Cheesy Sprouted Brown Rice With Baby Spinach and Mushrooms [Vegan] (2024)

Serves

2 - 4

• 2 cups sprouted brown rice - cooked
• 3 cups distilled/purified water (to cook the rice)
• 1 tablespoon extra virgin olive oil
• 1 cup organic mushrooms (diced)
• 2 cups organic baby spinach (diced)
• 1/2 cup organic onion (diced)
• 2 cloves organic garlic (freshly crushed)
For the Sauce
• 1 1/2 cup organic cauliflower
• 1 cup homemade almond milk
• 1/2 cup organic cashews
• 1/2 cup organic zucchini (peeled and cubed)
• 3/4 cups nutritional yeast
• 1 clove organic garlic (freshly crushed)
• 1/8 teaspoon organic tumeric powder
• 1 teaspoon Himalayan pink salt
• 1/2 - 1 teaspoon organic red pepper flakes

Tip #1: You can make the sprouted brown rice on the stove or in a rice cooker. I made mine in a rice cooker on the “brown rice” setting using the same measurements as the cook top method. You may have a little more rice than the (2) cups needed for the recipe, so you can either add the extra to the recipe or use the rice for something else.Tip #2: If you don’t want it too spicy, just use 1/2 teaspoon (or less) of the red pepper flakes.Tip #3: I’ve also made this with vegan sausage which would make it more of a meal than a side dish and it would add significant protein (26 g in one link), but decided to make it optional for a couple of reasons.The vegan sausage I use – Field Roast “Smoked Apple Sage” sausage isn’t gluten-free, so this would no longer be a gluten-free meal. If you needed the meal to be vegan, but not gluten-free, you could add this vegan sausage – I used (2) links.If you chose to use a non-vegan, regular meat sausage, I would have no idea of how to tell you to cook/prepare it. But this would be an option if you didn’t need it to be vegan, but needed it gluten-free.Or, just leave out the sausage all together if you need it vegan and gluten-free.Tip #4: I used “baby bella” mushrooms, but you can you whatever type you prefer.

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