Hey there my fellow vegan food lovers! Hope you’re having a happy Monday. It’s cold and gray and rainy here which, honestly, feels like a slap in the face when I spent ALL day Sunday finishing my edits on Emerald Creek so I could get the ball rolling on everything else.

I should be playing tennis right now but the rain is staying like an unwelcome visitor so I’m inside. And yeah, I’m going to make kimchi today while I take care of a bunch of author things but last night my hubs made this delicious vegan curry dish and I just had to share it with you all.

Personally, I am a big fan of curry. I like it creamy and spicy, and filled with vegetables. Those are my requirements and if you put a bowl in front of me stacked with hot, creamy goodness then I am going to eat it. Period.

Just like I ate this one!

Lidl has recently started carrying some frozen mushrooms. They have porcini, chanterelle and a mixture of wild mushrooms and you know how I feel about mushrooms. He tried out the chanterelle mushrooms first because he loves them but hates cleaning the fresh ones, not that I blame him but they’re so delicious that they’re worth the effort. Anyway, back to the vegan curry. He told me his plan and I was like, “Hmph, okay. Sounds weird but I trust you.” And, as usual, he surprised me and my taste buds.

His idea started simple enough: Beyond burgers, chanterelle mushrooms but as a curry.

And if any of you vegans out there have had Beyond in any capacity, you know just how incredibly they smell when they start to cook. It was torture while I was editing Make Me Want To Love You, which is book 2 in my Emerald creek romance series.

Okay, enough shameless book promotion and let’s get on with the vegan curry.

Kitchen Tools:

*Pot
*Cutting board
*Kitchen knife
*Wooden spoon

Ingredients:

*Vegan mince
*Chanterelle mushrooms
*Coconut milk
*Nutritional yeast
*Curry powder or paste (whatever you have on hand)
*Basmati rice

Instructions

*Start any good vegan curry by warming up the spices, whether you use curry powder, paste or whole spices to start. Warm them up before you add the first bit of food to the pot.

*Add mushrooms to the pot first. That’s what he did because the mushrooms were frozen and let out a lot of water at first. Cook the mushrooms over medium-high heat for 5 to 7 minutes, or until the water has mostly cooked out. Remove from skillet.

*Add vegan mince to the pot and use a wooden spoon to break it apart. Cook for about 3 to 5 minutes before adding the mushrooms back to the pot.

*Season well with curry and any other herbs and spices you want.

*Add coconut milk and stir until everything is mixed together. Cook for 5 minutes and then add nutritional yeast.

*Bring to a boil and reduce to a simmer for 5 to 10 minutes.

*Cook rice according to package instructions.

This wasn’t your typical soup-style curry with lots of juice but it was very tasty. The flavors were rich and deep, a real pleasure for my tongue. It was an unexpected treat especially after a long day of editing, and the only thing I wanted was…MORE!!!

Want more Curry or Mushroom Recipes? Check these out!!

*Pumpkin Risotto & Crispy Oyster Mushrooms
*Jamaican Style Curried Artichokes & Mushrooms
*Pickled Wood Ear Mushrooms
*Butternut Squash, Roasted Cauliflower & Chickpea Curry
*Creamy Vegan Tagliatelle w/ Chanterelle Mushrooms
*Vegan Meatball Coconut Curry