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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the frozen mixed vegetables with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly golden brown.

While the vegetables are roasting, place the dry Butler Soy Curls in a separate large bowl. Pour the vegan chicken broth and hot water over them. Let the soy curls rehydrate for 10 minutes, stirring occasionally.

Drain the rehydrated soy curls thoroughly in a colander. Gently press down on them with your hands or a spoon to squeeze out any excess liquid. This step is crucial for achieving crispy soy curls.

In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, grated fresh ginger, and cornstarch until the mixture is smooth and no lumps of cornstarch remain. Set aside.

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the rehydrated and squeezed soy curls to the hot skillet. Sauté for 5-7 minutes, stirring frequently, until they become golden brown and slightly crispy.

Pour the prepared sticky Asian sauce over the crispy soy curls in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the soy curls, infusing them with flavor.

To assemble the meal prep bowls, divide the cooked white rice evenly among 4 individual meal prep containers. Add a portion of the roasted vegetables and the sticky soy curls to each container.

Garnish each bowl with a sprinkle of sesame seeds and some chopped green onions just before serving or sealing.

Allow the assembled bowls to cool completely before sealing them with lids. Store in the refrigerator for up to 5 days. Reheat in the microwave for a quick and delicious meal.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the frozen mixed vegetables with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly golden brown.

While the vegetables are roasting, place the dry Butler Soy Curls in a separate large bowl. Pour the vegan chicken broth and hot water over them. Let the soy curls rehydrate for 10 minutes, stirring occasionally.

Drain the rehydrated soy curls thoroughly in a colander. Gently press down on them with your hands or a spoon to squeeze out any excess liquid. This step is crucial for achieving crispy soy curls.

In a small bowl or measuring cup, whisk together the soy sauce, maple syrup, grated fresh ginger, and cornstarch until the mixture is smooth and no lumps of cornstarch remain. Set aside.

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the rehydrated and squeezed soy curls to the hot skillet. Sauté for 5-7 minutes, stirring frequently, until they become golden brown and slightly crispy.

Pour the prepared sticky Asian sauce over the crispy soy curls in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the soy curls, infusing them with flavor.

To assemble the meal prep bowls, divide the cooked white rice evenly among 4 individual meal prep containers. Add a portion of the roasted vegetables and the sticky soy curls to each container.

Garnish each bowl with a sprinkle of sesame seeds and some chopped green onions just before serving or sealing.

Allow the assembled bowls to cool completely before sealing them with lids. Store in the refrigerator for up to 5 days. Reheat in the microwave for a quick and delicious meal.
