Rice Bowl with Tahini Glazed Mushroom
Ingredients
- 10 oz mushrooms
- 1 medium green bell pepper, chopped
- 3-4 tbsp sweetcorn
- 3 tbsp tahini
- 1/4 cup plant based milk
- 2 tbsp tamari
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- 1 tsp cornstarch
- black pepper, to taste
Preparation
Add the mushrooms to a saucepan and cook for 5-7 minutes, until softened
Meanwhile, add the bell pepper and sweetcorn to a non-stick frying pan and sauté for 3-4 minutes
Drain and rinse the mushrooms, and transfer them to the frying pan together with the tahini, plant based milk, tamari, lemon juice, tomato paste and cornstarch
Season to taste with black pepper and stir over a medium heat for 2-3 minutes, until the sauce thickens. Serve over rice