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Veggie Soy Bowl

Yield4 Servings

Rocío González prepared this Exquisite Veggie Soy Bowl at our Saturday, February 16, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Veggie Soy Bowl

 4 tablespoons sesame oil, divided
 6 green onions, thinly sliced
 4 cloves garlic chopped
 2 tablespoons fresh grated ginger
 1 ½ cups ground soy
 ½ head cabbage, thinly sliced
 2 carrots, shredded
 4 tablespoons soy sauce
 1 tablespoon brown sugar
 Salt and pepper to taste
 For a gluten-free version, use wheat-free Tamari sauce and a gluten-free ground veggie beef.

Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Add green onions, garlic, and ginger. Reduce heat to low and cook for 2 minutes. Mix in ground soy, sauté for 3 minutes, until lightly browned. Add cabbage and carrots, cook for 2 minutes.


In a small bowl, whisk soy sauce, brown sugar, and remaining 2 tablespoons of sesame oil together. Pour sauce into skillet, mix well to coat. Add salt and pepper. Continue to sauté for 5 minutes, or until veggies are tender. Remove from heat.


Transfer to individual bowls. Serve warm.

Note: Various brands of ground soy are available in the refrigerated or freezer section of most grocery stores. For this the recipe we used Gardein Beefless Ground.
For a gluten-free version, use tamari sauce.

Serves 4

Nutrition Facts

Servings 0