What do you do when you still have one more dinner to make and its the day before grocery day? Hit up the pantry for staple ingredients and use whatever fresh leftovers you have. Duh.
The grocery store we frequent has kept a big fat smile on my face with all their mushroom offerings. Usually the options are crimini, button and oyster mushrooms. But lately they’ve had enoki, chanterelle, king oyster and even Caesar mushrooms, which means we have been gobbling up mushrooms like they were going out of style. Or, in my husbands words we have more mushrooms than any two humans can eat in a week.
I think we’re both right.
Anyway, back to the delicious vegan food.
The ingredients here are pretty basic and perfect for those nights when you need to eat dinner but you don’t really feel like cooking.
That’s it. Oh, and oil to toss the mushrooms in before you season them and pop’em into the oven for 30 to 45 minutes.
For the rice, add salt to the water and bring it to a boil. I like to add the turmeric when I add the rice so it colors every grain a beautiful golden color when it’s done.
Mix it all together for an easy bowl meal or serve it separately for the picky eater who doesn’t like his/her food to touch, also known as vegan kids!
There you have it, folks, a thirty minute vegan meal perfect for when you want to order delivery but can’t because…reasons.
3 thoughts on “Chickpeas & Shredded Mushrooms with Turmeric Rice ~ Done in 30 Minutes or Less”
That sounds good and tasty