I love a good stir-fry because they are so versatile, you could use any vegetables that you have on hand and your favourite protein source. This dish uses one of my favourite plant-based meat alternatives and that is marinated portobello “steaks”. They add such a good texture and take on the flavour of the sesame ginger marinade.
This meal is absolutely packed with veggies and it is rich in energizing vitamins, minerals, antioxidants and fibre. Since it’s plant-based it’s also packed with loads of phytonutrients. That is honestly why I like using the term plant-based over vegetarian, it’s because the focus is on consuming real whole foods. Eating real whole foods not only gives your body the nutrients it needs it also supports gut health and immune function.
When you think about building any meal or bowl you need to start with a protein source, a healthy fat and the rest is you guessed it VEGGIES! This recipe works because it checks all the boxes, you can see that I did this recipe with portobello mushrooms but it’s fantastic with baked tofu, you could use edamame, chickpeas, nuts and seeds or chicken if that’s your thing. My goal is to make healthy eating work for you and YOUR nutritional preferences. I also love to create recipes that stimulate your senses and leave you feeling inspired to cook, all of the fresh veggies make this dish look visually appealing and the fresh ginger and sesame oil in the dressing make this dish speaks to your senses as it smells so good.
As I mentioned for stir-fry’s you can use any veggies you have laying around, this can help to avoid food waste. At the end of the week look at what veggies you have left before going shopping and see if you can use them up in a stir-fry of some sort.
You can whip this up for easy lunch prep for the week or makes for a healthy dinner. You could even turn this into a breakfast dish by adding in cooked scrambled eggs.
This stir-fry is dairy-free, gluten-free (if you use Tamari), plant-based (vegan) and absolutely delicious.
Sesame Ginger Portobello Stir-fry
Makes: 4 servings
Prep Time: 35 minutes
Cook Time: 10-15 minutes
Ginger- Sesame Marinade
¼ cup soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon hot sauce
1 tablespoon coconut sugar
3 cloves garlic, minced
2 inches ginger, grated
6 portobello mushrooms, sliced
1/2 cup cooked brown rice (or cooked cauliflower rice)
1 bag (310grams) broccoli or kale slaw (or 1 cup broccoli finely chopped & 1 cup red cabbage finely chopped)
2 carrots, shredded
1 red pepper, diced
Fresh cilantro (optional for garnish)
1-2 tablespoons sesame seeds
1. Add all marinade ingredients soy sauce or tamari, rice vinegar, sesame oil, hot sauce, coconut sugar, garlic and ginger into a large container and stir.
2. Slice mushrooms into 1 inch strips and place in container and put on lid. Shake to mix well and let sit for 30 minutes in fridge.
3. Meanwhile cook brown rice according to package directions or sauté cauliflower rice in large frying pan. I prefer cauliflower rice I pan fry it with garlic onions, a splash of water and soy sauce. Cook about 5 minutes until cauliflower looks cooked or more translucent.
4. In a large frying pan over medium heat add Portobello mushrooms with sauce and cook over medium heat for 5 minutes until mushrooms soften. Add in broccoli slaw, carrots and red pepper and cook for another 5-10 minutes until veggies soften.
5. Serve portobello mixture over cooked brown rice or cauliflower rice in a medium sized bowl, top with a drizzle of tamari or soy sauce, fresh cilantro and sesame seeds.
If you make this recipe let me know what you think in the comments below or find me over on the social @pam_rocca on the gram. If you have a friend who would enjoy this recipe I would be so grateful if you could share it. Who doesn’t love new healthy meal ideas?
Happy Meal Prep Sunday,