Our Meal Plans Make Vegetables Taste Even Better + Plant Based Mushroom Masala

mushroom masala oil free recipe

Margaret Ratliff isn’t a strict plant based eater, but she has always been interested in eating more plants and whole foods. She struggled to find recipes that were exciting and satisfying. Then she discovered Clean Food Dirty Girl, and now she raves about how our Meal Plans make vegetables taste even better.

She was blown away by the flavors and found she enjoyed learning new cooking techniques by following our recipes. After she tried our free whole food plant based Trial Plan, she was hooked.

I don’t think I can live without [the Meal Plans] now!

Margaret Ratliff

Discover how our Meal Plans make vegetables taste even better no matter what your eating style.

Watch our video and walk away with the following: 

  • How to challenge the belief that you will never be able to feel your best.
  • You don’t have to be vegan or a strict plant based eater to follow our Meal Plans.
  • You don’t need to be a gourmet chef to eat crazy delicious plants/vegetables.
  • Eating whole plant foods can rewire your brain and turn off cravings.
  • Learning how to use a wide range of spices and cooking techniques can be really easy.
  • You don’t need a kitchen full of gadgets to prepare delicious whole foods!

Here’s a note from Margaret before you watch our chat: 

My journey to discovering Clean Food Dirty Girl really began about 20 years ago. I started moving towards whole foods, became a label-reader, and gave up sodas, fast foods, and anything in a box that only required adding water to cook. 

Still, I wanted our diet to be healthier than it was. For the last several years, I was trying really hard to add more vegetables [to our diet but] struggled to make them flavorful enough to want more. 

My cookbook collection transitioned from Betty Crocker to Eat to Live, Forks Over Knives, and How Not to Die. Those recipes were good, but we didn’t fall in love with [them]. 

Then I came across Clean Food Dirty Girl on Facebook—wow, game on! I made some of the blog recipes and drooled over the [Meal Plan] recipes people were talking about. After lurking around for a while, I batched the [Trial Plan], and for the first time, I really loved tofu! I had to sign up!! It’s been a little over a year now, and it’s been amazing. I got what I was looking for: vegetables with lots of flavor.

Closed captioning available.

mushroom masala oil free recipe

Mushroom Masala (oil-free)

Author: Stephanie from Team Dirty

Ingredients

  • 1 cup red onion, chopped (120 g)
  • 1 cup green or red bell pepper, diced (120 g)
  • 2 teaspoons garlic, minced (about 2 medium cloves)
  • 2 teaspoons ginger root, minced
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cayenne powder (reduce to 1/8 teaspoon or omit if you don’t like spicy)
  • 2 cups mushrooms, chopped (about 8 oz / 230 g)
  • ¼ teaspoon salt
  • 2 cups tomatoes, chopped (about 2 large tomatoes / 245 g)
  • ½ cup frozen peas (60 g)
  • ½ cup cilantro, chopped (60 g)
  • black pepper to taste
  • plant based sour cream for serving (optional) (see Notes for a recipe)
  • cooked brown rice for serving (optional) (see Notes for a recipe)

Instructions

  • Chop your vegetables and measure out all of the ingredients ahead of time, this recipe comes together fast. Your spices can all go together in a small bowl.
  • Heat a medium-sized pot over medium heat for 2 minutes. Add the onion, bell peppers, and a small pinch of salt. Cook for 2 minutes, until the onions begin to brown slightly. Add a splash of water if necessary to keep the onions from sticking to bottom of pot.
  • Add the garlic and ginger and cook for about 1 minute, stirring often, then add the cumin powder, garam masala, coriander powder, turmeric powder and cayenne powder and cook for about 30 seconds, or until fragrant. If the spices are sticking to your pot, add a splash of water.
  • Next, add the mushrooms and salt. Cook for 2–3 minutes, until the mushrooms release their juices (insert dirty joke here) and become soft and tender, but not overcooked until mushy. 
  • Add the tomatoes and peas and cook for about 2 minutes, stirring often, until heated through and saucy. Turn off heat, stir in the cilantro and add salt and pepper to taste.
  • Serve over brown rice and top with plant based sour cream and more parsley if desired.

Notes

Check out our brown rice and plant based sour cream recipes.

Wishing you a happy week. May it be filled with feeding your body well. Our Meal Plans make vegetables taste even better. More importantly, they help people improve their health—read their stories here.

Xo
Molly

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Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

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