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Indonesian Tamarind Vegetables with Lemongrass

30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

This is a light and tangy dish with delicate flavors. It can be adapted to use whatever vegetables are fresh and available. Serve as a side.
Serves 4 to 6


• 2 carrots, sliced
• 1 parsnip, sliced
• 2 zucchini, thick slices
• 1 yellow squash, thick slices
• 1/4 cup minced lemongrass (white and yellow portion only)
• 1 tablespoon tamarind paste or
• 2 tablespoons freshly squeezed lime Juice
• 3/4 cup water
• 1 tablespoon agave nectar, maple syrup, or sweetener of choice
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/4 cup thinly sliced green onions


1. Place the carrots and parsnips in a steamer basket and steam for a few minutes. Add the zucchini and squash and steam until the vegetables are Just tender, approximately 5 minutes. Transfer to a mixing bowl.

2. Place the remaining ingredients except the green onions in a strong blender and blend well. Pour over the vegetables and gently mix well. Garnish with green onions before serving.

• Replace the vegetables with 6 to 8 cups of assorted chopped vegetables, such as broccoli, cauliflower, potatoes, yams, kale, or your favorites.
• Add marinated and roasted tofu or tempeh cubes.

Chefs' Tips and Tricks
When steaming vegetables, place the hardier vegetables in the steamer first.
Add softer vegetables later in the steaming process.



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