🍄 “Shroom With a View” Creamy Vegan Mushroom Rice Bowl
“So creamy, even dairy’s jealous.”
🥣 Ingredients (Serves 2–3 earthy eaters)
🌾 For the Bowl:
• 1 cup cooked brown or jasmine rice (whatever makes your bowl happy)
• 2 cups cremini or button mushrooms, sliced
• ½ onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil or vegan butter
• 1 tsp soy sauce or tamari
• 1 tsp thyme (fresh or dried, we’re flexible)
• ½ cup canned coconut milk or any unsweetened plant cream
• Salt & pepper to taste
• Handful of spinach or kale (optional but green = clean)
• Fresh parsley or green onion for garnish
Joke break:
Why don’t mushrooms throw wild parties?
Because there’s not much room, but they’re still the fun guys! 🍄😄
🔥 Instructions
- Start the sizzle:
Heat olive oil in a skillet over medium heat. Sauté onions until soft and whispering sweet aromas (about 3–4 mins). - Enter the shrooms:
Add mushrooms and cook until they release their juices and get that golden vibe, about 7–8 minutes. Add garlic, soy sauce, thyme, and sauté 1–2 more mins. - Cream time:
Pour in coconut milk (or your creamy weapon of choice). Stir and let simmer gently for 5–7 minutes until everything gets cozy and luscious. Season with salt and pepper to taste. - Optional leafy flex:
Toss in a handful of spinach or kale and let it wilt down like it’s ready to nap in comfort. - Build your bowl:
Scoop rice into bowls. Pour that creamy mushroom goodness over the top. Garnish with parsley, green onions, or even a few chili flakes if you’re feeling fiery.
Joke break:
What did the rice say to the mushrooms?
“I’m grain-fully honored to be topped by such fungi.” 😂
🥢 Why You’ll Fall Bowl-over-Heels for This:
• Creamy, comforting, and 100% dairy-free
• Perfect for meal-prep or that “I need something hearty but holy” moment
• Rich in flavor, not in attitude
• Can be fancy or cozy, it’s a mushroom in many hats
Final Punchline:
Why did the vegan rice bowl get a standing ovation?
Because it was un-grain-gettable! 🙌
Home 
Leave a comment