Recipe

Broccoli Cauliflower And Okra With Creamy Lemon Sauce Recipe

Add Step-by-Step Photos	Shubbard47 / All my dishes 1 year, 8 months ago This quick, vegan & gluten-free dish uses lemon zest and tahini to make the sauce creamy and tangy Prep:10m Cook:15m Servings:4	Shubbard47
	creamy vegan gf glutenfree noodles

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Ingredients

2 lemons

1 crown of broccoli

1/2 crown cauliflower

1 cup okra, chopped

Thin rice noodles (or other noodles)

1 Tbsp tahini (sesame) paste

2 cloves garlic

Almonds, roasted and chopped

olive oil

black pepper (fresh ground)

Directions

Chop broccoli, cauliflower, and okra. Cut large florets in half. Set aside.

Zest one of the lemons and set the zest aside.

Juice both lemons.

In a small saucepan (cast iron works well), heat 1 Tbsp olive oil on low.

In a steamer, steam the broccoli, cauliflower, and okra.

Chop or crush garlic cloves, combine with olive oil in saucepan. Increase heat to medium-low, sautee 5 min.

Add lemon zest and sautee for another 5-10 min.

Add lemon juice, 1 Tbsp water, and tahini, stirring until the mixture has a creamy consistency. Reduce heat to low and stir every few minutes until ready to serve.

Bring a pot of water to a boil and add the rice noodles. Cook according to directions on the package.

Once vegetables have reached desired tenderness, drain the noodles and vegetables.

Serve noodles topped with vegetables, sauce, and almonds.

Note: If using cast iron for the sauce, be sure to rinse promptly after and re-season with oil right away. The highly acidic lemon juice can strip the pan of some of its seasoning/coating.

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