Check out this creative use of Yummy Tummy from one of our followers:
“Summer squash “bacon” wrapped mushroom “scallops”.
I marinated the thin squash slices in liquid smoke and other seasoning then air fried it until almost crisp. Mushrooms were simmered in Yummy Tummy @beyond_broth with miso and kombu then pan fried in some vegan fish sauce to really pack in the flavor.”
* 2 King Oyster mushroom stems, cut into scallop-sized slices
* 1 packet Yummy Tummy
* 2 cups water
* 1-2 sheets kombu seaweed
* 2 Tbsp miso paste
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