Broccoli in Hoisini Sauce with Parsnip "Rice"

Broccoli in Hoisini Sauce with Parsnip "Rice"
Broccoli Hoisini and parsnip rice in a black bowl on a white background
Rate This Recipe
4.34 from 6 votes

Broccoli in Hoisini Sauce with Parsnip “Rice”

The broccoli in hoisini sauce is absolutely amazing partnered with the parsnip rice.

Nutrition (For one serving)

Calories: 704kcalCarbohydrates: 49gProtein: 17gFat: 55gSaturated Fat: 7gSodium: 923mgPotassium: 1417mgFiber: 14gSugar: 13gVitamin A: 1704IUVitamin C: 242mgCalcium: 198mgIron: 5mg



  • 5 cups broccoli florets small
  • 3 tbsp olive oil

Hoisini sauce

  • 1/4 cup tahini
  • 1 tsp lemon juice
  • 1 tsp yacon syrup agave
  • 1 tsp apple cider vinegar
  • 3 tsp tamari
  • 1/2 clove garlic
  • 1/2 chili small, de-seeded
  • 1/5 inch ginger or 1/2 cm cube cut, fresh

Parsnip “rice”

  • 1 1/2 cups parsnips peeled
  • 1 1/2 tbsp pine nuts
  • 1 tbsp macadamia nuts
  • 1 tbsp light miso
  • 1 tbsp sesame oil cold-pressed
  • 3 spring onions finely chopped



  • Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
  • Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through. as the broccoli closest to the fan will dry quicker.

Hoisini sauce

  • Blend all ingredients in a high-speed blender.

Parsnip “rice”

  • Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
  • Transfer to a bowl and stir in the chopped spring onions.


When you are ready to serve, mix the dehydrated broccoli with the Hoisini sauce. Serve alongside the parsnip rice.
Rate This Recipe
4.34 from 6 votes
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