Spiced Cabbage and Brown Rice with TVP (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 cabbage head, cored and roughly chopped1 cup brown rice (measured dry)1.5 cup TVP (measured dry)12-oz can tomato sauce4-cup carton vegetable brothCorianderCuminCinnamonGaram MasalaGarlic powderGround black pepperOnion powderFresh cilantro
Set up rice cooker or pot on stove to cook rice while you're doing everything else. Prep time and cooking time for the rest of the dish is less than cooking time for brown rice (rice was responsible for the 45-minute time), so you might want to plan ahead.
Core and chop cabbage, then put it into a large pot or frying pan. Heat broth on stove or in microwave until close to boiling. Pour approx one cup into a mug and mix spices into it, then pour over cabbage. Pour two cups broth into bowl with TVP and let stand. Turn stove on low and stir cabbage for one minute, then slowly add tomato sauce and remainder of broth, making sure everything is well-mixed. Let the mixture simmer on medium heat until cabbage is tender. Stir in TVP and rice and heat through. Rip up fresh cilantro and mix in just before serving.
Makes approximately 6 servings but can easily be expanded with more rice, cabbage, TVP, or all three!
Note: I don't measure spices when I cook, so start with a smaller amount and slowly stir more in until it suits your taste. Experiment with different spice combinations for a wide variety of meals!
Number of Servings: 6
Recipe submitted by SparkPeople user RASPBERRYBERET.
Core and chop cabbage, then put it into a large pot or frying pan. Heat broth on stove or in microwave until close to boiling. Pour approx one cup into a mug and mix spices into it, then pour over cabbage. Pour two cups broth into bowl with TVP and let stand. Turn stove on low and stir cabbage for one minute, then slowly add tomato sauce and remainder of broth, making sure everything is well-mixed. Let the mixture simmer on medium heat until cabbage is tender. Stir in TVP and rice and heat through. Rip up fresh cilantro and mix in just before serving.
Makes approximately 6 servings but can easily be expanded with more rice, cabbage, TVP, or all three!
Note: I don't measure spices when I cook, so start with a smaller amount and slowly stir more in until it suits your taste. Experiment with different spice combinations for a wide variety of meals!
Number of Servings: 6
Recipe submitted by SparkPeople user RASPBERRYBERET.
Nutritional Info Amount Per Serving
- Calories: 185.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,075.9 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 8.6 g
- Protein: 15.7 g
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