Vegan Mushroom Marsala
with Onion Risotto & Roasted Garlic Green Beans
Enjoy the flavors of Italy with our Vegan Mushroom Marsala with Leek Risotto! To start, our plant-based risotto is flavored with leeks and garlic, deglazed with white wine and finished with nutritional yeast and parsley. Next, umami portobello mushroom slices are combined with roasted garlic and herbs and topped with a rich dairy-free marsala sauce. This house-made marsala sauce is made by sauteing aromatics with dried porcini mushrooms, red wine, sherry wine and vegetable stock. A simple, yet refreshing, side of roasted garlic green beans accompanies the dish.
Nutrition Per Serving
Ingredients
Portobello Mushrooms
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Water
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Green Beans
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Arborio Rice
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Olive Oil
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Leeks
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Garlic
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Chardonnay Wine
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Parsley
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Mirepoix Concentrate
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Shallots
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Nutritional Yeast Flakes
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Cabernet Sauvignon Wine
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Sherry Cooking Wine
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Sea Salt
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Thyme
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Smoked Black Pepper
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Black Pepper
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Tapioca Flour
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Leek Powder
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Dried Porcini Powder
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Granulated Garlic
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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