Description
A delicious vegan shrimp bowl made with king oyster mushrooms and served with jasmine rice, avocado, and a flavorful sauce.
Ingredients
Scale
- 2 large king oyster mushrooms (about 6 ounces)
- 1 1/4 cups vegetable broth
- 1/4 cup fresh lime juice (juice of about 2 limes)
- 1 Tablespoon vegan Worcestershire sauce
- 1 large sheet dried seaweed or sushi nori (folded into a small square)
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 medium garlic cloves (finely minced)
- 2 Tablespoons unsalted vegan butter
- 1/4–1/2 teaspoon paprika
- 2 teaspoons cornstarch (mixed with 2 teaspoons water)
- 2 cups cooked jasmine rice (or 1 cup dry rice cooked according to directions)
- 1 medium tomato (diced)
- 1 cup frozen corn
- 1 medium avocado (cubed)
- 2 Tablespoons chopped fresh cilantro
- lime zest, as garnish
Instructions
- Cut the brown caps off the top of the king mushroom as well as the hard bottom inch or so (add mushroom caps to marinade later).
- Slice the mushroom stems into rounds about 1/2 inch thick. Then cut the circles into the shape of a shrimp. Save the excess mushroom pieces that got cut off so as not to waste them, and add them to the marinade later too.
- To a small pot add 3/4 cup vegetable broth, lime juice, Worcestershire, seaweed, old bay seasoning, salt, chili powder, and minced garlic.
- Mix together and bring to a boil over high heat. Immediately, reduce the heat to low and simmer for 10 minutes.
- Remove the seaweed from the pot of liquid and discard.
- Pour half of the marinade (about 1/4 cup) into a shallow bowl or baking dish and leave the remaining marinade in the pot to make a sauce later.
- Place the chopped mushroom “shrimp” (and extra mushroom cuts) into the shallow bowl of marinade and carefully toss until the mushrooms are coated and the liquid is fully absorbed. Allow to sit for 10 minutes.
- Meanwhile, set the small pot with the remaining marinade (from Step 6) over medium heat. Add 1/2 cup more vegetable broth and the cornstarch-water slurry. Whisk as the mixture simmers and thickens into a sauce, about 2-3 minutes. Then, turn off the heat, transfer to a bowl and set aside for later.
- Add the vegan butter to a large nonstick skillet and heat over medium heat until melted.
- Add in the marinated shrimp-shaped mushrooms (this is about half the mushrooms since you’ll have the random mushroom cuts to cook too). Cook on one side for 3-4 minutes or until golden brown. Then flip each “shrimp” and sprinkle with a bit of paprika and cook for an additional 2-3 minutes. Transfer “shrimp” to a plate to cool. Cook the remaining marinated mushroom pieces the same way as mentioned above.
- Once all “shrimp” are cooked and the skillet is empty, add the frozen corn and cook for about 5 minutes until charred. Add 1-2 teaspoons of oil to the pan if there isn’t any left behind from the “shrimp”.
- Divide the cooked rice, tomato, avocado, and cooked “shrimp” between 2 bowls. Sprinkle with cilantro, lime zest, and drizzle with sauce. Enjoy!
Notes
- This recipe serves 2 bowls.
- Make sure to season the mushrooms well for maximum flavor.
- Adjust the spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg