Vegan Hainanese
Vegan Hainanese is a flavorful and satisfying plant-based dish that replaces the traditional chicken with king trumpet mushrooms and yuba. It is infused with aromatic flavors from ginger, garlic, and bay leaf, and served over fragrant jasmine rice. Topped with a savory sweet soy and oyster mushroom sauce, and finished with a drizzle of scallion oil, this vegan version of Hainanese is a delicious and nutritious option for vegans and those looking to enjoy a meatless meal.
Ingredients
- King trumpet mushrooms: These mushrooms provide a meaty texture and a rich flavor to the dish.
- Yuba tofu skin: Yuba adds another layer of texture and enhances the overall taste of the dish.
- Seasonings: Ginger garlic, and bay leaf infuse the dish with aromatic flavors.
- Jasmine rice: The fragrant and fluffy jasmine rice serves as the perfect base for the toppings.
- Sweet soy and oyster mushroom sauce: These sauces add a savory and umami-rich element to the dish.
- Scallion oil: Scallion oil adds a fresh and vibrant flavor to the dish enhancing the overall taste.
Instructions
- Saute ginger and garlic until fragrant, add 1 cup of jasmine rice, add bay leaf or pandan along with 2 cups of stock or water.
- In a pot, boil King trumpet mushrooms in a seasoned stock or liquid.
- Srain and squeeze out excess liquid, fillet the mushrooms to a flat shape, score and season with a spice mix of your choice.
- Wrap in tuba & sear all sides till golden brown. Assemble on top of fragrant rice.
- Finish the dish by drizzling scallion oil on top for added flavor and freshness.