Sometimes to save money at the grocery store, I plan veggie dinners. Vegetables are more affordable than most meats, and can be just as tasty and filling when prepared correctly. For this Meat Free Dinner, I decided to go with roasted sweet potatoes and mushroom rice. These earthy flavors were so incredible, we didn't even miss the meat.
Meat Free Dinner
Mushroom Rice
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1 - Large Portabello Mushroom (cubed)
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10-12 - Baby Bella Mushrooms (sliced thin)
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1/4 - Medium Onion (diced)
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1.5 cup - Cooked Rice of your choice
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1 tbsp - Minced Fresh Parsley
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2 tbsp - Sour Cream
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1 tsp - Dijon Mustard
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Salt and Pepper to taste
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1/2 cup - Chicken Broth
Roasted Sweet Potatoes
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1 - Large Sweet Potato (sliced into 1/2 inch thick slices)
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2 tbsp - Olive Oil
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- Salt and Pepper to taste
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1/4 tsp - Paprika
Start by preheating your oven to 400° and prepping your sweet potatoes. To prep them, wash the potatoes really well, then slice into about 1/2 inch slices. I don't peel mine when I do this, but if you don't like the peel, feel free to peel it. Now throw the slices into a mixing bowl and drizzle with olive oil, then add the spices and toss this all together until the potatoes are evenly coated. Line a baking sheet with the sweet potatoes and bake for about 20 minutes, or until the potatoes are golden brown.
Note: When I am buying sweet potatoes, I try to buy ones that are about the same width all the way down to get even slices for things like this. For the ends that are more narrow, just slice a little thicker so you have an even cooking time.
While the sweet potatoes bake, start the rice. I use my InstaPot for rice, because to be quite honest, it makes better rice than I do, and I can just set it and forget it! Whatever rice you are using, just cook based on the directions on the package or your rice cooker.
Now that the potatoes and rice are cooking, heat a large non stick skillet to medium high heat with two tablespoons of oil. Once the oil is hot, add in your cubed portabello mushroom, diced onion and sliced baby bella's. Saute until the onions are translucent and the mushrooms are very tender. When the mushrooms and onion are fully cooked, add in one teaspoon of Dijon mustard, two tablespoons of sour cream, parsley, salt and pepper. Heat these ingredients through before adding the chicken stock and stirring well.
Simmer the mixture for about five minutes to create a very rich and yummy sauce, then add in one and a half cups of cooked rice. Stir very well so all the rice is coated in the sauce and everything is evenly distributed. Mushroom rice is best when served hot, so plate this and serve alongside the roasted sweet potatoes.
This Meat Free Meal was so filling, and savory, we didn't even miss the meat. Everything I used is fairly inexpensive too, so this a great meal to make if you are on a budget, but don't want to sacrifice eating well. On the other hand, either can be made as a side dish and served along side any kind of entree. The rice would pair really well with a juicy pork chop or cornish game hen, and the sweet potatoes star next to beef perfectly. Thank you all for cooking with me. Keep getting creative in the kitchen!
Ashley Tuttle
Below, you will find some of my favorite tools to use for this meal!
