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Vegan a. low carb mushroom spinach cauliflower rice


Pulse the cauliflower florets in a food processor for about 25-30 sec. until it’s a rice-like consistency. In a large skillet add olive oil over medium heat and sauté the onions and celery until tender, about 5 minutes. Add the garlic paste and cook for 30 sec., then add the mushroom and sauté until cooked through and slightly browned.

Add the vegetable broth, cashew butter and cauliflower rice and mix till incorporated. Allow the cauliflower rice to absorb the vegetable broth and cook it until it’s just soft but not mushy. Add spinach and cook for 2 min. When the rice is cooked, stir in the nutritional yeast and season with salt and pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy!

Rapunzel Products

140200 Cashew butter, HAND IN HAND
1201060 Yeast flakes
1000695 Olive oil extra virgin
1200695 Vegetable bouillon without yeast

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