Broccoli in Hoisini Sauce with Parsnip “Rice”

Broccoli in Hoisini Sauce with Parsnip “Rice”

From Issue 21 of News from the Kitchen


raw food recipe broccoli hoisini sauce

Serves 1 – 2 people

For the broccoli

  • 5 cups (500 g/1.2 lb) small broccoli florets
  • 3 tablespoons olive oil
  1. 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.
  2. 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.


 For the sauce

  • 1/4 cup tahini
  • 1 teaspoon lemon juice
  • 1 teaspoon yacon syrup or agave
  • 1 teaspoon apple cider vinegar
  • 3 teaspoons tamari
  • 1/2 of a garlic clove
  • 1/2 of a small de-seeded chili
  • 1/2 cm cube of fresh ginger
  1. Blend all ingredients in a high-speed blender.
  2. Mix with dehydrated broccoli when ready to serve.
  3. Serve with the parsnip “rice”.


For the parsnip “rice”

  • 1.5 cups (275 g/10oz) peeled parsnips
  • 1.5 tablespoons pine nuts
  • 1 tablespoon macadamia nuts
  • 1 tablespoon light miso
  • 1 tablespoon cold-pressed sesame oil
  • 3 spring onions, finely chopped
  1. Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
  2. Transfer to a bowl and stir in the chopped spring onions.



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  1. Roshni Parate

    Yum! That sounds amazing. I love broccoli and love the sauce with rice goodness paired with a good healthy serving of veggies. So good!

  2. Julia Beal

    I made this dish along with your Chopped Asian Salad in the corporate executive cafe where I run a Superfoods lunch program. It is super delicious! Thank you so very much for sharing your wonderful and tasty raw recipes!

  3. Fiona Oates

    I am so thankful that people like you give others inspiration to be healthy by your beautiful creative and delicious recipes! The parsnip rice is lovely!

  4. Lindsay

    I made this today for me and my son. We both loved it. I am already a huge fan of cauliflower ‘rice’ but this parsnip version is much tastier. Remarkably clever.

  5. Bianca

    Hi, I’m just starting to try to incorporate more raw food onto our diet, I’d luv to try a lot of these recipies but don’t have a dehydrator, is there something else I can do or no? Thankyou

    • Russell James

      If you have a fan oven I have heard of some people leaving it with the door open on a low temp.

      It won’t be quite as raw, but you may be able to make it work whilst you see if a dehydrator is something you want to invest in.

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