Indian-Style Vegetable Rice | Ready To Eat Meal
with Roasted Mushrooms
Fragrant Indian spices bloom in this veggie-forward vegan dish. We start by sautéing a medley of chickpeas, cauliflower, carrots, onions, and poblanos in almond milk, lime juice, and cilantro, then season it with garam masala, cumin, and cardamom. It’s all combined with turmeric brown rice, then garnished with currants and toasted spiced cashews for a nutty crunch. Whole button mushrooms roasted with garlic and green onions make for a savory side.
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