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TAHINI VEGGIES

picture of 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!

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 in my multicooker*, and usually I make twice the amount, so we can have pineapple rice with vegan egg the next day.

Recipe for the tahini veggies

Ingredients

  • 1 cup/ 180 g of uncooked basmati rice
  • 3 cups/ 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
tahini veggies ingredients

How to make the tahini veggies

Cook rice according to instructions .

Steam broccoli and carrots for 5 minutes.

steaming veggies

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 3 tablespoons 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.

picture of fried shallots being sprinkled over the tahini veggies

Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.

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