Home...FABULOUS Cream of Mushroom Cauliflower Rice-Vegan
Ingredients
16 oz cauliflower (or cauliflower rice)
1/2 cup cashews (I used cashew pieces)
4 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp anchovy-free Worcestershire sauce
1 tbsp low-sodium tamari
1 tbsp poultry seasoning
1/2 tsp red chili flakes (start with 1/4 teaspoon if using the jalapeno, then taste for heat)
1/2 tsp black pepper
2 tsp arrowroot
2 cups plain unsweetened almond milk
1 medium yellow onion (diced)
2 celery stalks, diced, (I used 2/3 cup)
1 jalapeño (deseeded and diced small)
1 tbsp minced garlic (I used roasted garlic)
40 oz fresh mixed mushrooms (de-stemmed and roughly chopped).
Optional (but recommended):
1 tbsp fresh thyme (de-stemmed)
1 tsp fresh rosemary (de-stemmed)
1 fresh sage leaf
1-2 cups kale (de-stemmed and chopped)
Julianna Hever, of plantbaseddietitian.com, called this fabulous combination of rich sauce, healthful cauliflower and flavorful mushrooms, “my all-time favorite recipe”.
It is indeed a WINNER! As a top-notch recipe developer, and author of 9 books and counting, Julianna has combined ingredients that give this lean dish a decadent richness, and complex flavor. I followed her recipe below and loved the results (minor changes were noted).
My husband disliked eggplant until I made him this dish. A savory caramel colored glaze over pale tender eggplant, served in its own shell. So easy to prepare, so pretty to serve, and so delicious. The two of us polished this off with a bowl of vegan Maroccan Tagine and steamed broccoli. Yum!
Adapted from Dr. McDougall.com, by Chef AJ Serves 8-10 Set Instant Pot on sauté function and dry-sauté the onion until golden, adding a bit of water or broth…
Serves 6-8 Instant Pot or traditional Although there are many spices here, they are considered restorative, and the rich flavor of the dish makes the extra effort worthwhile. See…