Easy Soy Mushroom Bowl
with Spring Onion Rice & Nuts
- Peanuts
- Tree Nuts
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Traces of Tree Nuts
We love a hearty rice bowl! To make things better, this dish is packed with all our veggie favourites, featuring soy coated field mushrooms. It's a deliciously simple plant-based recipe that doesn't disappoint.
Ingredients
4 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
ginger paste
2 packet
field mushrooms
1 bag
green beans
2 bunch
spring onions
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 bag
coriander
1 packet
roasted peanut cashew mix
(Contains: Peanuts, Tree Nuts; May be present: Gluten, Soy, Milk, Sesame, Tree Nuts.)
1 packet
plant-based aioli
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
brown sugar
40 g
plant-based butter (for the sauce)
1.25 cup
water (for the rice)
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the rice) and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the field mushrooms and thinly slice. Trim the green beans and thinly slice. Thinly slice the spring onion. In a small bowl, combine the soy sauce, ginger paste, brown sugar, chilli flakes (if using), a splash of water, a pinch of black pepper and the remaining garlic. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the green beans, tossing, until tender, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat and add the plant-based butter and a drizzle of olive oil. Cook the mushrooms, stirring, until softened, 7-10 minutes. Reduce the heat to medium and add the soy sauce mixture. Cook, tossing until well coated, 3-4 minutes. Remove from the heat. Stir in the baby spinach leaves until just wilted.
Stir the spring onion and green beans through the rice. Divide the rice between bowls. Top with the soy-butter mushrooms. Sprinkle over the roasted peanut cashew mix. Tear over the coriander and top with the plant-based aioli to serve.
