Food bloggers are like cookbook authors, you get to trust some and try “daring” or “unusual” recipes if they recommend it, because you realize their palate matches yours. Kelly, from Inspired Edibles is one example. When she posts a recipe and raves about it, I just know I will love it too. This one used an ingredient that might make you run away screaming and promising never to stop by my site again: textured soy protein, aka TSP. Now before you click away, let me tell you I used ground turkey the first time. It ended up as one of the tastiest things I’ve cooked in months. I truly urge you to give it a try, and if you feel particularly brave, go for the TSP. I made it a second time using it, and it would make a vegan dance the happy dance. Extended version.
VEGGIE-OR-NOT EGG ROLL BOWL
(slightly modified from Inspired Edibles)
for the egg rolls:
3 large carrots, sliced
1 red bell pepper, chopped
280 g premixed bag of coleslaw (about 4 cups)
Large handful (about 1 cup) chopped fresh spinach
3/4 pound plant-based crumbles/rehydrated TVP or ground turkey of choice
sesame seeds for topping
for the egg roll sauce:
2 Tbsp olive oil
2 Tbsp soy sauce or tamari
1 Tbsp Chinkiang vinegar (Chinese vinegar)
1 Tbsp fresh grated ginger
1 round tsp Sriracha
1 tsp hoisin sauce
1 tsp Chinese five-spice powder
¼ cup water
Combine the egg roll sauce ingredients in a container with fitted lid: olive oil, soy or tamari, vinegar, ginger, Sriracha, hoisin sauce, Chinese five-spice powder and ¼ cup water giving it a good shake to combine nb: it’s good for sauce to gather flavor while you assemble/cook the rest of the ingredients (you can also make ahead and store in fridge).
Sauté carrots and red peppers in a large skillet with a little olive oil just until the carrots begin to soften.
Add ground turkey (or hydrated TSP crumbles) saute for a couple of minutes, add half the sauce. If using turkey, cook until no longer pink. Add cabbage and spinach, cook a minute or two, add the remaining of the sauce. If the sauce/mixture appears too thick/dry add a little more water but not too much (you don’t want to overly dilute the wonderful taste of the sauce). Continue mixing over heat until cabbage/spinach begin to wilt and mixture is warmed through. Top with sesame seeds and serve. Great with rice, but excellent on its own.
to print the recipe, click here
Comments: The only modification I would make is – more spinach! Spinach tends to do what spinach does best, disappear into the dish, so double it, no problem. The sauce is magical. I advise you to go the extra mile and search for the specific vinegar called for, because its flavor is unique and very prominent in the sauce. As to TSP, Kelly recommends this brand. I think if you are familiar with other brands, go for it. I find this one quite convenient because the bag sits at room temperature, you rehydrate what you need, and it lasts forever. I see a “fake-Bolognese” in our future.
The second time around I went wild and tried the TSP. That’s what you see in the photo above, and I promise you it was excellent. It soaks up the sauce and the texture is quite pleasant.
Kelly, thanks again for opening my horizons,
I love trying new things, and you never disappoint!
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