Cheesy Broccoli Bowl
Makes 4-6 servings
- 2 T nutritional yeast
- 1/2 tsp paprika
- 1/4tsp garlic powder
- 1/4 cup raw tahini
- 1 tsp brown rice or chickpea miso paste
- 3 tsp lemon juice
- 2 T coconut oil, melted
- 3 T water
- 1.5 tsp ume plum vinegar (found in Asian section of grocery store)
- 8 cups finely chopped fresh broccoli florets
- 2-3 T hemp seeds
In a small bowl, mix the nutritional yeast, paprika, and garlic powder together.
Stir in the tahini and miso paste. I used the brown rice miso.
Pour in the lemon juice, coconut oil, water, and ume plum vinegar, and whisk thoroughly. If a thinner sauce is desired, add extra water, a tablespoon at a time.
Put the broccoli in a larger bowl and pour the sauce on top. Toss until evenly coated. For best results, just use your hands. Sprinkle with hemp seeds and serve.
Keeps refrigerated for several days.