Tag Archives: best of vegan

General Tso’s Cauliflower

Do you ever just CRAVE Chinese takeout?

Of course you do. It’s savory, sweet, universally loved, and straight up addictive.

Since the vegan days I haven’t gotten to enjoy that greasy, sticky Chinese chicken, I saw a few inspiration pictures of how to make it yourself around the internet and came up with this!

This General Tso’s Cauliflower is approved by my omnivorous husband, tastes great as leftovers, and completely cured all of my cravings. Although it still has a quite a bit of sodium from the soy sauce and some added sugar to give it that General Tso’s taste, it and has a FAR lower fat content (NO deep frying for this one) and much less salt and sugar than what actual Chinese takeout would have!

General Tso's Cauliflower

  • Servings: 4
  • Difficulty: easy
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As easy vegan version of your favorite Chinese takeout

I absolutely love serving this with rice and steamed edamame to balance the powerful flavor of the cauliflower and for protein. You can buy bags of pre-shelled edamame in the frozen section of the grocery store. Just steam for five minutes, sprinkle some salt and you’re good to go!

Ingredients

  • 1 large head or 2 small heads of cauliflower
  • For the sauce:
  • 2 pounds vine ripened tomatoes
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger minced (or 1tbsp pre minced ginger)
  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup water
  • Juice of one orange (or lemon or lime, if you don’t have citrus on hand, increase the rice vinegar to 1/3 cup)
  • 1 tbsp corn starch dissolved in 1 tbsp water
  • 1 tbsp tomato paste
  • 2-4 tbsp coconut sugar
  • Optional: if you like it spicy can add 1 tsp Chinese chili garlic sauce or 1/4 tsp of red pepper flakes!
  • For the batter:
  • 1/2 cup flour
  • 1/ 3cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup plant based milk

Directions

  1. Prepare the cauliflower by cutting florets into bite sized pieces and keeping the stems cut short so that it is easy to coat in batter
  2. In a large sauce pan or skillet, start the sauce. Turn the stove top to a medium heat and add the sesame oil. When the oil is warm, add the garlic, ginger, and tomato paste. Sauté until fragrant (approx 2 min)
  3. Add the soy sauce, rice vinegar, orange juice, water, and sugar. Bring to a simmer, turn heat to low and continue to simmer, stirring occasionally while you prepare the batter (approx 20 min).
  4. Pre heat your oven or air fryer to 400 degrees. Prepare the batter in a large mixing bowl. Add the flour, baking powder, dry corn starch, salt, and slowly add the milk, 1/4 cup at a time until the batter is watery to submerge the cauliflower but thick enough to stick! I find that 3/4 cup is usually the right amount.
  5. Dump your cauliflower florets into the batter and cover completely. Spray a baking sheet or a flat pan in your air fryer with a high smoke point oil like avocado, grape seed, or canola oil. Don’t use a mesh basket for this, you will need a flat surface for it to cook on! Lightly spray the cauliflower once on the sheet. Cook the cauliflower in the air fryer for 7 minutes on each side, or bake for 10 minutes each side in the oven. The batter will become lightly golden brown at the end and your cauliflower will be nice and soft in the middle. Remember to keep stirring your sauce! If you’re cooking rice and edamame, now is a good time to start making those as well.
  6. Add the corn starch/water mixture to the general tso’s sauce to thicken it. Continue to stir until the cauliflower is cooked. Once the cauliflower is done, add to the general tso’s sauce, turn off the heat, and toss to coat. I had some sesame seeds on hand so I sprinkled some of them in at the end as well! Enjoy!

Let me know what you guys think! Drop a comment below if you have any other takeout suggestions you want me to try to create!

Greek Pizza

Sometimes you just need pizza. Sometimes you take all the scraps in your fridge and turn it into pizza. Sometimes it ends up becoming Greek Pizza!

After making tofu souvlaki earlier this week, I got on a crazy Greek food kick. I also have been craving pizza. Out of my bizarre food cravings and refrigerator leftovers came this recipe!

For the pizza, I ended up making my own mozzarella AND feta cheese, but bought a pre-made pizza crust. Feel free to use store bought vegan mozzarella (violife and myokos are my fav brands), but I DEFINITELY recommend making your own tofu feta. It is incredible! No really, it’s actually incredible in both flavor AND texture…PLUS it’s an excellent source of protein!

The recipe for the feta comes from Bianca Zapatka. Click the link to her blog to learn more, but I’ll also summarize below. If you are making this recipe, I HIGHLY recommend making the feta the morning of or night before. The longer the flavors get to marinade- the better!!!

