We love stirfry…

It’s a quick and simple way to get a big meal for your family. We always try to make it as filling as possible.

So, lots of carbs, lots of protein, and typically low fat.

Because we have a slight carb addiction…

Serves 4-5


Fresh chopped Garlic – 2 Cloves

Onion powder1 Tsp

Paprika 1 Tsp

Ginger powder – 1 Tsp

Pepper 1Tsp

Salt 1 Tsp

Chopped Brussel Sprouts3 cups (to your preference we simply slice them once)

Textured Vegetable Protein (TVP) 1 Dry Cup

Jasmine rice – 2 Cups

Coconut Amino Acids 4 Tbsp

Vegan Butter2 Tbsp

Oil 2 Tbsp (We use Olive, Grapeseed, or safflower oil)

Water – 1/2 Cup

Hot Water for TVP prep1 – 2 Cups

  1. Start water to boil water and cook rice to instructions on the package. Generally, double the water and about 25-30 minutes but it varies depending on type of rice. We do not use minute rice as its processed more than we like, but you definitely can here to cut the time down if you like.
  2. Place oil in a wok or frying pan and start heating at medium- high heat. Toss in the chopped brussel sprouts and add butter.
  3. Toss and cook down until the sprouts and cook for 5 minutes, then add the ⅓ cup water and cook over medium til water is absorbed.
  4. Add the cooked rice and once it’s done, and add the tvp.
  5. Finally, mix the seasonings and coconut aminos. Add the chopped garlic last as overcooking it kills the benefits.

That’s it!

The rice is by far the longest part of this process, so once it’s done it just comes down to letting the brussel sprouts soften to your preference.

Stay organic

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