Vegan Barbecue & Broccoli Bowl

One of the hardest things for me to get over during my first year or so as living vegan, was how I thought of meals. I was so conditioned ot think of a meal, especially dinner, being protein, vegetables and starch or grain. Period. End of story. Eat up and to go to bed.

But when there’s no animal protein to act as the star of the meal, you had to be a little more creative. At least that’s how it feels today compared to when I became a vegan in 2017. But that’s about the same time I discovered the elusive Buddha bowl, which was kind of fortuitous if you think about it.

I mean, Buddha bowls provide you with a lot of food and a lot of variety, plus tons of nutrients. What’s not to love?

Seriously, can you think of one thing?

This beauty was made by my hubs. It’s barbecue tofu steaks, turmeric rice, steamed broccoli along with oven roasted carrot & onions. Probably the only thing that might be a turn off about this meal is that everything has to be prepped and prepared separately. The good news is that the rice takes no time at all, depending on what type and style of grain you choose. The carrots and onions get a quick seasoning and tossed in the oven until they’re cooked through. Steaming veggies is something most vegans–and adults–can do in their sleep so really, the biggest focus will be on getting the tofu steaks seasoned juuuust right.

Let’s just take a moment to admire the beautiful vibrant color of that broccoli…

Okay. The barbecue sauce was sweet and tangy with a hint of heat and soy sauce. It was delicious and oven baked, which means you don’t have to stand over the stove for forty-five minutes watching your vegan barbecue sauce reduce and thicken.

Use any blend you want to create the sauce, but here’s a tip: cook the tofu how you want it and toss it in the (warmed through) sauce until coated right before serving. That way it isn’t soggy, but sticky and hot.

Vegan Buddha bowls are, in my opinion, the perfect autumn meal. They are hearty without being too overwhelming or caloric, they offer a variety of foods so your taste buds never get bored and you can mix and match in thousands of ways. You can use whatever you have on hand, or plan it out.

This is one of our go to vegan meals because as long as you have grains an vegetables on hand, then you’ve got a meal to feed your family.

You can add sauces or creams, salsa or anything else that whets your appetite. The point is when it comes to vegan bowls, change it up. Try something you think you don’t like and make it in your favorite style. No one thought buffalo cauliflower wings could be as delicious as they are yet…

What’s your latest food obsession? Drop a comment down below!

Good Vegan Eats

I’ve been awhile…a long while but now that I’m (we’re?) back, here’s a visual history of some of the healthy plant based dishes we’ve experimented with over the past few months…or when one of us remembers to snap a photo of our tasty treats!

Sticky tofu with sauteed vegetables & couscous

 

This was my first time cooking tofu, something I previously loathed, and it came out delicious. I marinated the tofu in soy sauce, ginger and Sriracha and then pan seared it for about 1-2 minutes on each side.

 

Cauliflower & chickpea curry

 

Hi, my name is Natasha and I am a curry-a-holic. The hubs knows this so he frequently adds a curry to the nights he cooks and this one was so good I went back for seconds…thank goodness it’s calorie friendly!

 

Buddha Bowl #019 (aka: my newest addiction)

 

Shaved raw carrots (yum!), diced and roasted tofu, steamed broccoli with delicious tahini dressing made this meal healthy and satisfying, but the crimini mushrooms and onions added a heartiness and earthiness that made this dish close to perfect!

Spicy Tahini Rice Bowl

This recipe was inspired by The Stingy Vegan but because we live in Germany right now, where you can’t get every vegetable on the planet year-round, we had to improvise.

vegan rice bowl

The good thing about this dish is that it is much heartier than it looks. We used wild rice because it’s delicious, hearty and packed with vitamins and nutrients. And I quick-pickled the vegetables with lime juice, champagne vinegar, brown sugar and fresh lime juice. Bok Choy is something I learned to love right before we left the United States thanks to a family friend who introduced me to the wonders of Cambodian cuisine. In this recipe, it was cut into quarters and charred in a pan with minced garlic and ginger.