We love a challenge, and creating a traditional Latin non-vegan recipe into a tasty vegan dish was just the obstacle we needed. Since we have transitioned into vegans, it has definitely given us the opportunity to try different ingredients. This was our first time cooking with oyster mushrooms – and we are OBSESSED.
Oyster mushrooms, when dehydrated, have a very stringy-like consistency, which is great for traditional non-vegan recipes like pulled-pork, arroz con pollo, and many more. Although the texture of the mushrooms is a huge plus, oyster mushrooms have a very unique, earthy, savory, and meaty flavor. We totally recommend giving oyster mushrooms a try ;).
If you try this recipe, let us know! Feel free to ask questions, write comments, and use our hashtag #livinvegan on Instagram! We love to hear from you all!
Check out the recipe below!
Arroz con (no) Pollo
- 2 cups of rice
- 4 cups of vegetable broth
- 1 tsp of saffron
- 1 tsp of turmeric
- 1 tsp of cumin
- 2 garlic cloves
- 2 cups of chopped carrots
- 2 cups of peas
- 1 red pepper
- 1 tsp of cooking oil
- 1.5 pounds of oyster mushrooms
- 1 tbs of cooking oil
- 1 tbs of soy sauce
- Salt to taste
- Pre-heat the oven to 350 degrees F.
- Wash the oyster mushrooms and cut the ends off. Place on baking rack when ready with cooking oil and salt.
- Place in the oven for about 20 minutes. Consistently check if mushrooms are not burning. This will help dehydrate the mushrooms and provide the meat-like consistency (but most importantly bring a lot of flavor).
- After 20 minutes, take out the mushrooms and with 2 forks shred the mushrooms to get the string-like consistency.
- Add soy sauce to the stringed mushrooms. Mix well.
- Place the mushrooms back in the oven, but on a baking sheet. Leave in the oven for another 10-15 minutes. Set aside when ready.
- Enjoy it 🙂
- Add rice, vegetable broth, saffron, turmeric, cumin, garlic and salt to a pot.
- Cook the rice until ready (varies depending your rice)
- In a smaller pot, add chopped carrots and boil with water until cooked.
- In pan, add chopped red pepper and sauté for a few minutes.
- Add carrots, peas, and red pepper to the rice. Mix well.
- Garnish with cilantro or parsley
- Enjoy it 🙂