This vegan mushroom rice bowl is the perfect comfort food on a cloudy day and also super easy to make.
Whenever I am too lazy to cook an elaborate meal, I turn to one-pot recipes. One-pot dishes are mostly really easy and quick to cook, don’t ask for too many ingredients and last a long time; meaning I can easily eat them twice in a row and get away with cooking two times! 😀
This mushroom rice bowl needs only a little bit of planning. The cashews have to be soaked with hot water for at least 30 minutes before processing them.
The rest is super easy.
I sauté the onions and garlic with provencal herbs or “Kräuter der Provence”. That is basically a mix of oregano, thyme, lavender, fennel, majoram, rosemary, basil and sage. I’m sure you can find a similar mix like that or just mix it yourself. If I didn’t have this mix, I’d probably just focus on oregano and thyme. But the occasional taste of lavender or fennel is quite interesting 🙂
I add a big tbsp. of vegan spread to the cashew cream. In my opinion this just gives it a nice special taste. I am used to eat a lot of Indian cuisine, so I like a variety of spices in most of my food for it not to taste bland to me. This is totally optional though. You could just add more dry spices or take any other pesto or spread in the taste of your choice.
My go-to taste for this vegan mushroom rice bowl is mango, papaya, curry. Soo delicious!
When you blend the cashew cream, make sure you don’t add too much water. Only add enough for the blender to be able to grip the cream and make it smooth enough. If it becomes too liquid, then the whole rice bowl becomes a little runny in the end.
Before you add the cashew cream to the veggie-rice mix, make sure the whole mixture is as dry as possible. If there’s still broth remaining that hasn’t been soaked up, then it will also be very runny together with the cashew cream.
It is a pretty large amount, so definitely enough for a whole family.
- 1 tbsp. coconut oil
- 2 red onions, diced
- 4 garlic cloves, diced
- 2 tsp provencal herbs
- 5 cups mushrooms (champignons), chopped
- 1½ cups basmati rice
- 5 cups vegetable broth
- 4 tbsp vegan cheese
- 2 tbsp lemon juice
- 2 cups green peas
- Salt & Pepper to taste
- Cashew Cream
- 1/2 cup cashews, soaked
- 2 tbsp. vegan cheese
- ½ avocado
- 1 full tbsp. of your favourite spread (I used mango papaya curry)
- 1 tbsp. provencal herbs
- Soak cashews in hot water before cooking the meal.
- Heat the coconut oil on medium heat in a large pot.
- Sauté the diced onions and garlic until translucent.
- Add the provencal herbs and saute for another 2 to 3 minutes.
- Add the chopped mushrooms, stir and sauté for 5 minutes. If the mushrooms start to stick to the bottom, add a little bit of water.
- Stir in the washed basmati rice and stir-fry it with the vegetables for a couple of minutes.
- Add the 5 cups vegetable broth and cook until the rice has soaked up the broth completely. Stir occasionally to prevent the rice from burning.The mixture should become as dry as possible. Taste the rice to see if it is fully cooked and soft enough. If not, then add another half a cup of water and cook until dry again.
- Turn the flame to low. Add lemon juice, cheese and peas. Stir for a couple of minutes until the peas are lightly cooked and the cheese is melted. Add sea salt and pepper to taste.
- Cashew Cream
- Drain and rinse the soaked cashews.
- Add the cashews together with the herbs, avocado, spread, cheese, salt and water to a blender and blend until smooth. Use as much water as you need to make it blend smoothly, but not too much. It should be as firm as possible.
- Stir the cashew cream into the mushroom rice.
- Season with salt and pepper and serve immediately.