noodles with wild mushrooms and brown chickpeas. and homemade vegan kimchi a few weeks ago I posted my vegan kimchi recipe.
Hello, food lovers greetings. here is my today's dinner for meatless Monday.
These days we are getting lots of wild mushrooms. But mostly one kind of edible is yellowlegs. we collected lots and dried them for winter and springtime. But some fresh ones I wanted to use some for dinner so today made this dinner for us,
Ingredients:
1 onion
few kale leaves from the garden.
1 cupped handful of cherry tomatoes quite sour last harvest from the garden.
1 carrot
5 spring onions
1 tomato
1/2 yellow paprika left over from yesterday.
1 medium potato
1 chinese garlic
2-3 cm ginger.
1 tsp black pepper
1tsp salt
2 tbsp sweet chili sauce
2 tbsp mustard oil
1 tbsp soy sauce
1cup cooked brown chickpeas
4 blocks of noodles
500 grams yellowlegs mushrooms
yellowlegs mushrooms and vegan noodles.
The noodles are made with white flour, salt, and water.
Mushrooms collected from the forest.
Chopped all vegetables.
Brown chickpeas soaked and cooked with salt and water.
Heat mustard oil in the pan.
Add chopped ginger and garlic and stir for 1 minute.
Add onion and stir it for 2 minutes
After the onion becomes transparent stir in all the vegetables
chopped tomatoes stir in.
Then salt and pepper.
Sweet chili sauce. ( homemade)
And mushrooms. Mushrooms had a lot of water they shrink very fast. stir for 2 minutes.
Add brown chickpeas. and soy sauce. switch off the heat.
stir well, cover the pan, and just keep it on a warm stove.
Cook noodles in boiling water.
In the frying pan, put 1 tbsp sunflower oil and stir in the noodles.
Add cooked vegetables and mushroom chickpeas mixture to the noodles and stir them thoroughly.
Here is our easy dinner ready. Because of the photos, the procedure looks long but when it was made took 40 minutes. budget recipe. nutritious recipe.
together with kimchi goes very well.
Thank you.🙏