Vegan Soy Stir-Fry with Brown Rice

Name: Vegan Soy Stir-Fry with Brown Rice
Total time: 3600 s
Yield: 1 serving
Cuisine: American
Ingredients: 50 g textured soy protein (TVP); 50 g bell pepper; 50 g onion; 50 g green peas; 4 tablespoons soy sauce; 1 tablespoon cornstarch; 1 tablespoon olive oil; 200 ml water; 1 pinch black pepper and cumin; 1 pinch MSG

Brilligth Abad @lettucecook95

This meal is rich in protein, full of nutrients, and completely plant-based. It’s perfect for lunch or dinner when you want something homemade, satisfying, and cruelty-free.

Brilligth Abad @lettucecook95

This meal is rich in protein, full of nutrients, and completely plant-based. It’s perfect for lunch or dinner when you want something homemade, satisfying, and cruelty-free.

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Ingredients

1 hr

1 serving

50 gtextured soy protein (TVP)
50 gbell pepper
50 gonion
50 ggreen peas
4 tablespoonssoy sauce
1 tablespooncornstarch
1 tablespoonolive oil
200 mlwater
1 pinchblack pepper and cumin
1 pinchMSG

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Steps

1 hr

1

Hydrate the soy: Place the textured soy protein in hot water for about 10 minutes. Drain and squeeze out any excess water.
2

Prepare the vegetables: Cut the onion and green bell pepper into thin strips.
3

In a pan, heat the olive oil and sauté the onion and bell pepper for a few minutes until slightly tender. Then, add the green peas and continue cooking for another 2–3 minutes.
4

Prepare the sauce: In a separate glass, mix 200 ml of water, soy sauce, and cornstarch until well dissolved. Add a pinch of black pepper, cumin, and MSG.
5

Combine: Pour the sauce mixture into the pan with the vegetables, add the hydrated soy protein, and stir continuously over medium heat until the sauce thickens slightly. It should have a smooth, glossy texture (not lumpy).
6

Serve: Enjoy warm, accompanied by brown rice.