Vegan Mushroom Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g mushrooms
- 100 g oyster mushrooms
- 12 cherry tomato (s)
- 60 g baby spinach
- 2 cloves garlic)
- 2 tablespoon vegetable oil
- 250 ml soy cream (Soy Cream Cuisine), 15% fat
- 100 ml vegetable stock
- 1 teaspoon paprika powder
- salt and pepper
- 1 pck. Uncle Ben’s Express Natural Rice Basmati
Print Recipe
Pin Recipe Instructions
- Clean mushrooms. Quarter the mushrooms and halve the oyster mushrooms. Wash tomatoes and spinach. Remove the tomatoes from the stalk and cut in half. Peel and finely chop the garlic.
- Heat a large deep pan with oil and fry the mushrooms and garlic vigorously in it. Then add the tomatoes and spinach and let everything continue to fry briefly. Then deglaze with the soy cream and the stock and simmer over low heat for about 5 minutes. Season everything with paprika powder, salt and pepper.
- Prepare and serve rice according to package instructions. Serve with the mushroom ragout.
- Tip: The dish can be garnished with fresh cress.
- Per serving 14 g E, 34 g F, 41 g KH = 551 kcal (2294 kJ)
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