Back to 3 servings 8 oz oyster mushrooms, or shiitake mushrooms 2 tbsp soy sauce 0.5 tbsp tomato paste or ketchup 1 tbsp rice vinegar 1 tbsp maple syrup 1 clove garlic, crushed 1 tsp sesame oil 1.5 cup cooked rice, or enough for 3 bowls 8 stalks of Chinese broccoli, Gai lan, sliced, broccolini works too 1 red bell pepper, sliced 1 cup cucumber, finely sliced 0.5 cup purple cabbage, shaved 1 avocado, sliced 0.333 cup tahini paste 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp maple syrup 0.5 tsp sesame oil 1 clove garlic, crushed water, optional, to thin out the sauce if necessary
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: If not using pre-cooked rice, start by cooking your grain.2 Step 2: Preheat the oven to 350ºF and line a baking sheet with parchment paper.3 Step 3: Combine the marinade ingredients in a medium-large bowl: tomato paste, soy sauce, rice vinegar, garlic, maple syrup and sesame oil. Then, use your fingers to 'shred' the mushrooms right over the marinade. You can also slice them using a knife. Coat the mushrooms with the sauce and let them marinate for about 10 minutes.4 Step 4: Transfer the marinated mushrooms over the prepared baking sheet and bake for 20 minutes.5 Step 5: Meanwhile, slice the red pepper and chop the stems of the Chinese broccoli into bite-size pieces. Also, slice the tender leafy green part, but keep them separated from the stems; they will be added to the pan later.6 Step 6: Warm up a large pan with a little oil and then add the red pepper, chopped stems and a pinch of salt. Cook on medium-high heat until tender and softer (but not completely done), about 5-7 minutes. Then, add the tender leaves and keep stirring and cooking until wilted.7 Step 7: While the vegetables are cooking, whisk together the Buddha sauce ingredients: tahini, soy sauce, maple syrup, rice vinegar, garlic and sesame oil. Then, add 1-2 tablespoons of water if needed to reach the desired consistency.8 Step 8: Add the cooked rice to your serving bowls and top with the cooked vegetables, baked oyster mushrooms and fresh veggies: cucumber, purple cabbage and avocado. Drizzle the Asian sauce over and garnish with sesame seeds, if desired. Enjoy!getsaucepan.com/r/a1f565a8-c3f7-4d92-a644-3b59cbc2fefa · Original: https://plantbasedjess.com/asian-buddha-bowl-with-oyster-mushrooms-vegan/
