Top 8 Free Mushroom Stir-Fry Bowl (Vegetarian and Vegan)
This vegetarian and vegan bowl is a healthy idea for lunch or dinner, and packs well in a reusable container. Hot, lemony mushrooms are the star of the dish, and are complemented by fresh herbs, crunchy vegetables, and a light dressing.
Bowl food meals are very popular right now, however I notice that many of them include soy sauce, tofu, miso, sesame, fried egg, or other common allergens. I decided to make one that was free from the top 8 allergens, as well as gluten-free, and suitable for vegans and vegetarians. This bowl is absolutely delicious!
Free from: peanuts, nuts, dairy, soy, egg, wheat and gluten, fish, shellfish
1 clove of garlic, chopped
1 shallot, finely sliced
2 tsp + 1 tbsp olive oil
2 1/2 cups mushrooms, roughly chopped and sliced
salt and pepper to taste
1 tbsp + 1 tbsp lemon juice
2 servings cooked brown rice
1/2 an avocado, sliced
1 medium-sized carrot, sliced
1 mini cucumber, sliced
1 radish, sliced
3/4 cup loose cilantro leaves
1/2 cup loose basil leaves
2 tsp maple syrup
optional: your favorite allergy-safe hot sauce
Saute the garlic and shallot in 2 tsp of olive oil until soft and translucent, but not browned. Add the mushrooms and saute on medium heat, stirring often. 2 1/2 cups of mushrooms may seem like a lot, however they should be chunkily, roughly sliced and chopped, and will shrink down quite a bit during cooking. When the mushrooms are cooked through and nicely browned, about 20 - 25 minutes, add 1 tbsp of lemon juice to deglaze the pan and scrape all the good brown bits off the bottom. Season with salt and pepper to taste, and continue to saute until the lemon juice smells less acidic and has reduced to a nice syrupy consistency, about 5 - 8 minutes. Set the mushrooms aside.
Line a hearty serving bowl with a generous helping of brown rice. Arrange the sliced avocado, carrot, cucumber, radish, and herbs in a circle, leaving space in the middle. Spoon the mushrooms right into the center.
Whisk together the remaining 1 tbsp of olive oil, 1 tbsp lemon juice, and maple syrup. Pour it over the whole dish and add hot sauce if you prefer.