The other day I was looking for something quick to make before a few friends came over. Since I was leaving town in just a few days, I wanted something with a short ingredient list so that I wouldn't have to buy a lot from the store. This dish was born out of the few vegetables I had bought and the sauce ingredients which were already in my fridge. What's great about this dish is that it works with pretty much any vegetable, and tempeh can be substituted if tofu isn't your thing. Customizable recipes are best in my opinion, they can be tailored to your taste and made with vegetables you already have on hand.
Serve over a bed of brown rice, quinoa or gluten free pasta for a complete meal. I used my favorite pasta alternative, soybean spaghetti noodles from Explore Asian which you can find at most Whole Foods. They are a great gluten free, high protein alternative to traditional pasta noodles.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups fresh green beans
- 2 cups broccolini
- 1 cup cremini mushrooms
- 1/2 block tofu
- 1 tbsp coconut oil
- SAUCE:
- 2 tbsp water
- 2 tbsp tamari
- 1 tbsp white miso
- 1 tbsp tahini
- 1 tsp rice wine vinegar
- 2 cups fresh green beans
- 2 cups broccolini
- 1 cup cremini mushrooms
- 1/2 block tofu
- 1 tbsp coconut oil
- Sauce:
- 2 tbsp water
- 2 tbsp tamari
- 1 tbsp white miso
- 1 tbsp tahini
- 1 tsp rice wine vinegar
Directions
1. Heat the coconut oil in a pan over medium high heat, add the tofu and cook until lightly browned and crispy on the outside.
2. While the tofu is crisping, mix together the ingredients for the sauce and set aside.
3. Turn the heat down to medium and add the vegetables.
4. Pour the sauce on, mix well to coat everything and cook for another 10 – 15 min. You may need to add a little bit of water to the pan if the veggies begin to stick.
(The veggies will still be very al dente so if you like them softer, just cook them a little bit longer)
GF Vegan Chickpea Crepes
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Photo: Kathryn Farrugia
