Name: Broth & Greens
Yield: Makes 2 portions
Ingredients: hemp hearts; pumpkin seeds; sesame seeds; 1 teaspoon five-spice; 1 cinnamon stick; 500 ml (17 fl oz/2 cups) vegan stock; olive oil, for frying; ½ onion, sliced; 3 garlic cloves, chopped; 100 g (3½ oz) tenderstem broccoli, cut in bite-sized pieces; 2 pak choy (bok choy), cut in half; 1 tablespoon tamari; 1 thumb-sized piece of ginger root, freshly grated; 260 g (9½ oz/1½ cups) precooked brown or white rice; 1 handful of kale; sriracha hot sauce, chopped chilli or spring onions (scallions), green and all, chopped, to serve

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is my go-to meal when I am feeling under the weather, or if it’s drizzly and cold outside. I also enjoy this meal for breakfast, especially after I return from travelling in Asia, where they often serve brothy breakfasts.

Ingredients

olive oil, for frying
½ onion, sliced
3 garlic cloves, chopped
1 teaspo

Method

Heat a little olive oil in a large saucepan, add the onion, garlic and five-spice and fry gently for about 5 minutes. Add the cinnamon stick and stock and bring to a simmer. Once simmering, add the pak choy, the tenderstem broccoli and kale. Simmer for a few more minutes. Lastly add the precooked rice, freshly grated ginger and tamari.

Serve immediately with your favourite toppings. I l

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of