This was a very tasty recipe by Forks over Knives. I saw this come up on my Instagram feed and thought it looked good. Interestingly enough, the video shared was not the same as the printed recipe and I liked those ingredients more so I more or less followed them. This included tamari sauce (or low salt soy sauce) and maple syrup. That touch of sweetness really made this dish.
It calls for grilled portobello mushrooms, which I didn't really have. I got sliced baby portobello at the store and they worked just fine. I served the mushroom mixture with chipotle salsa, hot sauce, and of course, avocados. I think using grilled mushrooms would greatly reduce the amount of liquid released by the mushrooms as they cooked. I did drain it because I was impatient and didn't want to overcook everything. I guess if I cooked the mushrooms separately, I could have added them once they had released their liquid.I also forgot to add the cilantro. I have fresh growing in my garden and I simply forgot to go out and cut it.
The one thing I really like about Forks over Knives recipes is that they use no fat. Cleanup is a breeze - at least I find that to be true.
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