Vegan Glazed Asian Delight
Introduction
Today's special is a vegan version of a classic Asian glazed dish, designed to warm your heart with its rich flavors and satisfying textures. This easy-to-make recipe is perfect for a cozy dinner or a festive gathering.
Ingredients
- 4 large portobello mushrooms, stems removed
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon chili flakes (optional)
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together sesame oil, soy sauce, maple syrup, balsamic vinegar, ginger, and garlic to create the glaze.
- Place the mushrooms on a baking sheet and brush them generously with half of the glaze.
- Bake for 20 minutes, then remove from oven and brush with the remaining glaze.
- Return to the oven and bake for an additional 10 minutes.
- While the mushrooms are baking, mix cornstarch with water and add to the leftover glaze. Heat in a small saucepan until the sauce thickens.
- Serve the mushrooms drizzled with the thickened glaze, sprinkled with chili flakes, cilantro, and sesame seeds.
Enjoy this delightful creation as a testament to the versatility and delicious possibilities of vegan cuisine. Serve hot and pair with your favorite side of steamed vegetables or a fresh salad for a complete meal.
Hiroshi
| Nutritionfacts | Calories: 250, Fat: 10g, Carbs: 35g, Protein: 6g |
|---|---|
| Preparation Time | 40 minutes |
| Allergy Information | Soy, Sesame, Gluten |