Creamy mushroom rice (vegan)

One of the staple meals I have been having for as long as I can remember is creamy chicken and rice so when I became a vegetarian it wasn’t long before I tried to replicate it with vegetables. This recipe is as quick as it is easy and I actually find it even more flavourful than it’s meaty alternative.

Ingredients for a (big) meal for 2 :

roughly a glass full of rice

100ml of plant-based cream (I like alpro)

200g of any type of mushrooms cut into bite size pieces

2 tablespoons of mustard

Half an onion, chopped

Salt and pepper to taste

Plant based milk (optional)

Nutritional yeast (optional)

Cook your rice.

In a frying pan put the onion and the mushrooms with a little bit of oil or water. Let them cook through then add the cream and the mustard. Let the sauce warm up then add salt, pepper and a splash of almond milk or water if it is too thick. Serve over a bowl of rice and sprinkle (or cover, I’m not judging) with nutritional yeast.

Tip : If you have them and aren’t particularly looking for a very simple recipe you could spice things up with some marinated tofu, and any vegetable, just fry them with the vegetables. I sometimes peel carrots on top of it for some crunch as well.

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