[ad_1]
?General Tso’s Chickpea Mushroom Bowl (oil-free option)? ?Thank you my sweet friends Catherine @plantbasedrd and Woonie @woon.heng for helping me navigate how to take photos in dark spaces! The cabin I’ve been staying at recently is pretty dark?. I love you all my IG friends. Such an amazing community.?
✅Recipe: Mix sauce: 2 tbsp dark soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp garlic chili sauce, 3 tbsp 100% thick Apricot jam (or other fruit jam), 1-1/2 tsp maple syrup, 1-1/2 tsp grated ginger, 3/4 cup water, 1-1/2 tsp cornstarch. ✅Heat a little sesame oil (or water for oil-free) in non-stick skillet and sauté 1-1/2 tsp minced ginger, 8oz sliced mushrooms, and 1-15oz can (or 1-1/2 cups cooked) chickpeas (rinsed and drained). Cook for about 5 minutes, or until mushrooms start to release their moisture. ✅Add sauce and cook for about 5 minutes, stirring, until sauce thickens and starts to caramelize. ✅Serve with grain of choice. (You can also add chopped red bell peppers and sauté them with the mushrooms. So yummy.)
.
.
.
#huffposttaste #eater #igfood #healthyveganfood #healthyvegan #vegetarianrecipes #vegetarian #vegan #veganfood #quarantinecooking #buddhabowl #plantbaseddiet #plantbasedrecipes #vegandinner #whatveganseat #buddhabowl #foodrevolution#food52#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#veganbowls#vegana#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl
[ad_2]
Source
