Vegan Sticky Buffet-Inspired Delight

A minimalist table setting highlighting a vibrant Vegan Sticky Buffet-Inspired Delight, featuring jasmine rice with colorful vegetables and a soy-maple sauce, garnished with cashews and cilantro.
Vegan Sticky Buffet-Inspired Delight

Introduction

Today, we're diving into the heart of a sticky buffet with a dish that's sure to become a new favorite. This recipe brings together the rich, comforting flavors of a traditional buffet, reimagined in a vegan style that's both satisfying and innovative.

Ingredients

  • 1 cup jasmine rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 red bell pepper, julienned
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/2 cup roasted cashews
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a pot, bring the water to a boil, add the rice, reduce to a simmer, cover, and cook for 18 minutes.
  3. In a skillet, heat the olive oil over medium heat, then sauté the onion and garlic until translucent.
  4. Add the mushrooms and bell pepper, and cook until they begin to soften.
  5. Stir in the soy sauce, maple syrup, and smoked paprika, cooking for another 5 minutes.
  6. Once the rice is cooked, fluff it with a fork and mix it into the skillet with the vegetables.
  7. Add the roasted cashews and cilantro, season with salt and pepper, and serve warm.

Enjoy this delightful creation that perfectly captures the essence of a sticky buffet with a vegan twist. It's an ideal dish for any day when you crave something special and nourishing.

Isabella

Additional Information
NutritionfactsCalories: 350, Fat: 12g, Carbohydrates: 50g, Protein: 8g 
Preparation Time35 minutes 
Allergy InformationSoy, nuts