LemonVinaigrette

With the exception of a few specialty ingredients, this dish easily comes together. These lentils are packed with the asian flavors that made me fall in love with chinese food.  It’s a vegan bowl of happiness and spice.  Here is the recipe guys!

Ingredients

• 3 cups cooked green lentils
• 1 cup minced mushrooms
• 1 medium onion diced
• 2 tsp vegan worcestershire sauce
• 1 tbsp oil
• pinch of salt

To serve

• sesame seeds
• chopped scallions or chives
• cooked basmati rice

For the sauce

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tsp sesame oil
• 2-3 tbsp ground chili paste
• 2 tbsp coconut sugar
• 2 tsp chinkiang vinegar ( chinese black vinegar)
• 1/2 tsp szechuan ground peppercorn powder
• 3/4 cup water

Preparation

Step 1 – heat 1 tbsp oil in a large skillet; add the diced onion and cook until golden brown, toss in the mushrooms, pinch of salt, the vegan worcestershire and stir to combine; cook until no liquid remains and both onion and mushrooms are browned and slightly crisp.

Step 2 – make the sauce; stir all of the sauce ingredients together in a bowl and whisk to combine well; when mushrooms and onions are done, stir in cooked lentils and saute for 5 min; pour in sauce, cook until liquid is absorbed stirring occasionally.

Step 3 – build your bowl; add warm basmati rice to a bowl and top with lentils, sesame seeds, chopped scallion or chives and extra ground chili paste if you like it extra spicy like me. Enjoy!