Hello guys! This is a very easy recipe that dosn’t require too many ingredients but that is at the same time very tasty and nutritious.
With only 506 kcal per portion this meal provides 15.6g of proteins and 70g of carbohydrates. It is also a very good source of group B vitamins and vitamin K, and a bunch of minerals as well, of which Manganese and Copper (both 100% of daily intake), Phosphorus, Magnesium and Potassium.
For you this time instead of step-by-step pictures I made a video that you can find below! Hope you enjoy 🙂
350 ml Water
140 gr Brown Rice
150 gr Brown Mushrooms
Vegan Egg Mixture (25 gr chickpea flour+100 ml Water+1 pinch of Black Salt+1 pinch of Turmeric)
100 gr Edamame Beans
50 ml soy sauce
1 tbsp Vegetable Oil (Sunflower)
1 tbsp Sesame Oil
1 inch Fresh Ginger
1 Garlic Clove
1 tsp Chilli Flakes
1 tsp Vegetable Stock Powder Salt and Pepper to taste
Let’s start making our vegan egg mixture. Simply weight the chickpea flour, add the black salt and the turmeric, then slowly whisk in the water. Set aside.
In a pan heat 1 tbsp of vegetable oil, then add the vegan egg mixture. Scramble with a spatula and cook for a couple of minutes until slighly brown and crispy. Set aside.
In the same pan add the edamame beans and heat them up for 2-3 minutes. Set aside.
Add to the pan sesame oil, then the garlic, the ginger (both grated) and the chili flakes. Heat for a few seconds then pour the brown mushrooms slices and season with salt and pepper.
Cook for 10 minutes of so, then set aside.
Toast the rice for a couple of minutes then add the boiling water and the vegetable stock.
Cover with a lid and simmer for 20 to 30 minutes (according to the package instructions). If needed add some more water. Rice needs to be fluffy and thoroughly cooked.
Once the rice is ready season it with soy sauce, then add the vegetables and the fried egg mixture.
Stir fry all together for a couple of minutes and serve with fresh coriander or parsley.