Sweet and Sour Mushrooms
This vegan twist on an Asian takeout favorite lets mushrooms do the heavy lifting for a hearty texture and dose of antioxidants with bell peppers and fresh pineapple!
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Servings: 4 meals
Calories: 423kcal
Ingredients
- 1 tablespoon olive oil
- 4 cups sliced assorted mushrooms white button, cremini, shiitake
- 2 cups chopped bell pepper
- 1 cup chopped pineapple
- 1 cup chopped sweet white onion
- 4 cups cooked jasmine rice
- ½ cup chopped green onion
- 1 teaspoon sesame seeds
For Sauce
- 1 tablespoon toasted sesame oil
- ½ cup pineapple juice
- 2 tablespoon coconut aminos
- 1 tablespoon tomato paste
- ½ teaspoon minced garlic
- ½ teaspoon ginger paste
- 1 teaspoon tapioca starch
Instructions
- Stir together ingredients for the sauce in a small mixing bowl until tomato paste is completely incorporated. Set aside.
- Heat olive oil over medium heat in a medium cast-iron skillet. Add mushrooms, bell pepper, and onion and sauté for 10 minutes, stirring occasionally. Pour in the sauce and reduce heat to medium-low. Stir in pineapple. Continue to cook uncovered for 8-10 minutes longer.
- Serve sweet and sour mushrooms over rice garnished with green onion and sesame seeds
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Nutrition
Calories: 423kcal | Carbohydrates: 76.4g | Protein: 11g | Fat: 9.1g