Semolina Carrot Broccoli Mushroom (Vegan)
This dish Semolina carrot broccoli and mushroom is a delicious vegan recipe cooked in one-pot. So pull out your cast-iron Dutch oven, or another cooking pot, to make this delicious filling yet very light meal that features the vegetable carrot, broccoli, and mushroom.
Almond butter and semolina make the base for this meal that is perfect on its own or you can use it as an accompaniment with another favorite dish.
Disclaimer: As an Amazon Associate I earn from qualifying purchases made on my website. If you make a purchase through links from this website, I may get a small share of the sale from Amazon and other similar affiliate programs.
Semolina Carrot Broccoli Mushroom Recipe
A fresh filling dish that can be eaten hot, cold, on its own or as an accompaniment to another dish.
With preparation time just 10 minutes and total cooking time 30 minutes, you will be serving this semolina based dish to serve 6 in no time.
What Are the Ingredients for Semolina Carrot Broccoli Mushroom
2 cups semolina
2 tbsp almond butter
1 1/2 cups carrots, sliced
1 1/2 cups broccoli florets, diced
1 1/2 cups mushrooms, diced
1 onion, chopped
2 garlic cloves, minced
1 green chili, chopped
3 cups mushroom or vegetable stock
Sea salt to taste
Black pepper to taste
1 tbsp parsley, minced
1 tbsp pumpkin seeds, toasted
How to Make Semolina Carrot Broccoli Mushroom
In a cast-iron Dutch oven, add the almond butter and heat the oven up over low heat.
Add the semolina and mix well.
Continuing with a very low heat cook for 5 minutes.
Dutch ovens get hot so you will have to stir continuously and make sure it does not burn.
Add the carrot, broccoli, mushroom, mushroom stock, sea salt, pepper, parsley, green chili, garlic, onion, and mix well.
Continuing with a very low heat cover with the Dutch oven lid and cook for 25 minutes.
Using low heat stops the dish from sticking to the bottom of the Dutch oven.
Serve hot with pumpkin seeds on top.
Alternative Garnishing Suggestions
Lemon Wedges that can be lightly squeezed over the dish.
Toasted slivered almonds complement the almond butter base of the dish.
How to Cook Broccoli With Carrots
When both carrots and broccoli are to be cooked in the same dish, steamed, baked, or stir-fried just do this.
Cut carrots a little smaller than broccoli. This will ensure that they are both cooked al Dente’ when the cooking time is complete.
Semolina Carrot Broccoli Mushroom Vegan (One-Pot)
A fresh filling dish can be eaten hot, cold, on its own or as an accompaniment to another dish.
Ingredients
- 2 cups semolina
- 2 tbsp almond butter
- 1 1/2 cups carrots, sliced
- 1 1/2 cups broccoli florets, diced
- 1 1/2 cups mushrooms, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green chili, chopped
- 3 cups mushroom or vegetable stock
- Sea salt to taste
- Black pepper to taste
- 1 tbsp parsley, minced
- 1 tbsp pumpkin seeds, toasted
Instructions
In a cast-iron Dutch oven, add the almond butter and heat the oven up over low heat.
Add the semolina and mix well.
Continuing with a very low heat cook for 5 minutes.
You will have to stir continuously and make sure it does not burn.
Add the carrot, broccoli, mushroom, mushroom stock, sea salt, pepper, parsley, green chili, garlic, onion, and mix well.
Continuing with a very low heat cover with the Dutch oven lid and cook for 25 minutes.
Using low heat stops the dish from sticking to the bottom of the Dutch oven.
Serve hot with pumpkin seeds on top.
Notes
Alternative Garnishing Suggestions
Lemon Wedges that can be lightly squeezed over the dish.
Toasted slivered almonds complement the almond butter base of the dish.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 402
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
To Finish – Semolina Carrot Broccoli Mushroom
I love this all in the one-pot dish it tastes great cold if there is any left. It can also be served as an accompanying dish with many other meals.
This semolina based dish would be the perfect accompaniment to this Vegan Squash Zucchini and Mushroom Saute’ go check it out.
At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all-in-one-pot”.
One-Pot Cooking Rocks
Thanks for the video music – Ben Sound
