Vegan dietitian Julieanna Hever's favorite recipe is her nutrient-dense cream of mushroom cauliflower rice, which she said "tastes like Thanksgiving in a bowl."
Ingredients for four servings:
16 oz cauliflower (or readymade cauliflower rice)
1/2 cup cashews
4 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp anchovy-free Worcestershire sauce
1 tbsp low-sodium tamari
1 tbsp poultry seasoning
1/2 tsp red chili flakes
1/2 tsp black pepper
2 tsp arrowroot (similar to corn flour)
2 cups plain unsweetened almond milk
1 medium yellow onion (diced)
2 celery stalks (diced, 1/2 cup)
1 jalapeño (deseeded and diced small)
1 tbsp minced garlic
40 oz fresh mixed mushrooms (de-stemmed and roughly chopped)
Optional (but recommended):
1 tbsp fresh thyme (de-stemmed)
1 tsp fresh rosemary (de-stemmed)
1 fresh sage leaf
2 cups kale (de-stemmed and chopped)
Method:
If you are making the cauliflower rice from scratch, place the florets in a food processor and pulse until they are the consistency of rice.
Then, combine the cashews, nutritional yeast, lemon juice, apple cider vinegar, Worcestershire sauce, tamari, poultry seasoning, red chili flakes, black pepper, arrowroot, and almond milk and pulse in a blender until they form a smooth sauce.
In a large pan, sautée the onions, garlic, celery, and jalapeño until lightly browned.
Next, add the herbs, if using, and the mushrooms and cover with a lid until the mushrooms have sweated out their liquid. At this stage, uncover and leave for three to five minutes before adding the cauliflower rice and blended sauce to the pan.
Lower the heat and cook for a further 20 minutes and, if using, stir in the kale until it is wilted and serve.