Try out this delicious vegan, one-pot recipe featuring roasted portabella mushrooms and tomato garlic sauce from @theglobalvegetarian.
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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 Portabella Mushrooms:
- 2 Portobello mushrooms heads
- Salt to taste
- Pepper to taste
- 1/2 tbsp Olive oil
- 1/2 –2/3 cup tomato sauce (homemade or store bought)
Instructions
Portabella mushrooms:
- Preheat the oven to 425F.
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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.
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Toss the slices with salt, pepper and olive oil. Place them on a parchment lined baking tray.
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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.
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In a saucepan add butter/olive oil on medium heat. Add garlic and cook it for 3-4 mins till it starts getting translucent.
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Add onions and cook them for 3-4 mins till it starts sweating.
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Add mushrooms and cook it for 4-6 mins till it starts releasing water.
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When the water (from the mushrooms) start drying up add the Serranos and green onions and cook.
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Add the salt, pepper, chili flakes and oregano along with the washed quinoa and mix it in. Cook it for 2-4 mins.
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Add the liquids- water, veg stock and milk and mix it in.
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Let it cook on low-medium heat and let it come for a boil. Stir it frequently.
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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.
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Add in the chopped parsley once the quinoa is cooked and mix it in.
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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 portabella.
- Top with parsley and optional Parmesan shavings.
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