This quick and delicious vegan stir fry tastes like the inside of an egg roll without the wrapper - egg roll in a bowl! A savory, and healthy dinner on your table in 30 minutes or less!
Start by whisking together a flavorful sauce for your TVP (textured vegetable protein) to soak up. Then mix the TVP in and let it rest for a few minutes while you prep the veggies. No need to drain. Most/all of the liquid will be absorbed quickly.
Stir-fry:
Chop up all your veggies to desired size, mince garlic and ginger, and set aside. (I reccomend shredding your cabbage with a knife as opposed to a cheese grater to keep the pieces a bit thicker since they cook down quickly!)
Add olive oil, diced onions and carrots to a large skillet. Sauté over med heat until the onions are mostly clear (3-5 minutes). Avoid browning – turn the heat down if needed!
Gather the remaining ingredients (except the toasted sesame oil) and add everything into the skillet. Cook over high heat while stirring frequently for and additional 3-4 minutes or just until broccoli pieces are fork-tender!
As soon as you think the veggies might be done (the broccoli is just barely fork-tender), remove the skillet from heat and add a bit of toasted sesame oil! The smell and flavor of this addition is amazing!
Now serve up your yummy Egg Roll in a bowl all alone or over a bed of rice! Garnish with chopped green onions and sesame seeds and have some extra red chili sauce on hand if you like to amp up the spice!
Notes
Expert tips:I like to use store-bought julienned carrots so I don’t have to do that myself. You can also purchase store-bought shredded cabbage to make this faster. I prefer to just chop the cabbage with a knife – better flavor and texture. No need to grate the cabbage super small! It will shrink quickly as it cooks and a little bit of adds nice texture.