Asian Tea Rub Glazed Veggies

Asian Tea Rub Glazed Veggies

Asian Tea Rub Glazed Veggies

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Creamy sunflower butter combines with rice wine vinegar, Pacific sea salt, and the unique Asian Tea Rub, resulting in a luscious and velvety sauce that works beautifully on most vegetables.

Garnish with toasted sunflower seeds for added crunch.

A versatile, crowd-pleasing delight that will elevate your veggie game. Soy-free, gluten-free, vegan, and nut-free options provided. Get ready to be pleasantly surprised by this extraordinary flavor combination!

Yields
4.0 servings
Prep Time Cook Time Total Time
10 min 10 min 20 min
Asian Tea Rub Glazed Veggies

Ingredients


For the Sauce:

For the Veggies:

Garnish
  • ¼ cup toasted sunflower seeds

Directions

For the sauce, combine sunflower butter, rice wine vinegar, salt, Asian Tea Rub, water, and agave syrup in a medium bowl.

Stir until the sauce is smooth and luscious. Set aside. In a large skillet over medium heat, warm olive oil. Carefully place the veggies in the skillet, ensuring they are evenly spaced to avoid overcrowding.

Sear them for 2-4 minutes on both sides or until the kohlrabi and turnips are browned and fork-tender.

Sprinkle them with flakey sea salt. Transfer the sautéed veggies to a large bowl and drizzle the sauce over them.

Just before serving, sprinkle the toasted sunflower seeds on top.


Notes:
  • No sunflower butter or seeds? Use peanut butter and peanuts.
  • Great sauce for all sorts of veggies!
Asian Tea Rub Glazed Veggies

Asian Tea Rub Glazed Veggies

COOK TIME: 10.0

For the Sauce:

For the Veggies:

Garnish
  • ¼ cup toasted sunflower seeds

For the sauce, combine sunflower butter, rice wine vinegar, salt, Asian Tea Rub, water, and agave syrup in a medium bowl.

Stir until the sauce is smooth and luscious. Set aside. In a large skillet over medium heat, warm olive oil. Carefully place the veggies in the skillet, ensuring they are evenly spaced to avoid overcrowding.

Sear them for 2-4 minutes on both sides or until the kohlrabi and turnips are browned and fork-tender.

Sprinkle them with flakey sea salt. Transfer the sautéed veggies to a large bowl and drizzle the sauce over them.

Just before serving, sprinkle the toasted sunflower seeds on top.


Notes:
  • No sunflower butter or seeds? Use peanut butter and peanuts.
  • Great sauce for all sorts of veggies!

Asian Tea Rub Glazed Veggies

Creamy sunflower butter combines with rice wine vinegar, Pacific sea salt, and the unique Asian Tea Rub, resulting in a luscious and velvety sauce that works beautifully on most vegetables.

Garnish with toasted sunflower seeds for added crunch.

A versatile, crowd-pleasing delight that will elevate your veggie game. Soy-free, gluten-free, vegan, and nut-free options provided. Get ready to be pleasantly surprised by this extraordinary flavor combination!

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