AuthorJen BookerOven baked veggie rice dish that can be enjoyed on its own or as an accompaniment. You could add protein to make it a main meal, such as tofu, tempeh or vegan 'chickn'.
Preheat the oven to 200 degrees.
Fry the mushrooms in a little oil, adding half the garlic, half the ginger and half of the tamari until soft and starting to brown and then set aside.
Heat a wide pan (that has a lid & is oven proof) with a knob of vegan butter and a drizzle of oil.
Add the rice, hoisin sauce, Chinese rice wine, remaining ginger, garlic & tamari and stir together.
Add the vegetable stock mix and the boiling water and bring to the boil.
Once boiling cover with a lid and put in the oven for 20 minutes.
Once the rice is cooked stir through the cooked edamame beans and the mushrooms. Heat through.
Serve sprinkled with the sesame seeds and spring onions.
Ingredients
Directions
Preheat the oven to 200 degrees.
Fry the mushrooms in a little oil, adding half the garlic, half the ginger and half of the tamari until soft and starting to brown and then set aside.
Heat a wide pan (that has a lid & is oven proof) with a knob of vegan butter and a drizzle of oil.
Add the rice, hoisin sauce, Chinese rice wine, remaining ginger, garlic & tamari and stir together.
Add the vegetable stock mix and the boiling water and bring to the boil.
Once boiling cover with a lid and put in the oven for 20 minutes.
Once the rice is cooked stir through the cooked edamame beans and the mushrooms. Heat through.
Serve sprinkled with the sesame seeds and spring onions.