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.