Peanut Veggie Bowl

MATERIALS

Makes ~4 servings

• 2-3 heads broccoli

• 1 pkg extra firm tofu, patted dry and cut into small cubes

• 1 can chickpeas, rinsed and drained

• 3 cups baby spinach

• 2 shredded or sliced carrots

• 1 cup brown rice, uncooked

• Peanut Sauce

  • 1 tbsp sesame oil

  • 1/4 cup low sodium soy sauce

  • 1/4 cup rice vinegar

  • 1/3 cup maple syrup (use date syrup for no added sugar)

  • 1 tbsp chili garlic sauce

  • 1/2 cup peanut butter

  • 1/4 cup water

PROCEDURE

1. Prepare brown rice according to package instructions. 

2. Preheat oven to 400 degrees.  Roast tofu and broccoli on parchment lined baking pan for 25 minutes or until starting to brown.

3. Whisk sauce ingredients together in bowl.

4. Add tofu and 1/2 of sauce to skillet over medium heat and cook for 5 minutes.  If not using tofu, simply warm sauce and chickpeas for a few minutes.

5.  Assemble bowl: brown rice, tofu, broccoli, chickpeas, carrots, spinach, and another drizzle of peanut sauce. Enjoy!

VARIATION

Sub more broccoli or other veggies for tofu. Try it with brussel sprouts, green beans, snap peas, or sweet potatoes.

THE RUNDOWN

The peanut sauce is the star of this dish - it provides a tasty sweet heat.  There is a good amount of maple syrup so if you are on the trials - either cut back to 2-3 tbsp or replace with date syrup.  If you have completed the trials - this might be worth the splurge. Pro tip - we don't use tofu very often, but if you want to give it a chance this is a good dish to start with. If you would rather not use it, then just leave it out or replace with more veggies. 

Adapted from: Nora Cooks

Chinese Stir Fry

MATERIALS

Makes ~4 servings

• 1 tbsp oil (omit if water sauteing)

• Veggies

  • 1 onion, 4 cloves garlic, 2-3 heads broccoli, 2 carrots, 1 cup snap peas, 1 can water chestnuts

• Sauce

  • 1/4 cup peanut butter

  • 1/4 cup soy sauce

  • 2 tsp sesame oil

  • ~1 inch fresh ginger, grated

  • 2 tsp rice vinegar

  • 1/2-1 tbsp Sambal Oelek (or other hot sauce)

• Brown rice noodles, 8 ounces

PROCEDURE

1. Chop veggies.

2. Heat oil, if using, in a skillet over medium heat. Saute veggies for 5-8 minutes or until starting to get tender. 

3.Cook brown rice noodles according to package instructions.

4. Add all sauce ingredients and continue to cook over medium heat. The sauce will thicken as it cooks. Mix in noodles.

5. Taste and adjust seasonings as necessary.

VARIATION

Sub 1-2 12 oz packages of frozen stir fry veggies for the fresh veggies.

Use your favorite noodle: buckwheat, soba, udon, whole wheat are all great options.

THE RUNDOWN

Stir fry is one of the quickest, most versatile things you can whip up for a weeknight dinner.  No need to measure the veggies and don't worry if you don't have everything listed.  Use what you have and throw it all in one pan - the amount of sauce can easily be scaled up or down. Pro tips - you can also use pre-cooked noodles and stir them in at the very end to make it a true one pot meal.

A Plantsanity Original