A quick vegan dish from Mongolia
30-Minute Vegan Dinners is the first cookbook from Los Angeles recipe developer and food blogger Megan Sadd, known for her plantbased food blog, Carrots & Flowers, and a Facebook video channel. Her cookbook focuses on 75 vegan dishes that are easy enough to make as weeknight meals.
Her recipes include Moo Shoo Tofu, Pan-Seared Cauliflower Marsala and three versions of mac and cheese. She says this recipe is for onion lovers; it’s a vegan take on Mongolian beef with portobello mushrooms and two kinds of onions.
Mongolian Mushrooms and Onions
Makes: 2 to 3 servings 3/4 cup jasmine rice 1 1/2 cups vegetable broth 16 oz. portobello, shiitake, or mushrooms of choice 2 tsp cornstarch 1 Tbsp soy sauce 2 tsp rice wine vinegar 1/4 tsp liquid smoke 1 yellow onion 5 green onions 2 Tbsp avocado oil 3 cloves garlic • Mongolian sauce 3 Tbsp soy sauce or tamari 2 Tbsp brown sugar 1 tsp rice wine 1 tsp sesame oil 1/2 tsp white pepper
Cook the rice with the broth in a rice cooker (or according to package directions). Slice the mushrooms while the rice cooks.
Make the marinade: mix the cornstarch, soy sauce, vinegar and liquid smoke together in a bowl. Gently toss the mushrooms in the marinade. Set aside.
Slice the yellow onion into thin strips. Cut the green onions into 2-inch pieces.
Put the avocado oil in a large, deep pan over high heat.
Make the sauce: mix the soy sauce, sugar, rice wine, sesame oil and pepper together in a small bowl. Add the mushrooms to the pan. Cook until tender and browned, about 3 to 4 minutes.
Mince the garlic while the mushrooms cook. Add the yellow onion and garlic to the mushrooms and cook and stir until the onion is softened. Add the green onions. Pour the sauce over the pan and stir-fry for 1 to 2 minutes, or until the green onions soften. Serve over rice.