‘Del Campo’ translates as ‘The Field’ – AKA alllll the veggie goodness. This vegan stir fry is quick and easy to make but is really rather special – it’s served with pink rice, avocado and a creamy coconut, peanut butter and ginger sauce that has just the right amount of kick.
THIS SAUCE.
– Seriously –
HOLY MOLY.
Quite possibly one of the most delicious meals I’ve ever re-created and inspired by a visit to Pezetarian in Cartagena, Colombia?
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Del Campo Wok Rice with a Coconut Peanut Butter Sauce
This wok fried beauty is quick and easy to make but is really rather special - it’s served with speckled pink rice, avocado and a creamy coconut, peanut butter and ginger sauce that has just the right amount of kick.
Print
Pin
Email
Rate
Serves: 4
Calories: 878kcal
Ingredients
Coconut, peanut butter and ginger sauce:
- 80 g coconut cream (or the thick bit at the top of a can of coconut milk)
- 75 g smooth peanut butter
- 1 tbsp soy sauce or tamari (gluten free)
- 1 tbsp maple syrup
- 1 tsp fresh ginger (finely chopped)
- 1 clove garlic (minced)
- ½ fresh chilli (finely chopped)
Speckled pink rice:
- 400 g white basmati rice (dry weight)
- 1 raw beetroot (peeled)
Stir fry:
- 1 tbsp coconut oil
- 2 cloves garlic (minced)
- 2 tbsp soy sauce or tamari (gluten free)
- 200 g mushrooms (sliced)
- 1 red pepper (diced)
- 200 g tenderstem broccoli (chopped into bitesized pieces)
- 200 g edamame beans (pre-cooked and out of their pods)
To serve:
- 2 avocados (peeled and sliced)
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- chives
- sriracha (optional, for those who like it spicier)
Instructions
To make the sauce:
- Add the sauce ingredients into a blender and blitz until smooth. Use a teaspoon of water if needed to ease blending.80 g coconut cream, 75 g smooth peanut butter, 1 tbsp soy sauce or tamari, 1 tbsp maple syrup, 1 tsp fresh ginger, 1 clove garlic, 1/2 fresh chilli
To make the rest of the dish:
- Put a pan of water onto boil and add the rice and beetroot. Simmer for 10-12 minutes or until the rice is cooked.400 g white basmati rice, 1 raw beetroot
- Whilst the rice is cooking, heat the coconut oil up in a wok. Add the rest of the stir fry ingredients and fry on a medium-high heat for 8 minutes. Add the edamame and fry for a further 2 minutes until hot through.1 tbsp coconut oil, 2 cloves garlic, 2 tbsp soy sauce or tamari, 200 g mushrooms, 1 red pepper, 200 g tenderstem broccoli, 200 g edamame beans
- Serve with half an avocado sprinkled with poppy seeds, a sprinkling of sesame seeds over the stir fry, chives and a drizzle of sriracha chilli sauce if it takes your fancy.2 avocados, 1 tsp poppy seeds, 1 tsp sesame seeds, chives, sriracha
Video
Notes
Vegan / Dairy Free / Gluten Free / Wheat Free / Refined Sugar Free
Recipe inspired by: ?? Cartagena, Colombia
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Nutrition
Calories: 878kcal | Carbohydrates: 113g | Protein: 26g | Fat: 39g | Saturated Fat: 14g | Sodium: 903mg | Fiber: 15g | Sugar: 12g | Net Carbohydrates: 98g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
