Easy Vegan Teriyaki Mushrooms
Easy Vegan Teriyaki Mushrooms
Servings 2 servings
Equipment
- Non Stick Skillet
Ingredients
- 8 oz Brown Mushrooms wiped clean, stems removed and sliced
- Broccoli steamed, for serving
- Carrots steamed, for serving
- Cooked White Rice for serving
- Green Onions for garnish
- Sesame Seeds for garnish
FOR THE SAUCE:
- 1/4 c Soy Sauce preferably low sodium
- 1/4 c Brown Sugar
- 1 tbsp Vinegar such as rice wine, white or apple cider
- 3 tbsp Water
- Garlic or Garlic Powder, to taste
- Ginger or Ginger Powder, to taste
- 1 1/2 tsp Cornstarch
Instructions
- Prep the veggies and in a dry hot skillet, brown the mushrooms for a few minutes.
- Meanwhile, steam the broccoli and carrots for about 5 minutes or to desired tenderness.
- Whisk together sauce ingredients and add to the mushrooms. Do not walk away, the cornstarch makes this sauce thicken very quickly.
- Serve the mushrooms and veggies over cooked white rice.
- Garnish with green onions and garnish with sesame seeds.
- Top with a bit more of the sauce, if desired.