a childhood favorite of mine, made in a healthy, vegan, simple way.
my tahini mac and cheese is probably the number one most made recipe on instagram, so i wanted to try using the sauce in a new way. alas, this cheesy broccoli rice spin off was born! it is so simple to throw together- plus, it’s nut free! lots of vegan sauces call for soaked cashews, which is more time consuming and more expensive. this sauce is inexpensive and ready in 5 minutes!
this would go so well with chicken, a fried egg, or really whatever protein you prefer! the most perfect weeknight easy dinner staple.
1/4 cup tahini
1/4 cup plain, unsweetened almond milk (coconut milk for nut free)
1 tbsp olive oil
2 tbsp nutritional yeast
Juice of 1 large lemon
Salt + pepper to taste
Optional: water to thin (start with 1 tbsp at a time)
For the full dish: roughly 1/2 - 3/4 cup of brown rice, 1 cup broccoli bits (lightly sautéed or steamed), large handful of kale (lightly sautéed or steamed)
1. blend all sauce ingredients until smooth. if the sauce is too thick, add in water or almond milk slowly. Adjust seasonings as needed.
2. serve with brown rice, 1 cup finely chopped broccoli, and a large handful of kale. (i sautéed the broccoli and kale together in a little avocado oil first).