This is an easy gluten and dairy free, vegan lunch! It was so tasty and filling that I again wish I had made more! This recipe makes two big servings but could easily be doubled for extra lunch guests or to ensure a yummy lunch the following day!
Mushroom and Red Potatoes Over Greens(With Balsamic Glaze)
Prep time: 30 mins. Servings: 2
1/2 cup vegetable broth
1/2 cup organic no sugar added apple juice
1 cup almond milk
5 large white mushrooms
6 small red skinned potatoes
2 green onions
1 cup of grape tomatoes
1/4 cup fresh chopped basil or 1 tbs. dry basil
1-2 tbs. garlic powder
1 tbs corn starch
Salt and pepper to taste
2 tbs. organic balsamic vinaigrette
4 cups of organic greens
2 tbs. sliced almonds
I used apple juice in this recipe because I’ve found that it’s delightful with mushrooms! It somewhat mimics the sweet and tangy flavor of cooking with white wine-which I don’t often have on hand!
Combine juice, broth, quartered mushrooms and diced potatoes in a skillet and cook on medium high heat. Chop onions, basil and tomato and add to pan.
Whisk corn starch into almond milk and add to pan, along with garlic and salt and pepper.
Cook until potatoes are soft and sauce begins to thicken-about 10 minutes.
Place 2 cups of greens each in a bowl. Dish mushrooms and potatoes over top. Drizzle each dish with 1 tbs. of balsamic vinaigrette and sprinkle with 1 tbs each of sliced almonds. Enjoy!