INGREDIENTS
10 oz frozen riced cauliflower (to make cauliflower rice from scratch flip paper)
1 tbsp low sodium soy sauce (or liquid aminos)
1 tbsp olive oil
1/2 cup chopped onion
2 garlic cloves (minced)
3 cups sliced mushrooms
2 cups spinach
Optional ingredients:
½ cup Halved sauteed cherry tomatoes
¼ cup toasted sliced nuts of your preference
1 can of rinsed beans of your choice
Or
Add half cauliflower rice and ½ rice of your choice
1 tbsp low sodium soy sauce (or liquid aminos)
1 tbsp olive oil
1/2 cup chopped onion
2 garlic cloves (minced)
3 cups sliced mushrooms
2 cups spinach
Optional ingredients:
½ cup Halved sauteed cherry tomatoes
¼ cup toasted sliced nuts of your preference
1 can of rinsed beans of your choice
Or
Add half cauliflower rice and ½ rice of your choice
STEPS
- Cook cauliflower rice according to instructions on the package.
- Heat olive oil in a medium skillet and add chopped onions cook until soft.
- Toss in sliced mushrooms and saute until cooked.
- Stir in garlic
- Add cauliflower rice and soy sauce. Stir until cauliflower rice has absorbed soy sauce (or liquid aminos).
- Top mixture with spinach, stir and cook until wilted.
TIPS
- This dish is great served by itself or as a side to a main entree. Mushrooms can add a savory flavor to vegan dishes. However, before cooking clean mushrooms with a damp paper towel since mushrooms are about 90% water. To ensure a nice texture of mushrooms cook mushrooms at high or medium high heat, to get rid of the liquid and end up up with a beautiful brown color.
Recipe adapted from:
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