019: Vegetable Unfried Rice

Made by Tammy Speck - Member off the 60 Day Plant Based Challenge

Ingredients

Unami Sauce

1 cup Vegetable Broth

1 tsp minced garlic

1 tsp grated fresh ginger

1 tablespoon blackstrap molasses

1 1/2 tsp date syrup or date sugar

1 tsp jarred tomato puree

1 tsp ground black pepper

1 1/2 tsp white miso paste blended with 2 tablespoons water

2 tsp blended peeled lemon

1 tablespoon rice vinegar

Vegetable Unfried Rice

1 tablespoon Unami Sauce

1 tablespooon tahini

1 tsp white miso paste

1 tsp rice vinegar

1/4 to 1/2 tsp chilli flakes(optional)

1 red onion, finely chopped

1 large carrot , grated

2 cups small broccoli florets

2 garlic gloves, minced

2 to 3 teaspoons grated fresh ginger

3 spring onions, minced

3 cups cold cooked brown rice

1 cup green peas

Instructions:

Unami Sauce

1. Heat the broth in a small sauce pan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in molasses, date syrup, tomato puree and black pepper and bring just to a boil. Reduce the heat to low and simmer for 1 minute.

2. Remove from the heat, and then stir in the miso mixture, blended lemon and rice vinegar. Taste and adjust the seasonings, if needed. Allow the sauce to cool before transferring to a jar or bottle with a tight-fitting lid or pouring the sauce into an ice cube tray and freezing into individual portions.

Vegetable Unfried Rice

1.In a small bowl, combine the Unami Sauce, tahini, miso, vinegar, and chili flakes(if using). Stir in 1/4 cup of water and set aside.

2. Heat 1/4 cup of water in a large frying pan or wok over medium-high heat. Add the onion and carrot, and cook, stirring, until softened, about 5 minutes. Add the broccoli, garlic, ginger and spring onions and cook for 4 minutes, continuing to stir. Add the rice, peas and Unami sauce mixture. Cook, stirring until hot and well combined, about 5 minutes. Serve immediately.