After such a wonderful trip in Fort Bragg earlier this week, it’s been painful getting back into the grind. Especially with family emergencies, work stress, and housework to catch up on. Sadly I still have unpacking and laundry to do from the trip and have not made it to the grocery store yet. Thankfully yesterday was a farm box delivery day to replenish some of my fresh veggies because I had to use a chunk of them in dinner. And there’s always quinoa and dried textured vegetable protein in my pantry for times of desperation like this.
Awhile back, I threw together an awesome vegan coleslaw recipe from VegNews that I was craving again. But did not have cabbage which was probably a good thing since it’s a running night and cabbage does not work well for a pre-run dinner for me. Quinoa does, so why not use it instead?
Dijon Quinoa Slaw
- 1/2 cup quinoa
- 1/2 cup textured vegetable protein
- 2 carrots, shredded or grated
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 2 cups water
Bring water, quinoa, textured vegetable protein, and salt to a boil in a medium soup pot. Reduce heat, cover, and simmer for 25 minutes, occasionally stirring. Remove from heat and stir in carrots, Dijon mustard, apple cider vinegar, and olive oil. Serve and enjoy! Makes 2-4 servings.
I’m a pretty hardcore fan of textured vegetable protein now for how fast it is to work with and how easily it cooks and blends with quinoa adding a nice, hearty and chewy texture to the graininess of the quinoa.
Trader Joe’s Whole Grain Dijon Mustard is one of our favorites with a nice texture perfect for coleslaw dishes.
The carrots add a solid crunch to the quinoa countering the chewiness of the textured vegetable protein and creating an interesting texture party.
I served it with sauteed green/yellow squashes for a colorful and fast summer dinner.
This version was easier not having to shred the cabbage this time. True, I did shred carrots on a cheese grater, but that’s much faster and less messy.
The quinoa slaw was delicious, tangy and tasted a lot like a summer coleslaw, but packing a protein heartiness that could be served hot or cold. Leftovers are great for salad toppers or to stuff into a wrap. And it was fast and easy for a vegan main dish, something I desperately needed this week!