Looking to try something different? This General Tso Kabob Bowl is the perfect thing. These kabobs have the perfect meaty texture and are topped with a flavorful General Tso sauce to bring it all together.
INGREDIENTS
For the Kabobs:
1 ½ lbs of lion mane mushroom, broken into larger pieces
For the Sauce:
½ cup vegetable broth (no salt added)
5 tbsp coconut aminos
2 tsp apple cider vinegar
2 cloves garlic
1 tsp ginger, grated
1 tbsp chili sauce or to taste
2 tsp arrowroot powder
For the Cabbage Salad:
½ cup purple cabbage, shredded
¼ cup grated carrot
½ cup red pepper, thinly sliced
1 tbsp coconut aminos
1 tsp apple cider vinegar
1 tsp grated ginger
½ tbsp toasted white sesame seeds
½ tbsp toasted black sesame seeds
To assemble the bowl:
1 baby bok choy, cut lengthwise into 4
2 cups of cooked quinoa
INSTRUCTIONS
Prepare the sauce:
Combine all the ingredients in a bowl and mix to combine. Add to a saucepan and bring to a simmer. Allow to cook until it has thickened, 1-2 minutes. Remove from heat
Prepare the cabbage salad:
Combine all the salad ingredients in a bowl. Mix and set aside.
Cook the kabobs:
Put pieces of lion’s mane on skewers. Heat a well seasoned pan or grill on medium. Place the kabobs on the grill.
Using a burger press or heavy pan, press mushrooms on skewers until all the water has released and mushrooms start to brown 5-7 minutes. Rotate skewers and cook the other side for 5-7 minutes.
Brush with general tso sauce on both sides and cook for an additional 2-3 minutes.
Cook the bok choy:
Place bok choy on a well seasoned skillet, brush with general tso sauce, cover and cook on medium heat for 3-5 min on each side or until bok choy is cooked.
Assemble the bowl:
Start by putting cooked quinoa in a bowl. Top with cabbage salad, general tso kabobs, and bok choy. Drizzle extra general tso sauce as desired. Optionally garnish with green onions. Enjoy!
