Vegan Korean BBQ Bowls with Shishito Peppers Recipe - Forks Over Knives

Ingredients

• 2 cups low-sodium vegetable broth
• 1 cup long-grain brown rice
• 9 cloves garlic, minced
• 4 cups fresh zucchini spirals
• 2 cups matchstick-cut carrots
• 3 tablespoons brown rice vinegar
• 1 teaspoon pure cane sugar
• ¼ to ½ teaspoon crushed red pepper
• 16 to 20 whole shishito peppers
• 2 teaspoons reduced-sodium tamari
• 1 15-oz. can no-salt-added tomato sauce
• ¼ cup apple cider vinegar
• ¼ cup finely chopped onion
• 2 tablespoons packed brown sugar
• 2 tablespoons blackstrap molasses
• 2 teaspoons chili powder
• 1 teaspoon liquid smoke
• ¼ teaspoon freshly ground black pepper
• 1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)
• ½ cup sliced scallions
• 1 tablespoon toasted sesame seeds