1 bunch of asparagus, trimmed and cut into 2-inch pieces
8 ounces of mushrooms, sliced
1 small onion, diced
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of soy sauce or tamari (gluten-free option)
1 tablespoon of balsamic vinegar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Heat the olive oil in a large pan or skillet over medium heat.
Add the diced onion and minced garlic to the pan and sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced mushrooms to the pan and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the asparagus pieces to the pan and continue cooking for another 5 minutes until the asparagus is tender but still slightly crisp.
In a small bowl, mix together the soy sauce (or tamari) and balsamic vinegar. Pour the mixture over the vegetables in the pan and stir to coat evenly.
Season with salt and pepper to taste. Be mindful of the salt as the soy sauce already adds some saltiness.
Continue cooking for another 2-3 minutes until the flavors meld together and the asparagus is cooked to your liking.
Remove from heat and garnish with fresh chopped parsley.
Serve the vegan asparagus mushroom pan as a side dish or as a main course over rice, quinoa, or pasta.