The perfect quick vegan dinner.
1 1/2 cups jasmine rice
1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
3 tablespoons reduced sodium soy sauce
1 tablespoon gochujang (Korean red pepper paste)
3 tablespoons Hemp & Olive Oil
2 cloves garlic, minced
1 small onion, diced
2 teaspoons freshly grated ginger
1 (3.5-ounce) package shiitake mushrooms, sliced
1/2 bunch kale, stems removed and leaves chopped
2 green onions, thinly sliced
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
Heat Hemp & Olive Oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in kimchi, mushrooms. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
Top with dried seaweed and Umami Bomb Flavour Sprinkles