Cooked - Three Mushroom Quinoa Soup (vegan, Gluten-free, Oil Free)

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

asunnysideupday 📕🖨️ pdf

Three Mushroom Quinoa Soup (vegan, Gluten-free, Oil Free)

https://veggiekinsblog.com/2019/10/30/three-mushroom-quinoa-soup/

Tip: scan to open on your phone

Tip: click step to get into cook mode

5.0

4 cups mixed mushrooms of choice (I used shimeji, oyster and white button mushrooms)

1 yellow onion (finely diced)

2 garlic cloves (minced)

1 sprig rosemary (chopped)

3 sage leaves (finely chopped)

2 sprigs thyme (stem removed)

2 tbsp gluten-free soy sauce or tamari

2 tbsp arrowroot flour (or use corn starch)

3 cups vegetable broth (or mushroom broth)

½ cup coconut milk

2 cups cooked quinoa or other grain of choice

Salt + pepper to taste

Optional

½ tsp onion powder

½ tsp garlic powder

¼ tsp paprika

Select all/reset

In a large pot over medium heat, sauté onions and garlic with a splash of veggie broth, or oil, until fragrant. Add herbs, soy sauce, mushrooms, and sauté until aromatic.
Next add arrowroot flour and toss to coat, until flour disappears.
Add veggie broth and bring to a boil. Cover and let cook on medium heat for about 5-10 minutes, stirring occasionally.
Finally, add coconut milk and quinoa, and seasonings to taste. Enjoy!

Created 18 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service