Vegan Mushroom Rice Pan

5 from 2 votes
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 142 kcal


  • 200 g Mushrooms
  • 100 g Oyster mushrooms
  • 12 piece Cherry tomatoes
  • 60 g Baby spinach
  • 2 piece Garlic cloves
  • 2 tbsp Vegetable oil
  • 250 ml Soy cream (15% fat)
  • 100 ml Vegetable broth
  • 1 tsp Paprika powder
  • Salt and pepper for seasoning
  • 1 pack Uncle Ben's Express Natural Rice Basmati


  • Clean the mushrooms. Quarter the mushrooms and halve the oyster mushrooms. Wash tomatoes and spinach. Remove the tomatoes from the stalk and cut in half. Peel and finely chop the garlic.
  • Heat a large deep pan with oil and fry the mushrooms and garlic vigorously in it. Then add tomatoes and spinach and let fry everything briefly. Then deglaze with the soy cream and the broth and simmer over low heat for about 5 minutes.
  • Season everything with paprika powder, salt and pepper. Prepare and serve rice according to package instructions. Serve with the mushroom ragout.
  • Tip 4: The dish can be garnished with fresh cress.


Serving: 100gCalories: 142kcalCarbohydrates: 1.8gProtein: 3.7gFat: 13.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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