“Delectable Veggie Vietnamese Brunch Bowl: A Sensory Feast for Vegetarians”

Allergens

Soy (in soy sauce and tamari)

Ingredients

• 1 cup Jasmine Rice
• 2 cups Vegetable Broth
• 1 tbsp Vegetable Oil
• 1 cup Mushrooms, sliced (Shiitake, Oyster, or Enoki)
• 1 cup Tofu, firm, cubed
• 1 Red Bell Pepper, thinly sliced
• 1 cup Green Beans, chopped
• 2 cloves Garlic, minced
• 1 tbsp Soy Sauce (Tamari for Gluten
• Free)
• 1 tsp Sesame Oil
• 1/4 cup Cilantro, roughly chopped
• 1/4 cup Mint Leaves, roughly chopped
• 2 Green Onions, thinly sliced
• 1 Lime, juiced
• Salt and Pepper, to taste

Instructions

1. Begin by preparing the rice. In a small saucepan, combine jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes or until tender and all liquid is absorbed. Set aside. In a large pan, heat vegetable oil over medium heat. Add mushrooms and tofu, cooking until lightly golden. Remove from pan and set aside. In the same pan, add a bit more oil if needed, then sauté bell pepper, green beans, and garlic until tender. Return cooked mushrooms and tofu to the pan, and season with soy sauce and sesame oil. Cook for an additional 2 minutes. Combine cooked rice with sautéed vegetables, and gently mix in chopped cilantro and mint leaves. Season with salt, pepper, and lime juice to taste. To serve, spoon rice mixture into individual bowls, garnishing each dish with a few green onions.

Chef’s Insight

This dish showcases the perfect harmony of flavors and textures, with a balance of umami, sweetness, and fresh herbs.

Notes

For a more authentic experience, serve with Vietnamese iced coffee or fresh coconut water.