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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

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


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!


  • 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 1/2-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 1/2-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)


  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.
  • Category: Entree
  • Cuisine: Asian