This quick dinner recipe is super easy and ready in just 25 minutes. All you need is a 2-oz. bag of Original Longève Plant-based Protein Crumbles, a bag of coleslaw mix, and a couple of key seasonings to create a low-carb, Asian-inspired egg roll in a bowl.
Ingredients
- 2-oz. package (¾ cup) Original Longève Plant-based Protein Crumbles
- 1 bag coleslaw mix (shredded cabbage and carrots)
- 5 cloves garlic, minced
- ½ tsp. ground ginger
- ½ cup low sodium soy sauce or amino acids
- Sliced green onion
Instructions
- In a large skillet, combine crumbles with 6 oz. hot water to rehydrate for five minutes. In a small bowl, combine garlic, soy sauce, and ginger; set aside.
- Once crumbles are rehydrated add 1 tablespoon of vegetable oil to the skillet and “brown” the crumbles on med-high heat for two minutes. Add dry coleslaw mix to skillet and stir to combine.
- Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.
