Up your fermentation game this month by about 200% with this punchy and delicious bowl packed with mushrooms, baby corn, spinach and, you guessed it, kimchi. Here's how we make it.
½ cup passata
2 tbsp tomato paste
1 tbsp tamari
2 tbsp ginger
1 tsp garlic puree
3 tbsp applesauce
1 tsp gochuchang
2.5 cups water
Add ½ cup passata, along with tomato paste, tamari, ginger puree, garlic puree, applesauce, gochujang and water to a pan. Stir to combine. Bring to a boil and simmer for 20-25 minutes.
Pre-heat oven to 200˚C. Toss mushrooms in oil and tamari on a lined baking sheet. Roast for 15 minutes.
Cook your grains for 25-35 mins (according to package instructions). Once cooked, reserve for plating.
Steam your veg and reserve for plating.
Serve your cooked mixed grains topped with steamed veg, roasted mushrooms, kimchi and sauce. Top with toasted sesame seeds.