Ingredients
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Vegetable Sauté
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1.5 Cups Textured Vegetable Protein
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1.5 Cups Veggie Broth
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1 Small Onion
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3 Cloves Garlic
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1 Small Zucchini
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2 Small Carrots
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1 Bunch Green Onions
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2 Tablespoons Soy Sauce
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1 Tablespoon Hoisin Sauce
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1 Tablespoon Worcestershire sauce
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1 Teaspoon SrirachaOptional
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Other Ingredients
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1 Small Red Cabbage
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3 Ounces Rice Stick NoodlesVermicelli Noodles work best
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1 Bunch Cilantro
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1 Cucumber
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1 Head Boston Bib Lettuce
Directions
- Prepare Textured Vegetable Protein (TVP): In a pot add the TVP and vegetable broth. Cover and bring to a simmer cook for 5-6 minutes or until all the broth has been absorbed.
- Cook Vegetables and TVP Together: Chop the Onion into small pieces. Mince Garlic. Shred zucchini and carrots. Thinly Slice green onions and separate the white and the green portions. The green portions will be for topping and the white portion will be cooked now. In a large sauté pan, add a small amount of cooking oil and add all the vegetables. Cook for 4-5 minutes on high until the carrots are softened. Add the TVP and cook for 3-4 minutes more. Add soy sauce, hoisin sauce, worcestershire sauce and sriracha (optional) and stir until completely combined and everything has sauce on it.
- Prepare Rice Noodles: Bring a pot of water to a boil. Remove from the heat and add the rice noodles. Stir around for 2-3 minutes until the noodles have softened but are not falling apart. Strain and rinse with cold water.
- Prepare Other Ingredients: Shred cabbage into thin strips. Lightly chop cilantro. Shred the cucumber. Cut the bottom off the lettuce and separate all the leaves and wash if desired.
- Assemble the Wraps: To eat, place a piece of lettuce and top with the TVP and veggie mixture. Add as much of the other toppings as desired and enjoy!
Meal Prep Tip:
This recipe can be prepared in advance as long as all the ingredients are stored separately. Simply reheat the TVP when you are ready to eat, assemble and enjoy!
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