nutritious dinner in under 30 minutes?
Mushrooms. Where do I begin? They are probably up there in my top 5 favourite foods. Any shape, size, variety – is a winner. Portobello mushrooms are a very common meat substitute in vegan dishes for a few reasons. Their texture, appearance, and taste if seasoned in a certain way. A prime example of substituting them for meat is my tacos recipe portobello steak and roasted chickpea tacos. They season well and take virtually no time to cook compared to meat. In this stir fry dish I’ve opted for Asian flavours to compliment the veg.
This dish is so quick and easy to make and full of nourishment and flavour. Meat, dairy and egg free, this stir fry is perfect for all occasions. Also, this dish is great for anyone food shopping on a budget. You can get all of your vegetable ingredients for under £5 at a local supermarket.
feeds 2 people with a little leftovers (I have the leftovers for lunch the next day)
takes approx. 25 minutes in total.
For the Portobello mushrooms
5 Portobello mushrooms
1 tablespoon of sesame oil
1 lime (squeezed)
1 teaspoon of ginger (I used squeezy)
1 teaspoon of garlic granules/powder or 2 cloves of garlic (crushed)
2 tablespoons of soy sauce
sprinkle of chilli flakes
1 teaspoon of maple syrup
For the Rest
asparagus (cut into thirds)
red pepper (sliced)
3 spring onions (finely sliced)
1 tablespoon of sesame seeds
To make the Portobello mushrooms
1. In a bowl, combine together all of the ingredients for the marinade.
2. Slice your mushrooms up into strips and place in the bowl with the marinade.
3. Combine thoroughly and let soak for 15 minutes. Toss occasionally.
4. In a pan on a medium heat add your mushrooms strips and empty any marinade residue from the bowl into the pan with the mushrooms.
5. Cook on each side for a couple of minutes.
To make the Rest
1. In a pan on a medium heat add a drizzle of sesame oil and asparagus, broccoli and red pepper.
2. Sauté for 5-7 minutes until cooked.
3. Cook your noodles as per their cooking instructions.
3. Serve your veg up with your mushrooms and noodles.
4. Garnish with spring onions and sesame seeds.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats