Photo by Jordan Hughes
Servings: 1
Prep time: 30 minutes
Total time: 45 minutesIngredientsfor the high-grade sauce:
2 tablespoons olive oil
1 small white onion, diced
2 banana shallots, diced
2 garlic cloves, minced
½ cup|120 ml apple cider vinegar
⅓ cup|80 ml molasses
⅓ cup|80 ml rice vinegar
3 tablespoons raw coconut sugar
3 tablespoons vegan worcestershire sauce
2 tablespoons sesame oil
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon Himalayan pink salt
1 teaspoon tomato purée
¼ teaspoon cayenne pepper
5 plum tomatoes, cored and diced
2 tablespoons hemp oilfor the vegetables:
1 tablespoon olive oil
1 garlic clove, sliced
¼ white onion, sliced
1 (1-inch) piece ginger, bashed
1 pound|454 grams sliced mixed vegetables of your choice, such as okra, snow peas, carrots, broccoli, baby corn, and bell peppers
¼ cup cooked chickpeas
1 tablespoon tamari soy sauce
¼ cup|60 ml high grade sauce, or to taste
¾ cup|177 ml vegetable stockto serve:
brown rice
quinoa
hemp hearts
corianderDirections
Prep time: 30 minutes
Total time: 45 minutesIngredientsfor the high-grade sauce:
2 tablespoons olive oil
1 small white onion, diced
2 banana shallots, diced
2 garlic cloves, minced
½ cup|120 ml apple cider vinegar
⅓ cup|80 ml molasses
⅓ cup|80 ml rice vinegar
3 tablespoons raw coconut sugar
3 tablespoons vegan worcestershire sauce
2 tablespoons sesame oil
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon Himalayan pink salt
1 teaspoon tomato purée
¼ teaspoon cayenne pepper
5 plum tomatoes, cored and diced
2 tablespoons hemp oil
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1 tablespoon olive oil
1 garlic clove, sliced
¼ white onion, sliced
1 (1-inch) piece ginger, bashed
1 pound|454 grams sliced mixed vegetables of your choice, such as okra, snow peas, carrots, broccoli, baby corn, and bell peppers
¼ cup cooked chickpeas
1 tablespoon tamari soy sauce
¼ cup|60 ml high grade sauce, or to taste
¾ cup|177 ml vegetable stockto serve:
brown rice
quinoa
hemp hearts
corianderDirections
- Make the high grade sauce: Heat the olive oil in a medium saucepan over medium. Add the onions and cook until soft, about 5 minutes. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes, stirring constantly.
- Add the cider vinegar, molasses, rice vinegar, coconut sugar, worcestershire sauce, sesame oil, paprika, pepper, pink salt, tomato purée, cayenne, and plum tomatoes and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until thick, about 20 minutes.
- Transfer to a blender and purée until smooth. Add in the hemp oil and blend to combine. Set aside to cool.
- Heat the olive oil in a large skillet over medium-high. Cook the garlic, onion, and ginger until fragrant, 1 to 2 minutes. Add the vegetables and the chickpeas and cook 3 minutes. Add in the high grade sauce and tamari and cook 2 minutes more. Add in the stock and cook, tossing well to combine, 2 minutes more.
- Serve with brown rice and quinoa. Garnish with hemp hearts and coriander.