Oven-Baked Korean "Shrimp" & Broccoli Sheet Pan Meal

VeganLow Fat

A 495-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g king oyster mushrooms, sliced into "shrimp" shapes
• 300g broccoli florets
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1/2 tsp ginger, grated
• 1 tbsp sesame seeds, toasted (for garnish)
• 200g cooked jasmine rice

Instructions

1. Prep: Preheat oven to 200°C (400°F). In a large bowl, toss the broccoli florets with 1/2 tbsp olive oil, salt, and pepper. In another bowl, combine the gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger for the glaze. Add the king oyster mushroom "shrimp" to the glaze and toss to coat.
2. Arrange the glazed mushroom "shrimp" and seasoned broccoli on a large sheet pan in a single layer.
3. Roast in the preheated oven for 15-20 minutes, flipping halfway, until the broccoli is tender-crisp and the mushrooms are slightly caramelized.
4. While the sheet pan cooks, prepare or heat your jasmine rice according to package instructions.
5. Divide the cooked jasmine rice between two plates. Top each with half of the roasted mushroom "shrimp" and broccoli.
6. Garnish with toasted sesame seeds and an extra drizzle of glaze if desired.