Raw Veggie Rice with Tamari Orange Sauce
This veggie recipe is quick, easy and satisfying!
Here is a quick, raw “stir fry” that makes a great meal. It’s a great addition to your veggie recipes. It is loaded with vegetables, and topped with a Tamari Orange sauce that gives just the right amount of sweet and sour. No oil, no added fat. You can eat this to your heart’s content. And your heart will be content with all those wonderful nutrients.
The “rice” is cauliflower and parsnips and is combined with carrots, mushrooms, snow peas, scallions, peppers and mung bean sprouts. A beautiful medley of color and goodness. I think this will become a favorite go-to recipe.
Raw "Stir Fry" with Tamari Orange Sauce
Serves 4
“Stir Fry” Mix
- 2 carrots cut in 2 inch chunks
- 2 parsnips, peeled and cut in 2 inch chunks
- 1 medium cauliflower, cut in pieces
- 2 cups mushrooms, trimmed
- 2 cups snow peas, sliced into 1/2-inch pieces
- 2 cups mung bean sprouts
- 6 scallions, sliced, white part only
- 1/2 red bell pepper, diced
- Place carrots in food processor and pulse until finely chopped. Transfer to bowl.
- Repeat with parsnips, cauliflower, and mushrooms. (Do each separately to get best results)
- Mix snow peas, mung bean sprouts and peppers into the veggie mixture. Mix well.
- Top with Tamari Orange Sauce and stir to mix well.
Tamari Orange Sauce
- 1/4 cup low sodium tamari
- 1/4 cup maple syrup
- 1/4 cup fresh squeezed orange juice
- Whisk all ingredients together and pour over chopped veggies.
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The Holistic Herbivore wrote on March 27, 2015
Delicious! I love your recipes! I am making this for dinner tomorrow night!
Susan wrote on April 1, 2015
Thanks so much for letting me know! It means so much to hear from our readers. Cheers!
Christine Cook wrote on March 23, 2015
I bought the ingredients and i am eating this as I type :). It is delicious. I love it !
Susan wrote on April 1, 2015
Hi, Christine! So glad you like it! It is a favorite around here! Cheers!
Christine wrote on March 22, 2015
This stir fry looks so tasty. I want to eat more raw foods, but don’t have many good recipes. This one I will surely be trying out. Also have two of your recipe books, and use them frequently. Always looking for more raw and tasty veggie recipes.
Love the printer friendly aspect of this site. It is set up so us older folks can use it, with allowing one to enlarge,
take out unnecessary wording, etc., and it prints fantastic. Don’t have to re-type anything. Love this site.
Susan wrote on April 1, 2015
Thanks so much, Christine! I will look into putting pictures on the print friendly feature! Cheers!
Ruth Case wrote on March 21, 2015
Thanks sooo much, your recipes have been the most wonderful in our diet change to raw.
For this recip0e do you suggest serving immediately after adding the orange sauce or letting it sit and marinate for a while before serving? I assume that you recommend serving it at room temperature?
Susan wrote on April 1, 2015
Hi, Ruth!
You can either serve it immediately or let it marinate for a bit. I will admit, the flavor does improve a bit. It is fine chilled or at room temp. Cheers!
Barbara Weith wrote on March 18, 2015
Looks absolutely fantastic — I can tell I’ll love it by the ingredient
list. You are brilliant both as chef and photographer. I always read your
e-mails immediately as they are so inspiring.
Best,
Barbara Weith
Dr Judith Edwards wrote on March 18, 2015
Hi Susan, Yet another great recipe from you-tho for cansurvivors we might omit the tamari & orange juice (avoiding fruit juices and also soy products where possible)–I might use a tahini based concoction for the dressing instead.
Teresa wrote on March 17, 2015
Maybe a typo? What is a heat cauliflower?
Susan wrote on March 17, 2015
Yes..a typo! Thanks I will correct it right away. Cheers!
Lisa wrote on March 17, 2015
Susan, this looks great! I’ve never had raw parsnips before, but I just bought some, so it will be fun to try something new!
Susan wrote on March 17, 2015
Lisa, they are really tasty! Cheers!