Yields: 6 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free
Stir-Fry Ingredients:
- 2 cups Jasmine Rice
- 3 cups Water
- 4 tbsp. Nutritional Yeast
- 1 package Tempeh (chopped) (optional)
- 1 head Broccoli (chopped)
- 1 cartoon Mushrooms (sliced)
- 1 cup Lima Beans/Edamame
- 1 cup Sauerkraut/Shredded Cabbage
- 1 cup Carrot Matchsticks (chopped)
- 1 Red Pepper (chopped)
- 1 small-medium Sweet Onion (chopped)
- 1 tbsp. Cashews (crushed)
Sauce Ingredients:
- 1 Zucchini (chopped)
- 1 Lime
- 2 Garlic Cloves
- 1/3 cup Almond Butter
- 4 tbsp. Bragg Liquid Aminos
- 2 tbsp. Mustard
- 2 tbsp. Rice Vinegar
- 2 tbsp. Mirin (optional)
- 2 tbsp. Honey
- 2 tsp. Chinese 5 Spice (optional)
- 2 tsp. Ground Ginger
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
Directions:
- In a large pot, bring Water to a boil, reduce to simmer, stir in Rice & Nutritional Yeast, cover & cook for 15 minutes, fluff Rice with fork when done
- Meanwhile in a large non-stick frying pan/wok, saute Onions, Red Pepper & Mushrooms until softened
- Add remaining ingredients, except Cashews, heat through
- If using any frozen ingredients, run under cold water in a colander until thawed before adding to pan
- Meanwhile, in a mini food processor, combine all Sauce Ingredients and blend until thoroughly combined
- Once everything is heated through and liquid has cooked down, add Veggies & Cashews to Rice, mix in Sauce & thoroughly combine
Hoff Thoughts: This is one of those dishes where you can just go crazy - add more veggies, take some out, clean out the fridge, use what you love! If there is too much liquid remaining in your veggies, your sauce will lose its flair; pour off any excess liquid before combining with rice. The zucchini acts as a thickener to the sauce and will also to add volume.
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