Teriyaki Romanesco & Beet Bowl
Yield: 4 servings
1/2 cup soy sauce
2 tbsp Mirin (or 2 tbsp rice wine vinegar with 1 tbsp sugar)
2 tbsp brown sugar
1/4 cup vegan granulated sugar
1 tbsp Fresh Ginger, very finely minced
3 large Garlic cloves, minced
1/4 cup cold water
1/2 tbsp cornstarch
2 cups cooked Rice (or quinoa, millet, etc.)
For the vegetables:
Preheat oven to 400 F. Scrub clean the romanesco and beets and chop them accordingly. Arrange the vegetables on a parchment lined baking sheet and drizzle with the oil. Bake for 35 minutes, or until the beets are tender.
While the vegetables cook, prepare the rice.
For the glaze:
Whisk all the ingredients together in a small saucepan over medium-high heat, excluding the water and cornstarch. When all the sugar is dissolved and the sauce is hot, whisk together the cold water and cornstarch in a small bowl.
Next, slowly whisk the cornstarch water into the sauce. Continue to whisk, simmered, until the glaze thickens.
To serve, place 1/2 cup of the cooked rice in a bowl, topped with a 1/4 of the roasted vegetables and 1/4 cup of the glaze.