Vegan San Choy Bow Recipe Using Mushrooms

This mushroom recipe has a fabulous meal for all the vegans and vegetarians. It is a Chinese starter filled with lettuce wraps which is full of flavor and is super easy to prepare. The non-vegan version of this soup tastes the same as this one. But you will love to have this one more because it has vegetable broth that gives an upliftment to the dish. You can also try out the Laksa soup and Matzo Balls soup if you want to try out some healthy soups before you have this delicious dinner recipe.

This recipe is packed with the wholesome plant-based proteins that you can have at our Sozo Café. Here, the meat is substituted by tofu that is crumbled and has the texture of minced food. And when you add the brown rice and finely cauliflower improves the look and taste of the dish even better.

Vegan San Choy Bow Recipe

Vegan San Choy Bow Recipe

Vegan San Choy Bow recipe

This is a gluten-free and vegan Chinese recipe that you can serve to 6 people with the ingredients mentioned below. This is a fresh and delicious Chinese cup of goodness that is not only tasty, but also healthy one. So, you can enjoy this vegan recipe that gets ready in around 40 minutes.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 500 g Firm Tofu
  • 6-8 button of Diced Mushroom
  • 1 Cup of Long Grained Brown Rice
  • 1 Tbsp of Sesame Oil
  • 100 g Can of Water Chestnuts (Finely Chopped)
  • 1 Carrot (Finely Chopped)
  • 1 Diced Brown Onion
  • 1 Tbsp Grated Ginger
  • 1/3 Cup of Tamari Sauce
  • 4 Tbsp of Oyster Sauce
  • 1 Lemon’s Juice
  • 1 Tbsp of Chinese all Spice
  • ½ Tsp of Cayenne Pepper
  • 1-2 Heads Baby Cos Lettuce

Instructions

Step 1: Take a bowl, add the rice and half a cup of water and bring it to the boil and let it reduce to a simmer by covering it, cook it for around 20 minutes

Step 2: Now, remove the bowl from the stove and let it cool and sit (let it stay covered) for next 10-15 minutes

Step 3: Until the mixture cools down, crumble the tofu in another bowl and chop the required vegetables for the dish

Step 4: Now, take a large bowl, add sesame oil, garlic and onion and let it cook for a minute while the onions change the color to a little darker shade

Step 5: Then, add tofu, cauliflower, water chestnuts, carrot, garlic and mushrooms into the same bowl as that of step 4

Step 6: Now, add all the sauces, cayenne pepper and lemon juice and stir the entire mixture for around 5 minutes

Step 7: Then mix the rice mixture from step 1 and 2 to this mixture of step 6 and stir well

Step 8: Finally, serve the mixture in Baby Cos Lettuce and garnish it with fresh chillies and garlic cloves.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 135gSaturated Fat: 0.8gCholesterol: 34mgNet Carbohydrates: 45gSugar: 34g

And you are ready to enjoy the delicious dish at home. You can also prepare recipes like Rhubarb Beet Root Salad, South Indian Beet Palya and dessert recipes like shortcrust pastry and enjoy the complete party dinner!

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