Vegan Teriyaki Mushrooms with Cashews

Delicious mushrooms

Delicious mushrooms

Cook’s notes: These mushrooms are amazing served over quinoa. I cut the sugar back and omitted the step of frying the cashews. This is such a delicious dish, and I learned how easy it is to make teriyaki sauce.

1 tablespoon olive oil

1 teaspoon maple sugar

1 Tablespoon tamari (soy) sauce

1 Tablespoon rice wine vinegar

1 clove garlic, minced

1/2 teaspoon ginger powder

16 oz. (450 g) sliced baby Bella mushrooms

3/8 cup toasted cashew halves

Heat the oil in a medium saucepan over medium-low heat. Add the sugar, tamari (soy) sauce, vinegar, garlic and ginger. Stir for 1 or 2 minutes to dissolve the sugar, then turn up the heat to medium-high and add the mushrooms. Cook, stirring frequently, for 5 minutes or until the mushrooms are heated through. Add the cashews and toss to combine.

Adapted from Lisa’s Kitchen