Vegan Spicy Mushroom Quinoa with Roasted Portobello mushrooms and a Tomato Garlic sauce
A cozy flavorful healthy recipe for the winter- Vegan Spicy Mushroom Quinoa with Roasted Portobello mushrooms and a Tomato Garlic sauce. This dish is a spicy mushroom quinoa topped with portobello mushrooms and a tomato sauce to bring it all together. The quinoa is cooked with the mushrooms which just shows off the mushroom flavor even more! My husband isn’t a mushroom person, but he loves this dish. Mushrooms help builds immunity which is a major plus right now. If you’re a mushroom lover you NEED to try this.
Happy Cooking!
Servings: 2 servings
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Ingredients:
Mushroom Quinoa:
1/4 cup finely chopped white Onions
3-4 cloves Garlic finely sliced
1/2-1 Serrano/jalapeños pepper finely chopped
3-4 large White mushrooms finely chopped
1/3 cup Spring onions finely chopped
2/3 cup Quinoa
2/3 cup Water
1/4 cup Almond milk
1/2 cup veg stock
1 tsp salt as per taste
1/4 tsp pepper
1-2 tsp Chili flakes
1/2 tsp dried oregano
3 tbsp chopped Parsley
1 tbsp Butter/olive oil
Roasted Portobello Mushrooms:
2 Portobello mushrooms heads
Salt to taste
Pepper to taste
1/2 tbsp Olive oil
1/2 -2/3 cup tomato sauce; check notes
Directions:
Portobello mushrooms: Preheat the oven to 425F.
Slice the mushrooms into slices. I sliced one head into approx 6-8 slices. You don’t want to slice it too thin since it will cook down in the oven.
Toss the slices with salt, pepper and olive oil. Place them on a parchment lined baking tray.
Cook them in the oven for 20-25 mins till crispy. Make sure to flip them over midway.
Mushroom quinoa: Wash and drain your quinoa as per package instructions.
In a saucepan add butter/olive oil on medium heat. Add garlic and cook it for 3-4 mins till it starts getting translucent.
Add onions and cook them for 3-4 mins till it starts sweating.
Add mushrooms and cook it for 4-6 mins till it starts releasing water.
When the water (from the mushrooms) start drying up add the Serranos and green onions and cook.
Add the salt, pepper, chili flakes and oregano along with the washed quinoa and mix it in. Cook it for 2-4 mins.
Add the liquids- water, veg stock and milk and mix it in.
Let it cook on low-medium heat and let it come for a boil. Stir it frequently.
Once it comes to a boil, put it on low and cover the pan with a lid. Let it cook for 8-10 mins on low till the quinoa cooks. Stir in between as needed.
Add in the chopped parsley once the quinoa is cooked and mix it in.
The quinoa is ready!
Assembly:
Plate the quinoa on a plate as a circle and make a slight well in the middle.
Fill the well with the sauce and top with roasted portobello.
Top with parsley and optional Parmesan shavings.
Notes/Tips:
Make sure you wash the quinoa well. I like to wash it 3-4 times.
When cooking the quinoa covered make sure the heat is low so it doesn’t stick.
You can use rainbow quinoa if you like.
If you want to add chopped basil add it with the parsley but don’t skip the parsley.
The portobello mushrooms shrink in the oven so don’t cut it too thin. I cut one portobello in 6-8 slices so it’s crispy with a chewy texture of the mushrooms. If you want it very crispy, cut it thinner slices.
Be sure to flip over the portobello mushrooms in the oven.
You can use store bought marinara or tomato garlic sauce if you like. I prefer using homemade, recipe here.
