Lemongrass Lion’s Mane

Watch how to make it here

Lemongrass lion’s mane is a vegan take on Vietnamese grilled pork. As a result of the sauce coating the lion’s mane, the pieces are tender, juicy, sweet, salty, and caramelized.

Notes:

  1. Pre-minced lemongrass was used in this recipe. You can find this frozen at most Asian supermarkets. Thaw before using.
  2. You can find the scallion oil recipe here.
  3. You can find the pickled daikon radish and carrot recipe here.
  4. Store leftovers in the fridge for up to 2 days.

Prep Time

5 min

cooking time

10 min

Servings

1

total time

20 min

Difficulty

Ingredients

1
*For the lion’s mane*
2
4 oz lion’s mane, tear into bite sized pieces
3
1 tbsp lemongrass, minced
4
1 tsp dark soy sauce
5
1 tbsp light soy sauce
6
2 tsp sugar
7
1/2 tsp black pepper
8
1 tbsp avocado oil
9
*For everything else*
10
1 tbsp scallion oil
11
1 cucumber, diagonally sliced
12
1/2 cup red leaf lettuce, shredded
13
1/4 cup pickled daikon radish and carrots
14
1/2 cup cooked white rice

Cooking Instructions

1
1
Combine the lion’s mane ingredients in a bowl. Use your hands to massage the sauce into the mushrooms.
2
2
Heat up 1 tbsp of oil in a nonstick pan. Cook the lion’s mane for 5 minutes on each side until golden.
3
3
Garnish the lion’s mane with scallion oil. Serve with rice, cucumbers, lettuce, and pickled daikon radish and carrots.
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One Response

  1. I’m new to plant-based cooking and making lion’s mane for the first time. I have a couple questions:

    1. What is the difference between light and dark soy sauce?
    2. I have low sodium coconut aminos (my boyfriend needs to watch his sodium), I’m wondering if substituting with coconut aminos will make it less flavorful.

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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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