Flavorful Steamed Veggies

Steamed-vegetables-1
Steamed vegetables can be just as tasty as those sautéed in oil. The trick is in how long you cook them and how you flavor them. Please see the note at the end of the recipe for some ideas for sauces.

Ingredients

 1 large steamer pan with 2-3 inches of water
 1 medium onion, cut in wedges
 10 Brussels sprouts, trimmed (Cut large sprouts in half)
 2 carrots, cleaned and cut in 1/4 -inch diagonal slices
 8-10 large mushrooms, cleaned and quartered
 4 cups broccoli florets
 2 cups cauliflower florets
 2 cups green beans, cleaned and trimmed
Sauce Ingredients
 3 tablespoons gluten-free tamari sauce (or soy sauce if gluten is not a concern)
 1 ½ cups water from steaming vegetables (or unsalted veggie broth)
 2 tablespoons molasses or maple syrup
 1 tablespoon balsamic vinegar
 1 tablespoon Italian seasoning
 1 teaspoon dried basil
 2 cloves garlic, minced
 1 heaping teaspoon cornstarch stirred into 2 tablespoons water

Instructions

1

To the steamer basket insert, add the onions and Brussels sprouts. Set your temperature to medium-high. As soon as the water starts to steam, start your timer for 4 minutes.

2

Next add the carrots and mushrooms. Steam for 2 minutes.

3

Add the broccoli, cauliflower, and green beans. Steam for 2-4 minutes.

4

Check for tenderness after 3 minutes, being sure not to overcook. Once tender, remove from heat. Drain the pan. Save the water for use in soups or to sauté veggies. It is full of nutrients and very flavorful.

Sauce Instructions
5

Set your warm pan (without the steamer basket) back on the burner.

6

Add the tamari (or soy sauce), water from steaming the veggies (or unsalted vegetable broth), molasses or maple syrup, balsamic vinegar, herbs and garlic. Heat over medium-high heat until simmering.

7

Add the cornstarch water, stirring until the sauce thickens.

8

Add the steamed vegetables and gently toss until coated.

9

Serve immediately.

Serves 4-6

Note:
Using the basic sauce ingredients, you can add or substitute sweeteners, herbs, and spices. You can substitute any vinegar or citrus juice for the balsamic.

For ideas on sauces, here are few options:
Teriyaki sauce https://veggiefestchicago.org/recipe/teriyaki-sauce/
Turmeric dressing https://veggiefestchicago.org/recipe/turmeric-dressing/
Peanut dressing https://veggiefestchicago.org/recipe/thai-dressing/

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Ingredients

 1 large steamer pan with 2-3 inches of water
 1 medium onion, cut in wedges
 10 Brussels sprouts, trimmed (Cut large sprouts in half)
 2 carrots, cleaned and cut in 1/4 -inch diagonal slices
 8-10 large mushrooms, cleaned and quartered
 4 cups broccoli florets
 2 cups cauliflower florets
 2 cups green beans, cleaned and trimmed
Sauce Ingredients
 3 tablespoons gluten-free tamari sauce (or soy sauce if gluten is not a concern)
 1 ½ cups water from steaming vegetables (or unsalted veggie broth)
 2 tablespoons molasses or maple syrup
 1 tablespoon balsamic vinegar
 1 tablespoon Italian seasoning
 1 teaspoon dried basil
 2 cloves garlic, minced
 1 heaping teaspoon cornstarch stirred into 2 tablespoons water

Directions

1

To the steamer basket insert, add the onions and Brussels sprouts. Set your temperature to medium-high. As soon as the water starts to steam, start your timer for 4 minutes.

2

Next add the carrots and mushrooms. Steam for 2 minutes.

3

Add the broccoli, cauliflower, and green beans. Steam for 2-4 minutes.

4

Check for tenderness after 3 minutes, being sure not to overcook. Once tender, remove from heat. Drain the pan. Save the water for use in soups or to sauté veggies. It is full of nutrients and very flavorful.

Sauce Instructions
5

Set your warm pan (without the steamer basket) back on the burner.

6

Add the tamari (or soy sauce), water from steaming the veggies (or unsalted vegetable broth), molasses or maple syrup, balsamic vinegar, herbs and garlic. Heat over medium-high heat until simmering.

7

Add the cornstarch water, stirring until the sauce thickens.

8

Add the steamed vegetables and gently toss until coated.

9

Serve immediately.

Serves 4-6

Note:
Using the basic sauce ingredients, you can add or substitute sweeteners, herbs, and spices. You can substitute any vinegar or citrus juice for the balsamic.

For ideas on sauces, here are few options:
Teriyaki sauce https://veggiefestchicago.org/recipe/teriyaki-sauce/
Turmeric dressing https://veggiefestchicago.org/recipe/turmeric-dressing/
Peanut dressing https://veggiefestchicago.org/recipe/thai-dressing/

Flavorful Steamed Veggies