How to Cook Appetizing Vegan Asian Rice Salad

Vegan Asian Rice Salad. Try this healthy vegan Asian rice salad recipe, a nutritious vegetarian meal made with brown rice and vegetables for a fantastic mix of flavors and textures. You can serve this hot, but it really shines as a cold salad, making it a perfect vegetarian option for picnics, potlucks, and barbecues, since it's easy. These gluten-free, vegan Asian rice balls are the perfect recipe to make when you have cooked brown rice left over!

Marinated and Baked Tofu over Crunchy Greens, Peppers, Cucumber and carrots. This Baked Tofu is easy and a great topper for Salads. For crispier result, toss the marinated tofu in cornstarch or other starch and. You can cook Vegan Asian Rice Salad using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Asian Rice Salad

1. Prepare 2 cup of White rice (I prefer sushi rice).
2. Prepare 1 cup of Black beans.
3. You need 2/3 cup of Cilantro.
4. Prepare 1/3 cup of Parsley.
5. Prepare 1 dash of Chives.
6. Prepare 1/2 of Avacado.
7. Prepare 1 of Ginger soy sauce.

During the summer, an Asian rice noodle salad is a wonderful way to have a fresh but filling meal, and we can bring in colorful, seasonal veggies. The basis for this Asian rice salad starts with a little grated carrot and finely diced celery. (save the celery leaves for later - they're really good). You can substitute agave for the honey to make it a vegan salad dressing recipe. The flavors in the easy Asian salad dressing really pop and give this.

Vegan Asian Rice Salad step by step

1. Cook rice pinto beans before hand. I prefer to make these in the morning if I'm using this recipe for supper. Like most of my recipes I prefer to cook my grains and beans in bulk so I can use them for multiple dishes thought out the week..
2. Rice: Cook rice 1 part rice and two parts water. Bring to a boil and simmer for 20min..
3. Beans: bring beans to a boil and let simmer for at least two hours. Occasionally taste check. I prefer my beans a bit on the harder side since I use them in salads and Buddha bowls..
4. Finely chop parsley and cilantro.
5. Add avocado.
6. Mix everything together and add ginger soy sauce (I buy mine at whole foods but you can use and sweet Asian sauce or marinate. Teriyaki, orange, ect.).

Asian rice noodles generally cook more quickly than wheat noodles and the prep time is very minimal. Hope you enjoy this Asian noodle salad as much as I did! Don't miss any of Ordinary Vegan's recipes by signing up here. Ordinary Vegan now has a podcast on plant-based nutrition and vegan recipes. Thanks to vermicelli noodles, this vegan rice noodle salad becomes substantial enough to satisfy post-beach hunger.

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