Beer & Vegan Sausage Recipes for Oktoberfest
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RECIPE:
YUM YUM BOWL
June 18, 2012
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Meaty mushrooms and sprouts in a light broth make for a satisfying lunch or dinner. Make ahead then reheat at home or at the office!
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Ingredients
- Honey (to taste)
- vegetable stock
- a touch of low sodium tamari
- small can of water chestnuts
- whole baby corn
- extra firm tofu
- 1/2 onion
- a few sprigs of fresh mint
- 3 cups of Brussels
- baby bok choy
- chopped assorted mushrooms
- juice from 1 lime
Instructions
- Sauté sprouts and chopped mushrooms in large pot until softened.
- Add assorted mushrooms, continue to cook until mushrooms sweat and soften.
- Add remaining ingredients and simmer until the bok choy is limp (about 10 minutes)
- Plate, garnish with mint and enjoy!
