mushroom spinach cauliflower rice
Ellen Panescu
30 Min.
For 4 servings
Vegan
Info
- Perptime 30 Min.
Ingredients
Portions
- 400 g cauliflower, remove stem and cut into large pieces
- 2 Olive oil extra virgin
- 1 stick celery, diced
- 1 onions, diced
- 1 tsp garlic paste
- 400 g mushrooms, sliced
- 1 tbsp Rapunzel soup broth, with yeast
- 1 liter water
- 1 Cashew butter HIH
- 1 tsp soy sauce to taste
- 2 handful spinach
- 1 Yeast flakes
- pepper to taste
- zest of 1/2 lemon
- for serving: 1 tbs fresh parsley, chopped
Preparation
Pulse the cauliflower florets in a food processor for about 25-30 sec. until it’s a rice-like consistency. In a large skillet add olive oil over medium heat and sauté the onions and celery until tender, about 5 minutes. Add the garlic paste and cook for 30 sec., then add the mushroom and sauté until cooked through and slightly browned.
Add the vegetable broth, cashew butter and cauliflower rice and mix till incorporated. Allow the cauliflower rice to absorb the vegetable broth and cook it until it’s just soft but not mushy. Add spinach and cook for 2 min. When the rice is cooked, stir in the nutritional yeast and season with salt and pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy!
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