Derived from Vegan Richa and Six Vegan Sisters Recipes | Serves: 2 | Time: ~30 min
Ingredients
Mushrooms
2 cups sliced cremini #mushrooms
1 tsp EVO
1/2 cup flour
1/2 cup water
Broccoli
1 tsp oil
3 cloves of garlic finely chopped
1 crown of #broccoli cut into florets
Generous dash of salt, black pepper, cayenne
Sweet and Sour Sauce
1/4 cup sugar
2 tbsp apple cider vinegar
2 to 3 tbsp rice vinegar
1.5 tbsp reduced sugar ketchup
2 tsp coconut aminos
1/2 tsp garlic powder
2 tbsp water
Sauce Thickener
2 tbsp water
2 tsp tapioca starch
To Serve
#Cauliflower rice
Sesame seeds
Red pepper flakes
Green onion
Instructions
Start by greasing a large baking sheet with the olive oil & preheat the oven to 425°F.
Start with the mushrooms. In a large bowl, make the batter by whisking together the water and flour. Mix well until there are no chunks.
Put all of the sliced mushrooms into the batter and carefully mix until they are all covered in batter. One by one, place the mushrooms onto the greased baking sheet. Bake for 23-25 minutes.
While mushrooms are baking, mix all the sauce ingredients together and set aside. Start the broccoli.
Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent. Add the broccoli and mix in. Cover and cook for 1 minute.
Add the sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
Mix tapioca starch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
Remove pan from heat. Stir in baked through mushrooms. Divvy into bowls.
Garnish with sesame seeds, red pepper flakes and green onions and serve with cauliflower rice. I warm up my cauliflower rice with the green onion.
What I ate and drank today
68 oz of water
2 cups of decaf
1 cup of coffee
Leftover quinoa salad
Wine! Because it's been a day, folks!
Sweet and sour veggies over cauliflower rice
Exercise
6 miles of walking
A lot of time cleaning up god damn glass!