Spicy Mushroom 'Meat' Bowl

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 200g cabbage
• 40g radish
• 1bunch coriander
• 1pcs vegetable stock cubes
• 125g quinoa
• 10g Spanish seasoning
• 250g mushroom meat
• 400g diced tomatoes
• 20g chipotle in adobo sauce
• 250ml (1 cup) boiling water
• 15ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil
• 5ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Thinly slice the cabbage and radish with a sharp knife or mandoline. Coarsely chop the coriander, discarding the stems. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook quinoa
   Put the quinoa in a sieve, then rinse well and drain (it’s important to remove the natural coating, which can make it taste bitter). Put the quinoa in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
3. Step 3 — Start braise
   Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the onion, stirring occasionally, for 3-4 mins until softened. Add the garlic and half the Spanish seasoning* and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Brown mushroom meat
   Increase the heat to high. Add the mushroom meat to the spiced onion mixture and cook, breaking up the lumps with a spoon, for 2 mins or until starting to brown. Add 1½ tbs water, scraping to incorporate the flavour from the base of the pan, and cook, stirring, for 3 mins or until browned.
5. Step 5 — Finish braise
   Add the stock, tomatoes and chipotle (reduce for less of a chilli-kick) and bring to a simmer. Reduce the heat to medium and cook, covered, for 15 mins or until the mushroom meat is tender and the sauce is thickened. Add ½ tsp sugar and stir to combine. Taste, then season with salt and pepper.
6. Step 6 — Dress salad and serve
   While the braise is cooking, put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Add the cabbage, radish and coriander to the dressing and toss to combine. Divide the quinoa, braise and slaw among bowls to serve.

Allergens

Sulphites, Soy