Originally from the Whitewater Cooks and named after the “Glory Bowl” run at Whitewater Ski Resort in Nelson, B.C., this already famous vegan dish is not only easy, it’s downright delicious too.
You’re a true beef-loving Albertan at heart eh? “But I’m not vegan” you say. Vegan schmegan! This healthy meal can be thrown together in 20 minutes (as long as it takes the rice to cook) and is so yummy, even our beef-loving taste-testers said “holy crap this is good!” Don’t be fooled, and don’t let people tell you tofu is gross, weird, or yucky; they’re wrong. The vegan tofu found at Hearts Choices is tasty; light and fluffy, and full of flavour. Vegans and meat-lovers alike enjoy the non-GMO foods found at Hearts Choices, and heck, Nan and Chris are just so darn nice.
The Glory Bowl dressing is pre-made with care and sold for those who are short on time, and they do a bang up job. Or you can pick up the individual ingredients to whip it up yourself.
The dressing itself is made from just six ingredients and combined in a food processor. Extra virgin olive oil, apple cider vinegar, tahini, wheat free soy sauce, garlic and nutritional yeast. Nutritional yeast is a great item for vegans as it’s not animal derived yet gives a taste that’s often described as cheesy, nutty, savory, and “umami.”
This is our version of the Glory Bowl, and it’s mighty tasty.
Market Sourced Ingredients
1 bowl of Glory Bowl dressing and 1 package of Vegan Tofu from Hearts Choices
1 bag of Sesame Ginger rice from The Spicy Assistant
1-2 red beets, 4 medium-sized carrots, spinach, an orange, and 1 bunch of scallions (green onions) from Cherry Pit
1 bag of Sliced Almonds from Going Nuts
Start by making the rice as instructed in the packaging (this is as easy as pouring water into a pot and stirring the rice). Easy peasy lemon squeezy.
While the rice is cooking, grate the beets and carrots separately either in a food processor (as shown) or on a tried and true box grater. Add the juice of half an orange to the carrots and a dash of salt. Leave the beets as is.
To toast the almonds, place them in pan on medium heat (with no oil) and toss until they start to get some color. Be careful, burned almonds aren’t so great. Set aside when golden.
To grill the tofu, simply heat a pan to medium with a little olive oil. Place tofu in hot pan and turn when golden (about 2-3 minutes on each side).
The bowl itself is best when layered, so start off with a portion of rice or quinoa from The Spicy Assistant and pour on a bit of the dressing. Next, add grated beets and carrots, slivered toasted almonds, spinach, and grilled tofu. Now, add a little more dressing on the top and voilà! a glory bowl. Yes! It’s that easy!
This dish can be varied greatly, adding whichever greens you would like (arugula, micro greens, crunchy bean sprout mix, etc). We added a healthy sprinkling of green onions.
So, to all of the meat-lovers out there, we challenge you: come see Nan and Chris, try their truly surprising vegan fare. Then, whip up this Glory Bowl… and just try to not go for seconds.