Teriyaki Shroom-Mami Poke Bowl

Nutrition per serve

Ingredients

• 150g red cabbage
• 150g Japanese rice
• 150g edamame beans
• 250g mushroom meat
• 10g umami seasoning
• 50ml teriyaki sauce
• 5g toasted sesame seeds
• 15ml red wine vinegar
• 8ml sugar
• 10ml vegetable oil
• 30ml vegan mayonnaise

Method

1. Step 1 — Pickle cabbage
   Bring a small saucepan of water to the boil for the edamame. Thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Combine 1 tbs red wine vinegar and 1 tsp sugar in a large bowl. Add the cabbage and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook rice and edamame
   Rinse the rice until the water runs clear. Put in a separate small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
3. Step 3 — Start mushroom meat
   Meanwhile, heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 4-5 mins until browned. Add 125ml (½ cup) water and cook, stirring, for 1-2 mins until the water is evaporated.
4. Step 4 — Finish mushroom meat
   Add the umami seasoning, half the teriyaki sauce and ½ tsp sugar to the mushroom meat and cook, stirring, for a further 30 secs-1 min until combined. Remove the pan from the heat. Taste, then season with pepper.
5. Step 5 — Serve up
   Fluff the rice with a fork. Divide the rice, mushroom meat mixture, edamame and pickled cabbage among bowls. Top each bowl with 1 tbs vegan mayonnaise, drizzle with the remaining teriyaki sauce and scatter with the sesame seeds. Enjoy!
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline or use slow, fine strokes with a large sharp knife. The result is perfect for a pickle, as the thinner the cabbage, the quicker it will pickle.

Allergens

Sulfit, Sojabohnen, Gluten, Wheat, Sesamsamen