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

Ingredients:

Seasoned Rice:

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

Sauce:

  • 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

Broccoli:

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

Steps:

Rice:

  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

Sauce:

  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

Broccoli:

  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

by

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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