Vegetables in orange & coconut milk sauce (gluten free, vegan)

I just love coconut milk. I love it to the moon and back and I could eat that all the time in every meal. Coonut milk gives such a creamy consistency. Orange juice and cardamon are a complement of this dish. Together with dates they give a mild lightly sour & sweet  taste. Short cooked vegetables are not overcooked and nutritional yeast is sensed as a cheese flavor. Try this sauce once and you’ll never stop craving it!


Ingredients:

  • 70g onion
  • 2 garlic cloves
  • 3 cardamon pods (black seeds only)
  • 25g extra virgin coconut oil
  • 400g coconut milk (I used Thai coco available here)
  • 200g water
  • 30g vegetable stock paste*
  • 1 BIO orange (30g juice and zest of this orange)
  • 2 dates
  • 15g dried mun mushrooms
  • 100g carrots
  • 130g snap peas
  • 100g yellow bell pepper
  • 1/2 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 15g nutritional yeast
  • 40g potato starch + 60g cold filtered water
  • 150g soaked and cooked brown rice or cauliflower rice

*vegetable stock paste I usually make  simmering vegetables with bay leaf and allspice on a small heat. 2 carrots, 2 parsnips, apiece of celery root, 10 champignons, 2 celery stalks, 1 big onion, 100g leek few garlic cloves and 1 tbsp powdered dried mushrooms. Finally i blend it with addition of  60g iodine free salt, 1/3 tsp ground black pepper and a bunch of parsley. I close a paste in small jars and store in the fridge.

If you don’t have vegetable stock paste you may use “homemade vegeta” ( 50g dried soup greens, 1 tbsp cooking salt, 1 tsp black peppercorns, 1 tbsp dried garlic, 1 tbsp dried sweet red pepper, 1/2 tsp curcuma)


Instructions:

  1. Cook mun mushrooms in a filtered water, drain and cut in 3mm stripes. Set aside.
  2. Peel and cut carrots in 5 mm slices and yellow pepper in 10mm x 50mm stripes.
  3. Clean orange with dishwashing liquid, rinse and pour with boiling water. Grate the zest finely and squeeze the juice.
  4. Put onion, garlic, cardamon seeds and coconut oil to a cooking blender (I use TM5) and chop. Simmer for 3 minutes.
  5. Add coconut milk and water, vegetable stock paste, orange juice and zest, 2 dates. Cook in 98°C for 12 minutes.
  6. Mix potato starch with water in a small bowl and add to a cooking bowl. Cook for 1 minute mixing intensively.
  7. Add carrots, yellow pepper, snap peas, mun mushrooms, salt, black pepper and nutritional yeast and keep cooking for three minutes.
  8. Serve sauce with cooked brown rice, sprinkled with chives.

Enjoy your meal!


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