mushroom recipes
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
Mushroom quinoa recipe | easy vegetarian and vegan meals | quinoa recipes. A healthy (almost) one pot quinoa recipe with mushrooms is perfect for easy vegetarian and vegan meals. This high protein meal made with quinoa and mushrooms is a great way to add mushrooms to your diet. A high protein and healthy vegetarian quinoa recipe makes a healthy vegetarian meal. This delicious high protein quinoa recipe / mushroom recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!
▶️ MUSHROOM AND QUINOA RECIPE INGREDIENTS:
2 Tbsp Olive oil (light)
1+1/2 cup / 200g Onion – chopped
227g / 3 cups Mushrooms (chopped into 1/4 inch thick pieces)
1/2 Teaspoon Salt OR TO TASTE
190g / 1 cup Quinoa (soaked / strained)
1+1/2 cup / 350ml Water
3/4 cup / 120g Frozen (shelled) Edamame
1 cup / 100g Carrots – Julienne
3/4 cup / 45g Green onions – chopped
👉 Sauce mix:
1+1/2 Tablespoon / 33g Gochujang (fermented Korean pepper paste)
1 Tablespoon DARK Soy Sauce OR TO TASTE
1 Tablespoon White vinegar or White wine vinegar (OR TO TASTE)
1+1/2 Teaspoon / 9g Minced garlic
1/2 Tablespoon Maple syrup
1 Tablespoon Sesame oil OR TO TASTE
👉 PAN FRIED TOFU:
200g Extra firm tofu – cut into 1/2 X 1/2 inch cubes (approx. 1+1/4 cup of chopped tofu)
1 to 2 Teaspoon Olive oil
1/8 Teaspoon Salt OR TO TASTE
1/4 Teaspoon Ground black pepper OR TO TASTE
▶️ METHOD:
Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer.
To a heated pan add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes or so. Adding the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.
Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and BRING IT TO A BOIL AND THEN COOK UNCOVERED FOR ABOUT 1 MINUTE. COVER THE PAN WITH LID AND REDUCE THE HEAT TO LOW AND COOK IT COVERED FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS COOKED.
👉 Sometimes one batch of quinoa is more dry than the other and May take longer to cook. So adjust the cooking time accordingly.
While the quinoa is cooking, prepare the sauce mix. To a small bowl add gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic and sesame oil. Mix well until and set aside for later.
Once the quinoa is cooked. Uncover and add the sauce mix, the green onions and mix well. Then increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat. Now cover the lid. Remove the pan from heat and allow the quinoa to rest for about 5 minutes for the flavours to develop.
Remove the extra firm tofu from the package over the sink. Drain the liquid and rinse the tofu with water. Pat dry the tofu with paper towel. Use 200g of the tofu and cut it into 1/2X 1/2 inch cubes. To a heated pan, add the olive oil, tofu cubes, salt and pepper. Mix well. Spread out the tofu in a single and allow one side to golden brown for about 1 minute. Then toss and fry for another 2 to 3 minutes until all sides are lightly browned.
Add the pan fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.
▶️ IMPORTANT TIPS:
👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
👉 Adding salt to mushrooms will release it’s moisture and will help it cook faster so please don’t skip it
👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. So adjust the cooking time accordingly
👉 You can add substitute the tofu with any protein of your choice
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!
▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)
3 Tablespoons Olive Oil
100g / 3/4 Cup Onion – finely chopped
20g / 2 Tablespoon Garlic – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste
Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)
👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil
✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ METHOD:
To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
✅ 👉 HERE’S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ IMPORTANT TIPS:
👉 After adding the Vegetable broth – STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy
👉 Every stove is different so adjust/regulate the heat and cooking time accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. Subscribe to stay up to date on the latest vegan recipes!
✅ Follow Food Impromptu:
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#mushroom #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #mushroomrecipe #foodimpromptu
5 AMAZING Meals That Changed My Life
5 AMAZING Meals That Changed My Life
We’re transforming the traditional Mexican Birria into a spectacular vegan / plant based feast in five mouth-watering ways! We’re showcasing the versatility and rich flavors of oyster mushrooms. From classic inspired Birria Tacos, filled with juicy, spiced sustainable, all natural mushrooms that mimic the texture and taste of the traditional meat filling. We dive into comfort food with a soul-warming Lentil Birria Bowl, a perfect blend of hearty protein packed lentils and aromatic birria spices., we’ll craft a ‘Pulled Pork’ style sandwich using our birria mushrooms, offering a vegan twist on a beloved classic. And finally, we’ll batter and fry some of our spiced mushrooms to create ‘Fried Chicken’, serving them in tacos and on their own for an extra crispy, utterly delicious experience. Whether you’re a long-time vegan or just looking to explore plant-based comfort food, these recipes will introduce you to the incredible potential of oyster mushroom flavors, textures, and culinary chef craft creativity!
