This is the perfect weeknight meal with a punchy coconut sriracha sauce drizzled over a veggie bowl of gorgeous and filling flavors. Feel full and satisfied with this easy creation that you can change up with the seasons! Our easy DIY version is not traditional but mimics the flavor using easy-to-find ingredients and simple methods! How to Make Homemade Sriracha The various types of Flying Goose sriracha each lend themselves to different dishes. We love the ginger sriracha sauce with stir fries and Pad Thai , while the coconut sriracha sauce is a must for satay skewers and seared shrimps. If it’s tang you’re craving, serve the wasabi sriracha sauce with sushi, or drizzle the floral yuzu sriracha sauce over BBQ prawns. Fresh Garlic. This is an essential component of this recipe, I do not recommend substituting it with garlic powder or minced garlic in a jar.

Red bell pepper and tomato paste provide the sweet base, garlic adds zing, and red pepper flakes add heat. Maple syrup adds a hint of sweetness to balance the other flavors. And vinegar and salt help preserve freshness for up to a week in the fridge while also adding a perfect amount of tang and saltiness. Inspiration for this veggie bowl came from my first visit to Fresh Kitchen, in Tampa, FL. One bite in and I knew I had to figure out how to recreate their incredible coconut sriracha sauce. The blend of roasted veggies paired so well and I was instantly in love. Coconut sriracha is a type of chili sauce that combines sriracha sauce with a hint of coconut, usually in the form of milk. It is made from ingredients such as white sugar, vinegar, coconut milk, fresh red chili, salt, garlic, and vegetable gum. It can be used for various purposes, such as adding flavor and soft heat to dishes, making dips and dressings, marinating and glazing meats and vegetables, and enhancing soups and sauces. Try these other delicious Baked-not-Fried recipes. You can replace breadcrumbs with shredded Coconut in any of these!

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If you have any updates or comments about this, please add them below, we want this to be as updated as possible so any tips you have will be greatly appreciated! Extra Virgin Olive Oil Spray – Having an oil spray is important so that you can coat the top of the zucchini with oil and not disrupt or rub off the coating. You can use a cooking spray or use a oil sprayer filled with olive oil, vegetable oil,avocado oil, or other oil. Mayonnaise – Mayonnaise is the base for the Aioli sauce and gives it that tangy, salty flavor. You can substitute sour cream, plain greek yogurt, or any other vegan mayonnaise. You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!(See the recipe below for more details)

Red Jalapeno Substitutes. There are a few options that will work as good substitutes for red jalapeno peppers: red serrano chilies, Fresno Anaheim, green jalapenos, cayenne pepper, or red chili peppers, or any type of red peppers. You can also try using a combination of different peppers too. For a milder-tasting sauce, try using green jalapenos or a mix of both red and green. This is an overview of the ingredients and steps to make this recipe, scroll down to see the ingredient notes and substitutions as well as a printable recipe card with exact measurements and instructions. Mini Yasai Cha Han – Stir-fried white rice, fried tofu, sweetcorn, mangetout, peppers, and amai sauce. Nora pepper paste is made from nora, small round peppers. The flesh of the peppers are air-dried, then made into a purée and mixed with citric acid. Nora peppers have an intense red pepper flavour with very mild heat and fruity notes. The paste is a popular ingredient in Spanish fish stews Peri-peri hot sauce originated in Southeast Africa. It is believed that when Portuguese explorers arrived in Mozambique and discovered the fiery bird’s eye chilli, they added lemon and garlic to form a punchy spice. To make a sauce version, bird’s eye chillies are combined with garlic, sugar, salt, vinegar, lemon and olive oilPour the sauce into a jar or bottle and refrigerate for at least 1 hour to allow the flavors to meld together. In the new year, Mike and I are trying to consume more veggies and less sugar and processed starches. We are also counting calories in the hopes of losing some weight. Though counting calories is not fun (or trendy) we’ve had a lot of success with this approach in the past. We know ourselves, and we know that we will succeed if what we eat tastes amazing!