PS: she also has a super simple pizza dough recipe if you want to make that yourself too!

The mozzarella recipe came from www.groenteboertje.com (their name means Green Grocer in Dutch). Click the link for a video of how they made it!

Greek Pizza

  • Servings: 2 pizzas
  • Difficulty: easy
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An incredibly flavorful pizza you'll want to eat again and again


Links to creators of mozzarella, and feta recipes in blog post above.

Ingredients

  • 2 pizza crusts (pre made, or make dough from recipe linked above)
  • 6 oz jar of marinated artichoke hearts (1/2 a jar for each pizza)
  • 1 small package of sliced mushrooms (or if buying loose a few handfuls and slice)
  • 1 small jar kalamata or black olives (pitted, sliced, use as much as you like)
  • 6 tbsp pizza sauce (3 tbsp per pizza: I bought a small jar from the supermarket in the sauce aisle)
  • 1 small red onion or 1/2 large onion, minced
  • 2 small tomatoes or 1 large, diced
  • Optional: fresh basil

Directions

  1. The ingredients listed above are to be split between the two pizzas. If you’re only making one pizza you’ll only need half of these ingredients.
  2. Take the pizza crust or rolled out dough, spoon on about 3 tbsp of pizza sauce per pizza (or as much as you need to cover the dough in a thin layer).
  3. Layer on mushrooms, artichoke hearts, olives, red onion, and tomato to your liking.
  4. If making your own mozzarella, it comes out thick, gooey, and sticky. I took a spoon and just drizzled it across in stripes. If using store bought vegan mozzarella, grate and sprinkle on top to your liking.
  5. Sprinkle on tofu feta and fresh basil last. Bake pizza according to dough or crust instructions. Pizza will come out extra crisp if baked directly on an oven rack (no pan underneath) and then allowed to cool on a wire rack after.

Mozzarella Recipe:

Ingredients

  • 1/2 cup cashews soaked in 1 cup boiling waterer 30 min and strained (or soaked >2 hours room temp water and strained)
  • 2 tbsp tapioca flour
  • 1.5 tbsp apple cider vinegar
  • 1/8 tsp garlic powder
  • 3/4 tsp salt
  • 1 cup water

Directions

Blend all ingredients in blender or food processor until completely smooth. Cashews must be soaked prior to blend in properly. Pour ingredients into a small sauce pan on medium heat, stir with whisk frequently until thickens into a gooey “cheese.” This takes about 5-10 minutes. The longer you cook, the thicker it gets.

Tofu Feta Recipe:

Ingredients

  • 1 package extra firm tofu (press between dish towels to squeeze out liquid and cut into small cubes)
  • 1/2 cup olive oil
  • 1 tbsp dried basil
  • 1 tbsp oregano
  • 1 tsp thyme
  • 2 cloves minced garlic (or 1/2 tsp garlic powder)
  • 1/2 cup cashews soaked in 1 cup boiling waterer 30 min and strained (or soaked >2 hours room temp water and strained)
  • 1.5 tsp salt
  • 1/2 tsp pepper

Directions


Mix oil and spices together and pour over tofu in a small container. Cover and let marinade in the refrigerator as long as possible! (I marinaded mine about 4 hours and it was stellar)

My husband gave this recipe “10 stars out of 5” and said “I could eat this every day.” You really have to try it! Drop a comment and let me know what you think 🙂

Greek Tofu Souvlaki with Tzatziki Sauce

One of my favorite restaurants in the world is this little Greek place from my home town. It’s family owned, quaint, and consistently delicious. My family has been going here since I was a kid. As a teenager, my friends and I would order it for take out, and then drive our cars to the bay and chow down while we watched the waves crash on the shore. To say I love Greek food is an understatement.

It’s been pretty sad for me to give up Greek food. Sure, I have falafel and hummus, but I missed tzatziki. Today I decided to veganize one of my all time favorite Aegean-inspired meals. Chicken souvlaki –> Tofu souvlaki. It honestly turned out better than I could have imagined!

To start, I bought extra firm tofu, pressed it to squeeze out the liquid, chopped it into cubes, and seasoned it. It’s super important to really press tofu if you want it to get firm and crisp. Do not skip this part or else you will end up with mushy, bland blocks of tofu!

