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Were you as excited as I was when you read the title of this recipe? If so, stay tuned! Because it gets better and better. Introducing my Korean style rice cakes with fruity tomato sauce and stir fry vegetables.
When I made this recipe, I wasn’t exactly sure how it was going to taste. Sometimes, I just make things up and hope for the best (this ends badly sometimes). In theory, it was going to taste great. All of the ingredients would work well and life would be perfect. But I was shocked. Shocked by how amazing it tasted! My taste buds came alive and started to tango, a sensual and sexy dance, making my whole body buzz with excitement.
You think I’m joking, but just wait until you try it! The blissful combination of warm earthy spices and fruity textures brought this dish to life. And the wonderful colours of fresh, vibrant ingredients made it visually appealing, which is always a bonus.
Let’s see… to make this recipe you are going to need 30 minutes and 15 ingredients. Most of these ingredients are very easily accessible in most shops, and although it may seem a lot, this dish is actually very easy to make.
We start this recipe off with some bell peppers, onion, and sugar snap peas. These ingredients provide us with a host of essential nutrients, including but not limited to, vitamin A, vitamin C, folate, dietary fibre, potassium, and magnesium.
For our fruity tomato sauce, we use garlic, ginger, apple, horseradish, pear, tomato paste, and white beans. Besides the taste explosion, this group offers us a good source of manganese, vitamin B6, copper, calcium, and protein.
Power packed and healthy, this meal is hard to say no to!
The Korean style rice cakes with fruity tomato sauce and stir fry vegetables makes the perfect lunch or dinner because its:
To store any left overs, simply pop it in an airtight container and place it in the fridge for up to 24 hours. This recipe is easily scalable, I think it’s perfect for families!
Now go dance your way to the kitchen and get cooking!
Liked this recipe? Head over and check out the Stuffed Tomatoes with Bulgur, Pine Seeds, and Mint recipe.
For the stir fry vegetable
For the sauce
For the rice cake
For the topping
Total servings 4
|Amount Per Serving|
|Calories 552||From Fat 54|
|% Daily Value*|
|Total Fat 6g||9.3%|
|Saturated Fat 1g||4.5%|
|Trans Fat 0g|
|Total Carbohydrate 110g||36.7%|
|Dietry Fiber 13g||52.6%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.5mg||25.1%|
|Vitamin C 168.34mg||280.6%|
|Vitamin D 0IU||0%|
|Vitamin E 2.9mg||9.7%|
|Vitamin K1 52.01µg||65%|
|Folic Acid 0µg|
|Pantothenic acid 0.8mg||8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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