Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish!

Makes 8 custard cup size servings

3-1/2 c. water

1 t. salt

1 t. mild curry powder

2 c. long grain white rice

1 c. textured vegetable protein (TVP) (Bob’s Red Mill brand is gluten-free)


2 T. margarine

1 c. diced sweet onion, 1/2 inch squares

salt and pepper

12 oz. pkg. froz. mixed vegetables

2 T. water


1-1/2 c. water

1 t. onion powder

1 t. garlic powder

2 t. mild curry powder

1/2 c. creamy peanut butter (standard grocery variety) (Jif and Skippy brands are gluten-free)


1 t. salt

1 t. additional mild curry powder

2 t. liquid smoke

2 T. diced kosher dill pickle, 1/4 inch cubes, per serving for garnish

In large saucepan combine water, salt, and curry. Bring to boil. Add rice, stir.

Add textured vegetable protein, stir well, return to boil, stir again. Cover tightly, reduce heat to low, and cook 15 minutes. Remove cover, stir well, replace cover and cook 5-10 minutes longer. Remove from heat, fluff with fork and set aside.

While rice cooks, melt margarine in large skillet over medium heat. Add onion, salt and pepper to taste, and saute till caramelized, raising heat just a bit to get a little char on the onion.

Add frozen vegetables to skillet, stir well, salt and pepper to taste, then add water. Stir, cover and cook on low heat till veggies are tender.

In small saucepan, over medium heat, add water, onion powder, garlic powder and curry. Stir to dissolve. When very hot, add peanut butter. Stir gently with wire whisk till melted and sauce is smooth. Salt to taste, then reduce to low heat, stirring occasionally. If it gets too thick, add a little more water.

When veggies are done, add cooked rice/TVP mixture to skillet. Raise heat to medium high. Add salt, curry, and liquid smoke to the mixture, then stir till evenly distributed. Using a pancake turner, lift rice when it gets a little charred on the bottom, and keep doing this till all ingredients are very hot and a little charred.

For each serving: Moderately pack a small custard cup with fried rice. Invert onto serving plate. Tap bottom, gently lift off cup. Spoon 1-2 tablespoons sauce on top of rice mold. Place a few pickle cubes on top of sauce, and a few around the plate. Serve immediately.

Notes:  The rice and TVP cook up nicely together. It’s a little more chewy than just rice, and a little drier, creating a pleasant texture achievement. I’ll definitely make that combination again. Locate TVP in major markets that sell bulk foods.

The pickles add just enough sour to compliment the entire dish.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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