Satay Mushroom, Broad Bean and Broccoli
Try this vegetarian dish for an alternative to pork mince and you will love the experience! Satay Mushroom, Broad Bean and Broccoli is for dinner!
Servings: 4
Calories: 537kcal
Ingredients
Satay Mushroom, Broad Bean and Broccoli
- 375 grams mushrooms
- 1 head broccoli
- 250 grams broad beans
- 250 grams brown rice pre cooked
- 200 ml satay sauce
- 1 tbs olive oil
- 1 tbs chilli flakes
- 1 teaspoon thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Satay Mushroom, Broad Bean and Broccoli Method
- Use a food processor to mince the mushrooms
- Add olive oil to fry pan, season with thyme, chilli flakes, garlic granules, salt and pepper, cook for 2 mins on high and simmer for another 8 mins.
- Bring a saucepan of water to the boil and cook broad beans for approximately 5 mins, remove from heat, pour into sieve and run water over them for a couple of minutes
- In a heatproof bowl, add broccoli florets and pour over boiling water, leave for 3 minutes, then drain.
- Empty contents of rice bag into mushroom mix, followed by satay sauce, stir to combine and simmer with lid on for approximately 5 minutes.
- Peel broad of their grey skin which gets discarded
- Combine mushroom mix, beans and broccoli in a serving bowl
- Cook poppadoms according to packet instructions just before serving
Notes
- I don't cook the broccoli in the same fry pan as the mushrooms as I want the texture of it to be crunchy and still have some life in it
- Same for the broad beans. If you cooked them in the pan, they would turn to mush and you would loose both their texture and their vibrancy
- Suitable to freeze this dish and reheat in the microwave
Nutrition
Calories: 537kcal | Carbohydrates: 86g | Protein: 19g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1380mg | Potassium: 1152mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1540IU | Vitamin C: 137.9mg | Calcium: 124mg | Iron: 4mg