My trick is to take two dish towels, fold each of them in half 3x, put the tofu block between the towels, and then place between two plates. (Dish towels are better than paper towels because they will absorb more liquid- not to mention more eco friendly). Press down on the top plate and squeeze it out! Place something heavy on the top plate and return to the fridge to finish chilling and draining. Alternatively, if you are good at planning ahead, pressing and then freezing tofu 24 hours in advance (and subsequently defrosting) does wonders for the texture as well!

Greek Tofu Souvlaki with Tzatziki Sauce

  • Servings: 4-6
  • Difficulty: easy
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A classic Greek favorite that's not falafel


I recommend pressing the tofu before you do anything else, then making the tzatziki sauce so you have time for it to drain.

Ingredients

    For the Souvlaki:
  • 1 package of extra firm tofu
  • 1/4 tsp garlic powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp oregano
  • For the Sandwich:
  • 1 small red onion or 1/2 of a large red onion
  • 1 large or 2 small tomatoes
  • 1 bunch of spinach or lettuce
  • 1 package of pita bread
  • 1 small cucumber or 1/2 large cucumber
  • For the Tzatziki:
  • 2 cups of plain, unsweetened, plant based yogurt
  • 1 cucumber
  • 2 tsp white vinegar or 1 tbsp lemon juice
  • 2-4 cloves garlic, finely minced or grated
  • 1/4 cup freshly chopped dill or mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/4 tsp pepper

Directions

  1. Start with the tofu. Drain the water out of the package and press the tofu between two folded up dish towels and place between two plates to squeeze out as much water as possible. Place a heavy object on the top plate and return to the fridge to continue draining while you make the tzatziki.
  2. If using an oven to bake the tofu, begin pre-heating the oven to 400 degrees. To make the tzatziki, begin by peeling the cucumber. Either grate the cucumber over a bowl OR coarse chop the cucumber and place in a food processor and pulse until it is ground into fine pieces. Take the ground cucumber and strain through a cheese cloth, thin towel, or stack of paper towels. Squeeze the cloth to get out as much liquid as possible, then add the grated cucumber to a large mixing bowl and add the yogurt, oil, garlic salt, pepper, dill (or mint), and vinegar (or lemon). Stir to combine and place in fridge while you return to the tofu.
  3. Now that you are done with the tzatziki, the tofu should have had enough time to drain. In a small bowl, combine the onion powder, garlic powder, salt, pepper, and oregano. Chop the tofu into small cubes and sprinkle on both sides with the dry seasonings. If baking the tofu, it will likely take 30 minutes to get firm and dry, depending on your oven. Check on the tofu every 10 minutes and flip each time. The tofu is done when it is golden brown and slightly crisp on all sides. If using an air fryer, set to 400 degrees as well. You will likely need only 20 minutes depending on your air fryer. Remember to turn halfway through to ensure even cooking.
  4. While the tofu is baking, chop the vegetables to combine in the pita. I actually forgot to get an extra cucumber today, but I do recommend it to balance out the sharpness of the red onion!
  5. When the tofu is complete, combine your veggies, greens, and tofu on the pita and drizzle with tzatziki. Enjoy!

I hope you love it as much as I did. Drop a comment below if you try it!

Pasta Primavera with Vegan Parmesan

This is one of my favorite summer recipes that my parents made when I was growing up. It’s incredibly simple, light, and is perfect for using up leftover veggies! It also is a fantastic meal prep because it makes a huge batch and reheats well throughout the week. My parents used to make it with shrimp and chicken, but if you add a decent variety of veggies and a can of cannellini beans (or navy beans or great northern beans), you don’t miss the chicken one little bit!

Primavera means “Spring” in Italian. This dish is all about celebrating the growing season and welcoming back fresh garden vegetables to the dinner table.

The absolute best part of a primavera, though, was always drowning it in parmesan cheese. When I went vegetarian, I made this all the time, but when I ditched the dairy, I missed the way that parmesan complimented the dish so much that I actually abandoned it! Since then, I have found a few halfway decent vegan store-bought parmesans, but today I finally tried making my own and it did not disappoint!! (Recipe from the Minimalist Baker)

Today I used chickpea pasta (rotini) for extra protein (Banza brand), but feel free to use whatever style you like! Today’s veggies included red onion, garlic, broccoli, red pepper, zucchini, tomato, great northern beans, and spinach. I also love using mushrooms and carrots but didn’t choose them today. If you are making this at home, I encourage you to definitely use at least three kinds of vegetables in addition to your onion and garlic and make sure you have a protein source like beans, chickpeas, edamame, or green peas.

