How to Make Plant-Based Mushroom Plov

Another recipe project for a plant-based diet. Inspired by middle eastern lamb plov.

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How to Make Plant-Based Mushroom Plov Recipe
13 Steps
Ingredients
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1
Press the tofu for 2+ hours.

Press the tofu for 2+ hours.

2
Chop the mushrooms into bite-size pieces.

Chop the mushrooms into bite-size pieces.

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3
Chop the carrots into small stalks, and the onion into cubes.

Chop the carrots into small stalks, and the onion into cubes.

4
Fry the vegetables in oil on high heat for 3-5 minutes.

Fry the vegetables in oil on high heat for 3-5 minutes.

5
When the vegetables have softened, add the mushrooms and on medium-low sautee them as well.

When the vegetables have softened, add the mushrooms and on medium-low sautee them as well.

6
Cube the pressed tofu.

Cube the pressed tofu.

7
Fry the tofu in oil with salt and pebber so a golden coating forms.

Fry the tofu in oil with salt and pebber so a golden coating forms.

8
Add the tofu to the pot.

Add the tofu to the pot.

9
Add the rice and stir to coat in oil.

Add the rice and stir to coat in oil.

10
Add the listed spices into the pot as well.

Add the listed spices into the pot as well.

11
Add water.

Add water.

12
Boil until rice is ready.

Boil until rice is ready.

13
Enjoy!

Enjoy!

Ingredients

1 carrot 
1 onion 
210 Grams firm tofu 
½ Teaspoons ground sage 
¼ Teaspoons tumeric 
¼ Teaspoons paprika 
½ Teaspoons coriander 
¼ Teaspoons black pepper 
1 Teaspoon minced ginger 
½ Teaspoons cumin 
1 chili pepper 
½ Teaspoons dried thyme 
½ Bunches parsley 
1 Pinch nutmeg 
1 Pinch anise powder 
3 cloves garlic 
2 cloves 
1 Teaspoon raisins 
4 large bella mushrooms 
1 Cup brown rice 
3 Cups water 
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