Mouthwatering Vegetarian Thai Breakfast – Aromatic Delights for Morning Joy!
Discover the perfect vegetarian Thai breakfast recipe that combines aromatic flavors and textures to create an unforgettable dining experience. This delectable dish features jasmine rice, coconut milk, mushrooms, bell peppers, eggplant, cashews, and fresh herbs, all tossed in a tangy sauce. Savor the perfect blend of spicy, sweet, and sour with every bite, and don't forget to try our alternative suggestions for added protein or different cooking methods!
Allergens
Soybeans
Ingredients
- 2 cups Jasmine Rice, uncooked
- 1 cup Coconut Milk
- 1/2 cup Mushrooms, sliced
- 1/2 cup Bell Peppers, assorted colors, diced
- 1/2 cup Eggplant, cubed
- 1/4 cup Green Onions, chopped
- 1/4 cup Cashews, toasted and roughly chopped
- 1/4 cup Cilantro, finely chopped
- 2 tbsp Lime Juice, freshly squeezed
- 1 tbsp Soy Sauce (use Gluten Free if needed)
- 1 tbsp Palm Sugar or Brown Sugar
- 1 tsp Fish Sauce (use Vegan Fish Sauce if vegan)
- 1/2 tsp Chili Flakes (optional, to taste)
- 2 cloves Garlic, minced
- 1 Thai Bird's Eye Chili, finely chopped (optional for extra spiciness)
- Salt and Pepper, to taste
- Olive Oil or Vegetable Oil
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 2 cups of water, cover, and bring it to a boil over high heat. Once boiling, lower the heat to low, cover, and cook for about 18 minutes or until the rice is tender and all water is absorbed. Fluff the cooked rice with a fork and let it stand covered for 5 minutes.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to turn golden brown. Remove them from the pan and set aside.
- In the same skillet, add another tablespoon of oil and sauté the diced bell peppers until slightly softened. Add the cubed eggplant and continue cooking for about 5 minutes or until the eggplants are tender. Season with salt and pepper to taste. Remove from heat and set aside.
- In a small bowl, whisk together coconut milk, soy sauce, lime juice, fish sauce (or vegan substitute), palm sugar, minced garlic, and finely chopped Thai chili (if using). Mix well to combine the flavors.
- Combine the cooked rice, mushrooms, bell peppers, eggplant, green onions, roughly chopped cashews, and cilantro in a large mixing bowl. Pour the sauce mixture over the vegetables and rice, gently tossing to evenly coat all ingredients with the sauce. Adjust seasoning if needed.
- Serve immediately, garnished with additional chopped green onions, cashews, and cilantro. Enjoy your vegetarian Thai breakfast with a side of fresh fruit or yogurt for added nutrients!
Chef’s Insight
This recipe captures the essence of Thai cuisine, balancing flavors and textures to create a satisfying vegetarian meal.
Notes
Adjust the spice level according to your taste preference.