Description
Super veggie packed and healthy vegetarian meal that comes together in 30 minutes! That sauce + runny egg yolk is THE BEST! Perfect recipe for weeknight meals.
Ingredients
Units
Scale
- Brown/white rice or quinoa for serving (aka a grain of your choice)
- Sauce:
- 1/2 cup gluten free Soy sauce or tamari (or sub coconut aminos for soy free)
- 1/4 cup Rice vinegar
- 3 to 6 tablespoon Honey (or sub maple syrup)
- 2 inches Ginger, grated
- 1/4 cup chili garlic paste
- Optional: 2 teaspoons Sesame oil
- Optional : 2 tablespoons Fish sauce
- Optional: sriracha, to taste
- 1 tablespoon Corn starch or arrow root starch
- Veggies:
- 2 tablespoons butter (sub vegan butter for dairy free)
- 1 teaspoon coconut oil
- 1/2 onion, sliced
- 8 ounces button mushrooms, quartered
- 8 ounces shiitake mushrooms, sliced*
- 3 – 4 carrots, sliced
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut int chunks
- 1 15 ounce can of chickpeas, drained and rinsed
- Eggs:
- 1 teaspoon coconut oil (for each time you cook the eggs)
- 8 to 10 eggs (about 1 to 2 eggs per serving)
- Salt
- For garnish:
- Green onions, sliced
- Optional: Black sesame seeds
Instructions
- Cook your grains: Follow package instructions for cooking up your rice or quinoa. Once they are done cooking set the grains aside with the lid on to keep them warm.
- Make the sauce: In a small mixing bowl whisk everything together EXCEPT FOR THE CORNSTARCH, until well combined. Taste and adjust as desired. Set aside.
- Sautee the veggies: Heat a large skillet over medium heat. Melt the butter and cooconut oil. Add the onions, mushrooms, and carrots. Sautee until the mushrooms have reduced and the onions have become translucent and the carrots soft, about 5 to 8 minutes.
- Add the rest of the veggies & Sauce: Stir in the bell peppers and drained chickpeas. Saute for 1 minute. Turn up the heat and add the sauce, bring to a light simmer. Allow the sauce to simmer for 3 minutes, until the peppers are soft.
- Add the corn starch: In a small bowl mix the corn starch and a little bit of water until no lumps remain. Add the corn starch slurry to the pan. Allow the corn starch to thicken the sauce, about 2 minutes. Remove the pan from the heat, cover with a lid to keep warm and set aside.
- Fry the eggs: Heat 1 teaspoon oil in a seperate nonstick skillet. Cook eggs until the white parts are done and the yolk is still runny, about 3 mniutes. Or cook longer for solid yolks. Only cook as many eggs as you are wanting per serving at this time, we like 2 eggs per seriving. IF you are going to have leftovers than make eggs just before serving.
- Finish: While the egg is cooking plate up, spoon your desired amount of rice or quinoa into your serving bowl. Spoon desired amount of veggies and sauce. Add the egg on top once cooked. Sprinkle the egg with black sesame seeds and salt, if desired. Garnish the rice and veggies with the green onion. Eat immediately! Yum!
- Leftovers: Store the leftovers in separate containers (rice/quinoa separate from the veggies and sauce). Cook any remaining eggs just before eating leftovers.
Notes
*If you can’t find shiitake mushrooms you can either double up on the button mushrooms, or just omit the shiitake. I just LOVE the combo of the two in this dish.
I really enjoyed eating this dish with a handful of spinach thrown on top and then wilted slightly by the warm egg. Not necessary but just another way I got in some extra veggies. 😉
