I am just completely obsessed with Asian inspired nourish bowls. Also if you have any warm blooded family members (like I do) they will most definitely thank you for doing of 100% stove top meal & ditching the oven.
This glorious bowl is packed with flavor, made on the stove top, gluten-free, vegan & 10000 satisfying…
Teriyaki Eggplant:
– Create a slurry w/ arrowroot powder to thicken (1 tbsp water, 1/2 tbsp arrowroot powder & mix)
– Sauté in sesame oil, coconut aminos, rice vinegar, veggie broth, minced ginger until browned
– Add extra veggie broth, coconut aminos & slurry
– Remove from heat & stir until thickens
Veggie Fried Rice:
– Sauté veggies (cabbage carrots onion garlic red pepper) in coconut aminos for about 5 min
– Added ginger powder, Chinese 5 spice, salt, corn, peas, edamame, 1/2 cup black rice
– Microwaved green beans for 2 minutes
-Sautéed Green beans and olive oil, salt, pepper, shallots
Topped with: avocado, scallions, Sriracha, EBTB seasoning
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
