Ingredients
Scale
Salad:
- 1 1/2 cups textured vegetable protein (TVP)
- 2 cups vegetable broth
- 3 red radishes, thinly sliced
- 2–3 mini or Persian cucumbers, thinly sliced
- 1 carrot, shredded
- 1/4 cup dried tart cherries
Dressing:
- 3 Tbsp rice vinegar, unseasoned
- 2 Tbsp soy sauce
- 2 Tbsp chili oil
- 1 orange zested and juiced
- 1 lime zested and juiced
- 2 tsp sweetener of choice
- 2 inch piece of ginger, minced
- 4 cloves of garlic, minced
Instructions
- In a medium heat safe microwave safe bowl, microwave vegetable broth on high for 2 minutes. Add TVP stir carefully and set aside.
- Chop all your vegetables by hand or carefully using a mandoline and box grater. Put all vegetables in a large bowl.
- In a mason jar, add all ingredient for your dressing. Shake vigorously to combine.
- Pour half your dressing in with your vegetables and stir to combine.
- In a medium size pan heat over medium heat. Drain your TVP and squeeze out excess water. Spray with oil and add TVP. Cook for 2-3 minutes stirring frequently. Add the remainder of your dressing and stir. Cook for an additional 2-3 minutes until TVP has soaked up most of the dressing.
- Combine TVP with marinating vegetables, and serve.
Notes
Tbsp= Tablespoon
tsp= Teaspoon
- Prep Time: 20
- Cook Time: 5
- Category: Lunch/Dinner
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Calories: 268
- Sugar: 18 g
- Sodium: 579 mg
- Fat: 7 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 0 mg