Add the diced onion to the skillet and cook for about 2-3 minutes, until the onion softens. Then, add the minced garlic and cook for an additional minute, being careful not to burn the garlic.
Season the Dish:
Sprinkle the dried thyme, rosemary, salt, and pepper over the vegetables. Stir well to coat all the ingredients evenly with the seasonings.
Deglaze the Skillet:
Pour in the vegetable broth or water to deglaze the skillet, scraping up any flavorful bits stuck to the bottom of the pan. Let it simmer for another 3-4 minutes until the broth has mostly evaporated.
Finish and Serve:
Drizzle the lemon juice over the vegetables for an added burst of freshness. If desired, sprinkle the nutritional yeast over the dish for a cheesy, umami flavor. Garnish with fresh parsley and serve hot.
Tips for Serving and Storing:
Serving Suggestions:
Serve this vegan garlic mushrooms and cauliflower skillet with a side of quinoa, rice, or your favorite grain for a complete meal. It also pairs wonderfully with a leafy green salad for extra nutrients.
You can top it with a sprinkle of vegan cheese or a drizzle of tahini for added creaminess.
Storing Leftovers:
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the skillet or microwave for best results. If the dish seems dry after reheating, add a splash of vegetable broth to moisten it.
Meal Prep:
This recipe is excellent for meal prep. You can cook a large batch, divide it into individual portions, and store them in the fridge or freezer. Simply reheat before serving during the week.
Variants:
Add Other Vegetables:
Feel free to mix in other vegetables like bell peppers, zucchini, or spinach for additional color and flavor. The cauliflower and mushrooms act as a great base, and any vegetable can be added to customize the dish to your liking.
Spicy Version:
Add a pinch of red pepper flakes or a small diced chili pepper to the garlic and onion mixture for a spicy kick. The heat will contrast nicely with the savory mushrooms and cauliflower.
Herb Variations:
Experiment with different herbs! Swap out rosemary and thyme for fresh basil, oregano, or dill. This will give the dish a different flavor profile while maintaining its fresh, aromatic taste.
FAQ:
Can I use frozen cauliflower in this recipe?
Yes! You can use frozen cauliflower instead of fresh. Just be sure to thaw it and drain any excess water before cooking to avoid sogginess in the skillet.
Can I use other types of mushrooms?
Absolutely! While cremini and button mushrooms are commonly used, you can substitute with shiitake, portobello, or oyster mushrooms for a different texture and flavor.
Can I make this dish ahead of time?
Yes, this dish is perfect for making ahead. Prepare it a day or two in advance, then reheat it when you’re ready to eat. The flavors may even deepen after sitting for a while.
Can I make this dish gluten-free?
This recipe is naturally gluten-free! Just make sure the vegetable broth you use is gluten-free if you are using store-bought broth.
What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can substitute with a small amount of vegan parmesan or leave it out entirely. The dish will still be full of flavor without it!
Conclusion: This Vegan Garlic Mushrooms and Cauliflower Skillet is a simple yet delicious dish that proves plant-based meals can be incredibly flavorful and satisfying. With just a few basic ingredients, you can create a savory, aromatic meal that’s packed with nutrients and full of natural flavors. Whether you’re vegan or simply trying to eat more vegetables, this dish is sure to become a go-to recipe in your kitchen!
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