Fantastic Veggie Fusion with Coconut Rice

Votes: 1
Rating: 4
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Prep Time75minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Fantastic Veggie Fusion with Coconut Rice
Amount Per Serving
Calories 262 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.003g
Sodium 465mg 19%
Potassium 168mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 25%
Vitamin C 15%
Calcium 6%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

I really love certain types of food and Thai dishes are at the top of my list. I decided to combine everything I love into one meal but kept each side separate and allowed guests to build their own bowls.

Feel free to experiment with veggies and toppings of your own, the key is in using fresh basil and coconut rice. The rest is simply up to your individual taste and creativity!

Some of my guests do not like spicy food but I would definitely recommend adding a bit of red pepper to the peanut sauce to give it a little “kick”.


Maple Glazed Mushrooms


  • 1 Tbl. sesame seed oil
  • 1 Tbl. garlic crushed
  • 8 oz. cremini mushrooms finely chopped
  • 1 Tbl. low sodium tamari
  • 1 Tbl. maple syrup


  1. Chop mushrooms into small pieces.
  2. In a large saute pan, heat oil and add garlic. Stir over medium heat for 1 to 2 minutes.
  3. Stir in finely chopped mushrooms and cook, over medium heat, until soft.
  4. Increase heat to medium-high and add maple syrup and tamari. Cook just until coated. Set aside in covered bowl.

Savory Basil Eggplant


  • 2 Tbl. sesame seed oil
  • 1 Tbl. garlic crushed
  • 1 large eggplant chopped into 2" pieces
  • 1 cup basil leaves whole
  • 1 tsp. salt


  1. Peel skin off eggplant and cut white insides into 2" pieces.
  2. Using the same pan, heat oil and then add garlic and cook for 1 to 2 minutes or until soft.
  3. Add chopped eggplant to pan and continue cooking, stirring often, until glistening (about 5 minutes).
  4. Add basil leaves and salt and cook an additional 2 minutes. Set aside in covered bowl.

Incredibly Tasty Coconut Rice


  • 2 cups jasmine rice
  • 4 cups water
  • 1 tsp. salt
  • 1 can coconut milk


  1. In a medium saucepan combine rice, water, salt and coconut milk. Bring to a boil and simmer, covered over low heat for 20 to 25 minutes.

Crispy Tofu


  • 2 blocks tofu drained and cut into 1/2" cubes
  • 1 Tbl. sesame seed oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. low sodium tamari


  1. Drain Tofu.
  2. Cut into 1/2" cubes.
  3. Using same saute pan, heat oil and add tofu cubes, cooking over medium heat until golden brown on all sides.
  4. Add garlic and onion powders and continue cooking for 2 minutes.
  5. Turn up heat to high and quickly stir in tamari. Cook only for about 10 to 15 seconds, stirring constantly.

Crunchy Broccoli Rabe


  • 1 lb. broccoli rabe tops only
  • 1 tsp. sesame seed oil


  1. While rice is cooking, and in same saute pan that was used for mushrooms and eggplant, Heat oil and add broccoli rabe tops. Continue cooking, stirring often for 10 minutes or until crunchy-tender.

Peanut Sauce


  • 2 tbl. unsalted peanuts
  • 1/2 tsp. ginger
  • 1/2 tsp. garlic powder
  • 1 tsp. low sodium tamari
  • 1/2 cup peanut butter
  • 1 tbl. brown sugar
  • 1/2 to 3/4 cup warm water


  1. In a food processor, combine all ingredients and blend until smooth. Add water, as needed, until sauce is the consistency of maple syrup.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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