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
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, bring the water to a boil, add the rice, reduce to a simmer, cover, and cook for 18 minutes.
- In a skillet, heat the olive oil over medium heat, then sauté the onion and garlic until translucent.
- Add the mushrooms and bell pepper, and cook until they begin to soften.
- Stir in the soy sauce, maple syrup, and smoked paprika, cooking for another 5 minutes.
- Once the rice is cooked, fluff it with a fork and mix it into the skillet with the vegetables.
- 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
Nutritionfacts | Calories: 350, Fat: 12g, Carbohydrates: 50g, Protein: 8g |
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Preparation Time | 35 minutes |
Allergy Information | Soy, nuts |