Vegan cream of mushroom with rice and side salad
Recipe by DC5veganlifestyle
For the cream of mushroom
500 g/ 17 oz fresh mushrooms
4 garlic cloves
2 bouillon cubes
250 ml/ 8,5 oz vegan cream (I used OAT LY, basically cream made out of oats,because we don't eat soy)
one cube of vegan butter (I used coconut butter)
pinch of black pepper
For the rice
1 cup/ 7 oz of rice
3 cups of water
one cube of vegan butter (I used coconut butter)
pinch of salt
half a cup/ 4,4 oz of corn
For the salad
10 cherry tomatoes
one garlic clove
half of a bell pepper
half of a cucumber
pinch of salt
balsamic vinaigrette
Prep. Time → 5 min
Cook Time → 17 min
1. 1.Cut all the vegetables as you wish; I slice the mushrooms and the garlic cloves, cut the tomatoes in half and the cucumber and bell pepper into cubes
2.Add the water,the butter and the salt into a medium pot and let it come to a boil
3.Add the rice and the corn and let it cook on low temperature until all the water is soaked up
4.Heat up a skillet pan at 90 degrees C (194F)
5.Add the butter and the garlic cloves to the skillet and let it cook for half a minute
6.Add the mushrooms and the bouillon cubes & let it cook for 3 minutes on low temperature
7.Add the cream,the black pepper, stir and let it cook for about 5 minutes on low temperature
8.Mix all the veggies for the salad
9.Your food should be all ready to be served; be creative when you plate :)
ENJOY IT!
main courses, vegan, cream of mushroom September 05, 2017 20:34
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