I found this super easy VEGAN dinner recipe in a summertime Tesco magazine, although it clearly isn’t summer anymore and we won't be barbecuing anything for a while, I took the recipe skewered teriyaki mushrooms and just made a main meal out of them! It takes no time at all and I’ve found some new favourite spices to stir fry with.
200g Mushrooms (the recipe specified King Oyster mushrooms but I used normal ones…go for it if you wanna be fancy!)
2 Large Carrots
1 Garlic Clove, thinly sliced
3 tbsp Soy Sauce
3 tsp Sesame Togarashi Spice Blend
1 tbsp Vegetable Oil
2 tbsp Sticky Teriyaki Sauce
2 Bags of Boil-in-the-bag Plain Rice
Firstly, cook the mushrooms and carrots in a pan of boiling water. Put the carrots in first for about 15 minutes and let them cook through before adding the mushrooms in for the last 5 minutes.
Once the carrot and mushroom have cooked, add this to a wok or frying pan with your sliced garlic, soy sauce, teriyaki sauce, and togarashi spices. Splash your vegetable oil in the wok and allow it to cook through again with the spices on a low heat.
At this point, in a separate sauce-pan put your rice into boiling water and allow to cook to the box instructions (it’s normally around 15 minutes) until soft and fluffy.
Once the rice has cooked take half of the bag and add it to the wok, save the other half to put on the plate. Stir the rice around with your veg and spice mixture, you might want to add some more soy and teriyaki sauce or spice blend too.
Leave the rice to cook with the other ingredients in the wok for about 10 minutes until it’s steaming and the sauces have had a chance to seep into the rice, put the rest of your leftover rice on the plate just before serving up and top the whole thing with 1 tsp of the togarashi spice blend.
Now serve up and enjoy! You could have some veggie spring rolls on the side or some sweet chili to pour over the top too!
I was really happy with how this turned out, like a lot of stir fry’s this dish is so versatile! You could add some fresh peas or even some thinly sliced ginger as well as some meat alternatives if you wanted to bulk it out a bit. The ways to prepare this are literally endless and I’ll definitely be trying out some more alternatives with the same sauces and spices to see what I like the best.
This is a super easy dinner to make during the week, it must have taken less than 30 minutes overall, and once you taste that spice blend you’re gonna want to add it to everything! It’s very earthy but also a little bit spicy too so it could be used in a whole host of different ways.
If you want to add a well-loved staple to your weekly meals that is both meat-free and vegan then these teriyaki mushrooms are a great place to start!