VEGAN MUSHROOM EGG FRIED RICE

Vegan Mushroom Egg Fried Rice

This is one of my favourite dishes of all time. It is fish free, meat free, egg free, dairy free and vegan.  It may come as a shock for most people to hear that there is a egg free and vegan alternative to mushroom or egg fried rice.  It should not be a shock, especially in 2017 when veganism and plant based eating has exploded.  As any dish can be adapted to be made into a plant based (vegan) dish.

This recipe includes my other favourite dish Tofu Scramble.  I have a simpler recipe here for Vegan scrambled eggs scroll down to the end of the post of my previous recipe Ful Medames (Fava beans) Two Ways here for more information.

This is a great low waste or zero waste recipe if you make the tofu yourself (if so well done you). As it is can be easily adapted to feature a wide range of ingredients to meet your needs or budget. 

Traditional egg fried rice incorporates seasoning such as soy soy, toasted sesame oil and five spice. Which I normally use but opted out of using because I didn't have to hand. So instead I used up a batch of frozen mushrooms which I had cooked earlier and preceded to cook the contents of my meal.  I then crumbled a block of extra ft I'm .  Tofu I use the ’ Tofoo’  brand’s Naked flavour.

I served my rice with baked sweet plantains and chilli sauce as it was would I have and I had quite a big portion.

VEGAN MUSHROOM EGG FRIED RICE RECIPE 

INGREDIENTS 

1 block of extra firm tofu (crumbled)

1-2 tbsp of water or toasted sesame oil

3/4-1 tsp of curry powder or 

1/4-1/2 tsp turmeric powder 

1/2- 1 a tsp of garlic powder

cooked fried mushrooms or water ‘fried’ mushrooms 

1 -2 cups of shredded/chopped cabbage 

cooked mixed veg or peas (for the traditional aspect)

2 cups of cooked rice (leftover/not freshly cooked)

a pinch of black pepper to taste

salt to taste (optional)

chopped spring onions to serve (optional)

optional additions:

chopped spring onion to taste (as a salt alternative but optional)

soy sauce, tamari or coconut aminos to taste

chilli oil or chilli sauce (optional)

sesame seeds or sesame oil to taste (optional) 

METHOD

1. Heat a frying pan on a medium heat, add water, add tofu and stir. 
2. After 1 min add curry powder and continue to stir fry to combine the ingredients until the mixture starts to resemble 'scrambled eggs'. 
3. Use an extra 1-2 tbsp of water if the 'egg mixture' drys up.
4. Then add the cabbage, stir and cook for until it softens 1-3 minutes
5. Add mushrooms, mixed veg, rice and stir for 1-3 minutes depending on your cooking appliance. 
6. To serve add salt or alternative e.g. soy sauce, black pepper and spring onion

 Watch how I made the dish in the video below

WATCH THE VIDEO HERE :

The Vegan Mushroom Egg Fried Rice recipe starts at 2:59 

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Thanks for reading

Bee x 

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VEGAN BUTTER COOKIES

Vegan Sugar Cookies

Butter biscuits,Sugar cookies or basic biscuits are a childhood memory for me eating them at parties or at home with a cup of tea. Luckily I only needed to substitute one item from my previous recipe.  

I am so grateful that I am still able to make my 4 Ingredient Sugar Cookies when ever I please. These 4 Ingredient Sugar Cookies are simple to make and they are deliciously rich but light in taste. 

I hope you enjoy Day 3 of Blogtober (find out more here). 

Day 3 of Blogtober 

VEGAN BUTTER COOKIES ( makes 23 - 28 cookies)

INGREDIENTS 

90g dairy free spread

50g caster sugar 

130g plain flour, sifted

1/2- 1 tsp of ground cinnamon 

METHOD

1. Place the dairy free spread and caster sugar into a bowl and mix with a wooden spoon or a whisk until well combined. 
2. Add the plain flour and your cinnamon stir /whisk for 1-2 minutes.  Then use your hands to bind the mixture until a soft cookie dough mixture is formed .  
3. Pre - heat the oven to 170 C.  Line a tray with baking parchment, scoop walnut size amounts of dough with a teaspoon in order to create 2- 2.5 cm wide ball shape.  Then use the back of a fork to flatten and shape each individual ball into a cookie.  
4. Make sure that there is space between each cookie.  Use two trays if needed and place the tray(s) in to the oven for 20-25 mins.
5. Remove the tray(s) from the oven once the cookies are golden brown and slightly darker around the edges.  Place the cookies on to a wire rack to cool down for 15 minutes,this will allow the cookies to harden. 
6. Once cool serve immediately, store in a jar or tin for up to three days.

Recommended reading 

• Blogtober 
• Vegan Chilli Tofu Variety Bowl 
• 3 Ingredient Banana Cookies
• Plantain Berry Nut Porridge

Thank you for reading my blog post! Do you like butter cookies to if so let me know in the comments.

Bee 🐝 

X

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PLANTAIN BERRY NUT PORRIDGE

Plantain Berry Nut Porridge 

This is a delicious recipe that is fruity but creamy with sweet and sour tones. The best part of it is that it only took 5 minutes to make. 

WELCOME TO MY BLOG

Firstly welcome to my new blog this is my first post.  My name is Bachay (pronounced Buh-shy) aka Bee and welcome to my budget friendly vegan lifestyle blog.  I will feature a wide range of food, health and lifestyle posts.  So this post is the perfect introduction to my style of blogging.

Do you want to know a secret?  

If your answer is no skip to the recipe below.

If yes the secret is that this was my first meal as a vegan.  I didn't plan to go vegan, I planned to transition to vegetarian for a year.  Yet this was enough to convince me to ditch my flexatarian / mostly plantbased lifestyle immediately. As it was not only tasty but incredibly easy to make so my fear that veganism was hard and not maintainable diminished. This moment led me to began my vegan journey. This is not 
the case with most people who transition to veganism and it's because the various factors and events that forced me to change my diet previously. Read my Vegan story here

Plantain Berry Nut Porridge Recipe 

INGREDIENTS:

oats so simple original sachet
water or plant milk
1 tsp of sultanas
handful of fresh blueberries 
ripe plantain, sliced (1cm thick)
1- 2 tbsp of peanut crunchy butter 

METHOD :

1.  Follow the instructions to cook the oats with water or plant milk in a bowl,add the sultanas and put it in the microwave. 
2.  Place the plantain onto a George foreman style grill turn over half way. This should take around 3 minutes but cooking times may differ so make sure they are cooked. 
3.  Alternatively cook on a preheated non stick frying / grill pan for 2-3 (or until cooked) on a medium heat and don't forget to flip it over half way. 
4.  Once the oats are cooked,place the blueberries, peanut butter and plantain on top to serve.

If you recreate this recipe of any of recipes use the hashtag #makeeatrepeat 

Bee 🐝 x

If you would like more,connect with me below: 

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