A few weeks in the
past, I were given a text from a chum pronouncing his sister turned into
looking to upload greater vegan meals to her diet and asking if I had any
suitable guidelines.
The first
recommendation I had become something I usually propose to all people who wants
to comprise more plant-based totally food into their food plan, in particular
for non-vegans simply seeking to consume more meatless food in trendy.
My first advice is to
NOT update meat with vegan meat substitutes, which could just set you up for
disappointment when you assume one component and get another.
Ingredients
- 1/4 cup pure maple syrup, honey, or agave
- 1 small head cauliflower, chopped (6 1/2 cups florets)
- 1/3 cup low-sodium soy sauce
- 1 tbsp minced garlic
- 1/4 cup rice vinegar
- 1 ½ tsp toasted sesame oil
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- ½ tsp powdered ginger
- sesame seeds and scallions, for garnish
Instructions
Preheat your oven to
450 F. Grease a baking pan or line with parchment. Cut cauliflower into
florets, then slice so one side of each floret is flat. Arrange in a single
layer in the greased pan. Bake 10 minutes on the center rack. Meanwhile, whisk
together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a
saucepan. Bring to a boil. While waiting, stir together the cornstarch and
water until cornstarch dissolves fully, then slowly whisk this into the
saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring
more frequently once it returns to a boil. Cook until thick. You can also make
the sauce ahead of time if desired, and it thickens more as it sits in the
fridge. Flip cauliflower florets and bake 10 additional minutes. If desired,
you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over
florets. Sprinkle sesame seeds and optional scallions on top, and serve.
source : blog
