Try these Korean-style glazed Beyond tenders with coconut broth and sticky rice for an easy vegan dinner. Spicy gochujang tenders pair with cooling coconut broth and sticky rice to deliver protein and fiber with minimal prep.
Ingredients
For the Broth:
- Whites of 2 spring onions
- 1 thumb piece ginger
- 1 tbsp gochujang paste
- 1 cup rice
- 1 x 400 ml can coconut milk
- 300 ml stock with 1 tbsp white miso paste and 1 veggie stock cube
- 1 tbsp soy sauce
- 1 tbsp sugar
- Juice of half a lime
For the Beyond Chicken-Style Tenders:
- 6 Beyond Tenders
- 1 tbsp gochujang paste
- 2 tbsp maple syrup
- 1 tsp sesame oil
- Juice of a whole lime
- 1 tbsp soy sauce
Extras:
- Tender stem broccoli
- Greens of spring onion
Instructions
- Start by adding some oil to a pan and fry off your ginger until golden and crispy, set aside.
- Cook the beyond tenders to according to the instructions on pack.
- Wash and cook your rice.
- Now add the whites of spring onions to the same pan, fry for a few minutes.
- Add the gochujang paste, then the stock and the coconut milk, bring to a simmer.
- Cover with a steamer basket, add the tenderstem and a lid, then steam cook for 5 minutes or so.
- Mix together the marinade ingredients and when the Beyond chicken style tenders to the marinade until fully coated.
- Serve your rice, top with the broth, add the broccoli, the tenders, then spring onion greens, and the crispy ginger and get stuck in.