• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    20 Mins

  • servings

    2

  • Author

    @kelseykagan

Ingredients

  • 1 tbsp arrowroot flour
  • 1 cup coconut milk
  • 3 tbsp nutritional yeast
  • salt
  • pepper
  • 1 splash oil
  • 8 oz chick’n
  • 2 stalks green onion whites & greens separated & chopped
  • ½ head broccoli
  • 1 Lotus Foods Organic White Jasmine Heat & Eat Rice Pouch
  • 2 tbsp water
  • red pepper flakes optional
  • 1

    In a small container, combine 1 tablespoon arrowroot flour with just enough coconut milk to cover the flour, then stir vigorously until completely smooth, creating a slurry.

  • 2

    In a small pot, heat the rest of your coconut milk over medium heat, adding in your slurry. Stir constantly and quickly until it begins to thicken - this should take ~8 mins. Add nutritional yeast, salt and pepper, stir some more.

  • 3

    While your plant based cheeze is thickening, brown vegetarian chick’n in greased pan over medium heat, set aside.

  • 4

    Cook whites of the green onion stalks and broccoli until veggies are tender, seasoning with salt and pepper as they cook.

  • 5

    To your pan with broccoli and onion, add back your chick’n and pour in rice, 2 tablespoons of water, stir for 2 mins until the water is absorbed and the rice is heated through.

  • 6

    Pour your cheeze into the pan, and mix everything until it’s a beautiful, ooey gooey mixture. Top with the green parts of the onions, red pepper flakes if you’re spicy, and you’re good to go.

  • 7

    TIP: add in your favorite seasonings when stirring your coconut milk, slurry mixture to make the cheezy sauce of your dreams.