CREAMY VEGAN GARLIC MUSHROOM BROWN RICE #vegetarian #vegandinner

A smooth garlicky rice dish with 12 fixings, takes 45 minutes to make and is without gluten. Makes an incredible simple solid supper formula!

For this formula, you make a white sauce, mix it with garlic at that point add it to some sautéed mushrooms. Toss in the rice, peas and parsley and you have an extremely simple velvety rice dish!

To get a great garlic season, I mix crude garlic into the remainder of the sauce fixings. Start with a couple and after that add to taste. When exploring different avenues regarding this sauce, I discovered it so hard to get a garlic season that stood apart when cooking it first. At a certain point I had 5 tablespoons of cooked garlic regardless it wasn't sufficient! With crude garlic you just need a few cloves relying upon the size to get an unmistakable garlic enhance.

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INGREDIENTS

• 2 1/2 tsp extra virgin olive oil 
• 1/2 onion, diced (1/2 cup)
• 2 tbsp cornflour*
• 2 cups unsweetened almond milk
• 1 1/2 tbsp nutritional yeast
• 1 tsp salt + pepper to taste
• 2 to 3 garlic cloves, or to taste
• 400g button mushrooms, sliced
• 2 1/2 cups cooked brown rice
• 1/2 cup frozen baby peas
• 1/3 cup fresh parsley, chopped

INSTRUCTIONS

1. Add 2 tsp of olive oil into a large frying pan over medium to high heat. When hot, add the onion and cook for 4 minutes or until soft. Mix in the cornflour and cook for a further minute. Add 1 cup of almond milk, making sure that the mixture is smooth besides the onion. When it has thickened, add the remaining cup of almond milk along with nutritional yeast and 1/2 tsp salt. When this has thickened, add this to a blender (make sure your blender is heatproof or let the sauce cool slightly beforehand). 
2. Add the garlic and blend until smooth. Taste and add more garlic if needed, until you reach the strength of garlic flavour you would like. Set aside.
3. Rinse and dry the frying pan. Heat up the remaining 1/2 tsp of olive oil (you could also use a small splash of water instead) and add the mushrooms. Cook them until they’re soft with any liquid that they have released has evaporated.
4. Add the sauce to the mushrooms. The sauce will have thinned out a little from blending, continue cooking until it has thickened again. Add the cooked brown rice, peas, parsley, remaining 1/2 tsp salt and pepper to taste. Making sure the heat is low to medium to prevent it from sticking. When it’s all heated through, it’s ready to serve.

NOTES
*Here in Australia, cornflour is the same as cornstarch. I know it can be called different names in other areas of the world, but you want the flour that is for thickening purposes and is white (not yellow).

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