Not only are these dishes cost effective, but they also use some of the most inexpensive veggies on the planet – tomatoes, yellow onions and leafy greens! Therefore, I have you covered if you are broke, hungry AND vegan. Here are my mushrooms 3 ways!
Mushroom Risotto
In a skillet, add olive oil and yellow onions and sauté. Then, add in diced mushrooms and sun-dried tomatoes. Add in your spices. Once the sushi rice finishes, spoon it into the skillet with the mushroom and sun-dried tomato and mix it all together. You may need to add in a ½ cup of water. Eat with mixed greens or raw spinach for freshness.
Ingredients:
1 cup of Sushi Rice (cook as directed, softer rice - perfect consistency for risotto)
2 table spoons of Oilive Oil
½ of a Yellow Onion
1 cup of Sundried Tomatoes
5 Baby Bella Mushrooms
5 White Mushrooms
Spices:
Herbes de Provence, Basil, Salt, Pepper
Yields:
2 servings
Feel:
Satisfied and all warm inside
In a skillet, heat ½ cup of veggie stock and add in ½ of a yellow onion and sauté. Dice 2 portabella mushrooms lengthwise and add to the skillet. Stir and let cook for about 5 minutes. On a plate, assemble the tacos starting with spinach, mushrooms and then salsa on top.
Ingredients:
Veggie Stock
½ Yellow Onion
2 large Portabella Mushrooms
4 Soft Taco Tortillas
1 cup of chunky salsa (your choice)
Handful of Cherry Tomatoes
Handful of Spinach
Yields:
2 Servings
Feel:
The easy answer to Taco Tuesday at home.
Mushrooms Steaks
In a skillet, sauté onions and then add in 2 large portabella mushrooms. Season the mushrooms with seasonings of your choice. I like Cajun seasoning, salt and pepper. Let them cook for about 2 minutes on each side.
On a plate assemble your mixed greens and tomatoes and add a dressing of your choice. To get the recipe for the dressing that I made, click here.
Ingredients:
½ of a Yellow Onion
2 tablespoons of Olive oil
2 Portabella Mushrooms
2 handfuls of mixed greens
1 cup of Cherry Tomatoes
1 piece of grilled wheat bread (optional)
Yields:
1 serving
Feel:
Gourmet but not heavy