Recipe altered from the Thug Kitchen Official Cookbook
Sometimes we find the perfect recipe: Easy, cheap, quick, but not all the ingredients are to our liking. If you’re new to veganism, you’ll find this with lots of your recipes, especially the ones with meat, dairy, or eggs 😉But not to worry! One of the best parts about being a new vegan is getting to try all types of new plant-based foods and selecting your specific style. Once you’ve found your stance in the vegan lifestyle you’ll be able to substitute like a pro.
In this recipe, for example, the original calls for eggplant. Since I don’t like eggplant, I substituted with mushroom and added kale for some extra protein. I also doubled the recipe, so I could meal prep and freeze the extra!
Mushrooms and Marinade
- 1 cup of rice vinegar
- 1/2 cup of water
- 1/2 cup of soy sauce
- 4 tablespoons of toasted sesame oil
- 2 tablespoons of agave syrup
- 4 cloves of minced garlic
- Typically, if the minced garlic is from a jar (or pre-minced) I’ll use 1/4 or 1/2 tablespoon per clove – depending on how much you enjoy garlic
- One 8 oz container of white mushrooms
- You can use another type of mushroom, for example, sometimes I will use two cubed portabello caps
- 2 great big bushels of kale
- Two 8 oz packages of soba noodles
- 2 tablespoons of toasted sesame oil
- 2 tablespoons of rice vinegar
- 6 tablespoons of water
- 2 tablespoons of basil (fresh preferred)
- 3 tablespoons of sesame seeds (optional)
- Mix all marinade ingredients in a mixing bowl (or just a regular bowl – it really doesn’t matter what you mix it with as long as it’s mixed)
- If you plan to pour the marinade on the mushrooms then have two bowls, one for each
- If you plan to drop-in the mushrooms after they are sliced into the marinade bowl, just make sure the bowl is big enough
- Remove your mushrooms from the package and slice them to your desired size
- If you’re using mushroom caps then cube them, or slice them – this is your world I’m just giving suggestions!
- Depending on the amount of time you have you can marinate for 15 minutes all the way to overnight, or while you’re at work, while you’re at the gym after work – The options are endless
- Cook the soba noodles according to the package directions. DO NOT forget that you have double the noodles so you’ll need to DOUBLE the directions
- Drain and rinse with cool water after the noodles are finished, to prevent sticking
- You also want to prevent the noodles from continuing to cook and becoming too soft. If the noodles are too soft they will begin to crumble and fall apart, which is no fun
- Bring your pan to medium heat
- Put oil in the pan to prevent sticking – I use EVOO
- Pour the mushrooms and marinade into the pan and let cook until they are the desired tenderness
- This will take about five to ten minutes if your pan is already hot. If you just turned your pan on before you placed in the mixture it may take longer.
- If you have fresh kale, still on the stalk, fold the leaf at the stalk (in the middle) put your non-dominant hand on the now exposed stalk and pull the leaves off the stalk with your dominant hand
- Rip the leaves to the desired size, or cut into your desired size (it is unlikely you will want to eat the whole leaf you’ve just pulled from the stalk in one bite)
- Place the kale leaves into a pot
- Fill the pot about 3/4 of the way with water
- If you have time put the pot on low heat and let cook
- If you don’t have time, put the pot on high heat and place the kale in the water once it begins to boil
- Turn the heat down to medium heat and keep a close eye on the leaves until they are your desired texture – Remember the more you cook kale the less nutritional value it has
Have a large bowl on stand-by for when all your steps are complete and you’re ready to combine everything. Enjoy!