Spanish Rice with Spring Vegetables and Vegan “Scallops”
Ingredients
- 3-4 king trumpet mushrooms
- 2 tbsp tamari
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1 cup brown rice
- 5 cups veggie stock
- 2 tomatoes
- 1/2 white onion
- 1/4 cup cilantro
- 1 tsp cumin
- 1/4 tsp sea salt
- 1/4 cup shredded vegan cheese (optional)
- 1 tbsp avocado oil
- 16 asparagus spears
- 1-2 cup raw spinach
- 1 cup peas
- 2 tbsp avocado oil
- 1 lemon, juice from
- 1 lemon, zest from (topping)
Instructions
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