Sweet And Spicy Thai Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 20 mins
½ cup sun dried tomatoes (oil free)
1 stalk lemon grass
1 tbsp seaweed (Wakame flakes or cut up Nori sheets)
4 cloves garlic diced
1 tbsp fresh ginger minced
1 fresh chili pepper (diced, you may add more if you like spicy)
2 limes only juice
1 cup low sodium Tamari
To taste Maples syrup optional
1/4 cup coconut oil
½ cup coconut milk (you may add more if needed)
1/2 cup fresh coriander (only leaves)
1/2 cup fresh mint (diced leaves)
3/4 cauliflower (only rosettes)
2 carrots (possibly maroon)
1 Asian eggplant
1 red bell pepper
1½ cup frozen Edamame
1 tbsp garlic powder
1 tbsp low sodium Tamari
To taste Himalayan pink salt
1/4 cup cup coconut oil (or oil of your choice)
1Wash and cut persimmons into cubes, dice the sun dried tomatoes and cut lemon grassinto 1 inch long pieces.
2Add all on heated oil with garlic, ginger, Tamari, lime juice and seaweed.
3Stir well, reduce the heat and cover with lid. Let it simmer for 1o minutes untilsoft.
4In the meantime, cut ¼ cauliflower into small pieces and cook in ½ cup of wateruntil soft, about 10 minutes.
5When ready, remove the lemon grass and transfer the persimmon mixture with cookedcauliflower including the water into a blender.
6Blend until smooth and continue blending while gradually adding coconut milk toadjust the thickness as you desire.
7Transfer to a pan, add fresh coriander with mint, adjust the taste and stir thoroughly.
8Bring a cup of water in to boil in a small pot, add edamame, reduce and simmer for 5 minutes. You may add pinch of salt.
9Rinse under cold water, add into the ready Thai sauce and stir well.
10Wash and cut the eggplant into wedges, sauté on heated oil with Tamari and garlicpowder on each side until golden brown. Add into the Thai sauce and stir.
11Wash and slice thinly the red pepper, cut the cauliflower into small rosettes, wash, scrub and slice the carrots.
12Add cauliflower on heated oil with salt, reduce the heat and cover with lid for 10 minutes.
13Add the carrots, simmer for another 10 minutes and add the sliced pepper.
14Stir well, add pinch of salt and cover with lid for 5 more minutes.
15Keep checking and stir until soft, but not overcooked.
16When ready, transfer all to a Thai sauce and stir well.
17Serve with Mung bean vermicelli or rice.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.