Meatless Monday
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Bean Sprout and Mushrooms

Sorry for the late post…daylight saving time has put me in slow motion.  I told you last week that I would post a recipe with bean sprouts, and here it is!  This recipe was inspired by one of my favorite vegan restaurants in LA, Vegan Glory.  I seem to order the same things over and over at this restaurant because I love my order so much, so I decided to try to make it on my own!  Vegan Glory’s description of their Bean Sprout and Mushroom is “stir fried bean sprouts, scallions, and shitake mushroom with your choice of protein or vegetables” (I usually get the soy chicken).  I tried to come up with a recipe for this, and this is what I came up with!

2 Cups Shitake Mushrooms (I used Portobello)

1 Cup Bean Sprouts

1/4 Cup White Wine

1 TBSP Lime Juice (or lemon juice)

Defrosted Boca Burger (Optional)

Pepper, Onion Powder, Garlic Salt

Olive oil to coat bottom of sautee pan

Clean mushrooms with wet paper towl

Cut mushrooms in fourths

Add mushrooms to hot sautee pan with olive oil

Cook mushrooms for about 5 minutes

Add bean sprouts

Stir in spices, wine, and lime juice

Bean Sprouts and Mushrooms cooking

(If using Boca Burger, add defrosted burger cut into slices to pan)

Turn to low and continue cooking for about 5 minutes

Serve and enjoy!

Finished Bean Sprouts and Mushrooms

The “sauce” didn’t quite taste like Vegan Glory’s, but next time I order, I will go outside my usual order and try something new since I can make the Bean Sprout and Mushroom recipe myself!

The rest of this week’s posts are going to be dedicated to Saint Paddies Day!  Be sure to come back and visit for recipes you do not want to miss!

Stay hungry…

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