Vegan Mushroom Krapow

Plant-Based
Written By Krystle

A vegan version of a traditional Thai dish that goes hard on flavors.

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During our stay in Middlebury, VT, I was able to get my hands on some garlic scapes AND solo garlic. It was my first time ever seeing the latter, and the Thai woman at the Middlebury Farmer's Market gifted me a bunch under the condition that I use it to make krapow. So here we are.

Ingredients

  • 6oz lion's mane

  • 6oz oyster mushroom

  • avocado oil

  • 4-5 cloves garlic, thinly sliced*

  • 2 thai chilies, minced

  • 1 shallot, halved & thinly sliced into half-moons

  • 1 tbsp tamari or GF soy sauce**

  • 2 tsp mushroom umami seasoning blend**

  • 1 tsp apple cider vinegar**

  • 1 tsp coconut sugar***

  • 1 cup basil leaves, sliced

Solo garlic from the Middlebury Farmer’s Market

Solo garlic from the Middlebury Farmer’s Market

Directions

  1. Using your fingers, tear the lion's mane and oyster mushrooms into small pieces to resemble shredded chicken or crab meat.

  2. Heat and oil a wok/skillet over medium-high heat. Add in garlic, chilies, and shallots. Saute until shallots soften and bit and garlic begins to brown.

  3. In a small bowl, combine soy sauce, mushroom seasoning, apple cider vinegar, and coconut sugar.

  4. Add mushroom pieces to the wok/skillet. Pour sauce mixture on top of mushrooms. Carefully mix well until everything is well-coated. Let cook 5 minutes or until mushrooms soften.

  5. Once mushrooms are cooked and the sauce is no longer watery, add in basil leaves and turn the heat off. Give everything a final stir to mix well. Serve hot and enjoy!****

Notes

*I used a mix of the garlic scapes and solo garlic, which I know are hard to find, so you can totally use the typical garlic bulb.

**In order to make this a vegan recipe, I swapped out fish sauce for a combination of soy sauce, mushroom seasoning, and apple cider vinegar. If you would rather use fish sauce, omit the mushroom seasoning and vinegar, reduce the soy sauce to 2 tsp, and add 1 tsp fish sauce.

***Since I was in Vermont when I made this, I used maple syrup instead and it was absolutely delicious.

****If you eat eggs, feel free to top your dish with a fried runny egg.

Krystle http://www.wailifestyle.com
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