These vegan Mongolian lentils and broccoli use lentils, broccoli, rice, soy sauce, maple syrup, garlic, scallions, and sesame seeds. It makes a quick dinner with plant protein, fiber, vegetables, and a sweet and savory sauce.
Ingredients
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsp (30 ml) pure maple syrup
- ½ tsp onion powder
- 2 tbsp (30 ml) extra virgin olive oil divided
- ½ cup (80 g) diced yellow onion
- 1 tbsp (8 g) minced garlic
- 3 cups (273 g) broccoli florets
- 1 tbsp (8 g) cornstarch
- 1 cup (198 g) canned lentils drained and rinsed
- 4 cups (680 g) cooked jasmine rice
- 2 tbsp (6 g) chopped scallions
- 1 tsp sesame seeds
- Salt and freshly ground black pepper
Instructions
- Prepare the Mongolian sauce: In a small bowl, mix together the soy sauce, maple syrup, onion powder and 1 tablespoon (15 ml) of the olive oil. Set aside.
- In a large skillet, heat the remaining tablespoon (15 ml) of olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, or until the onion is golden.
- Meanwhile, in a medium-sized bowl, toss together the broccoli florets and cornstarch. Once the onion is golden, add the broccoli and cook, stirring frequently, for another 5 minutes.
- Add your lentils and Mongolian sauce and stir. Cook, stirring, for 2 to 3 minutes, or until the sauce bubbles and thickens. Remove it from the heat. Serve immediately over a cup (170 g) of rice per serving, topped with scallions and sesame seeds. Season to taste with salt and pepper.