I often crave big bowls of vegetables, but feel very dissatisfied if there is no flavour to it. I want all my meals to be full of flavour, but still kept very clean so I never use any commercial sauces that have additives or sugars. I like to cook different elements within the bowl differently so when it is all combined it is exciting and delicious to eat. This bowl is a mix of vegetables and I added some brown rice and quinoa to the mushrooms as they were left over in my fridge, but you don’t have to. The vegan bowl consists of mixed lettuce, cherry tomatoes, baby cucumber, sauteed mushrooms with brown rice and quinoa, vegetable patties and hummus. I am currently trialing hummus recipes, so for now just use the cleanest store-bought hummus you can find, or wait until I release mine. My own homemade hummus recipe will be posted within the next couple weeks.
Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl
- 1/2 white potato, steamed, mashed
- 1/2 small sweet potato, steamed, mashed
- 1/2 cup lentils, cooked
- 1/2 medium brown onion, diced
- 1/2 carrot, grated
- 1/4 cup almond meal
- 1 tsp garlic
- Salt & pepper
- 1 tsp ground cumin
- 1 tbl olive oil
Combine all ingredients into a bowl with your hands and roll into patties (mine formed 2). Fry over medium heat with olive oil until cooked, set aside.
- 1 tbl olive oil
- 1 tbl garlic, crushed
- 5-6 regular mushrooms, diced
- 2 tbl tamari sauce
- 1/4 cup vegetable stock
Fry olive oil, garlic for 1 minute on high and add mushrooms, fry for a further 3 minutes. Add tamari sauce and stock, simmer until sauce thickens slightly and mushrooms are cooked, set aside.
- 1 cup mixed lettuce
- 5 cherry tomatoes
- 3 baby cucumbers
- 2 tbl hummus (homemade recipe coming soon)
Place ingredients in the bowl & top with mushrooms & vegetable patties. Top with hummus!