Mushroom Mafia hats at https://www.vegetaryn.com/products/mushroom-mafia-hat
Tip o’ the hat to @andy_cooks for the intro inspo. Aces mate!
Mushroom Birria Base
Ingredients
1.5 Lbs Oyster mushrooms (more or less)
5 -6 dried Guajillo chiles
2 -3 dried Cascabel chiles
2 – 4 Arbol chile (optional for extra heat)
7 cloves garlic
1 medium onion, quartered
4 ripe tomatoes
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black pepper corns
1 teaspoon dried oregano
3 -4 cloves
1 cinnamon stick
1 lemon, juiced
Salt to taste
3.5 cups vegetable broth
For the Tacos:
500g (about 1 pound) oyster mushrooms, shredded
3 tablespoons olive oil
Salt to taste
Corn tortillas
Vegan cheese (optional)
Chopped onions, cilantro, and lime wedges for garnish
Instructions
Birria Sauce: Toast Chiles: Remove stems and seeds from the chiles. Toast them in a dry pan over medium heat until they start to puff up and release their aroma. Be careful not to burn them.
Reconstitute Chiles: Place the toasted chiles in a pot with boiling water for about 10 minutes until they soften.
Blend Sauce Ingredients: In a blender, combine the softened chiles, garlic, onion, tomato. Blend until smooth. Add left over liquid from soaking the chillies.
Simmer the Sauce: Pour the blended sauce into a pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld. Adjust salt to taste.
Prepare the Oyster Mushrooms:
Cook Mushrooms: In a large oven safe pot, heat oil over medium heat. Add the oyster mushrooms and press a couple times on each side to sear and caramelize. Cook until they’re nicely browned and reduced in size, about 10 minutes.
Mix with Sauce: Add enough birria sauce to the cooked mushrooms to coat them generously. Stir well and bring to a simmer for 10 minutes, allowing the mushrooms to absorb the flavors of the sauce. Then cover and pop in a 180C / 350F oven and cook an additional 45 mins. Remove from oven and allow to cool. Strain the mushrooms from the broth (save the broth) and separate according to which recipe you want to do.
Assemble the Tacos:
Mince mushrooms and sauté with diced onion
Heat Tortillas: dip the in the broth and warm the corn tortillas on a skillet
Spoon the mushroom mixture onto each tortilla. If using, sprinkle some vegan cheese on top.
Garnish with a side of broth with chopped onions and cilantro.
Lentils:
1 cup Green speckled lentils
3.5 cups broth/water
2 celery stalks, diced
2 carrots, diced
Teaspoon cumin
Salt and pepper to taste
Bring lentils to a boil then lower to a medium simmer until cooked soft
Crispy Fried Birria ‘Chicken’ Mushrooms
INGREDIENTS:
Birria broth marinated Oyster Mushrooms
3 parts all-purpose flour and 1 part cornstarch (3 cups: 1 cup for one batch)
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or to taste
Juice of 1 lemon
3 cups Plant-based milk
1 cup birria sauce (for dipping or tossing)
Instructions:
Dry Batter: In a bowl, mix together the all-purpose flour and cornstarch. Add the white pepper, garlic powder, onion powder, and salt. Stir to combine evenly.
Wet Ingredients: plant-based milk, lemon juice, ½ cup Birria and mix together
Dip and Coat: Heat oil in a deep fryer or a large pot to 350°F (175°C). Dip each mushroom piece into the batter, TWICE, allowing any excess to drip off.
Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil. Fry in batches to avoid overcrowding, which can cause the mushrooms to stick together and not crisp up properly.
Fry the mushrooms until they are golden brown and crispy, about 3-5 minutes depending on their size.
Drain: Remove the mushrooms from the oil and let them drain on a wire rack or paper towels to remove excess oil. FRY TWICE
Serve: Serve the crispy fried mushrooms with a side of warm birria sauce for dipping, or toss them in the sauce for an extra flavor kick.
