How to Make Yummy Vegetarian Hayashi Rice with Tons of Mushrooms

Vegetarian Hayashi Rice with Tons of Mushrooms. Great recipe for Vegetarian Hayashi Rice with Tons of Mushrooms. This is a vegetarian hayashi rice variation of a tomato-based curry recipe that I always use. When using whole tomatoes, make sure to mash them before adding to the rest of the ingredients.

When using whole tomatoes, make sure to mash them before adding to the rest of the ingredients. Use your favorite kind of mushrooms and however much you'd like. Please wash your hands and practise social distancing. You can cook Vegetarian Hayashi Rice with Tons of Mushrooms using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetarian Hayashi Rice with Tons of Mushrooms

1. It's 1 of Onion.
2. You need 1/2 bunch of Shimeji mushrooms.
3. It's 2 large of mushroom.
4. You need 1/4 bunch of Maitake mushrooms (or any kind of mushrooms).
5. You need 200 grams of Canned tomatoes (cut or whole).
6. It's 300 ml of Water.
7. You need 1 bag of Vegetarian soup stock.
8. You need 1 tbsp of ■Red wine.
9. Prepare 1 tbsp of ■Tomato ketchup.
10. Prepare 1 tsp of ■Japanese Worcestershire-style sauce.
11. It's 1 tsp of ■Honey.
12. Prepare 1/2 tsp of ■Salt.
13. Prepare 1 dash of ■Pepper.
14. It's 1 tsp of Katakuriko.

Check out our resources for adapting to these times. Japanese comfort food made gluten-free, vegan, and with NO boxed roux! Traditionally, hayashi rice is made of thin strips of beef, onions, and mushrooms stewed in a demi-glace sauce. Hayashi rice is very popular in Japanese home cooking, and with the boxed roux widely available these days, hayashi rice can be made at home very quickly and easily.

Vegetarian Hayashi Rice with Tons of Mushrooms instructions

1. Preparations: Peel and thinly slice the onion. Separate the shimeji and maitake mushrooms into bite sizes. Also slice the mushrooms..
2. Stir-fry the onion in a frying pan. Once softened and nicely browned, add all of the mushrooms and stir-fry until everything is evenly cooked..
3. Turn the heat off. Transfer the cooked mixture into a pot. Add 300 ml water and the soup stock. I used a vegetarian soup stock..
4. Turn the heat on. When the mixture comes to a boil, add the canned tomatoes. If you're using whole tomatoes, hull them before them and mash before adding them to the pot..
5. When it boils again, add all the ■ ingredients. Taste and season accordingly..
6. Stir occasionally to prevent burning. Simmer for 15-20 minutes. To finalize, dissolve 1 teaspoon katakuriko in the same amount of water, then add this mixture into the pot and stir..
7. It's ready to eat once it's thickened nicely. Turn the heat off, cover the pot and let it rest. The stew will reduce a bit and the flavor will improve even more..

Vegan Rice with Tomatoes - A simple recipe for vegan rice with tomatoes, zucchini, and carrots: healthy, quick, cheap and so delicious! Creamy Asparagus Risotto - A spring asparagus risotto with two kinds of peas, Parmesan and lots of dill, what better way to celebrate fresh spring vegetables. On the hunt for low carb vegetarian recipes? On a low carb diet and vegetarian? Sometimes it seems like vegetarian meals can lean towards the carb-heavy side.