Beefless & Cabbage Stir-Fry ✦ Main

Sweet, caramelized onions are slowly cooked with white wine and thyme, then tossed with tender cabbage leaves and crispy Bulgogi-style soy bites. The result is a hearty, flavorful, very comforting main dish full of texture and savory taste.

This dish features one of our favorite meat alternatives: Bulgogi Beef-style, soy-based protein. Please refer to the ingredient list for details.

 

Beefless & Cabbage Stir-Fry ✦ Main

Main Dish: Beefless & Cabbage Stir-Fry

INGREDIENTS

Green cabbage, meat alternative*, onion, garlic, olive oil, thyme, white wine, salt, white pepper.

*Meat/Beef Alternative: Water, sauce (sugar, water, soy sauce [water, defatted soybean flakes, wheat, salt], pear puree, onion, garlic, apple puree, caramelized sugar syrup [sugar, water], modified cornstarch, ginger, green onion extract water, green onions, maltodextrin, salt, pectinase), dextrin, black pepper, guar gum, xanthan gum), textured soy protein (soy protein isolate, rice flour, wheat gluten, cocoa powder), soybean oil. 

HEATING INSTRUCTIONS

Stovetop: Transfer to a small pot over medium heat. Option of adding a splash of water, olive oil, broth if needed. Stir occasionally until heated through.

Microwave: Remove the lid before heating. For best results, transfer to a microwave-safe dish. Heat on high for 2–3 minutes, stirring halfway to ensure even warming.

Oven: Remove the food from the plastic container and place it in an oven-safe dish. Preheat oven to 350°F, cover the dish with foil, and heat for 15–20 minutes or until piping hot in the center.

Leftovers: Store any leftovers in an airtight container in the refrigerator. Consume within 2–4 days after reheating for the best freshness and taste.

PORTION SIZES

Balanced Plate Portion Suggestion:

✸ Each main dish: 130 g – 140 g (4.6 – 5 oz cooked weight) per serving.
✸ Each side dish: 100–135 g = 3.5–5 oz per serving.
✸ Total weight varies by your chosen plan and serving size is based on your meal choices.

VEGAN

No Seed Oil

WHOLESOME INGREDIENTS

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