These tahini veggies are a quick meal I created by chance, when on a Sunday evening I just threw a couple of things I found in the fridge without great expectations. It was soooo good!
Some of you might know the sauce from my sesame noodles, and as a warm rice dish it works just as well. Now we’re having this at least once a week, and every time we are impressed how tasty this simple combination is.
I cook the rice fro my tahini veggies in my multicooker*, and usually I make twice the amount, so we can have pineapple rice with vegan egg the next day.
TAHINI VEGGIES
These tahini veggies are a quick meal I created by chance, when on a Sunday evening I just threw a couple of things I found in the fridge without great expectations. It was soooo good!
Ingredients
- 180 g uncooked basmati rice
- 200 g broccoli cut into florets
- 1 carrot cut into slices or flowers
- 1/2 onion chopped
- 1 garlic clove chopped
- 1 tablespoon ginger chopped
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons tahini
- cilantro or parsley
- fried shallots and black sesame seeds for garnishing
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Cook rice according to instructions.
- Steam broccoli and carrots for 5 minutes.
- Sauté onions, garlic and ginger at moderate heat in a pan. If you don’t have a steaming basket, you can also just put the broccoli and carrots into the pan and sauté them.
- Stir soy sauce, tahini and maple syrup with 1 tablespoon of water into a creamy sauce.
- Add the veggies and the sauce to the pan, stir, and serve immediately with the rice. Garnish with cilantro or parsley and fried shallots and black sesame.
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