Pasta Primavera with Vegan Parmesan

  • Servings: 6-8
  • Difficulty: easy
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A simple Italian pasta classic. that does not disappoint


The vegetables I used here are just a suggestion, feel free to use any kind you like. I do recommend at least three types of vegetables plus a plant based protein source like cannellini beans

Ingredients

  • extra virgin olive oil (4-6 tbsp)
  • 1 onion
  • 6 cloves garlic
  • 1 crown of broccoli
  • 1 red bell pepper
  • 1 large or 2 small tomatoes
  • 1 can of cannellini beans, drained and rinsed
  • 1 bunch of spinach
  • salt and pepper to taste (but at least 1/2 tsp salt)
  • Optional: 1/2 cup chopped fresh basil
  • Optional: 1 fresh lemon
  • For the parmesan (Recipe from the Minimalist Baker, see link in post):

  • 3/4 cup cashews
  • 3 Tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 3/4 tsp salt

Directions

  1. Because it can take a while for a large pot of salted water to come to a boil, start by heating up the pasta water while you chop the veggies into bite sized pieces.
  2. In a second large pot or dutch oven, warm up 4 tbsp of extra virgin olive oil on medium heat. When oil is hot, add the onion first and sauté until fragrant and translucent.
  3. Next, add garlic, broccoli, and a dash of salt and pepper (at least 1/4 tsp salt). Stir to combine and allow to sauté with the lid off for approx 5 min until broccoli begins to soften.
  4. Add the red peppers and zucchini, stir to combine, and sauté until slightly softened (approx 2 minutes), then add the beans and tomatoes, plus another round of salt and pepper to taste (at least another 1/4 tsp salt).
  5. The water is likely boiling at this point, go ahead and cook the pasta according to package instructions.
  6. Turn down the heat on the veggies to low. Leave the lid off of the veggies to ensure it doesn’t get too watery. If you are making your own parmesan, now is a good time to whip it up while you wait for the pasta to cook. (The only instruction is to combine all parmesean ingredients in a food processor and mix/pulse until combined into a fine meal)
  7. After the pasta is drained, combine with the vegetables and fold in the spinach. Check out the consistency of the combined dish. Th pasta should have a slick consistency. If not slick, go ahead and add another 1-2 tbsp of olive oil (or as much as needed so it is all lightly coated in olive oil). If adding fresh basil, fold it in now as well.
  8. Enjoy! Feel free to fold in a hefty amount of parmesan, plus save extra for sprinkling on top. If you like an extra bright flavor, slice up a lemon and sprinkle some lemon juice on top as well.

What are your favorite pasta primavera variations? Drop a comment below!

Sweet Potato Black Bean Tostadas With Avocado Sauce

Above all else, my absolute favorite kind of food is Mexican. Not Tex-Mex. Not Taco Bell. Actual Mexican food from Mexico. It is simple, delicious, and typically uses just a few ingredients. Because Mexican food features so few ingredients, it’s incredibly easy to veganize.

You might be thinking “but what about the sour cream! And cheese!” For those of you who are not familiar with authentic Mexican cuisine, you might be surprised to hear dairy is actually an extremely small part of Mexican cooking. Perhaps a sprinkling of cheese here and there, maybe a drizzle of crema at a restaurant (a more runny version of American sour cream), but that’s about it. It isn’t central to any dish, and can easily be replaced by a squeeze of lime or some avocado without compromising the integrity of the dish.

And yes, I understand that sweet potatoes aren’t Mexican, but I do LOVE how they taste with black beans and they are just so good for you. How can I NOT Mexicanize them?

Tostadas are one of my favorite Mexican dishes to eat. A tostada is essentially a tortilla that has been baked until it becomes a giant round tortilla chip. They are a creative way to reduce food waste (they’re made from tortillas that are just starting to go stale). The revamp is both useful and delicious. I love tostadas because the open faced style allows you to enjoy the flavors of what’s on top in a different way than if it were wrapped up inside of soft shell tortilla. In a taco, you would taste the shell first and get the flavors of the filling on the back end. In a tostada, you get all the flavors at the same time, plus a nice crunch and a little extra flavor from the baked shell.

**Tip for the Avocado Dressing: make ahead the day before or a few hours before serving if you can. Although it tastes great fresh, letting the flavors marinade together makes them REALLY blend as one. The best part about the avocado dressing? Even if you make ahead, it stays green!

