“30-Minute Vegan Dinners” is the first cookbook from Los Angeles recipe developer and food blogger Megan Sadd, known for her plant-based food blog, Carrots & Flowers, and a Facebook video channel. Her cookbook focuses on 75 vegan dishes that are easy enough to make as weeknight meals.
“I think a cookbook of 75 skillets sounds rather boring,” she says in the book’s introduction, “so I created these recipes to push the envelope and help you reimagine what is possible to accomplish in 30 minutes.”
Her recipes include Moo Shoo Tofu, Pan-Seared Cauliflower Marsala and three versions of mac and cheese. She says this recipe is for onion lovers; it’s a vegan take on Mongolian Beef with portobello mushrooms and two kinds of onions.
Mlian Mushrooms & Onions
Makes 2 to 3 servings
3/4 cup jasmine rice
1 1/2 cups vegetable broth
16 ounces portobello, shiitake, or mushrooms of choice
2 teaspoons cornstarch
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1/4 teaspoon liquid smoke
1 yellow onion
5 green onions
2 tablespoons avocado oil
3 cloves garlic
Mongolian Sauce
3 tablespoons soy sauce or tamari
2 tablespoons brown sugar
1 teaspoon rice wine
1 teaspoon sesame oil
1/2 teaspoon white pepper
Cook the rice with the broth in a rice cooker (or according to package directions). Slice the mushrooms while the rice cooks.