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Digital Subscriptions > Simply Vegan > Mar 2019 > Midweek


Have fun cooking with this versatile collection of meals

Black bean and mushroom stir-fry

By Sasha Gill from Jackfruit and Blue Ginger Serves 2-3 | Prep 20 mins | Cook 20 mins


• 210g (7½oz) sushi rice

• ¼ tsp salt

• 1 tsp vegetable oil

• 1cm (¼in) piece of ginger, inely chopped

• 3 garlic cloves, inely chopped

• 1 tbsp black bean paste

• 90g (3oz) baby sweetcorn, halved

• 80g (2¾oz) frozen edamame

• 90g (3oz) mushrooms, sliced

• 60g (2oz) small broccoli lorets

• 125ml (4¼l oz) vegetable stock

• 1 tsp cornlour

• spring onions, sliced, to garnish


1 Rinse the rice and drain. Continue to do this until the water runs clear — this usually takes 5-7 thorough rinses. Tip the rice and 310ml (10½l oz) of water into a saucepan that has a tight-itting lid and add the salt. Bring to the boil over a high heat, stirring constantly, then turn down the heat as low as possible, clamp on the lid and let the rice cook undisturbed for 15 minutes. Remove from the heat and leave the rice to sit for 10 minutes, without lifting the lid.

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About Simply Vegan

Loved Veganuary? Keep your plant-based journey going with the latest issue of Simply Vegan. From healthy, nourishing dishes to Dirty Vegan’s tasty new recipes, we’ve got all bases covered. Find out how to get others on board with our feature on breaking the vegan taboo, and if you’re ever asked about the sustainability of your food choices, read up on how you can eat more ethically (don’t worry, avocados are still on the menu). This issue we also review the best places to go for afternoon tea and taste test vegan Valentine’s chocolates. Irish twins and best-selling authors The Happy Pear talk about their plant-based journey and Ultimate Performance show you how to up your fitness game.