Asian veggie bowl with oyster mushrooms

Asian-inspired veggie bowl is quick to make and delicious. It’s naturally vegan (& gluten-free) but you would never guess thanks to meaty oyster mushrooms.

QUICK-PICKLED DAIKON (optional, make a day ahead):
1 daikon OR 2 small turnips
120 ml / ½ cup rice vinegar
1-2 tbsp sugar (adjust to taste)
1 tsp sea salt
a good pinch of chilli flakes (optional)

OYSTER MUSHROOMS:
200 g / 7 oz oyster mushrooms
1½ tbsp tamari (if GF) or soy sauce
½-1 tsp Sriracha
1 tbsp maple syrup or sugar
1 tbsp rice vinegar
½ tsp toasted sesame oil
¼ tsp liquid smoke (I used hickory flavour)
1 tbsp neutral vegetable oil

REMAINING INGREDIENTS:
½ cup brown rice, cooked
½ head broccoli (I used regular and purple sprouting variety), divided into florets
½ English cucumber
½ cup sprouts (I used mung bean)
small wedge of red cabbage, shredded thinly
½ small avocado, sliced
2 tbsp roasted and unsalted peanuts, chopped
oil for stir-frying

View the full recipe at Lazy Cat Kitchen →