Mongolian Lentils & Broccoli
[Vegan]
Author Bio
Jillian Glenn takes the guesswork out of eating healthier with 60 delectable recipes that will...
Jillian Glenn takes the guesswork out of eating healthier with 60 delectable recipes that will nourish your body and are guaranteed to leave you feeling full. Each generous serving clocks in at less than 400 calories, making it easy to maintain your health and shrink your waistline. Forget fad diets, with their complicated rules and restrictions. Jillian provides you with the practical, intuitive tips you need for lasting results, and her mouthwatering recipes balance proteins, complex carbohydrates and healthy fats that will sustain you for longer, making you less likely to crash and overeat later. With endless options for everything from bold breakfasts to splurge-worthy sweets, you can enjoy all your favorite flavors any time of day. Read more about Jillian Glenn
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Mongolian Lentils & Broccoli [Vegan]
Are you missing the Mongolian beef & broccoli from your favorite Chinese restaurant? Time to get reacquainted with your long-lost lover, because you’re going to want to make this recipe over and over. It’s half the calories, twice as filling and just as delicious! Instead of beef, I use lentils,...
Are you missing the Mongolian beef & broccoli from your favorite Chinese restaurant? Time to get reacquainted with your long-lost lover, because you’re going to want to make this recipe over and over. It’s half the calories, twice as filling and just as delicious! Instead of beef, I use lentils, which are as flavorful as they are healthy. And, when the broccoli, rice and lentils soak up that sweet and savory Mongolian sauce—you’re going to feel like you’ve entered a vegan paradise!
Reprinted with permission from Easy Low-Cal Vegan Eats by Jillian Glenn, Page Street Publishing Co. 2021. Photo credit: Maureen Onda
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Ingredients You Need for Mongolian Lentils & Broccoli [Vegan]
How to Prepare Mongolian Lentils & Broccoli [Vegan]
- 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.
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