PS: this is a great recipe for meal prepping. Instead of tostadas, put the potatoes and beans on a bed of lettuce, rice, or wrap it up in some tortillas for tacos or burritos. The sky is the limit!

Sweet Potato Black Bean Tostadas

  • Servings: 4
  • Difficulty: easy
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A flavorful, fun Mexican-inspired recipe perfect for Taco Tuesdays


Ingredients

  • 1 sweet potato
  • 1 small red onion
  • 1 15 oz can black beans
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2-4 tbsp salsa
  • tostadas (or small tortilla shells if making your own)
  • oil of choice
  • optional for topping: shredded lettuce, diced tomato, fresh lime, fresh cilantro

Directions

  1. Peel and dice the sweet potato and red onion into small pieces. If making your own tostada shells, begin pre-heating the oven to 350.
  2. Put 2 tbsp oil in a sauce pan and turn to medium heat. Add onion first and sauté until fragrant, then add sweet potato. Stir and cover with lid.
  3. While sweet potato and onions are cooking, drain and rinse the black beans and begin measuring your spices.
  4. Once the sweet potatoes begin to soften, add the spices, salsa, and black beans. (The salsa will help add moisture to the dish. If you don’t have any on hand, add a few tbsp water instead).
  5. If making your own tostadas, take out a baking sheet and either lightly brush or spray both sides of tortillas with oil of choice. Sprinkle a dash of salt on one side of tortillas. Bake for approx 10 minutes. Tostadas are ready when the edges begin to curl up and the tortillas are slightly brown.
  6. My favorite way to top these is the traditional way. First, a bed of finely shredded lettuce, then the protein, then some finely diced tomato, cilantro, avocado, and a squeeze of fresh lime. Today I made an avocado dressing that combined all of my favorite usual toppings…I have to say I HIGHLY recommend it! I will definitely be using this on many more Mexican dishes to come.

Avocado Sauce

  • Difficulty: easy
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This dressing is incredibly easy. If you like cilantro, lime, avocado, and all things Mexican NEARLY as much as I do you will seriously love it!

Ingredients

  • 1 avocado
  • 1/3 cup vegan sour cream (or plain unsweetened yogurt)
  • 1/2 cup fresh cilantro (I actually just used half a bunch)
  • 1 to 2 cloves garlic
  • juice of 1 lime
  • 1 tsp salt
  • 1/2 cup water

Directions

  1. Put all ingredients in a blender, blend until liquified.
  2. Add more liquid if you want a runny salad dressing, use less if you want a dip or thicker topping more like the consistency of sour cream.
  3. Enjoy!

What do you think? Leave a comment below if you’ve tried it or have a suggestion for something I should try!

Jackfruit “Pulled Pork”

You have to try this one. Really. When I was eating meat, pulled pork was one of my favorite dishes. I was excited to read about how fantastic jackfruit was for making it, but when I tried it at restaurants or bought the jackfruit pulled pork kits at Whole Foods…I HATED IT! The problem is, barbecue is very personal to people who love barbecue. Some people prefer it smokey, some prefer it tangy, some prefer it sweet. I think a lot of the packets have too much of a vinegar punch to them. Take my advice, doing it yourself is extremely easy and can be personalized to your liking with minimal effort. Before you turn your nose up to jackfruit, just try it this way one time.

The key to making a good pulled jackfruit is making it easy for yourself to pull it! I used to try to pull it right out of the can. It works…but takes a lot of work! Boiling it first softens it quickly and makes the pulling process painless.

What type should you get? It doesn’t matter much if you get it canned or in a box, just make sure you are buying UN-ripened jackfruit. Not the bright yellow fruity kind. Lots of health food stores, asian grocery stores, and even mainstream stores have it, but you can also buy it online. My favorite brand actually comes in a box by Edward & Sons. The box says “Organic Young Jackfruit Meatless Alternative Unseasoned Pieces.” This recipe is actually adapted from the recipe on the back of the box! Thanks Edward & Sons!

Jackfruit Pulled Pork

  • Servings: 4
  • Difficulty: easy
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A summertime favorite, incredibly easy to make, meat eater approved.


Keep in mind, jackfruit is NOT high in protein, and therefore will NOT be as filling as actual pulled pork. Plan your sides accordingly!
My favorite way to make this is to top with vegan coleslaw and avocado. I also really love putting this directly on top of a baked sweet potato for a super filling meal with really powerful flavor. It pairs great with baked or grilled asparagus as well!

