Three-Cup Vegetables is a plant-based twist on the traditional Three-Cup Chicken, swapping root vegetables like carrots, parsnips, sweet potatoes, and turnips for the chicken. Braised in a savory mix of soy sauce and sesame oil (optional) with fragrant ginger, garlic, and basil, this dish is rich in flavor and nutrition. For a heartier meal, double the sauce and add tofu along with quick-cooking veggies like broccoli or snap peas for a satisfying, flavorful bowl.
6tbsporganic tamari (low-sodium, or coconut aminos)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspsesame seed oil (optional)
2dried chilis e.g., chilis de arbol (optional)
2cupsbasil leaves (chopped)
Directions
1
Heat a large stovetop pan over medium-high heat. Add the vegetable broth and onions. Cook until the onions are translucent, about 3 minutes.
2
Add the garlic and ginger, and cook for an additional 30 seconds.
3
Add the parsnips, carrots, and sweet potatoes. Stir and cook them until they’re tender, about 7–9 minutes. Add water, 2–4 tablespoons at a time, if necessary, to prevent sticking to the bottom of the pan.
4
Lower the heat to medium and stir in the apple juice, tamari, maple syrup, sesame seed oil (if using), and dried chilis (if using). Cook, stirring occasionally, until the sauce thickens and is reduced by half, about 7–10 minutes.
5
Remove from the heat and stir in the basil.
Chef's Notes
Substitutions Use any root vegetables of choice in place of the root vegetables listed in the ingredients.
In place of basil, use cilantro or parsley. Chives would work too!
Sugar-free In place of maple syrup, use date paste.
Prep Ahead Prepare the root vegetables ahead of time by cutting them and placing them in an airtight container and store in the refrigerator for up to 2 days.
Storage Store this dish in an airtight container in the refrigerator for 3–5 days.
6tbsporganic tamari (low-sodium, or coconut aminos)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspsesame seed oil (optional)
2dried chilis e.g., chilis de arbol (optional)
2cupsbasil leaves (chopped)
Directions
1
Heat a large stovetop pan over medium-high heat. Add the vegetable broth and onions. Cook until the onions are translucent, about 3 minutes.
2
Add the garlic and ginger, and cook for an additional 30 seconds.
3
Add the parsnips, carrots, and sweet potatoes. Stir and cook them until they’re tender, about 7–9 minutes. Add water, 2–4 tablespoons at a time, if necessary, to prevent sticking to the bottom of the pan.
4
Lower the heat to medium and stir in the apple juice, tamari, maple syrup, sesame seed oil (if using), and dried chilis (if using). Cook, stirring occasionally, until the sauce thickens and is reduced by half, about 7–10 minutes.
