The Spicy Spatula

Hey you, how was your weekend?

I know all of my U.S. friends and family are still on holiday so I hope you’re relaxing, enjoying delicious vegan BBQ recipes and soaking up just enough sun to make you feel good and a little browner. If not, well there’s always tomorrow, right?

My weekend was HOT and mostly I worked. Well we walked to my in-laws place and picked up a few beers to hang out for a couple of hours which was nice, especially after an energetic workout that made me…well, tired.

But today I have a new recipe for you based loosely on a recipe I found from Will Yeung, from the Yeung Man Cooking channel on YouTube. Are you familiar? He does mostly plant based vegan recipes with a distinctive Asian flair, which is pretty on brand for me because I love Asian food and vegan food.

I didn’t follow the recipe exactly because I never do and because he uses more oil than I’m comfortable with. BUT, despite all that this was super delicious, easy to make and a perfect two-fer, which meant I could hole up in the writing cave for as long as I needed since dinner was already made.

This recipe is fairly easy and if you don’t add the ingredients to your shopping list, most of them are likely already in your kitchen cabinet & fridge.

As much as I love experimenting in the kitchen with a new recipe, I am increasingly gravitating towards simpler vegan recipes like tray bake recipes, one pot recipes and of course, vegan casseroles.

What’s your latest vegan obsession?

Kitchen Tools:

*Cutting board
*Kitchen knife
*Large pot
*Baking sheet
*Mixing bowl

Ingredients:

*Smoked tofu
*Chickpeas (drained & rinsed)
*Scallions
*Miso paste
*Oyster mushrooms
*Soy sauce
*Jasmine rice

Instructions:

*Shred or cut oyster mushrooms and season. Bake in the oven at 185C/375F for 15 to 25 minutes, or until crispy. Cut the baking time shorter if you want less crispy mushrooms.

*Halfway through cooking the mushrooms, add the smoked tofu to the baking sheet and cook until brown and slightly crispy.

*Cook jasmine rice according to cooking instructions. Add the miso paste to the boiling water before you add the rice and give it a good stir. Add rice and cook as usual.

*Fluff rice with a fork and add it to a large mixing bowl, along with the mushrooms, smoked tofu and raw scallions. Add soy sauce and additional seasoning as desired.

*Serve right away, adding lime juice or chili flakes as desired.

And that’s it, a quick and easy vegan dinner recipe that the people in your household will love and want time and time again. This meal is delicious and easy to make, and you can add curry, sumac, cayenne pepper or even jerk seasoning to give this miso chickpea rice a different taste.

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