Carrot, Broccoli and TVP with Cilantro

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These types of bowls are always so easy to make, and they’re really delicious too. The TVP gives it that really wonderful meaty taste, and the flavours really make the broccoli taste yummy!

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I totally suggest having this with brown rice. Be sure you make a pot before cooking this!

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You can leave out the tvp if you wish, or replace with some other vegan meats.

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To keep the greens from turning yellow, be sure you don’t leave it in the pan for too long, and don’t overcook them!

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Carrot, Broccoli and TVP with Cilantro

1 tablespoon extra light olive oil
2 cloves garlic
1 red chili pepper (optional, remove seeds for milder taste)
1 small stalk broccoli
1 medium carrot
1/4 teaspoon Himalayan/sea salt
1/4 cup water
1/4 cup tvp (mixed with 2 tablespoons hot water)
2 tablespoons white cooking wine
1 tablespoon corn/tapioca starch
1 tablespoon soy sauce
1 tablespoon nutritional yeast
1 teaspoon ground mustard powder
1/4 cup water
1/4 cup fresh chopped cilantro

Peel the garlic and dice it into a few pieces, then if you’re using the chili pepper, slice it very thinly and remove the seeds if you don’t like it that spicy.

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Add the olive oil in a large frying pan or saucepan, and turn the heat to medium high (5-6 or 6), give it a couple of minutes to heat up, then saute the onion and chili pepper for about 2-3 minutes until there’s a slight fragrance.

Meanwhile, break the broccoli into small florets (the smaller they are, the easier they will cook) and finely dice the carrot into small cubes.

Then, add the broccoli, carrot, salt and water in the pan. Turn the heat to medium (4) and cook and stir for about 8-10 minutes.

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While that’s cooking, combine the tvp with water and set it aside. In another bowl, combine the white cooking wine, corn/tapioca starch, nutritional yeast, soy sauce and mustard powder together. Stir until it’s mixed up well.

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After about 10 minutes, add the tvp and the liquid, stir for a moment, ten add the 1/2 cup water. Cook for a further 4-5 minutes, stirring a lot, then finally adding the chopped cilantro at the end. Stir for half a minute and turn the heat off.

Serve with brown rice if desired.

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Carrot, Broccoli and TVP with Cilantro
Serves: 4
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 2 cloves garlic
  • 1 red chili pepper (optional, remove seeds for milder taste)
  • 1 small stalk broccoli
  • 1 medium carrot
  • ¼ teaspoon Himalayan/sea salt
  • ¼ cup water
  • ¼ cup tvp (mixed with 2 tablespoons hot water)
  • 2 tablespoons white cooking wine
  • 1 tablespoon corn/tapioca starch
  • 1 tablespoon soy sauce
  • 1 tablespoon nutritional yeast
  • 1 teaspoon ground mustard powder
  • ¼ cup water
  • ¼ cup fresh chopped cilantro

Instructions
  1. Peel the garlic and dice it into a few pieces, then if you’re using the chili pepper, slice it very thinly and remove the seeds if you don’t like it that spicy.
  2. Add the olive oil in a large frying pan or saucepan, and turn the heat to medium high (5-6 or 6), give it a couple of minutes to heat up, then saute the onion and chili pepper for about 2-3 minutes until there’s a slight fragrance.
  3. Meanwhile, break the broccoli into small florets (the smaller they are, the easier they will cook) and finely dice the carrot into small cubes.
  4. Then, add the broccoli, carrot, salt and water in the pan.
  5. Turn the heat to medium (4) and cook and stir for about 8-10 minutes.
  6. While that’s cooking, combine the tvp with water and set it aside. In another bowl, combine the white cooking wine, corn/tapioca starch, nutritional yeast, soy sauce and mustard powder together. Stir until it’s mixed up well.
  7. After about 10 minutes, add the tvp and the liquid, stir for a moment, ten add the ½ cup water. Cook for a further 4-5 minutes, stirring a lot, then finally adding the chopped cilantro at the end. Stir for half a minute and turn the heat off.
  8. Serve with brown rice if desired.


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