Low-SOS vegan recipe below photo
Here is a plant-based, low-SOS (low salt, oil, and sugar) version of your teriyaki bowl using hearty mushrooms and rehydrated soy curls.
Ingredients
- Base: 2 cups cooked brown or white rice
- Main: 1 cup Butler Soy Curls (soaked in warm water for 10 minutes, drained, and squeezed dry)
- Main: 1 cup sliced mushrooms (cremini or shiitake)
- Garnish: 1 green onion, chopped
- Garnish: 1 tsp dried seaweed sheets, sliced
- Cooking Liquid: 2 tbsp water (used instead of oil)
- Sauce: 1 tbsp low-sodium tamari or coconut aminos (low salt)
- Sauce: 2 tbsp rice vinegar
- Sauce: 1 tbsp date paste or pure maple syrup (replaces sugary mirin)
Instructions
- Prepare the Protein: Soak the dry soy curls in warm water for 10 minutes. Drain them well and gently squeeze out extra water.
- Sauté Without Oil: Heat a pan over medium heat. Add 2 tablespoons of water instead of cooking oil.
- Cook the Vegetables: Add the sliced mushrooms and prepared soy curls to the pan. Cook for 5 minutes until the mushrooms turn soft and brown.
- Mix the Sauce: Whisk together the low-sodium tamari, rice vinegar, and date paste in a small bowl.
- Glaze: Pour the sauce into the pan over the mushrooms and soy curls. Stir constantly for 2 minutes until the liquid thickens and coats the mixture.
- Assemble: Divide the cooked rice into bowls. Top with the warm mushroom and soy curl mixture.
- Finish: Sprinkle the chopped green onions and sliced seaweed on top.