A favorite dish from my childhood and growing up in Hawaii. Why not make it vegan/plant-based?
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2 servings
Ingredients
2 Plant-Based “Burger” Patties
1 Packet of Mushroom Gravy, the one I used was vegan
1 cup Water
1 cup of Plant-Based “Egg”
2 cups Rice
Pepper for seasoning
Dried Parsley for Garnish
Instructions
First, cook the rice using a rice cooker or stove top. While the rice cooks, remove the plant-based “burger” patties (if they’re frozen) to defrost. This should take about 30 minutes.
Next, season the patties with pepper. In a pan, fry on medium-high heat for about 2-3 minutes each side. Once the patties are cooked, remove and set aside.
Wipe down the pan, and pour in the plant-based “egg” mixture. Cook on a medium heat, similar to how you would cook scrambled eggs. When the “eggs” are done, set aside.
In a small saucepan, make the mushroom gravy according to its package.
Last, place the pattie and “eggs” over rice, and pour the gravy on top. Serve immediately and enjoy!
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