15 minute Teriyaki Shroom Bowl

I bloody love mushrooms. All shapes and sizes, I am sold. They are so versatile and can be incorporated into loads of delicious recipes. I’ve used Mexican flavours before and made portobello steak and roasted chickpea tacos and the texture is spot on. So this time I’m using Asian flavours to create a similar texture. The corn starch binds the teriyaki sauce ingredients together and sticks to the mushrooms lovely.

Feel free to serve with whatever you fancy, rice or greens. This dish is super quick to make and is completely vegan.

Feeds 2 people
takes approx. 15 minutes in total.

For the shrooms
8 Portobello mushrooms (trimmed and cut into strips)
2 tablespoons of corn starch
3 tablespoons of sesame oil
3 tablespoons of soy sauce (use gluten free if required)
1 tablespoon of rice vinegar
1 clove of garlic (crushed)
1 tablespoon of brown sugar or sweetener of choice

For the rest
1 avocado (cut into chunks)
chilli flakes
spring onions
sesame seeds
basmati rice
1 head of broccoli

For the shrooms
1. In a bowl combine all of the ingredients apart from the mushroom strips and water.
2. In a saucepan over the medium heat, add your marinade and stir until it starts to thicken. Add water if needed.
2. Next add in your mushroom strips and combine in the teriyaki marinade.
3. Turn over after a couple of minutes, and cook on the other side.

For the rest
1. Cook your greens and rice as you desire.
2. Serve your shrooms on top, sprinkle with spring onions and sesame seeds.
3. Add your avocado and sprinkle with chilli flakes, then enjoy!

Share and tag your creations with me on Instagram @whatluceeats


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