Vegan Rainbow Bowl

Vegan Rainbow Bowl
31/07/2015 Green Common

DSC_2687 resized

vANGIEtarian

SERVINGS: 1 Person
PREPARATION TIME: 5 Min
COOKING TIME: 20 Min
DIFFICULTY: Easy

INGREDIENTS

  • Beetroot (1/2 pc, medium)
  • Yellow Zucchini (1/2 pc)
  • Balsamic Vinegar (1 1/2 tbsp)
  • Liquid Amino (1 tsp)
  • Coconut Nectar (1 tsp)
  • Portobello Mushroom (1 pc, large)
  • Avocado (1/2 pc)
  • Follow Your Heart Grapeseed Oil Veganaise (2 tbsp)
  • Follow Your Heart Pesto Veganaise Gourmet (2 tbsp)
  • Salt & pepper (to taste)

INSTRUCTIONS

  1. In a small bowl, mix together the balsamic vinegar, coconut nectar and liquid amino
  2. Clean the surface of the Portobello mushroom using a kitchen paper
  3. Gently brush the marinate onto both sides of the Portobello and leave it aside for at least 3 hours for the marinate to be absorbed (you can also bake it right away, but then the flavor will not have enough time to develop)
  4. Preheat oven to 200°C. Bake the mushroom in the oven for 10 minutes on each side (20 minutes in total)
  5. Place the yellow zucchini on the spiralizer and make zoodles
  6. Add 2 Tbsp Grapeseed Oil Veganaise and mix well
  7. Peel and wash the beetroot. Make beetroot noodles using a spiralizer
  8. Add 2 Tbsp Pesto Veganaise Gourmet and mix well
  9. Mashed half of the avocado using a fork, mix with a pinch of salt and black pepper
  10. Assemble the bowl as shown and enjoy!

份量: 1 人份
準備時間: 5 分鐘
烹飪時間: 20 分鐘
難度: 容易

成分

  • 紅菜頭(1/2個,中)
  • 黃色意青瓜(1/2個)
  • 意大利黑醋(1 1/2湯匙)
  • 天然醬油(1茶匙)
  • 椰子花蜜(1茶匙)
  • 大蘑菇(1個)
  • 牛油果(1/2個)
  • 葡萄籽油純素蛋黃醬 (2湯匙)
  • 香草純素蛋黃醬 (2湯匙)
  • 黑胡椒(少許)
  • 鹽(少許)

做法

  1. 在一小碗內,將意大利黑醋、椰子花蜜和天然醬油混合,備用
  2. 用廚房紙擦去大蘑菇表面塵埃
  3. 把步驟1的醃醬均衡擦上磨菇的兩邊,醃至少3小時。期間可把剩餘的醃醬擦上磨菇表面
  4. 預熱烤爐至200度,放入蘑菇每邊烤10分鐘(共20分鐘)
  5. 把意青瓜放進製麵機上製成麵條,加入2湯匙葡萄籽油純素蛋黃醬,用筷子拌勻直到每條麵條都沾上醬汁
  6. 紅菜頭洗淨去皮,重複步驟5並加入香草純素蛋黃醬
  7. 用叉把牛油果搗碎,灑上適量的鹽和黑椒
  8. 如圖放好各種材料,慢用