Vegan January-Day 15: Peanut Butter broccoli with bok choy & mushroom.

When you’re in a hurry and want a meal that will pack enough flavor, this dish is perfect.

Prep instructions

 

Collect your vegetables: spring onions, coriander, broccoli, bok choy and two different mushrooms of your choice. (I suggest button and shiitake mushrooms for this dish.)


Cut your mushrooms and broccoli into halves and chop up the bok choy into thin slices. Thinly slice the coriander and spring onions to use as garnish.


For your base, you can use several things: leafy greens or jasmine rice. The choice is yours, and you can even do a combo of different bases.


TO MAKE THE SAUCE


Blend the following ingredients together: several chillies (without the seeds), several garlic cloves, juice of 2 limes, 2 tbsp of peanut butter, 2 tbsp of soy sauce, 2 tsp of cumin seeds, 2 tsp of fresh ginger, and 4 tbsp of coriander seeds.

Cooking instructions

 

Preheat your grill and grab a baking tray. Spread the broccoli, bok choy and mushrooms onto the tray and put into the grill for 10 minutes.


Make your sauce and rice while vegetables are cooking.


Pull the tray out of the grill and dress your veggies in it as soon as you pull it out. Scatter with fresh coriander and serve with your base (leafy greens or jasmine rice.)