Creamy Vegan Garlic Mushroom Brown Rice #vegetarian #dinner

Creamy Vegan Garlic Mushroom Brown Rice #vegetarian #dinner

This is my most up to date supper staple! It's smooth, garlicky and like a risotto however not a risotto. For this formula, you make a white sauce, mix it with garlic at that point add it to some sautéed mushrooms. Toss in the rice, peas and parsley and you have an extremely simple velvety rice dish!

To get a great garlic season, I mix crude garlic into the remainder of the sauce fixings. Begin with a couple and after that add to taste. When trying different things with this sauce, I discovered it so hard to get a garlic season that stood out when cooking it first.

At a certain point I had 5 tablespoons of cooked garlic regardless it wasn't sufficient! With crude garlic you just need a few cloves relying upon the size to get a conspicuous garlic season.

Also try our recipe Greek Lemon Rice

Creamy Vegan Garlic Mushroom Brown Rice #vegetarian #dinner

A creamy garlicky rice dish with 12 ingredients, takes 45 minutes to make and is gluten free. Makes a great easy healthy dinner recipe!


  • 2 1/2 tsp extra virgin olive oil 
  • 1/2 onion, diced (1/2 cup)
  • 2 tbsp cornflour (cornstarch)
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp nutritional yeast
  • 1 tsp salt + pepper to taste
  • 2 to 3 garlic gloves, or to taste
  • 400g button mushrooms, sliced
  • 2 1/2 cups cooked brown rice
  • 1/2 cup frozen baby peas
  • 1/3 cup fresh parsley, chopped


  1. Add 2 tsp of olive oil into a large frying pan over medium to high heat. When hot, add the onion and cook for 4 minutes or until soft. Mix in the cornflour and cook for a further minute. Add 1 cup of almond milk, making sure that the mixture is smooth besides the onion. When it has thickened, add the remaining cup of almond milk along with nutritional yeast and 1/2 tsp salt. When this has thickened, add this to a blender (make sure your blender is heatproof or let the sauce cool slightly beforehand). 
  2. Add the garlic and blend until smooth. Taste and add more garlic if needed, until you reach the strength of garlic flavour you would like. Set aside.
  3. Rinse and dry the frying pan. Heat up the remaining 1/2 tsp of olive oil (you could also use a small splash of water instead) and add the mushrooms. Cook them until they’re soft with any liquid that they have released has evaporated.
  4. Add the sauce to the mushrooms. The sauce will have thinned out a little from blending, continue cooking until it has thickened again. Add the cooked brown rice, peas, parsley, remaining 1/2 tsp salt and pepper to taste. Making sure the heat is low to medium to prevent it from sticking. When it’s all heated through, it’s ready to serve.

Read more our recipe : Ridiculously Good Olive Oil Dip

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