Vegan Dried Fruit Topped Rice and 'Turkey' Slices

I just love this recipe!
The dried fruits sauce is such a fun way to drizzle sweetness and flavor onto a side dish of white/ brown rice. 
I actually think that this sauce goes so well with thick slices of my vegan honey mustard glazed turkey pastrami.

Let's start:

Prep time: 8 min.	Cooking time: 15 min.
Difficulty: simple	Servings: 6 ppl.

 

Tools: Wide saucepan Cutting board Knife Big spoon

Ingredients: 1 yellow onion, cut to cubes 1 red onion, cut to cubes 3 cloves of garlic, minced 2 tbsp olive oil 2 peeled carrots, cut to cubes 350 ml filtered water ¼ of minced fresh ginger 1 tbsp of teriyaki sauce  1 tsp Black pepper ½ tsp nutmeg powder 1 tsp of ground cinnamon 1 ½  tsp table salt 30 ml of dry white wine (optional)  1 cup of raisins 1/2 cup of dried apricots, cut to cubes 75 g roasted almond slices

Instructions: Heat a wide saucepan with olive oil, add both onions and let them saute for a couple of minutes, covered, until they are soft and fragrant.  Add the garlic and stir for 1 more minute. Add the carrot cubes and the minced ginger and cook for another 4 minutes. Pour the water, white wine and teriyaki sauce into the saucepan, add the spices and cook for 10 more minutes covered.  Take cover off, add the raisins and the dried apricots, cook for 3 more minutes. Check the taste and fix seasoning. Roast the almond: Place the almond slices on a  hot, dry and clean saucepan for a couple of minutes while stirring, until the almonds are golden and crispy, Remove from the stovetop quickly. Add the the roasted almonds to the sauce. (almonds can be added right before serving to insure maximum crispiness) Serve with your favorite rice or on your tofu turkey instead of gravy or glaze Enjoy!

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour