Hoisin Bowl with roasted Brussels sprouts and mushrooms

Ingredients for 2 servings:

• 8 tbsp miso paste, dark
• 8 tbsp maple syrup
• 4 tbsp water
• 2 tbsp rice wine vinegar
• 2 tbsp sriracha sauce
• 2 tbsp vegetable oil
• 1 garlic clove(s)
• 400 g Brussels sprouts
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp agave syrup
• ½ tsp thyme
• 1 tsp garlic, ground
• 400 g mushrooms, brown
• 125 g bulgur
• 6 tomatoes, dried, pickled
• 2 onions
• 1 avocado(s)
• 1 handful of cherry tomatoes
• 1 handful of coriander leaves
• lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan and quick to prepare

For the hoisin sauce, mix the ingredients in a saucepan and bring to a boil briefly. Simmer over low heat for 5 minutes and then remove from the heat. Preheat the oven to 200°C and line a baking tray with baking paper. Halve the Brussels sprouts and toss them with the remaining ingredients in a bowl. Spread them on the baking tray and bake for 20-30 minutes, until the sprouts are cooked but still firm to the bite. Bring 250ml of salted water to a boil. Simmer the bulgur wheat over low heat for 10 minutes and then set aside. Halve and slice the onions. Quarter the mushrooms and sauté them with the onions in a little vegetable oil for 10 minutes. Season with salt and pepper. Mash the avocado with a fork and mix with the coriander and a dash of lemon juice. Season with salt and pepper to taste. Halve the cherry tomatoes and chop the sun-dried tomatoes. Mix the chopped tomatoes into the cherry tomatoes and season with salt and pepper to taste. Arrange in a bowl with the remaining ingredients and drizzle with the hoisin sauce.