Thai Basil “Beef” & Carrot Salad

Light and refreshing!  A perfect dinner for a hot summer day.

Makes: 4 servings


  • 2 cups cooked brown rice
  • 3 tablespoons olive oil
  • 1 cup of plant-based ground protein (or textured vegetable protein (TVP) mixed with 1 cup hot vegetable broth or water).
  • 4 tablespoons lime juice (juice of 2 limes)
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced (or 2 teaspoons minced garlic)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon fish sauce (or 1/2 cup clam juice)
  • 2 tablespoons soy sauce or Tamari (gluten-free) sauce
  • 1 cup (1-oz package) fresh basil (or Thai basil if available), chopped
  • 1/4 cup cilantro, chopped
  • 2 cups carrots, cut into small matchsticks (or purchased this way)
  • 1/2 cup green onions, sliced


  1. Cook rice as per package directions. Keep warm.
  2. In a large skillet, over medium heat, brown the plant-based ground (or heat 1 tablespoon olive oil and cook the TVP until lightly browned).
  3. Combine 2 tablespoons lime juice with next 6 ingredients. Add to ground protein mixture and cook until liquid has been reduced by half. About 5 minutes.
  4. Remove pan from heat and stir in 1/2 cup chopped basil.
  5. In a medium bowl, combine remaining basil, cilantro, carrots and green onions. Pour remaining 2 tablespoons lime juice and 2 tablespoons oil over carrot mixture. Stir to coat.
  6. To serve: Divide rice between 4 bowls. Spoon cooked mixture over rice then top with cilantro-carrot salad.