What do you do with a bunch of leftover rice and an apartment that is waaay too hot to cook in? Make a rice bowl! Rice bowls are the king of fast and easy dinners. With only 12 minutes of cooking time you can keep the heat down and have a no-fuss weeknight meal. The rice bowl has marinated golden shiitake mushrooms and seitan. Probiotic vegan kimchi is added in at the end of cooking, just enough to warm the cabbage. Then right before chowing down I tossed the rice with some fresh, crispy romaine lettuce and topped with sesame seeds, avocado and green onion. Kimchi seitan rice bowl. Super good, super simple.
I seasoned my cubed seitan and shiitake mushrooms with a spicy mixture of kimchi liquid, garlic and tamari. Feel free to use regular soy sauce for a stronger flavor. I used golden shiitake mushrooms. They are lighter in color than your typical shiitake and are less fleshy and more delicate. I removed the stems and cut the mushrooms into very thin slices so that they cooked quickly. The seitan is store-bought but you could easily make your own. I used premade to save on prep time and it absolutely worked fine. You’ll want to make sure the shiitake and seitan is thoroughly cooked before adding the rice. I used leftover rice because it’s drier than freshly steamed which helps to keep the rice from going mushy. Stir-fries use high heat but I used low heat here because I’m not using oil. After the shiitake mushrooms and good and wilted down reduce stove top heat to low, add in your rice and let it cook undisturbed. If you stir too much the rice will also become mushy. It’s a fine line but better to stir too little and have the rice crisp up a tad than have overly soft rice.
After the rice has been cooking for about 6-8 minutes add your kimchi. Not all kimchi is vegan. In fact most brands of kimchi are not vegan because they are fermented with fish sauce. I use King’s brand kimchi but there are other vegan options out there. Be sure to check. I add the drained kimchi and then turn the heat off. You don’t even have to stir, just let the heat warm up the kimchi. I let the pan set for 5ish minutes to get the kimchi heated up all the way. Then just stir the kimchi in and serve. I spooned the rice over a bed of romaine lettuce and added avocado slices, spring onion and toasted sesame seeds. I also added a dash of hot sauce because yum. You can never go too spicy.