Spicy Asian Chipotle Citrus Glazed Veggies! Saucy Asian inspired veggies is always a win win in my book, and this flavorful dish totally delivers.
Nourishing veggies and beans make this easy Spicy Asian Chipotle Citrus Glazed Veggies a total plant-based busy week night recipe winner. Not only is it unique and bursting with protein-packed goodness, the twist of orange and lime citrus makes for the perfect combination of sweet and spicy. Serve over your favorite rice for a wholesome and hearty meal.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We totally fell in love with this delicious Asian-inspired dish. We love lots of umami flavor with a kick of heat and this recipe is exactly that. I loved the citrus notes that perfectly complimented the chipotle heat.
Additionally, if you are looking to up your protein game, the chickpeas and edamame will certainly do the trick nicely! You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Whole Food Plant Based recipe is Asian inspired. The chipotle powder gives a nice kick of smoky heat and pairs deliciously with the sweet citrus flavors.
- Chipotle Powder: The chipotle powder is customizable to suit your personal preferences. You can start on the low side and build from there. We loved ¾ teaspoon as it had a nice little kick of heat without being overwhelming.
- Cornstarch or Arrowroot Powder: If you prefer a thinner glaze, use 2 teaspoons. If you prefer a thicker glaze, use 3 teaspoons. We used 2 teaspoons. We enjoyed how the drizzled sauce permeated the rice giving an extra boost of flavor.
- Orange Juice: Use a 100% orange juice with no other added ingredients.
- Chickpeas Substitutes: If you are not a fan of chickpeas, feel free to bump up the peas (or edamame) or use your favorite beans.
- Other Veggies: This recipe is easily customizable. Feel free to use your favorite veggies, adjust the amounts to ensure that you don’t end up with a dry dish.
- Steamed Rice: We would typically use steamed brown rice; however, our local stores were brown rice challenged the week we shot this recipe, so we opted for basmati rice.
Leftovers and Freezing:
Leftovers will generally keep for 4 to 5 days in the refrigerator. Store in a covered container.
This dish freezes well.
Pantry Products Used:
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large skillet
If you try this awesome spicy dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintSpicy Asian Chipotle Citrus Glazed Veggies
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Vegan
Description
Nourishing veggies and beans make this easy Spicy Asian Chipotle Citrus Glazed Veggies a total plant-based busy week night recipe winner.
Ingredients
Base Ingredients:
- 1 small yellow onion, fine dice
- 2 grated carrots
- 1 red bell pepper, small dice
- 1 cup frozen peas, (or edamame) thawed
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed *
Sauce Ingredients:
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ cup orange juice
- 2 Tablespoons lime juice
- 3 Tablespoons pure maple syrup
- 2 Tablespoons reduced-sodium tamari *
- 2 teaspoon molasses *
- 1 teaspoon rice vinegar
- 1 teaspoon tahini
- ½ to ¾ teaspoon chipotle powder (+/-) *
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ to ¾ teaspoon sea salt (+/-) *
- 2 to 3 teaspoons cornstarch (or arrowroot powder)
Serving Ideas:
- Steamed rice
- Noodles
Optional Toppings:
- Toasted sesame seeds
- Sliced green onions
Instructions
- Make the sauce. Please all the Sauce Ingredients into a small bowl, mix well, set aside.
- Place the diced onions, carrots, and red bell peppers into a large skillet, sauté over medium-high heat until 5 to 8 minutes or until they reach the desired tenderness.
- Then add the thawed peas (or edamame) and chickpeas, heat for several minutes.
- Add the Sauce Mixture, stirring constantly until the sauce has thickened and completely coats the ingredients. Stir for several minutes.
- Serve over steamed rice or over noodles, sprinkled with sliced green onions and/or toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4
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Well this was a win win in my book too! The sweetness with that little kick of heat was perfect! We really enjoyed it for dinner tonight. I made it with millet and brown rice noodles. So good!!
You two rock! Thanks for continuing to make me a good cook! :o)
Hi there Sandra,
WOOOTTTT!!! We are so happy that you gave this recipe a try and enjoyed it! Thank you so much for taking time to leave us a great review. We appreciate you!
-Ameera and Robin
I made this for dinner tonight, it was very good, I will be making it again. Thanks for the recipe.
Hi there Carol,
YAYYY!!! We are so happy that you enjoyed this recipe. We appreciate you taking time to leave us a great review.
-Ameera and Robin