Umami Rice Cakes

A quick and easy recipe that is full of flavor! This umami rice cake dish proves that just because you're short on time, that's no excuse to make a bland meal 🍄🥬

One of our favorite things to eat growing up was rice cakes, they're so chewy and when stir-fried can have a crispy edge. We grew up eating Shanghainese-style stir-fried rice cakes, which were rice cakes stir-fried in salted pork and shepherd's purse. When going vegan our mom created similar tasting dishes (minus the pork). In this recipe, we're drawing from our childhood flavors and giving you this umami rice cake.

The umami flavor is drawn from the variety of mushrooms used and miso! We love the explosion of flavors offered by this dish as well as textures. The combo of chewy rice cakes with crispy mushrooms, and crunchy bok choy is amazing.

We hope you enjoy this recipe as much as we did. Plus it's got a good amount of protein with 48g per serving (for you gym buffs out there!).

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Serving Size: 4-5 People

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Description:

A quick and easy recipe that is full of flavor! This umami rice cake dish proves that just because you're short on time, that's no excuse to make a bland meal 🍄🥬

Ingredients:

• 3 lbs rice cake

• 5-7 cloves garlic

• 1 shallot, minced

• 1 tbsp miso paste

• 3-4 cups mushroom, the more variety the better

• vegan beef slices (textured protein)

• 3-4 cups baby bok choy

• 2 tbsp soy sauce

• 1 ½ cup water

• olive oil

• salt and pepper

Instructions:

1. If you’re using frozen rice cakes, defrost by soaking in water for 1 hour before cooking.

2. In a large cast iron pot over med-hight heat, add olive oil and mushrooms and season with salt.

3. Try to not touch the mushroom because the goal is to cook all of the water out, till you’re left with slightly crispy and aromatic mushrooms. But occasionally mix to ensure the bottom doesn’t stick and burn. Once brown, remove to a separate plate but keep the mushroom oil.

4. To the mushroom oil, and more oil, garlic, and shallot. Cook till golden brown

5. Then add the textured soy protein and bok choy, stir-fry for 3-5 mins or till the bok choy wilts.

6. While the bok choy cooks, mix miso paste with 1tbsp water.

7. Add the rice cakes and the miso mixture. Add 1/2 cup of water and cover for 5 mins. Then uncover and add soy sauce. Test if the rice cakes are soft, if they aren’t add more water, then cover and let it cook more.

8. Let the rice cakes cook for an additional 5-10 mins while stirring occasionally to prevent the bottom from burning.

9. Serve while immediately and enjoy!

Nutritional Value

Per serving

Calories: 1578

Carbs: 318

Fats: 14

Protein: 48