Who wants a share?😋 Easy and simple, they are gluten-free and packed with healthy carbs from sweet potatoes and brown rice🥰. This recipe works for any leftover veggies or stems that you would like to turn them into a meal. For green leafy veggies, you may sauté them first before mixing them together (it helps if the vegetables have less moisture). I hope you give them a try and wishing everyone a wonderful Labor day weekend. Stay safe and well! Best, WoonHeng
Recipe (yields 3 servings)
Ingredients:
Broccoli and cauliflower florets and stems (about 1lb total)
1 small carrot, chopped
1 small sweet potatoes, baked at 450F for 45 mins until soft and mashed (or use mashed potato)
1 cup cooked brown rice or sushi rice
1 cup rice flour plus more for coating
4 tablespoons tapioca starch or arrowroot starch
2 teaspoons salt
a handful of chopped cilantro
oil for pan-frying
Thai sweet chili sauce (used MaePloy) with lime juice
Bring a pot of water to boil, blanch broccoli, cauliflower, and carrots until fully cooked for a few minutes. Then, drain veggies well and finely chop using a hand pull processor or pulse with a food processor.
Place all chopped veggies in a big bowl, add mashed sweet potatoes, brown rice, salt, flours, and mix until well combined. You want to be able to form a patty, if it’s too wet, add more rice flour, 2 tablespoons at a time. Form mixture into small patties and refrigerate for 15 minutes. Rub more rice flour or starch to both sides of each patty.
In a heated non-stick pan with 3 tablespoons oil, cook patties until golden brown on each side (adjust oil based on the pan’s size) Serve with Thai sweet chili sauce.
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#broccoli #bestofvegan #cauliflower #easyrecipes #glutenfree #plantbased #thrivemags #healthfood #eatyourveggies #veganfoodlovers #veganfoodshares #f52grams #sgeats #whatveganseat #vegana #vegan #healthyfood #feedfeed #woonheng
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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)
