Pearl Couscous with Charred Gochujang Mushrooms | My Vegan Kitchen Life
Pearl Couscous with Charred Gochujang Mushrooms
20 mins prepServes 3
A simple and delicious plant-based meal featuring pearl couscous cooked in flavorful broth and tossed with fresh vegetables, served alongside crispy, charred mixed mushrooms coated in a spicy sweet gochujang and sweet chili sauce.
Pearl Couscous:
1. Follow the instructions on the package for cooking pearl couscous, using vegan chicken broth or vegetable broth instead of water for added flavor.
2. Once cooked, stir in chopped red onion, chopped kale, shredded carrots, a dash of garlic powder, and a dash of onion powder.
Mushrooms:
1. In a large skillet, heat grapeseed oil over medium-high heat.
2. In a bowl, add cornstarch to the mixed oyster, white, and shiitake mushrooms, ensuring they are well coated.
3. Add the coated mushrooms to the hot skillet. Allow them to brown very well on both sides, almost charred or burnt, for approximately 10 minutes.
4. Remove the mushrooms from heat.
5. In a small bowl, combine the Gochujang pepper sauce and Sweet Chili Sauce.
6. Add the combined sauce to the cooked mushrooms and mix well to coat.
Serve the pearl couscous and sauced mushrooms together, garnished with fresh sprouts.
