Who doesn’t love a warm bowl of savory rice! As a side or an entree, my vegan Taiwanese sticky rice recipe is sure to please on a chilly night or even as a tasty lunch meal!
For rice:
- 3 cups glutinous rice
- 2 tbsp seaweed sauce (recipe below)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 ½ cups water
For mix:
- 2 tbsp sesame oil
- ½ cup sliced shallots
- 6 large shiitake mushrooms, sliced
- 1 cup sliced seitan or oyster mushrooms
- 1 tbsp seaweed flakes
- 1 tsp white pepper
- 1 tbsp soy sauce
Wash and drain the rice and place in rice cooker.
Add in seaweed sauce, soy sauce, sesame oil, and water. Mix thoroughly and allow rice to soak for about 30 minutes to 1 hour.
You can see that the water barely covers the rice before soaking. After soaking, some of the rice has come above water surface. Be sure to cook the rice with the sweet rice mode.
While the rice is cooking, heat sesame oil in a large saute pan over medium heat and brown the shallots. Throw in the rest of the ingredients and cook on medium high heat until thoroughly cooked.
The rice should be done cooking by the time you finish cooking the mix.
Set the stove on low heat and pour the rice into the saute pan and use a large spoon to fold in all the ingredients gently.
Garnish with cilantro and serve with sweet chili sauce or thick soy sauce. Enjoy!
Seaweed Sauce Recipe
- 1 cup soaked seaweed
- 3 clove garlic
- 2 roma tomatoes
- 1 tablespoon olive oil
Blend all ingredients until desired thickness is achieved. Add in any other flavorings you may want such as spice, etc.
