This vegan recipe is a great family dinner meal. It’s gluten-free, dairy-free, and only takes 30 minutes to prep and cook! Woohoo!
300 grams sunfed chicken, soy curds, tofu, or chickpeas (2 cans)
1 cup of green beans
4 cloves of garlic
1 tsp sesame oil
For the Marinade
1 cup vegetable stock
1/3 cup rice vinegar
¼ cup tamari
2 cloves of garlic
1 cube ginger
¼ cup maple syrup or honey
1 tbsp tapioca starch
1 cup of brown rice
Rinse your rice under running water and combine with 2 ½ cups of water. Bring to a boil then reduce to a simmer. Once the water has evaporated, remove the pot from the heat and place a lid on it until ready to serve.
In a Tupperware, combine all the marinade ingredients, EXCEPT the tapioca starch, and whisk well. Then add your protein of choice to the bowl and let soak for 10-15 minutes.
Meanwhile, slice your broccoli, capsicum, carrots, and garlic and sauté in a hot pan with sesame oil. This can also be done oil-free as the red peppers release a lot of liquid.
After 5 minutes, use a slotted spoon to add your protein to the pan. Reserve as much marinade as possible. It’s liquid gold! Sauté another 5 minutes or so to brown the edges of your protein.
Now add the tapioca starch to the leftover marinade, whisk or place the lid on and shake vigorously to prevent lumps. Then pour the sauce into the skillet with the protein and veggies. Simmer for 3-5 minutes to thicken the sauce, and then serve over a bed of rice.
Slice the green onion and garnish your dish.