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Prep time 5 minutes
Cook time 10 minutes
Yield: Serves or Makes 4
Heat the oil in a medium saucepan. Sauté the onion on medium low heat until golden brown. Add the garlic and sauté another 30 seconds.
Add the spices and mix, then add tomato paste. Mix together and add tamari, sriracha and maple syrup. Add mushrooms and keep stirring on medium heat until mushrooms release their water.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook until golden and fragrant, about 1 minute. Remove garlic with a slotted spoon and set aside.
Add the broccoli florets to the skillet. Season with salt and pepper. Pour in the water and cover, allowing the broccoli to steam for about 3 minutes until just tender. Remove the cover and continue to cook until the water has evaporated and broccoli starts to brown.
Top with garlic for serving.
Heat the olive oil in a skillet. Add the garlic and cook about 1 minute until fragrant. Add the edamame and cook while agitating until it starts to brown a little. Remove from the heat and toss with tamari.
Divide the rice among for bowls and top evenly with mushrooms, broccolini and edamame.