Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I used a mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2
teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy sauce, 1 1/2
teaspoons sambal oelek or Sriracha, and 1/4 teaspoon salt.
Marinade: 2 teaspoons coconut aminos 2 cloves garlic, minced 1/2
teaspoon sambal oelek (red chili paste) Pinch of salt 1 egg 2 tablespoons almond flour 1 teaspoon tapioca starch / tapioca flour
Top each serving with 1 egg and 1
teaspoon sambal oelek.
Not exact matches
Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1
teaspoon hot chili paste (such as
sambal oelek) 1
teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil
Then added 2 cups chicken broth, a
teaspoon of
sambal oelek and the wontons and let that cook another minute or so before spooning it into my bowl.
Stir in 2 tablespoons white wine vinegar, 2
teaspoons sugar, 1 tablespoon
sambal oelek (Indonesian chilli sauce) and 6 tablespoons chopped tomatoes and mix well.
Stir in two tablespoons of soy sauce, a
teaspoon of fish sauce, a small spoonful of
sambal oelek or other hot sauce (like sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced.