This is a colorful, veggie-based meal with lots of flavor! You’ll only spend minutes whipping this up, making it perfect for week-nights. Enjoy it with your other half, double the recipe for a family of four or save the leftover serving for lunch the next day.
Muki-what-me?! Mukimame is simply shelled edamame, which are young soybeans. They’re rich in protein and fiber, which makes this dish extra satisfying.
Delicious meals like this can be thrown together quickly when you’ve got cooked grains on-hand. These Whole Grains For The Week can be swapped out for the cooked brown rice. You can also use microwaveable whole grain packets. These are available in the health food section of most grocery stores and only require 90 seconds in the microwave.
You can also opt for frozen steamable Asian stir fry veggies and mukimame; these can be steamed in the microwave without being removed from the package. The Asian veggies and mukimame can be found in the freezer section. Check the label on the veggies and make sure there’s no added sauce. These are often loaded with salt and sugar.
Plant-Based 10-Minute Thai for Two
- 3 T tamari (or soy sauce)
- 3 T vegetable broth or water
- 5 pitted dates
- 1 lime juiced
- 4 garlic cloves, peeled
All Other Ingredients
- 2 cups cooked brown rice
- 1 12 oz package frozen Asian stir-fry veggies (or 3 cups fresh chopped veggies)
- 1 cup frozen mukimame (shelled edamame)
- 2 T chopped nuts (cashews, peanuts, walnuts)
- Place all sauce ingredients in a food processor and process until smooth.
- Add 2 T water, frozen veggies and shelled edamame to a medium pan over medium-high heat. Steam for 5-8 minutes, or until all veggies are warm. Stir occasionally and avoid overcooking.
- Place cooked brown rice in a bowl followed by steamed vegetables and edamame. Drizzle sauce and sprinkle chopped nuts over the vegetables.