Shiitake and tempeh brothy rice bowl

Main Veganisable

Serves 2-4

Prep 15 min

Cook 25 min

This is a deeply savoury and warming broth, a perfect one for a cosy January night in. The charred tempeh and shiitake mince is offset by the gingery miso broth and fresh Thai basil and avocado salsa.

You can make the broth and tempeh can be made ahead of time. Sauté the tempeh on a high heat to warm through and heat up the broth in a pot. The salsa is best made fresh.

Ingredients

BROTH
60g	ginger, peeled and roughly chopped
3	garlic cloves, peeled and bashed with the side of a knife
2	spring onions, cut into thirds
200g	shiitake mushrooms, stems removed and reserved, tops finely chopped
1 ½ tbsp	white miso
TEMPEH MINCE
2 tbsp	sunflower oil
2	spring onions - finely sliced, green tips reserved for topping
½ tbsp	cumin seeds
200g	tempeh, finely crumbled
10g	ginger, peeled and grated
2	garlic cloves, peeled and minced
1-2 tsp	chili oil
2 tbsp	soy sauce
1 tsp	smoked paprika
1- 2	limes; 1 tsp grated zest, 2 tbsp juice
	Flaked sea salt
AVOCADO AND THAI BASIL SALSA
2 tbsp	lime juice
1	avocado, cubed
1	red chili, finely sliced
10g	Thai basil, picked
TO SERVE
200g	cooked jasmine rice
	sesame oil

Method

For the broth, add the ginger, garlic, spring onions and shiitake stems, along with 750ml of water to a medium pot. Bring to a boil, then reduce to a gentle simmer and cook, covered, for 30 minutes. Remove the vegetables with a slotted spoon and discard. Whisk in the miso and keep warm on the stove.
For the mince, add the sunflower oil to a large, non-stick frying pan on medium high heat. Add the spring onion whites and cumin and cook for 2-3 minutes until fragrant. Add the tempeh and chopped shiitake, along with ⅛ teaspoon salt and cook for 10-15 minutes, until starting to char and caramelise, stirring often. In a bowl whisk together the ginger, garlic, chili oil, soy sauce, smoked paprika and lime juice. Add to the pan and saute for another 2-3 minutes until the tempeh is evenly coated with the sauce.
Toss all of the ingredients for the avocado salsa together, along with the reserved spring onion slices.
To serve, divide the rice into large bowls, ladle in the broth and top with the tempeh, avocado salsa, lime zest and a drizzle of sesame oil.