Vegan GBOMBS Mushroom Pilaf

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Vegan GBOMBS Mushroom Pilaf

Jill Dalton
Nutrient dense GBOMBS Pilaf with Mushroom Sauce to fill your hungry belly! This is a Nutritarian take on a traditional dish where we have replaced the low nutrient rice with nutrient-packed whole food goodness and eye watering flavors! This meal fully qualifies as Nutritarian, Vegan SOS Free (No animal products, salt, sugar, or oil), Vegetarian, gluten free.
5 from 1 vote
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 302 kcal

Ingredients
 
 

GBOMBS Pilaf

Mushroom Sauce

Instructions
 

  • Add all pilaf ingredients to a large pan and cook until Mushrooms and onions are soft
  • Add all sauce ingredients except mushrooms to a blender and blend until smooth.
  • Add mushrooms and sauce to a saucepan and cook for 10 minutes.
  • Add cornstarch mixture to sauce and stir until thickened.
  • Serve sauce over pilaf

Nutrition

Calories: 302kcalCarbohydrates: 29gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 113mgPotassium: 899mgFiber: 8gSugar: 5gVitamin A: 1961IUVitamin C: 11mgCalcium: 115mgIron: 4mg

15 thoughts on “Vegan GBOMBS Mushroom Pilaf”

  1. My husband and I had this recipe for our evening meal and I loved it and my husband who is not yet totally converted to the plant based diet but needs to be because he has just left hospital after having a double bypass really enjoyed it. So hat is one that can go into my recipe box.
    One comment though,on watching the video there was, if I am not mistaken no inclusion of the balsamic vinegar but I put in a sploosh of it just in case.
    Thank you for a really enjoyable meal.

    Ann Lloyd

    1. Never mind. I watched the video and see what you’re referring to. Is there a reason you didn’t use some beans in place of the tempeh? And if I don’t have tempeh, what can I substitute for it? I’ve never bought tempeh as I’m new to this whole thing.

      1. I suppose you could use beans instead of tempeh. It will just change the texture a bit. Tempeh is fermented so it is healthier than the regular bean and it has the texture I was looking for for this dish. Go for it though! It will still be delicious!

  2. Thank you SO MUCH for sharing your recipes. This one and the others I tried made Thanksgiving with extended family enjoyable. This was so tasty and I didn’t even feel left out as everyone (aside from my immediate family) chowed down on the usual holiday fare. Yum! I can’t wait to try your other recipes!

  3. I made this today and it was just as delicious as the batch “someone” made for our potluck. I had chopped collards in the freezer so I used those instead of the spinach. I also had a trail mix of almonds and cranberries so I chopped up some of the almonds which added a nice crunch. Thanks for such a tasty alternative to so many vegan bean/lentil dishes.

  4. This is divine, Jill! I made a few alterations. I made wild rice for the base and I steamed the tempeh for 15mins before cooking it into the sauce with the mushrooms and greens with extra fresh garlic cloves. We add the braggs at the table to our dish. Instead of using dried cranberries in it, I made a glass of cranberry soymilk on the side and I follow seed cycling so I am going to eat a few pumpkin seeds tonight instead of sunflower. You never cease to amaze me.

    I also want to thank you so much for giving us your recipes. There are so many people I follow who won’t give an ingredient list unless you buy their book and it is hard for someone like me. By you giving your recipes, it makes me want to support you even more and buy your book (also helps that every recipe I have tried from you is AMAZING).

    Love to you and yours!

  5. I’ve been wanting to make this for weeks. Trust me when I say It did not disappoint. Plus the house smelled liked thanksgiving. Yum! We are a house divided when it comes to food and nutrition. So when I tell you my husband had seconds you know this is good. Buying your cooks books!

  6. I’ve made this recipe 4 or 5 times now. Love it! This last time, I decided to get creative and used half cranberries and half dried apricot, replaced the sunflower seeds with pumpkin seeds, and used hazelnuts instead of cashews.

  7. This was so delicious as the centerpiece of my Thanksgiving feast. I was looking to make something with tempeh and mushrooms, two super foods, and this sounded good. Well, it was more than good and will certainly appear on my dinner table again! (The only change I made was to use red onions). Thank you for the great recipes and the very helpful demos.

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