Japanese Vegan Rice Bowl

Japanese Vegan Rice Bowl

YIELD: 4 servings

1 cup long grain rice
¼ cup red wine vinegar, divided
1 Tbsp. sugar, divided
3 Tbsps. reduced-sodium soy sauce
2 tsp. cornstarch
1 Tbsp. vegetable oil
2 cups fresh Portobello mushrooms,
sliced with stems and gills removed
1 cup fresh Shiitake mushrooms,
sliced with stems removed
1 cup carrots, julienned
¾ cup vegetable broth
8 oz. vegan ‘chi

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