Brunch stir fry with mushrooms, carrot and almond sauce
A savoury weekend breakky or brunch bowl, drizzled with a creamy almond sauce. This bowl can be made with pretty much ANY veggies/legumes/whole grains really, below you find my basic-bowl-recipe if you want to make your own bowl!
Plant based by Thess Basic bowl recipe
1 handful cooked whole grain
1 handful cooked legumes
1 handful leafy greens
1 tiny handful of herbs or micro greens/sprouts/shots
nut/seed based sauce
Brunch stir fry with oyster mushrooms, carrots and almond sauce
1 1/2 dl / 1 cup naked oats or “mathavre”, if using naked oats they need to soak for at least 8 hours or over night
1/2 red onion
100 grams oyster mushrooms
2 dl / 0.8 cups pre cooked black beans
1 handful organic fresh baby spinach
1 handful fresh parsley, chopped
Salt and freshly ground black pepper
1 Tbsp almond butter
1 1/2 Tbsp water
1 tsp apple cider vinegar
1 pinch flakey salt
Lentil cracker with seeds and rolled oats
If using naked oats; soak the oats over night, or for at least 8 hour. If you’re using “mathavre” you don’t have to soak them, the packaging will say weather you’d need to soak or not.
Cook the oats according to instructions on the packaging.
Peel and finely chop the onion. Fry in a bit of water in a wok pan until soft. Grate the carrots, tear the mushrooms in to smaller pieces, dice the apple. Add everything to the wok pan and fry for a couple of minutes.
Rinse the black beans. Add to the wok together with the parsley and fry for another couple of minutes. Add the spinach and remove from heat. Smalt and pepper to taste.
Mix the ingredients for the dressing. Salt to taste.
Divide the fry in two bowls, top with extra parsley and drizzle with almond sauce. Serve with a crispy lentil cracker.