Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

2.2 lbs Mushrooms (Cremini or White Button)

1 cup Cooking oil

1/4 cup Thai Chile, sliced thin

1/4 cup Ginger, minced

3/4 cup Garlic, minced

1/2 lb Onion, medium dice

1 lb Red Bell Peppers, medium dice

1.5 lbs Green Beans, 1⁄4” slice

5 oz Thai Basil leaves

2.5 oz Green Onion, sliced (separate greens and whites)

3/4 cup Soy Sauce

3/8 cup Vegetarian Fish Sauce

3/4 cup Brown Sugar

18 cups Cooked Rice

Instructions

Pre-heat oven to 350°F.
Line 1 sheet pan with parchment paper.
In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.
Stir in Adda Mix and mix well.
Dice mushrooms into roughly ¼” pieces and add into prepared mixture.
Add 1 cup of cooking oil to the prepared mix. Stir until evenly mixed.
Spread the mix out evenly on the lined baking sheet.
Bake for 10 minutes. Ground crumble will appear slightly browned when ready.
Heat rondeau pan to medium high heat. Add enough oil to cover the bottom of the pan. Add onion, ginger, garlic, scallion whites, green beans and red bell peppers. Saute for about 30 seconds.
When garlic starts to brown, add soy sauce, vegetarian fish sauce, and sugar. Mix evenly. Add water to loosen the sauce.
Add meatless ground and mix with sauce to even consistency. Take the pan off of the heat and add basil, stirring together until basil is wilted.
Serve with cooked rice.