Vegan Amaranth With Spinach-Tomato-Mushroom Sauce Recipe

Welcome to my vegan amaranth with spinach-tomato-mushroom sauce recipe! I’m excited to share this delicious and healthy recipe with you. If you’re looking for a flavorful and wholesome meal, this recipe is perfect for you.

This recipe is a combination of three amazing ingredients: amaranth, spinach, and a savory tomato-mushroom sauce. Amaranth is a gluten-free ancient grain that is packed with nutrients and has a nutty flavor. Spinach is a leafy green that is a great source of iron and adds a fresh and vibrant taste to any dish. The tomato-mushroom sauce is a perfect complement to the nuttiness of the amaranth and the freshness of the spinach.

Not only is this recipe delicious, but it’s also vegan and easy to make. Whether you’re a vegan or just looking for a healthy and tasty meal, this recipe is sure to satisfy your taste buds. So, let’s get started and take the first step towards a healthier lifestyle with this vegan amaranth with spinach-tomato-mushroom sauce recipe.

Why You’ll Love This Recipe

Are you looking for a delicious and healthy vegan recipe that’s also easy to make? Look no further than this Vegan Amaranth with Spinach-Tomato-Mushroom Sauce recipe!

First of all, let’s talk about the star of the show: amaranth. This gluten-free grain is high in protein, fiber, and essential amino acids, making it a great option for vegetarians and vegans. And paired with the spinach, tomatoes, and mushrooms in this recipe, you’re getting a powerful dose of vitamins and minerals.

But let’s not forget about the sauce. This Spinach-Tomato-Mushroom Sauce is creamy, savory, and bursting with flavor. The combination of oregano and basil gives it an Italian-inspired taste, and the sautéed mushrooms add a delicious umami flavor.

Not only is this dish delicious and nutritious, but it’s also incredibly versatile. You can serve it as a side dish, or turn it into a main course by adding some protein like tofu or tempeh. And if you’re not a fan of amaranth, you can easily swap it out for your favorite grain like quinoa or brown rice.

Plus, this recipe is easy to make and doesn’t require a ton of ingredients. All you need is some onion, garlic, olive oil, water, and of course, the star ingredients: amaranth, spinach, tomatoes, and mushrooms.

So what are you waiting for? Give this Vegan Amaranth with Spinach-Tomato-Mushroom Sauce recipe a try and see for yourself why it’s sure to become a new favorite in your recipe rotation.

Ingredient List

Here are the ingredients you’ll need for this vegan amaranth with spinach-tomato-mushroom sauce recipe:

For the sauce ingredients:

• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 8 ounces (225 grams) mushrooms, sliced
• 2 ripe tomatoes, chopped
• 1 cup (240 milliliters) water
• 1 tablespoon olive oil

For the amaranth spinach:

• 1 cup (240 milliliters) amaranth
• 2 cups (480 milliliters) water
• 1 tablespoon olive oil
• 1 bunch spinach (about 2 cups), chopped

This recipe requires basic ingredients that can be found in any grocery store. You can adjust the recipe to your taste by adding or removing some ingredients.

The Recipe How-To

Now that we have covered the essential information, let’s dive into the recipe how-to. This vegan amaranth with spinach-tomato-mushroom sauce recipe is perfect for a quick and healthy dinner. It is easy to make and packed with flavor. Here’s how to make it:

Ingredients:

• 1 cup amaranth
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 ripe tomatoes, chopped
• 3/4 mushrooms, sliced
• 1 bunch spinach, chopped

Directions:

1. Start by cooking the amaranth. Rinse it thoroughly and add it to a pot with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Once done, remove it from the heat and set it aside.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally. Add the minced garlic and stir for another minute.
3. Add the sliced mushrooms and cook them until they release their moisture and become brown. This should take about 5 minutes.
4. Add the chopped tomatoes, oregano, and basil to the pan. Cook for about 10 more minutes, or until the tomatoes have broken down into a sauce-like consistency.
5. Add the chopped spinach to the pan and stir until it is wilted.
6. Serve the amaranth in a bowl and top it with the spinach-tomato-mushroom sauce. Enjoy!

This recipe is versatile and can be adjusted to your liking. You can add more vegetables, such as bell peppers, or switch up the spices to make it your own. It is also great as leftovers and can be reheated easily.

Substitutions and Variations

One of the best things about cooking is the ability to experiment and make a recipe your own. With this vegan amaranth with spinach-tomato-mushroom sauce recipe, there are endless ways to switch things up and make it your own.

Here are some substitution and variation ideas to try out:

– Greens: While spinach is the star of this dish, you can easily swap it out for other greens like kale, arugula, or chard. Each green will bring its own unique flavor and texture to the dish.

– Mushrooms: This recipe calls for oyster mushrooms, but you can use any type of mushroom you like. Shiitake, portobello, or even button mushrooms would all be delicious in this dish.

– Tomatoes: If you don’t have fresh tomatoes on hand, you can use canned tomatoes instead. You could also try using sun-dried tomatoes for a more intense tomato flavor.

