1 pkg veggie ground crumbles (I used Yves Original)
3 cloves garlic
¼ cup low sodium soy sauce
⅓ cup brown sugar
½ tsp red pepper flakes or gochugaru (or to taste)
½ tsp ground or grated ginger (or more... I use more - I don't even measure)
2 green onions
½-1 cup other veggies (optional) - can use frozen peas, grated carrot, shredded zucchini.
Rice for serving
Method
In a measuring cup, mix the soy sauce, sugar, ginger, and pepper flakes. Set aside.
Heat large pan over medium heat. Add about 1 tbsp of oil.
Once pan/oil are hot add the veggie crumbles and the crushed garlic. Cook until the crumbles are "dry" looking and the garlic is fragrant. About 5 minutes.
Add in the green onions, other veggies if using, and the sauce. Cook until the veggies are tender-crisp and the sauce has thickened. About 10 minutes.
Serve over rice. Goes well with kimchi!
Notes
Nutrition is for 2 but you could feed 3 less hungry people. Nutrition info doesn't include rice.