Broccoli & Rice

I love meatless Monday, or any day of the week. Sometimes it’s just nice to not eat meat with a meal. For my family we have meat a few times a week, but this meal is a nice way to mix things up. I appreciate elavegan.com sharing this recipe. I changed up just a few things such as using coconut aminos, arrowroot and broth in place of the water but this is such a great recipe overall I had to share it. Enjoy and thank you

This recipe comes from www.elavegan.com, I have adjusted a few things to change it up a little- please see www.elavegan.com for original recipe and credit. https://elavegan.com/garlic-broccoli-stir-fry/

Broccoli Chickpea rice

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Ingredients

  

Chickpea broccoli stir fry

• 3 TBSP avocado oil
• 1 small onion, diced
• 5 cloves of garlic, minced
• 1 TBSP fresh ginger
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp smoked paprika
• salt and pepper to taste
• pinch of cayenne
• a medium head of broccoli cut to bite size
• 1/2 cup favorite broth
• 15 oz can chickpeas

Sauce

• 5 TBSP coconut aminos
• 1/3 cup favorite broth or water
• 2 TBSP rice vinegar
• 2 TBSP maple syrup
• 1 TBSP arrowroot

Instructions

 

• This recipe comes from www.elavegan.com, I have adjusted a few things to change it up a little- please see www.elavegan.com for original recipe and credit.

  Prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch, whisk and set aside.
• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Pour the sauce in the pan and add chickpeas. Bring to a boil until the sauce simmers. Fry for a further few minutes. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed. Serve alone or with cooked rice.