Easy Vegan San Choy Bow

Vegan
Prep: 10 mins
Cook: 10 mins

recipe by @the.sunnystudio

This was almost the quickest & easiest dinner to make. Perfect for having company over and preparing a light summer meal, that is still satisfying.

Fresh mushrooms are a great alternative to mince when seasoned and flavoured well. Using mushies brings in fibre, brain-boosting benefits and antioxidants. Topping this dish with chopped pineapple and brazil nuts added an extra element of crunch and acidity, creating a nice balance of umami (savoury) and sweetness!

Ingredients:

• 1 head organic iceberg lettuce
• NutriSoy Organic Tofu 100g (optional)
• 2 x punnets Organic Mushrooms
• 2 tbsp. Niulife Cocomino Teriyaki
• 2 tbsp. Spiral Tamari or Soy Sauce
• 1/4 cup water
• 1 brown onion (finely diced)
• 1 organic lime
• 2 cloves organic garlic (chopped)
• Organic Potato & Bean Thread Noodles
• 1cm knob fresh ginger (grated)
• Handful OWN Organic Brazil nuts
• 1/2 cup chopped organic pineapple

Method:

1. Pop all the mushrooms into a food processor and blitz for 30 seconds to make a ‘mince’. Otherwise, finely chopping will work just as well.
2. Set a frying pan to medium heat, add a tablespoon of olive oil and the onion and garlic. Cooking until translucent.
3. Add the mushroom ‘mince’ (and crumbled tofu if using) to the pan with grated ginger, and Niulife Aminos, and soy sauce, adding the water little bits at a time, so not to waterlog the mushrooms. Let simmer for 10 minutes.
4. Prepare the noodles according to packet instructions, add to the frying pan with the mushroom mix. Stir in well.
5. Rinse individual lettuce leaves well in a colander.
6. Using the lettuce as ‘bowls’, fill each leaf with your San Choy Bow mixture, top with chopped Brazil nuts and chopped pineapple.

Enjoy!