A vegan dish packed with flavor and healthy, anti-inflammatory ingredients! It’s gluten-free, dairy-free, nutritious and super easy to make!
A complete meal, just right for the cold season ❄
My family raved about this dish and since it was a hit I wanted to share it with you so you see that cooking doesn’t have to be complicated as long as you use fresh ingredients and you put love into it.
This dish in particular only takes about 30 minutes to put together, but it makes a huge impact on the taste buds of your family and that of your friends (if you decide to share of course ☺).
I promise you’ll not even notice there’s no meat in there… But if you do, you can go ahead and add a piece of grilled chicken next to it… But I doubt you’ll need that (unless you’re a big meat eater, like my hubby – but even he said there was no need for meat… Now that says a lot…).
♥ 1 large package of Bella mushrooms (about 10 large mushrooms)
♥ 2 bunches of green onions (about 10 pieces) – chopped
♥ 5 cloves of garlic – diced
♥ 4 cups spinach (largely chopped)
♥ 1 cup tomato juice
♥ 1 cup vegetable broth
♥ 1 tsp. arrowroot flour/starch
♥ 1 tsp. salt
♥ ½ tsp. ground pepper
♥ A dash of cayenne pepper
♥ 1-2 tbs. avocado oil or olive oil
♥ 1 tsp. ghee (replace ghee with olive oil if needed)
♥ 2 tsp. honey (to neutralize the acidity form the tomato juice)
How to make
Step 1: Cut mushrooms in half and slice them into half-inch pieces. Set aside.
Step 2: In a deep pan heat the oil and ghee, add the chopped green onions and garlic, cover and sauté for a minute.
Step 3: Add mushrooms to the pan, sprinkle with salt and pepper and cover for about 5 minutes.
Step 4: Mix 1 tsp. arrowroot flour with the tomato sauce and honey and add to the pan. Mix well, add the vegetable broth, cover and allow it to simmer for about 15 to 20 minutes.
Step 6: Add more salt and pepper if needed, sprinkle some cayenne pepper and remove from heat.
Step 7: Serve on top of Italian creamy polenta or mashed potatoes (although I highly recommend the polenta – it is like marriage made in haven!)
My family LOVED this recipe! When I first created it they even told me that I should mention that it goes best with polenta ☺
But if you’re not a fan of polenta, by all means serve it on top of mashed potatoes, brown rice or even pasta.
And don’t forget to savor it alongside family and friends! Food always tastes better that way! ☺
Don’t know how to make polenta? Below is a quick recipe…
Creamy Polenta Recipe
♥ 5 cups water
♥ 1 ½ cup yellow cornmeal
♥ 2 tsp. salt
♥ 1 tsp. butter (optional)
How to make creamy polenta
Bring water and salt to a boil and gradually whisk in the cornmeal. Reduce heat to low and let it cook for about 20 minutes, stirring frequently until the mixture thickens and the cornmeal becomes tender. Add the butter and stir well until the butter melted.
Remove from heat and pour the mixture on a plate. Spoon the polenta into individual plates, top it with your favorite side dish. Serve warm.
Note: If you want a firmer texture you can add a bit more cornmeal (but you have to do so in the beginning). The polenta also gets firmer as it cools off.
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