Vegan Brothy Rice Bowls
Author:These Vegan Brothy Rice Bowls have got it all – Flavour-packed creamy broth, fluffy rice, protein from the caramelized "beef", and vibrance and crunch from the fresh toppings. Ready in less than 30 minutes, too!
Ingredients
Rice:
- 1½ cups (300 grams) basmati or jasmine rice , if you use brown or long grain rice increase water to 3 cups (720ml)
- 2½ cups (600 ml) water
Broth:
- 2 tablespoons natural peanut butter
- 1 x 15oz (400ml) can coconut milk
- 3 cups (720 ml) vegetable stock
- 2 tablespoons soy sauce , use GF if necessary
- 1 to 2 tablespoons sriracha , adjust to taste
- 1 thumb-sized piece fresh ginger , sliced - no need to peel
- 2 cloves garlic , sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- juice of 1 lime , reserve until the end
Caramelized "beef" topping:
- 1 tablespoon olive oil
- 1 package vegan ground beef
- 3 cloves garlic , minced
- 3 tablespoons dark brown sugar
- 3 tablespoons soy sauce , GF if necessary
- ¼ teaspoon ground black pepper
Alternative toppings you could use instead of the caramelized beef:
- shredded tofu
- caramelized tempeh crumbles recipe coming soon
For serving:
- fresh mint, cilantro, lime, green onions, sliced radish, cucumber, sliced jalapenos, chili crisp, sesame seeds, crispy shallots, steamed broccoli or bok choy.
INSTRUCTIONS
- Start the rice: Rinse the rice. Add to a medium-sized saucepan with the water. Bring to a boil with the lid off. Once bubbling all over, turn the heat to the lowest setting and cover tightly with a lid. Leave for 10 minutes, then turn off the heat and leave without opening the lid for another 10 minutes or until the broth and toppings are ready. Fluff with a fork before serving.
- Make the broth: Add the peanut butter and coconut milk to a large pan and mix together to combine. Then add the stock, soy sauce, sriracha, sliced ginger, whole garlic cloves, salt and pepper. Stir, then turn the heat to medium-high and allow to come to a simmer. Adjust the heat to keep it at a gentle simmer for about 20 minutes or until the rice is cooked and you are ready to serve.
- Make the caramelized "beef" topping: Heat a skillet over medium-high heat. Add the oil, then the vegan ground beef and garlic. Cook until the "meat" starts to brown (about 5 minutes). Add the brown sugar, soy sauce, and black pepper. Stir together and cook for another 5 to 10 minutes. You want it to get sticky, caramelized, and a bit crusty in places, so stir every few minutes but not constantly. The exact time it takes will depend on the type of pan you are using. Turn it off once it's done. You can turn it back on for a few minutes to reheat if your other bits aren't quite ready.
- To serve - Scoop the ginger and garlic cloves out of the broth with a slotted spoon and discard. Squeeze in the lime juice and stir. Add a big scoop of rice to each bowl, then ladle over a generous amount of broth, pile on the caramelized "beef' and garnishes of choice.
NOTES
Leftover "beef" and broth will keep in the fridge for up to 5 days or freezer for 3 months. Leftover rice will keep in the fridge for up to 3 days or freezer for 3 months. Store the rice, broth, and toppings separately.
For food safety reasons, rice should be cooled quickly, then refrigerated and only reheated once. Never leave cooked rice at room temperature for extended periods, and always reheat thoroughly until piping hot with an internal temperature of 165°F (74°C).
NUTRITION
Serving: 1serving | Calories: 560kcal | Carbohydrates: 83g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Sodium: 2903mg | Potassium: 646mg | Fiber: 6g | Sugar: 13g | Vitamin A: 394IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 6mg
