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You are here: Home » Asian Inspired Recipes

30 Minute Ginger Lemongrass Braised Vegetables

Mar 7, 2017 -May contain affiliate links

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30 Minute Ginger Lemongrass Braised Vegetables. A quick, easy and balanced vegan and gluten free dish, that is packed with flavor and ready in 30 minutes!

Close up view of two bowls of ginger and lemongrass braised vegetables with rice

Life is short, Break the rules, Forgive Quickly, Kiss Slowly, Love Truly, Laugh Uncontrollably, and Never Regret Anything that Makes you Smile.

<Mark Twain 1933-1910

And... make 30 minute meals! Like this Thai inspired, vegan, gluten free 30 minute Ginger Lemongrass Braised Vegetables.

This nutritious, flavor packed dish is ideal for any busy week night. If you have the ingredients in hand, it's ready in 30 minutes!

You can serve it over rice, quinoa or your favorite noodles. You can also add your favorite protein if you are not very fond of tofu, for a balance, complete main meal.

We have included this great video that shows how to prepare lemongrass, depending on what dish you want to use it for. For this recipe, use the third method shown ( how to prepare it for soup) and be sure to remove the stalks before serving.

We've been so busy for the past couple of month, that we are relying on quick and easy to prepare recipes almost weekly! And we're always looking for more, so feel free to share them with us! Leave us a comment or head over to our Instagram, Facebook or Twitter pages. We would love to hear from you!

Over head view of two bowls of Thai inspired braised vegetables
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Close up view of two bowls of ginger and lemongrass braised vegetables with rice

Ginger Lemongrass Braised Vegetables ready in 30 minutes


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 30 mins
  • Yield: 4
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Description

30 Minute Ginger Lemongrass Braised Vegetables. A quick, easy and balanced vegan and gluten free dish, that is packed with flavor and ready in 30 minutes!


Ingredients

  • 1 can full fat coconut milk
  • 1 cup vegetable broth or vegetarian no-chicken broth
  • 6 scallions, sliced (set aside the green part)
  • 3 lemon grass stalks
  • 1 ½-inch piece fresh ginger, grated
  • 3 tablespoons tamari sauce orcoconut aminos
  • 1 teaspoon marinated hot cherry peppers
  • 2 large Japanese eggplants, unpeeled, cut into 1-inch thick slices
  • 3 carrots, peeled and cut into ½-inch thick slices
  • 6 oz oyster mushrooms, sliced
  • 12 oz silken tofu, diced (optional)
  • 1 small brunch of cilantro, chopped
  • 1 Hass Avocado, sliced
  • 2 Fresno peppers, sliced (optional)


Instructions

  1. Prepare the lemongrass  by cutting it into 3 pieces and smashing it, as shown on the video above, using the method used for soup ( you'll see it about 2 minutes and 45 seconds into the video)
  2. Combine the coconut milk, vegetable broth, scallions, lemongrass, ginger, tamari sauce or coconut aminos and hot peppers in a large, deep skillet with a lid. Bring to a boil
  3. Add the eggplant, carrots, mushrooms and tofu (if using), reduce the heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
  4. Remove the lemongrass stalks and add the chopped cilantro. Serve over rice, quinoa or noodles with avocado and Fresno peppers.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: Asian

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Comments

  1. deli posts

    March 21, 2017 at 3:44 pm

    Its so healthy and energetic food and love the taste of lemon grass stalks....so delicious because of ginger and lemongrass everyone should try this....Thanks for sharing this 🙂

    Reply
    • Vicky & Ruth

      April 06, 2017 at 11:34 am

      Thank you!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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