– Pasta: If you don’t have amaranth on hand, you can use any type of pasta you like. Penne, spaghetti, or even a fun shaped pasta like fusilli would all work well in this recipe.

– Creamy sauce: If you want to make this dish extra creamy, you can add a splash of coconut milk or cashew cream to the sauce.

– Spice it up: If you like a little heat, try adding some red pepper flakes or chopped jalapeño to the sauce.

– Make it gluten-free: If you need this recipe to be gluten-free, simply swap out the amaranth or pasta for a gluten-free option.

No matter what substitutions or variations you choose, this vegan amaranth with spinach-tomato-mushroom sauce recipe is sure to be a delicious and satisfying meal. So go ahead and get creative in the kitchen!

Serving and Pairing

This vegan amaranth with spinach-tomato-mushroom sauce recipe is perfect for a filling and nutritious meal. You can serve it as a standalone meal or pair it with some delicious side dishes for a complete dining experience.

To keep the vegan theme going, you can serve this dish with a simple salad of mixed greens, cucumbers, and tomatoes dressed with a light vinaigrette. The freshness of the salad will provide a nice contrast to the hearty and rich flavors of the amaranth and sauce.

If you’re in the mood for something more substantial, you can pair this dish with some roasted vegetables. Simply toss some chopped carrots, zucchini, and bell peppers with olive oil, salt, and pepper and roast them in the oven at 400°F for 20-25 minutes. The roasted vegetables will add some extra texture and flavor to the dish, while keeping it healthy and vegan-friendly.

For a more indulgent option, you can also serve this dish with some garlic bread or focaccia. The bread will soak up the delicious tomato-mushroom sauce and provide a nice crunch to the dish.

To complement the flavors of the dish, you can pair it with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio. Alternatively, if you prefer red wine, a light-bodied Pinot Noir or Chianti will also work well.

Overall, this vegan amaranth with spinach-tomato-mushroom sauce recipe is versatile enough to be served with a variety of side dishes and beverages. So get creative and enjoy this delicious and nutritious meal!

Make-Ahead, Storing and Reheating

This vegan amaranth with spinach-tomato-mushroom sauce recipe is perfect for meal prep and can be made ahead of time. The amaranth can be cooked and stored in the refrigerator for up to 4 days. The sauce can also be made ahead of time and stored in an airtight container for up to 3 days.

When reheating the amaranth, add a splash of water or vegetable broth to keep it from drying out. You can reheat the sauce on the stovetop or in the microwave. If the sauce is too thick, add a little bit of water or vegetable broth to thin it out.

To make this recipe even easier, you can also freeze the sauce for up to 3 months. Simply thaw it in the refrigerator overnight and reheat it before serving.

If you’re planning on serving this dish for a dinner party, you can also prepare the sauce a day ahead of time and reheat it on the stovetop before serving. This will save you time and ensure that your guests are served a delicious and flavorful sauce.

Overall, this make-ahead, storing, and reheating tips will help you to enjoy this vegan amaranth with spinach-tomato-mushroom sauce recipe anytime you want.

Tips for Perfect Results

Now that you have your vegan amaranth with spinach-tomato-mushroom sauce recipe all set up, it’s time to make sure that your dish comes out perfectly. Here are some tips to help you achieve the best results:

1. Cook amaranth correctly – Amaranth is a unique grain that requires a bit of attention while cooking. It can become mushy if overcooked or undercooked, so it’s important to follow the instructions carefully. Make sure to rinse the amaranth properly, then add it to boiling water and let it simmer for around 20 minutes. Once it’s cooked, drain it and set it aside.

2. Use fresh ingredients – The key to a delicious sauce is fresh, high-quality ingredients. Make sure to use ripe tomatoes, fresh spinach, and mushrooms that are not dried out or slimy. This will ensure that your sauce has a vibrant, fresh flavor.

3. Add herbs at the right time – To get the most out of your herbs, add them at the right time. Oregano and basil should be added towards the end of the cooking process to preserve their flavor. If added too early, they may lose their potency.

4. Don’t overcrowd the pan – When sautéing vegetables, it’s important to not overcrowd the pan. This will cause the vegetables to steam rather than brown. Sauté vegetables in batches if necessary, to ensure they cook evenly.

5. Adjust seasoning to taste – Don’t be afraid to adjust the seasoning in your sauce to suit your taste. Add a pinch of salt or a dash of pepper to bring out the flavor. If you like your sauce spicy, add a bit of red pepper flakes.

6. Let the sauce rest – Once the sauce is done, let it rest for a few minutes to allow the flavors to meld together. This will make your sauce even more delicious and flavorful.

By following these tips, you’ll be able to create a vegan amaranth with spinach-tomato-mushroom sauce that is full of flavor and perfectly cooked.

Bottom Line

In summary, this vegan amaranth with spinach-tomato-mushroom sauce recipe is a must-try for anyone looking for a delicious and healthy vegan meal. Not only is it easy to make and customizable, but it is also packed with nutrients and flavor. Whether you are a seasoned vegan or someone looking to try out vegan recipes, this dish will not disappoint. So, grab your ingredients and get cooking! Your taste buds and body will thank you.

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