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Apricot mushroom




Source of Recipe


made it up






Recipe Introduction


serves 2-4. Leftovers can be reheated as a work lunch. Add some panfried tofu or tempeh at the end for a yummy and filling alternative and/or sprinkle with toasted poppy seeds or LSA





List of Ingredients



• 1 onion, sliced
  
• 1 carrot, sliced
  
• 400g button mushrooms, halved or quartered depending on size
  
• 1 tsp veg stock powder more if needed
  
• 1 caan tinned apricots OR 1/3 cup dried apricots and 3/4 cup apricot or apple juice
  
• sprinkle dried onion (optional)
  
• sprinkle celery salt (optional)
  
• 2 tbs dried mushrooms (optional)
  
• sprinkle dried chilli flakes (optional)
  
• sprinkle dried parsley or thyme
  
• 1-2 cups cauliflower florets or broccoli
  
• water as needed
  
• salt and pepper
  
• couscous to serve (follow packet directions to cook) or use brown rice
  
• 1/2-1 cup spinach leaves
  
• bay leaf
  






Instructions



1. Use some olive oil in a saucepan to saute onion and carrot. Add mushrooms and bayleaf and pour over tin of apricots (you can blend them into puree if wished but I don't mind them whole)
   
2. Add stock powder and spices and add in water so that vegies are covered. Simmer 5 minutes. Add cauliflower. Simmer on low about 10-15 minutes until tender (longer if you want)
   
3. Add spinach leaves and turn off heat while you prepare the couscous. Add tofu or tempeh if using. Serve