Dinner, Thai
Comments 2

Thai Broccoli Rice

This is my vegan & soy-free version of Khao Man Gai. When I wasn’t vegan I ate the chicken version, and I now miss the amazing sauce that came with it. So, I of course needed to try to make my own vegan version. I originally tried this with tofu, but it came out with the very distinctive tofu flavor, so  I thought broccoli was a good, mild yet fresh, veggie to substitute. Soy free was just a bonus 🙂

p.s. the flowers in the picture are Oregon grape I found on a hike today. Very delicious

Total time: 50 minutes
Prep time: 20 minutes
Cooking time: 30 minutes


Seasoned Rice:

  • 1.5 cups white rice
  • 3 cups water
  • 1 inch ginger sliced
  • 2 inch celery root sliced


  • 3 Tbsp chopped ginger
  • 2 scallions roughly chopped with skin
  • 4 Tbsp coconut aminos
  • 4 Tbsp water
  • 3 cloves garlic with skin
  • 1 tsp rice wine vinegar
  • 3 tsp chickpea miso paste


  • 2 pounds broccoli roughly chopped
  • 3/4 cup water
  • 1/4 sauce



  1. Rinse the rice to remove extra starch. Then drain
  2. Combine ginger, celery, rice, and water in a pot and bring to a boil
  3. Reduce heat to a low simmer and cook for 20 minutes or until done


  1. Add ginger, scallions, garlic, coconut aminos, water, and rice wine vinegar to the blender
  2. Blend on medium speed for 10 seconds
  3. Take 3/4 of sauce and heat on medium-low heat for 1-2 minutes to mellow garlic & scallions. Reserve 1/4 sauce.
  4. Let cool. Then add miso paste


  1. Add broccoli, water, and 1/4 sauce to a pot on medium heat. Cover
  2. Steam for 10-15 minutes. Stirring occasionally
  3. Cook until tender. Then drain and serve
This entry was posted in: Dinner, Thai


My name is Savannah, and I am someone who is in love with trying new foods, sharing herbal knowledge, and getting outdoors. Thanks for joining me on my blogging adventure.


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