What’s a Vegetarian Vegetarian Steamer?

A Vegetarian Vegan Steamer is one of the best ways to make fresh, delicious veggie steamed vegetables.

This easy to make vegetable steamer recipe is gluten-free, vegetarian, vegan, and dairy-free.

You’ll need: 1-cup (1½ oz) whole wheat flour 1 cup (2.5 oz) non-dairy milk 1 cup white vinegar 1/2 cup water 1 teaspoon baking soda 1/4 teaspoon salt 2-inch (4 cm) long, boneless, skinless chicken breasts, sliced into 1-inch pieces (or other cut of chicken) 1 cup chopped fresh cilantro 1 cup diced tomatoes, chopped into small pieces (optional) 1 teaspoon garlic powder 1/8 teaspoon red pepper flakes 1/16 teaspoon salt 1 teaspoon ground black pepper 3 cups (8 oz) uncooked rice or other grain-free noodle (or quinoa) 4 cups (12 oz) vegetable stock or stock or other stock (like soy sauce) 1 tablespoon ground cinnamon 1 tablespoon garlic powder 2 teaspoons ground ginger 1/3 cup freshly squeezed lemon juice (optional; substitute a splash of lemon juice for the lemon juice) A Vegetarians Steamer Recipe: 2 cups (4.5 ounces) cooked rice 1 cup soy sauce or other non-Dairy Milk 2 cups chopped fresh coriander 1 cup sliced onions 1 cup finely chopped green onions 1/5 cup chopped carrots 1/6 cup chopped celery 1 cup zucchini 1/1 cup chopped sweet potato 2 tablespoons cornstarch 1 teaspoon salt Directions: 1.

In a medium saucepan, combine the flour, non-fat milk, vinegar, and water.

Bring to a boil.

Add the chicken and cook until cooked through, about 10 minutes.

Remove chicken from heat and set aside.


Whisk together the dry ingredients.

Add in the soy sauce and water and bring to a simmer.

Cover and cook for about 10 more minutes.


In the meantime, combine all the other dry ingredients (except the cornstarchy liquid) in a large bowl.

Add to the soy mixture and stir until incorporated.

Cover, and simmer for another 10 minutes or until the rice is cooked through.

If you prefer, you can serve the rice with a salad.


Meanwhile, heat the remaining 1 cup of soy sauce in a saucepan.

Add half of the rice, stirring until incorporated and the rice begins to bubble.

Cover the pot, and bring the rice to a low boil.

Remove the lid, and cook on low heat for about 5 minutes or till the rice has softened slightly.

Serve immediately, with the rest of the veggies on top.

Serve with a sprinkle of fresh cumin, if desired.


Recipe Notes This recipe can be doubled.

To make 4 servings, add 2 cups of rice and 1/7 cup of the rest (3 cups total).

To make 8 servings, divide the rice and the rest between 4 plates and top with cilantro.

You can also garnish with cumin and serve with a dash of red pepper.

3 from 1 reviews Vegetarian vegan steamer with corianders recipe Save Print Ingredients 1 cup whole wheat (white or gluten-based) flour (or use whole wheat) 1 1/ 2 cups non-alcoholic nonfat milk (I used 2% milk) 1 tsp baking soda (or 1/ 4 teaspoon salt) 1/ 8 teaspoon red or red chili powder (or 2 tsp salt) 2 cups vegetable stock (optional)* 1/ 3 cup rice (or a combination of rice, lentils, or cornstech) 4-6 chicken breasts (about 1/ 5 of a large chicken breast) 1 large onion (about 4-5 inches long) 1 handful fresh cheddar cheese (or cheddar grater) 2 carrots (about 2-3 cups) 1 sweet potato (about 3 cups) (optional, substitute a pinch of red or white pepper flakes for the red pepper) 1 garlic clove (about one tablespoon) 1 lemon, juiced (about half a lemon) 1 dash of salt, to taste (optional)(optional) A few drops of pepper to taste Instructions In a large saucepan combine the dry and liquid ingredients.

Bring up to a full boil and cook over medium heat until the flour and nonfat ingredients are reduced by half.

Remove from heat.

Whirl in the rice (if using) until the liquid is absorbed.

Whizz until the mixture resembles rice and is evenly distributed.

Add water if the rice seems dry or too watery, or add a splash or two of milk if the liquid doesn’t have enough liquid to be absorbed.

Add cornsteches, onion, carrots, celery, sweet potato, and garlic to the mixture.

Cover tightly and cook, stirring occasionally, for 10 minutes to fully cook.

Transfer to a large serving bowl and stir in the remaining vegetables.

Serve, garnished