Chimichurri Vegan Bowl
Inspired by the classic Argentinean foods chimichurri and escabeche, this vegan salad bowl offers earthy goodness and plenty of greens.
Prep Time: 00:30
Cook Time: 00:10
1/2 cup red wine vinegar
1/2 teaspoon sea salt
2 garlic cloves, minced
2 tablespoons finely chopped red onion
1 - 2 teaspoons minced jalapeño
1/4 cup minced fresh cilantro
2 tablespoons minced fresh flat - leaf parsley
1 tablespoons finely chopped fresh oregano
6 tablespoons extra - virgin olive oil
6 tablespoons olive oil, divided
3 oz carrots, sliced
8 oz cauliflower florets
1/2 cup sliced red onion
1 garlic clove, crushed
1 bay leaf
2 tablespoons white wine
2 tablespoons cider vinegar
6 tablespoons chicken or vegetable broth
2 tablespoons coconut or regular sugar
1/2 of a roasted red pepper
4 oz small artichoke hearts
1/4 cup sliced green olives
6 tablespoons olive oil
4 tablespoons chimichurri, divided
4 - 5 giant mushrooms for stuffing, or one portobello
1/4 pound raw green beans, trimmed
2 cups cooked grains; i used seeds of change quinoa and brown rice mix
3 cups of spring greens: i used dandelion, baby spinach, and baby arugula.
2/3 cup escabeche
1 tablespoon olive oil (optional)
1/2 avocado, sliced thin
Small handful of cherry tomatoes, sliced in half
1Make the chimichurri: Combine garlic, red onion, and jalapeño in a small bowl. Sprinkle with salt, then pour vinegar on top. Let stand for 10 minutes.
2Stir in cilantro, parsley, and oregano. Whisk in oil with a fork. The chimichurri can be made up to 5 days in advance.
3Make the escabeche: Heat a flat-bottomed skillet over medium-high heat. Add 3 tablespoons of olive oil. When oil is hot, add carrots, cauliflower, and red onion. Sauté until vegetables are slightly brown but still crisp, approximately 3 minutes. Add garlic and stir for 30 seconds. Add bay leaf, white wine, cider vinegar, broth, paprika, and sugar. Bring to a bubble and let cook approximately 4-5 minutes. Vegetables should be cooked but still al dente. Remove from heat, and add remaining olive oil. Let cool. Vegetables can be made up to 5 days in advance.
4In a medium glass bowl or pie plate, marinate mushrooms in 3 tablespoons of chimichurri for 20 minutes and up to one hour.
5Heat a pot with a steaming basket in it to boiling, or boil water in a small pan. Add green beans to steamer basket or boiling pot. Steam or boil for 1-2 minutes; beans should still be bright green and crunchy. Remove from heat.
6Grill or broil mushrooms until both sides are browned, approximately 4 minutes per side.
7Toss greens with remaining tablespoon of chimichurri, adding one tablespoon (or less) of olive oil if desired.
8Mix green beans with 2/3 cup of escabeche.
9Arrange in bowl, per serving: Begin with 1 cup of dressed greens, followed by 2 mushroom caps, 2/3 cup grains, 1/3 cup escabeche-green bean mixture, and sliced avocado and cherry tomatoes as garnish. Enjoy.
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