After doing a quick google search for easy vegan recipes, I discovered this one. It's from Oh She Glows by Canadian blogger Angela Liddon. I bought the cookbook for my Mom for Mother's Day, and have been thinking of buying it for myself ever since. It's well put together, easy to read and full of great recipes.
You can mix and match the veggies according to what you have in your fridge and what's in season. Serve with a side salad, or as my husband likes best, with spring rolls and/or mock chicken.
FOR THE TERIYAKI SAUCE:
4 1/2 tablespoons seasoned rice vinegar
1/4 cup + 2 tablespoons coconut aminos (see note)
1 tablespoon sesame oil
3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
2 small cloves garlic, minced
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon red pepper flakes
fresh ground black pepper, to taste
FOR THE NOODLE BOWL:
3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
1 tablespoon coconut or olive oil
2 1/2 cups broccoli florets, chopped small
3 celery stalks, chopped
3/4 cup shelled frozen edamame
2-3 medium carrots, julienned
2-3 green onions, thinly sliced
1-2 teaspoons sesame seeds, for garnish
Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
Bring a medium pot of water to a boil.
For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.
Notes: I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.
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