Chili Lime Vegan Shrimp Bowls

jaroflemons.com

Crone Musings

Vegan "Shrimp" & Sauce

2 large king oyster mushrooms (about 6 ounces)

1 ¼ cup vegetable broth

¼ cup fresh lime juice (juice of about 2 limes)

1 Tablespoon vegan Worcestershire sauce

1 large sheet dried seaweed or sushi nori (folded into a small square)

1 teaspoon old bay seasoning

1 teaspoon salt

1 teaspoon chili powder

2 medium garlic cloves (finely minced)

2 Tablespoons unsalted vegan butter

¼ to ½ teaspoon paprika

2 teaspoons cornstarch (mixed with 2 teaspoons water)

Bowls

2 cups cooked jasmine rice (or 1 cup dry rice cooked according to directions)

1 medium tomato (diced)

1 cup frozen corn

1 medium avocado (cubed)

2 Tablespoons chopped fresh cilantro

lime zest, as garnish

Directions at jaroflemons.com

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