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Steamed Veggies with Tahini Sauce (Big batch for mid-week survival!)

Holy smokes do we have a busy week. And we came off of a super busy weekend. I spend a lot of time on this blog showing you fancy meals to make that can work when you only have 20 minutes, but let's face it--sometimes you don't even have 20 minutes. This is a really easy recipe to make a big batch of veggies + sauce with enough flavor that you'll be tided over for a few days without getting sick of eating the same thing. And it's microwavable!

So like I said, busy week--busy weekend. And another busy week coming up. Between training, working, blogging, sitting around procrastinating for unknown reasons and taking care of other chores and errands, time is limited around here! We got home on Sunday night and I threw together enough oatmeal for a few days and a batch of Vegan Red Chili for dinner that night as well as for lunches for the next few days. Monday night, I put together the recipe below. Thank goodness for Bragg's ingredients--this one features their Apple Cider Vinegar, their Amino Acids, and I even sprinkled their Nutritional Yeast Seasoning on top!

Serves 6-8

Easy, Quick Prep

The first thing you need for this recipe is a big pile of chopped vegetables. I had about three pounds of vegetables, including: several broccoli crowns, half a head of cauliflower, 4 tomatoes, a package of mushrooms, a zucchini, and a yellow squash. Use what is in in your fridge. I meant to throw spinach in, but I forgot, because Monday's are hard. The ingredients are below for the marinade and the tahini sauce.

What You Need:

For the Marinade:

  • 1/3 cup Bragg's Amino Acids (or Tamari)

  • 1/3 cup vinegar (I used Bragg's ACV, but Balsamic Vinegar would be nice, too!)

For the Tahini Dressing:

  • Three tablespoons Tahini (My preferred brand is 365 Everyday Value by Whole Foods)

  • 2 Tablespoons Lemon Juice

  • 1 teaspoon Sriracha or other hot sauce

  • 2 tablespoons vinegar (Again, I used Bragg's, but any will work!)

  • 1 teaspoon honey

  • 2 tablespoons Tamari (By San-J)


  • Chop up whatever vegetables you are using and put them in a big bowl

  • Mix your marinade ingredients with a fork, then pour over the veggies right away. Stir so everything is coated. Let this sit for a minute if you have time!

  • Transfer for your veggies to either a pressure cooker or a big pot on the stove. Add 1/3 cup water.

  • If using a pressure cooker put these on 'time cook' for 3 minutes on the veggie setting

  • If using the stove top, add 1/3 cup water. Put the pain on 'high' and once it gets really hot, stir everything up, switch it to simmer (low heat) and leave the lid on for about 3 minutes. You want these to be pretty al dente so they don't turn into much later when you microwave them!)

  • While your veggies are cooking, put all of your dressing ingredients in a jar with a lid available. Once everything is in the jar, put the lid on and shake vigorously until everything is combined.

  • Once the veggies are done, put them in a bowl on top of a grain (rice, quinoa, etc.) then pour a little dressing on top. A little goes a long way!

Super easy, right? Here's a photo of my finished bowl with the additions of Bragg's Nutritional yeast, half an avocado, and a few scoops of sauerkraut.

Lots of colors, lots of flavors, nutritionally dense, AND it's interesting enough that you can eat it for three days in a row without getting sick of it. Batch cooking at it's finest.

Products used in this recipe & where to find them (Not paid to endorse, just like 'em!):

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