One-Pot Spicy Thai Beefless & Eggplant Stir-Fry with Jasmine Rice
This quick and flavorful vegetarian stir-fry swaps traditional beef for hearty plant-based crumbles, cooked with tender eggplant and aromatic Thai spices, all served over fluffy jasmine rice. Ready in just 30 minutes, it's a perfect one-pot meal for busy weeknights.
- 1 cup jasmine rice
- 2 cups water
- 2 tbsp neutral oil (e.g., canola or vegetable)
- 2 cups eggplant, diced
- 1 cup red bell pepper, sliced
- 1 cup yellow onion, sliced
- 3 cloves garlic, minced
- 12 oz plant-based beef-style crumbles
- 2 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 0.25 cup fresh basil, chopped
- 2 tbsp green onions, sliced
- 2 tbsp chopped peanuts (optional, for garnish)
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Instructions
In a large pot or deep skillet, combine jasmine rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 10 minutes.
⏱️ 10 minutesUncover, push rice to the side, and add oil. Sauté eggplant, bell pepper, onion, and garlic over medium heat until softened, about 5 minutes.
⏱️ 5 minutesAdd plant-based beef crumbles and cook, stirring, for 3 minutes until heated through.
⏱️ 3 minutesStir in curry paste, soy sauce, and brown sugar. Cook for 2 minutes, mixing everything together.
⏱️ 2 minutesTurn off heat. Stir in lime juice and half the basil. Serve hot, garnished with remaining basil, green onions, and peanuts if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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