TERIYAKI VEGGIE BOWL

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

FOR THE TERIYAKI SAUCE

1⁄2 c tamari or soy sauce

1⁄2 c maple syrup

1⁄2 c veggie broth

1⁄4 c nutritional yeast

1⁄2 t ginger powder

6 cloves garlic, minced

2 T arrowroot powder

EVERYTHING ELSE

2 blocks firm tofu, sliced into 1-inch thick pieces

1 can pineapple rings, drained

1 head broccoli, diced

1 big red bell pepper, thinly sliced

1 big onion, thinly sliced

2 c jasmine rice

1 c quinoa

1⁄4 c sesame seeds

1-2 limes, juiced

Directions:

1. Combine the teriyaki sauce ingredients in a small pot and heat on low for 10-12 minutes, stirring occasionally. Remove from heat once it thickens.

2. Preheat the oven to 400°F and line two baking trays with parchment paper. Dip the tofu and pineapple slices individually into the teriyaki sauce and place on a baking sheet. Then add the remaining sauce to a mixing bowl with the veggies and toss until evenly coated. Spread out on the other baking sheet.

3. Bake for 20 minutes then flip the tofu and lightly toss the veggies. Rotate the baking sheets and bake for another 20 minutes.

4. Cook the rice and quinoa together with 6 cups of water in a pot. Bring to a boil then cover and simmer on low heat until cooked through, about 15-20 minutes. Then assemble the bowls with the rice/quinoa mix, tofu and pineapple, and baked teriyaki veggies. Top with sesame seeds and lime juice.