Fancy meetin’ you here! 😉
Kidding, happy Monday though.
I know I’ve been on a big ol’ one pot batch of food for the day kick lately because life’s been busy but there was this one recipe that I kept seeing all over social media and it looked so good that I really wanted to try it.
The problem wasn’t that it was particularly hard or time-consuming. The problem was, in a word, me. Why? Simple, this recipe requires you to cook the ride in advance and let it cool down completely and I just didn’t remember.
But I finally did and here we are!
The key to this vegan crispy rice recipe is dry rice, as in you need to make sure that rice is fully cooled so that it gets nice and crispy on all sides when you pop it in the oven. Everything else is pretty much up to you.
Not Another Salad
I’m sure that’s what you were thinking but yes, another salad. Except this one has rice in it, which makes it different. Oh and peanut butter and spicy Korean chili paste, and lime juice and garlic.
So it’s a salad with a twist, which I’m sure you will totally love.
So let’s gather our kitchen tool and ingredients and make this delicious vegan salad recipe!
Kitchen Tool:
*Baking sheet
*Mixing bowl
*Chopping board
*Knife
*Salad Tongs
Ingredients:
*Rice (Jasmine or basmati)
*Gochujang
*Soy sauce
*Maple syrup
*Scallions
*Cucumber
*Carrots
*Hot chili pepper
*Pickled ginger
*Red bell pepper
*Shallots
*Green cabbage
*Vegan burgers, chopped (or other vegan meat alternative)
*Edamame beans (shelled)
*Peanut butter
*Vegan yogurt
Instructions:
*Cook the rice in advance, at least 12 hours and let it cool completely.
*Chop your veggies: scallions, carrots, cucumber, chili peppers, bell peppers, green cabbage, pickled ginger & shallots. Place them in a large mixing bowl.
*In a smaller mixing bowl add peanut butter, lime juice and hot water (one teaspoon at a time) and whisk until smooth. Add vegan yogurt and stir again.
*Cook the vegan meat alternative and edamame beans in the oven for 10 minutes and add to the large mixing bowl.
*Spread the cooked rice out on a baking sheet and add oil, ground ginger, Korean pepper paste and soy sauce. Toss until coated and spread into an even layer on the sheet. Bake 20 to 30 minutes until it is crispy but not too crispy.
*Add to mixing bowl and toss everything together before drizzling with peanut dressing
*Enjoy!
NOTES:
This was a really good vegan salad recipe. It was tasty, full of flavor and nutrients. The one mistake I made was cooking the rice too long, though I did follow the instructions to the letter. It was too sticky (probably from the pepper paste) and it was almost toffee like and not in a good way.
My advice: taste the rice at the 20 minute mark and go from there.
Otherwise, this was a fun and tasty dish and since I didn’t get it right the first time, I’ll definitely have to make it again!
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The Spicy Spatula 
Whatcha think?