Vegan Orange-Glazed Mushrooms
Craving orange chicken? Try this recipe for spicy vegan orange-glazed mushrooms. Though it isn't texturally similar to chicken, this vegan mushroom recipe is so satisfying and easy to prepare!
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Servings: 4
Calories: 174kcal
Equipment
- Saucepan
Ingredients
- ¼ cup maple syrup
- 1–2 red Fresno chili peppers sliced into rounds, or use crushed red pepper to taste
- 1 tablespoon fig miso or white miso paste
- 2 oranges juiced
- 1 tablespoon neutral oil
- 1½ pounds mixed mushrooms left whole, sliced, or torn depending on the variety
- .2 ounces Thai basil optional, stems discarded
- Salt and pepper to taste
For serving:
- Cooked rice or noodles
Instructions
Prepare the sauce:
- Combine the maple syrup, sliced chili peppers, fig miso, and orange juice in a small saucepan. Bring to a boil and then reduce heat and simmer for 10 minutes. Stir regularly until the miso paste is dissolved into the sauce. Turn off the heat and set it aside.
Fry the mushrooms:
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Add half the mushrooms in an even layer—season with salt and pepper. Cook for 10 minutes, stirring occasionally until the mushrooms are golden brown. Transfer to a bowl and cook the remaining mushrooms until golden brown.
Glaze the mushrooms:
- Return all mushrooms to the pot and pour the sauce on top. Bring to a boil and then reduce heat and cook for 5–7 minutes, occasionally stirring, until the sauce is thick and syrupy—taste and season to your preferences. Be careful not to burn the sauce!
Finish the mushrooms:
- Add the Thai basil leaves and cook for 1–3 minutes until wilted. Turn off the heat.
To serve:
- Serve the mushrooms over cooked rice or noodles and garnish with more Thai basil leaves, if you like. Enjoy!
Nutrition
Calories: 174kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Sodium: 17mg | Fiber: 6g | Sugar: 22g | Vitamin C: 35mg
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