instructions
- Start cooking the rice in an Instant Pot or pot according to package instructions.
- Soak the TVP in vegetable broth for about 10 minutes.
- Prepare the cabbage: remove any brown leaves, slice in half, remove hard cores, then chop into thin strips.
- Grate the carrots and slice the bell pepper into thin strips.
- Dice the mushrooms and prepare the garlic and ginger.
- Heat a wok over medium-high heat, add mushrooms, and a splash of water if necessary.
- Once mushrooms release water, add garlic and ginger, cook until fragrant.
- Add cabbage slices and ½ cup of water to the wok, cover and cook for 3-4 minutes.
- Add broccoli slaw, cover and cook for an additional 3 minutes.
- Add bell peppers, check water, cover and cook for another 3 minutes.
- Add the grated carrots and green onions, briefly stir, then add the TVP, and cook for 1-2 minutes.
- In a small bowl, mix soy sauce, sesame oil, and cornstarch, whisk together, and add to the wok stirring to combine.
- Serve the vegetable mix over the cooked rice and add optional toppings like sesame seeds or avocado.
Notes
- Note 1: The cabbage can be sliced to your desired thickness; just ensure even cooking.
- Note 2: Minced ginger gives a fresh flavor to the dish.
- Note 3: Rinse and follow your rice cooking method for best results.
- Consider using a large pot or wok for cooking; halving ingredients may be necessary in a skillet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg