Introduction: Looking for a quick, flavorful, and wholesome vegan dish? This Vegan Garlic Mushrooms and Cauliflower Skillet is the perfect solution! Packed with earthy mushrooms, tender cauliflower, and a fragrant garlic infusion, this dish brings out the best of plant-based ingredients in a way that is both satisfying and nutritious. Ideal for lunch, dinner, or as a side dish, it’s versatile, easy to prepare, and full of flavor. Whether you’re vegan or simply looking for a healthier, lighter meal, this skillet dish is sure to please your taste buds.
Ingredients:
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil (or any preferred vegetable oil)
1 pound mushrooms, sliced (cremini or button mushrooms work best)
4 cloves garlic, minced
1 small onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon fresh parsley, chopped (optional for garnish)
Salt and pepper, to taste
1 tablespoon lemon juice (optional for extra freshness)
1/4 cup vegetable broth or water (for sautéing)
1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Instructions:
Prepare the Cauliflower:
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the cauliflower florets and sauté them for 5-7 minutes, until they start to turn golden and slightly tender. Stir occasionally to ensure even cooking.
Cook the Mushrooms:
Add the remaining tablespoon of olive oil to the skillet and toss in the sliced mushrooms. Sauté for another 5-7 minutes, until the mushrooms release their moisture and become tender. Stir occasionally for even browning.
Add the Garlic and Onions:
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