Even though it’s late September and the temperatures are still warmer than expected, the morning and even hours can lead a person to believe that it is indeed soup and casserole season. Not that I ever need a reason to whip up a one pot vegan meal or an easy vegan casserole.
Why?
The simple answer is that when I’m deep in the writing cave and the hubs is locked in his office working, time gets away from us. On my workout days I am, of course, thinking about FOOD because burning calories makes mama hungry.
BUT…
Dinner can be the real problem because no matter how good my intentions are, looking up to realize it’s after eleven at night kind of limits what you’re willing to make in the realm of vegan, healthy, and delicious.
Enter, one pot vegan meals or vegan casserole dishes. You can make a big batch of whatever your tummy is craving and eat it for lunch and dinner.
This past week was pretty crazy between my workload and planning an anniversary outing–post coming soon!–and I was also honestly just feeling lazy, which is expected when you have to clean chanterelle mushrooms. So I opened the fridge and then the freezer and I found exactly what I didn’t even know I wanted.
Vegan Sausage, Rice & Spinach casserole!
What You’ll Need:
*Glass baking dish
*Skillet
*Large mixing bowl
*Wooden spoon
Ingredients:
*Chanterelle mushrooms
*Basmati rice (or whatever strikes your fancy)
*Vegan sausage (I use Naturli brand)
*Shallots
*Garlic
*Onion
*Spinach (frozen)
Instructions:
*First thing you need to do is clean those dang mushrooms! Chanterelle mushrooms are notoriously dirty and they require more effort than your average mushrooms so give yourself time and be patient. I soaked them in a salad spinner for an hour, changing the water until all the grit was gone.
*Pre-heat the oven to 190C/210F
*Season the mushrooms and lay them on a baking tray. I love the silicon baking trays I just bought because nothing sticks to those bad boys! Pop in the oven and cook about 20 minutes or until perfectly done and a little bit crispy.
*In the skillet, add diced onion and shallots. Cook until brown and fragrant, about 5 to 7 minutes. Add in garlic and cook another 3 minutes.
*Add spinach and sliced sausages, plus a little bit of water or broth, stir until the spinach is broken up.
*Cook rice a few minutes short of the suggested cooking time.
*Fluff the rice with a fork and place into a large mixing bowl.
*Add the mushrooms and onion mixture and stir until everything is blended.
*Pop in the oven for 20 minutes and serve!
*This is one of those one pot vegan meals that you can totally add cheese to if you want, but it is totally unnecessary for the flavors.
If you don’t like to eat the same thing in one day, make a big batch and take the rest for lunch the next day!
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The Spicy Spatula 
Whatcha think?