Did you know #MeatlessMonday has been going on for almost seventeen years? This movement of skipping meat once a week has continued to grow as more people like yourself learn about the benefits and look to me to create innovative meatless dishes.
TheHealthish Meatless Monday's mission is to create a dish that meat-lovers love but without your favorite protein. At least for one day out of the week.
The recipe below is another Meatless Monday dish that I can guarantee your family and friends will love. This low-carb friendly vegetarian mushroom stroganoff is encased in a rich and flavorful gravy. I have also added plant-based grounds to the recipe to increase the plant-based protein in this dish. This dish is a great meal-prep recipe and company pleasure.
Ingredients:
8 -12 oz of Plant-Based Grounds
Mushrooms Raw - 3 cup, pieces or slices (quartered)
Onions - 1/2 small (.23 oz) (finely chopped)
Parsley - 3 tbsps
Butter - 3 tbsps
Cauliflower Rice - 3 cup
Balsamic Vinegar - 2 tbsps
Sour Cream - 1/2 cup
Mustard - 3 tsp
Garlic - 2 cloves (minced)
Vegetable Stock - 2 1/2 cup + 2 tbsp for cauliflower rice
Salt - 1/4 tsp
Black Pepper - 1/4 tsp
Directions:
Preheat a skillet over medium heat. Add the one tablespoon of butter, and the Plant-based grounds. Minced & brown the grounds, about 5-6 minutes.
Remove the plant-based grounds from the skillet.
Melt the other two tablespoons of butter in the large pan over a low/medium heat.
Add the chopped onion and mushrooms to the pan. Fry gently until softened, about 3-4 minutes.
Add the plant-based grounds to the pan.
Add the garlic to the pan to soften. Season with salt and pepper.
Add the balsamic and mustard and stir well.
Add the stock to the pan and simmer for 7-8 minutes, giving everything a good stir.
While the sauce is simmering, add the cauliflower rice to a small pan with 2 teaspoons of water over a low/medium heat. Heat thoroughly for 4-6 minutes.
Reduce the heat and fold in the sour cream to the stroganoff and add parsley, simmer gently until mixed thoroughly.
Serve over the cauliflower rice and top with fresh parsley and red chili flakes (optional).
Remember, "I cook it, I eat It, so I know you'll love it." Enjoy!
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