Bún Chay
Enjoy our vegan recipe Bún Chay by feastr. Ideal to lose weight. Balanced and very tasty.
Nutritional information:
| Calories | 2855 kJ (682 kcal) |
|---|---|
| Protein | 27 g |
| Fat | 16 g |
| Carbohydrates | 100 g |
| Fiber | 9 g |
Utensils:
cutting board, chef's knife, electric kettle
Recipe instructions:
1
Prepare the rice noodles according to the package instructions.
- 3.2 oz Rice noodles
![3.2 oz Rice noodles]()
2
Cut the carrot, cucumber, and lettuce into thin strips and put everything into a bowl.
- 1 Carrot (~ 3.4 oz)
![1 Carrot (~ 3.4 oz)]()
- ¼ Cucumber (~ 3.9 oz)
![¼ Cucumber (~ 3.9 oz)]()
- ½ Romaine lettuce (~ 2.1 oz)
![½ Romaine lettuce (~ 2.1 oz)]()
3
Mix the agave syrup, water, soy sauce, and lime juice.
- 2 tsp Agave syrup
![2 tsp Agave syrup]()
- 1 ½ Tbsp Water
![1 ½ Tbsp Water]()
- 1 ½ Tbsp Soy sauce, light
![1 ½ Tbsp Soy sauce, light]()
- ½ Lime, organic (~ 0.7 oz)
![½ Lime, organic (~ 0.7 oz)]()
4
Finely chop the garlic and chili and add to the sauce.
- 1 Garlic clove (~ 0.1 oz)
![1 Garlic clove (~ 0.1 oz)]()
- ½ Chili pepper (~ 0.1 oz)
![½ Chili pepper (~ 0.1 oz)]()
5
Dice the tofu. In a bowl, serve the rice noodles, cucumber, carrot, salad, and tofu. Sprinkle the sauce over the bowl.
- 2.5 oz Smoked tofu
![2.5 oz Smoked tofu]()
6
Coarsely chop the cilantro and peanuts and top rice noodle bowl with both.
- 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
![2 twigs of Cilantro, fresh or frozen (~ 1 tsp)]()
- 1 Tbsp Peanuts
![1 Tbsp Peanuts]()
7
Enjoy your meal!
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