eCook Meal
Teriyaki Mushroom Bowl
with pickled radish & a lime Vegan That Mayo
As a one-bowl meal, this recipe is fuss-free yet packed full of flavour. On a bed of brown basmati rice lies tangy and sweet mushrooms, complemented with pickled carrot ribbons and half-moon cucumber wedges, then crowned with refreshing coriander and zesty lime. Dig in, Chef!
Serving guide
Choose your portion size.
BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 1 Lime wedge, 5ml of a sweetener of choice, and 10ml of water. Add the Radish rounds, the Cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR Lime
In a small bowl, combine the mayo, a squeeze of Lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled Cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!
BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 2 Lime wedges, 10ml of a sweetener of choice, and 20ml of water. Add the Radish rounds, the Cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR Lime
In a small bowl, combine the mayo, a squeeze of Lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled Cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!
BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 3 Lime wedges, 15ml of a sweetener of choice, and 30ml of water. Add the Radish rounds, the Cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR Lime
In a small bowl, combine the mayo, a squeeze of Lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled Cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!
BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 4 Lime wedges, 20ml of a sweetener of choice, and 40ml of water. Add the Radish rounds, the Cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR Lime
In a small bowl, combine the mayo, a squeeze of Lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled Cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!
Shopping
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Frequently Asked Questions
What is the preparation time for Teriyaki Mushroom Bowl?
The preparation time for Teriyaki Mushroom Bowl with pickled radish & a lime Vegan That Mayo is between 20 and 35 minutes.
What is the total time required to make Teriyaki Mushroom Bowl with pickled radish & a lime Vegan That Mayo?
The total time required to make Teriyaki Mushroom Bowl with pickled radish & a lime Vegan That Mayo is between 35 and 55 minutes.
How many servings does Teriyaki Mushroom Bowl provide?
4 servings
What are the main ingredients in Teriyaki Mushroom Bowl?
Brown Basmati Rice, Carrot, Cucumber, Edamame Beans, Fresh Coriander, Lime, Mixed Exotic Mushrooms, Radish, Teriyaki Sauce, That Mayo (Vegan)
What is the nutritional information of Teriyaki Mushroom Bowl?
Calories: 578, Carbs: 98 grams, Fat: grams, Protein: 19.8 grams, Sugar: 12.5 grams, Salt: 393 grams
How do I prepare Teriyaki Mushroom Bowl?
BOIL THE BASMATI: Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. IT’S TERIYAKI TIME!: Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef! MAKE ROOM FOR SHROOMS: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste. A ZEST FOR LIME: In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving. A PECK OF PICKLE: Boil the kettle. In a bowl, combine the juice of 2 lime wedges, 10ml of a sweetener of choice, and 20ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
What should be prepared from my kitchen to make Teriyaki Mushroom Bowl?
Brown Basmati Rice, Carrot, Cucumber, Edamame Beans, Fresh Coriander, Lime, Mixed Exotic Mushrooms, Radish, Teriyaki Sauce, That Mayo (Vegan)
How many calories does Teriyaki Mushroom Bowl have?
578 calories
How much fat content does Teriyaki Mushroom Bowl have?
grams