Portobello Chop Suey Bowl with Palmini Linguine

This turned out way better than expected. I had to remove an entire onion and fresh ginger because of allergies, but the individual ingredients' flavors sang!


Portobello Chop Suey Bowl with Palmini Linguine

Source: Full of Plants | Serves: 4 | Time: 30 min


Changes: skipped ginger and onion (allergy concern); replaced soy sauce with coconut aminos (gluten free); replaced maple syrup with agave nectar; replaced corn starch with tapioca flour;


Ingredients


Chop suey

1 small head of #broccoli, cut into florets

2 cups red #cabbage, shredded (about ¼ red cabbage)

1 medium carrot, cut into matchsticks

½ medium red bell pepper, sliced

1 pack

4 cups mung bean sprouts

1 package Palmini linguine


Sauce

¼ cup coconut aminos

1 tbsp agave nectar

⅛ tsp sriracha

1 tsp tapioca flour


Portobello mushrooms

4 portobello #mushrooms, stems removed

1 tbsp lemon juice

2 tbsp coconut aminos

2 tsp agave nectar

¼ tsp sesame oil


Instructions

Bring a large pot of water to a boil. Add the broccoli floret and red cabbage and cook for 4 minutes. Drain and set aside.


Meanwhile, heat one tablespoon of oil in a large skillet over medium heat and add the carrots and red bell pepper. Cook, stirring regularly, until almost tender but still a little bit crunchy, about 7-8 minutes.


Add the Palmini linguine and mung bean sprouts and continue cooking for another 3 minutes.


In a small bowl, mix together the sauce ingredients and add it to the skillet. Cook for an additional minute, making sure all the vegetables are coated with the sauce.


All the while you're cooking the veggies, you'll have to work on the mushrooms too.


Cut the portobello mushrooms into slices lengthwise. Heat a skillet over medium heat and add the mushrooms, you don't need to add oil. Sautée for about 2 minutes, until tender. In the meantime, combine the lemon juice, coconut aminos, agave syrip and sesame oil in a small bowl.


Bring the heat to high and deglaze the skillet with the sauce. Continue to cook until the mushrooms are golden brown and start to caramelize.


Once all the separate parts are ready. Mix them all in the large skillet the sauced veggies are in. Combine well. Divvy into bowls. I added a pinch of salt to my bowl before enjoying.

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