Hello Hello
Hello hello everyone! It’s been a long time, at least for me – several weeks here without a blog post – BUT here I am again! And also with a super simple, vegan and above all protein-rich recipe: Super creamy, rustic mushroom pan with rice! For me this is a typical September meal. How are you doing with it? Some dishes are just full of fall for me.
I love summer very much, but I like autumn a little more! And above all the golden colors of the long evening sun. Simply wonderful when the light already shines so deep and golden. And a bit of this golden light can also be found here in my plate. Can you see it too?
Rustic Rice Bowl With Lots Of Flavors
This rustic pan lives from its aromas. Onions, ginger and garlic form the basis. And not too little of it either. Flavored with a pinch of cinnamon (yes, you read Schin correctly), sweet paprika powder, turmeric and coriander. I can tell I could list the whole list of ingredients here. But we’d rather put it all in the recipe. And from there it’s in your hands.
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Make yourself comfortable with this recipe and the golden autumn days will be a little more golden.
Recipe
Super easy fall recipe: Rice With Creamy Vegan Mushroom & Bean Sauce – Vegan, High Protein
- 1 cup of rice
- 2 cups of water
- 1/2 tbsp salt
- 3 tbsp olive oil
- 1 handful of mushrooms
- 100 g white beans
- 2 cm of fresh ginger
- 1 small onion
- 1 clove of garlic
- 1 tbsp paprika powder – sweet
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric ground
- 2 tbsp lemon juice
- 4 tbsp yeast flakes
- 100-200 ml plant-based milk of your choice I used oat
- Salt & pepper to taste
- 6 cherry tomatoes
- 6 mint leaves
- bunch of fresh chives
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Bring rice to a boil in a saucepan with water and salt. Then reduce the heat and simmer gently for 15 minutes.
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Peel and finely dice ginger, garlic and onion.
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Cut the champions into thin slices.
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Heat oil in a pan and add ginger, garlic and onion. Roast slowly. Not too strong.
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Stir in the spices and toast them briefly. Then add the champions and fry them briefly.
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Deglaze with lemon juice and plant-based milk.
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Chop cherry tomatoes, mint and chives and add.
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Stir in the yeast flakes and add the beans. Bring to the boil briefly, then season with salt and pepper and, depending on your taste, with lemon juice.
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Serve with rice. Bon Appetit.
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Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
It can be that easy and you hold autumn in your hands. Well not really. But at least once a hearty and rustic and vegan mushroom pan. With everything included.
And when do you get them?
Thank you for stopping by and I wish you all a wonderful day.
Marie