Ingredients

  • 1 can or box of unripened jackfruit
  • 2 cloves garlic
  • 1 onion
  • 1/3 to 1/2 cup of your favorite vegan BBQ sauce
  • 1 tbsp apple cider vinegar (or vinegar of choice)
  • 1/3 cup water
  • 1 tbsp oil
  • salt and pepper to taste
  • optional: to make sweeter, 1-2 tbsp brown sugar or maple syrup
  • optional: for added protein, I love to add 3 tbsp of hemp seeds! It adds a nice texture and pumps up the nutrition power of this meal!

Directions

  1. Take the jackfruit (drain first if canned kind) and put in a large sauce pan. Cover the jackfruit with water and bring to a boil for 10 minutes.
  2. While the jackfruit is boiling, mince the garlic and onion.
  3. Check on the jackfruit. Take a fork and see if it can be shredded apart easily. If not easy to shred, wait another few minutes and try again. Drain the jackfruit and place on a separate plate or bowl and shred apart by using two forks.
  4. Return to saucepan to the stove, set to medium heat, and place oil in bottom of pan. When the oil is hot, add the onions and sauté until fragrant, then add the garlic and jackfruit back into the pan.
  5. Add barbecue sauce, vinegar, water, salt, and pepper. Turn down to low heat and simmer until the liquid reduces. After the liquid reduces take a taste. Add barbecue sauce, water, or sugar if needed.
  6. Enjoy!

This recipe is so great because you can constantly change the sauce to give it any kind of flavor you want! Think about Mexican seasonings for pulled pork tacos, asian seasonings for bao buns, or Caribbean seasonings for “Jamaican jerk pork.” The sky is the limit!

PS: I used my leftovers to make a great meal prep for the next two days. Pulled jackfruit + roasted asparagus + vegan coleslaw = PERFECT packable work lunch.

Let me know what you think! Drop a comment if you like it, have tried it, or have any suggestions for something I should try!

Edamame Buddha Bowl

I was inspired to make this “Buddha Bowl” after coming back from my trip to Austin! It was INSANELY challenging to eat healthy and I came back craving vegetables in a way I never thought possible! After my trip I went straight into working a long shift so I needed a decent meal prep to get me through the next few work days. Out came this! My favorite part is that you can easily enjoy it hot or cold- I love being able to have it either way on these hot summer days!

This bowl was super easy to make. It’s easily customizable and doesn’t require a fancy dressing recipe (although I do make an awesome home made Thai peanut dressing from scratch, this time I just got one pre made from Sprouts). It took me about 35 minutes including final assembly.

Edamame Buddha Bowl

  • Difficulty: easy
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A fresh, light, Asian inspired recipe for an easy weekday dinner or meal prep



For this bowl, I used a Thai peanut dressing I bought from the store, feel free to just sprinkle on some soy or teriyaki sauce, or just go for a squeeze of lime!

Ingredients

  • 1 head of broccoli
  • 2 cups of shelled edamame
  • 1 large carrot
  • 1 cucumber
  • 1 cup of chopped or shredded red cabbage
  • 1 cup of uncooked brown rice
  • cilantro, lime, dressing of choice for garnishing and flavoring

Directions

  1. Begin by cooking the brown rice. In a medium saucepan, bring at least 6 cups of water to a boil and add the rice. Continue to boil for 30 minutes, then drain the water, cover, and let sit in its steam for 5 minutes before fluffing with a fork.
  2. While the rice is boiling, cook the edamame. Try to buy edamame already shelled to save time. Then you just have to boil for 5 minutes! Pop another sauce pan full of water on the stove and boil the edamame for 5 minutes. Drain the water when finished and set aside.
  3. While the rice and edamame are cooking, chop the broccoli into bite sized pieces. Then, steam the broccoli in the stove top or microwave to desired tenderness (I like to keep mine barely cooked and on the crunchy side for this specific recipe). I just took a third pan and put about a cup of water on the bottom, threw the florets on top, covered with a lid and simmered for five minutes.
  4. While the rice and broccoli are cooking, chop up the rest of the veggies. I chopped up my cucumber and used a veggie peeler for the carrots, but cut them up any way you prefer. For the red cabbage I do recommend using a food processor for shredding, but I actually just cut up about 1/4 of the head of the cabbage and plan to use the rest to make a coleslaw this weekend.
  5. Assemble the ingredients and garnish with chopped cilantro, a wedge of lime, and your favorite asian dressing (all of which are optional of course)!

I hope you enjoy! Drop a comment and let me know what you link. What are some of your favorite bowl ideas?