This vegan daal and brown rice dish incorporates tomato, ‘cheesy’ nutritional yeast, gluten-free, wheat-free tamari, broccoli, carrots, and the unexpected sweet-savory flavor pairings of maca and fresh mint. I often use maca in raw smoothies and desserts, so it’s fun to add it to this otherwise pretty simple daal and rice dish. Here’s the recipe–let me know what you think!
Tomato powder concentrate (or fresh or canned tomatoes)
Wheat-free tamari, Nama Shoyu or Braggs Liquid Aminos
Raw Maca Powder
Cook brown rice in a rice cooker or on the stove. Cook daal on the stove, then add all seasonings except maca and mint. Take daal mixture off stove and add in raw broccoli and carrots (this step avoids over-cooking these veggies and keeps them at a nearly raw state), toss in cooked brown rice and add cold water until mixture is desired texture. Garnish with fresh mint and maca. Enjoy!