I had to physically restrain myself from eating this until it was gone and I was miserable. Guess what that means VegHeads...that's right! It's fucking awesome. So awesome in fact that I am already trying to figure out what other tasty treats I can make out of it.
1 lb mushrooms, sliced
2 tbsp tamari (soy sauce)
1 tsp liquid smoke
2 tbsp sugar
3 garlic cloves, minced
2 tsp sesame oil
3 tsp water
1 c lentils
corn tortillas or butter lettuce
sriracha
cilantro
1 lb mushrooms, sliced
2 tbsp tamari (soy sauce)
1 tsp liquid smoke
2 tbsp sugar
3 garlic cloves, minced
2 tsp sesame oil
3 tsp water
1 c lentils
corn tortillas or butter lettuce
sriracha
cilantro
- Mix together the soy sauce through the water and toss your mushrooms in the sauce to marinade while you do everything else. Let them marinate for at least 40 minutes.
- Cook the lentils in 2 cups of water until tender and water is absorbed, like rice.
- Pan fry your mushrooms in the marinade until the marinade is almost all cooked out, about 10 minutes.
- Add the lentils and heat through.
- Serve this filling in a taco shell or butter lettuce cups and top with sriracha and cilantro.
served with pan fried squash |
and warm Korean slaw |
Next time you are in Portland, try eating at Boke Bowl located on Water Avenue. Awesome food; vegan as well.
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