Vegerator | Search vegetarian and vegan dishes by ingredients

Sauce: 1. In a food processor blend the vinegar and sesame seeds until chopped. 2. Slowly add the tahini, peanut butter, turbinado. 3. Mix until smooth.

The TVP (beef substitute): 1. Soak the TVP in water with soy sauce or in a broth of your choosing. 2. Drain the TVP. 3. Shake the tofu in a covered bin or sealed bag with the wheat gluten until each piece is sufficiently covered. 4. Fry the now covered TVP in peanut oil-lined pan or wok. 5. Cool the TVP in the refrigerator. After cool, add the above sauce and stir until the faux 'beef' is consistently covered. 6. Let cool in refrigerator while completing the next steps.

Rice: Prepare two dry cups of rice as per directions provided. Brown short grain rice is best for this dish, but I used white rice. Both will be fine, but they are prepared differently, consult your source or rice preparer.

Vegetables: 1. Chop the cabbage into thin strips. 2. Place cabbage in a bowl and add the chopped up cilantro and mix it together. 3. Thinly slice the green and yellow bell peppers into strips. 4. Lightly cook the peppers in a little peanut oil, apple cider vinegar and soy sauce until they just begin to soften and immediately remove from heat. Do your best to not cook the color or nutrition out of them! 5. Dice two colored tomatoes to add more variety to the dish.

Arrangement (my personal preference): 1. Line the bottom of your dish with the cabbage-cilantro salad base. 2. Layer on top a thin layer of the rice. 3. Place a big heaping of the TVP on top of this. 4. Surround the TVP with the bell peppers and top it with a sprinkling of the diced tomatoes. 5. Enjoy a colorful and delicious dish!