Cauliflower Fried Rice w/ TVP

Need protein?…then this bowl has got you covered! *That line takes me back to my lululemon days. Cauliflower Fried Rice with TVP (textured vegetable protein), edamame, and broccoli rabe. This easy + quick high protein meal is seasoned with some of my faves…garlic, ginger, hoisin, *gf tamari, and jalapeños – just to name a few.

Perfect for Spring, this protein packed meal will (hopefully) keep you full without weighing you down. This IS my kind of food – yum. This recipe is also a good one for meal prep and/or to storing in the fridge as a grab&go munch.

Cauliflower Fried Rice w/ TVP
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Need protein?…then this bowl has got you covered! Cauliflower FriedRice with TVP (textured vegetable protein), edamame, and broccoli rabe. This easy + quick high protein meal is seasoned with some of my faves…garlic, ginger, hoisin, *gf tamari, and jalapeños – just to name a few.

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: cauliflower, fried, rice, protein bowl
Servings: 4 cups
Author: thecrimsonsink
Ingredients
  • 1 tbsp hoisin sauce
  • 2 tbsp tamari *gluten free
  • 2 cloves garlic, minced
  • 2 tsp toasted sesame oil
  • 1/2 tbsp ginger, finely grated
  • 1 tbsp cashew butter
  • 1 tsp pure maple syrup
  • 1 tbsp grapeseed oil or plant based butter
  • 1 small red onion, finely chopped
  • 1/2 cup carrots – cut into small cubes
  • 3/4 cup broccoli rabe, chopped
  • 2 cups cauliflower, grated
  • 1 cup texture vegetable protein (TVP) *hydrated as per package instructions
  • 1/2 cup raw edamame *thawed if frozen
  • 3-5 green onions, sliced
  • 1 small jalapeno, sliced
  • 1/4 cup fresh cilantro
  • 1/4 cup lightly roasted cashews
Instructions
  1. *I used mushroom broth to hydrate my TVP.
  2. In a small bowl add the tamari, hoisin, garlic, sesame oil, ginger, cashew butter, and maple syrup. Whisk well until combined. Set aside until ready to use.

  3. Heat skillet or wok over medium heat. Add the oil or butter, and bring up to temperature.
  4. Add the red onion, carrot, and broccoli. Toss or stir. Cook for about 3mins, or until just shy of tender. 

  5. Next, add the cauliflower, TVP, and edamame. Toss/stir to combine. Cook for 2-3mins adjusting the temperature as needed.

  6. Lastly, pour in the tamari mixture and toss to coat. Cook 1-2mins and remove from heat.
  7. Pour the cauliflower rice into a large bowl or bowls, and top with green onions, jalapeños, cilantro, and roasted cashews. Serve warm.

  8. Store any leftovers in the fridge. Good for 3-5days.

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