Some ignorant idiots still believe that healthy food means compromising on delicious flavours and unforgettable taste. They frown when they hear the word quinoa and go running up the hills out of utter fear when they are served something vegan.
Like I said: ignorant idiots.
Because let me set one thing straight: healthy(or vegan )food is super tasty. To prove my point, I conjured up this mouth-watering vegan dish that truly made my heart sing and my taste buds dance. The Eryngii mushrooms are marinated in ketchup, tandoori powder, soy and palm sugar, to give them a sticky sweet and spicy flavour. I kept my stir-fried vegetables rather simple. Just some teeny weensy bit of soy sauce and lots of garlic and red chillies. These crunchy flavour bombs were ready in just a couple of minutes, so if you are in hurry, these are the veggies you want to make!
And last but not least: the red quinoa. Quinoa is often called a “superfood”, because it contains lots of protein and fiber and is rich in magnesium and iron. Furthermore, it even contains calcium (which makes it ideal for vegans) and it is gluten-free. In short, a superfood for all us superwomen! There are different types of quinoa and as you can see I opted for the red variety, which is slightly earthier in flavour.
So combine the earthy quinoa with the sticky sweetness of the mushrooms and the crunchy, fragrant vegetables and you’ve got a vegan meal that totally blows your socks off! 😉
Ingredients (serves 3)
For the quinoa:
- 250gr red quinoa
- Vegetable stock
- Pinch of tandoori powder
For the vegetables
- 2 cloves of garlic, finely chopped
- 2 red chilies, finely chopped
- 1 pak choi, roughly chopped
- 1 red pepper, sliced
- 1 green pepper, sliced
- 250gr bean sprouts
- 2 tbsp soy sauce
- 2 tbsp mirin
- Freshly chopped coriander (optional)
For the mushrooms:
- 6 eryngii mushrooms (or any type of mushrooms), cut into slices
- 2 tbsp ketchup
- ½ tbsp palm sugar
- 2 tbsp soy sauce
- 1 tsp tandoori powder
- Cook the red quinoa in double the amount of vegetable stock for about 20 minutes until tender and the quinoa has absorbed all the stock. (Stir in some tandoori powder for some extra flavour if you want.)
- Mix the ingredients for the marinade together in a bowl and brush the eryngii generously with the marinade. Heat a little bit of vegetable oil in a pan and fry the mushrooms until the marinade starts to caramelize and the mushrooms are tender.
- For the vegetables, heat a tablespoon of vegetable oil in a wok and add the garlic and chilli. Add the pak choi and peppers and stir fry for a couple of minutes.
- Add the mirin and soy sauce and season to taste. Finally stir in the bean sprouts and some extra coriander.