Baked Rice Vermicelli (V)

Source: Plant-Based Foods | Serves: 4-5 | Time: 50 min

Changes: used shiitakes instead of button mushrooms, skipped Asian bok choy and added more broccoli, replaced ginger with allspice, replaced soy sauce with coconut aminos, replaced maple syrup with agave nectar, and added sriracha. I also cooked for 30 minutes instead of 20. The broccoli wasn't ready at 20.

Ingredients

1½ cups #mushrooms, sliced (I used shiitakes)

1 cup #carrots heaping, julienned

3-4 cups #broccoli small florets

½ medium onion sliced

Vermicelli noodles I used 4 individual nests, see ingredients pic.

1 cup extra firm #tofu heaping, drained and cut into ⅔ inch cubes

¼ cup green onion, sliced

1 tbsp sesame seeds

Sauce

4 cloves garlic crushed

2 tsp allspice powder

¼ cup coconut aminos

½ cup coconut milk

1 tbsp agave

1 tbsp sriracha

2½ cups water

¼ tsp saltor to taste, see notes

Instructions

In a 12-inch casserole dish, whisk together the sauce ingredients, then add the noodles, gently loosening them to coat in the sauce. After about a minute, turn them over and gently press them down.

Arrange the chopped vegetables and tofu around the noodles, cover with a lid, and bake in a preheated oven at 375°F for 30 minutes.

Let it rest for 5–10 minutes, then remove the lid and toss everything together. Garnish with green onion and sesame seeds. Serve warm or cold.