Please be careful, this recipe is designed for a specific device combination and is not compatible with other machines.
Vietnamese-style Vegetable Stew with Rice
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 800 g water
- 200 g jasmine rice
- 1 garlic clove
- 20 g vegetable oil
- 800 g mixed vegetables, cut in pieces (approx. 2-3 cm, see tip)
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
- 20 g soy sauce
- 1 tsp ground black pepper
- 130 g seitan, sliced (approx. 5 mm)
- 20 g sesame oil
- 10 g spring onions, thinly sliced (2-3 mm) (optional)
- 1 Tbsp sesame seeds, for serving (optional)
- per 1 portion
- 1954 kJ / 467 kcal
- 19.5 g
- 68.8 g
- 12.5 g
- Saturated Fat
- 1.5 g
- 7.8 g
- 1291 mg
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
Crispy Korean Tofu
Cashew Nuts and Vegetables in Peanut Butter Sauce with Rice
Gluten-free Tagliatelle with Veggie Ragout
Vegan Mushroom Masala with Chilli and Turmeric
Barley and Vegetable Egg Cocotte
Vegan Chickpea and Mushroom Stew
Black-eyed Bean Stew with Vegetables
Prawn and Vegetable Rice
Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
Red Lentil, Kale and Rosemary Pasta
Coconut and Spinach Dahl