Vietnamese Two-Mushroom Rice Bowl
with Cucumber Slaw & Crispy Shallots- Gluten
- Soy
- Sesame
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
We love a classic Vietnamese banh mi, but how about in a bowl and with rice? Let’s put it to the test, there’s a collection of veggies including two types of mushrooms, a stir-fry sticky sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours! *This recipe is under 650kcal per serving.*
Ingredients
3 clove
garlic
1 packet
jasmine rice
1 packet
button mushrooms
1 packet
portabello mushrooms
1
cucumber
½
Fresh Chilli
1 bag
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Crispy Shallots
1 bag
coriander
½ packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree Nuts, Sesame)
1 sachet
Zesty Chilli Salt
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
rice wine vinegar
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice button mushrooms and portabello mushrooms. • Thinly slice cucumber into rounds. • Thinly slice fresh chilli (if using).
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook button and portabello mushrooms, stirring, until tender, 6-8 minutes.
• Add zesty chilli salt and the remaining garlic and cook until fragrant, 1 minute. • Remove from heat, then add Asian stir-fry sauce (see ingredients), the soy sauce and a splash of water. Toss mushrooms to coat and season to taste.
• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil, a drizzle of rice wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide garlic rice between bowls. • Top with Vietnamese mushrooms and cucumber slaw. • Drizzle with plant-based mayo. Garnish with crispy shallots and fresh chilli. • Tear over coriander to serve. Enjoy!
