HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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An easy creamy rice recipe made with coconut milk and nutritional yeast then tossed with shiitake mushrooms and peas and topped with tofu strips and vegan parmesan cheese for an easy, flavorful, risotto-inspired weeknight dinner.
We’re gettin’ creamy and shroomy in record time here people! This Creamy Mushroom and Pea Skillet Rice is the perfect weeknight dinner that the whole family will love- maybe even those non-‘shroom lovers at the table. Inspired by Gardein’s Chick’n Scallopini, I created a recipe to showcase the versatility of a meat-free meal for all my Meatless Mondayers, which certainly can be enjoyed any day of the week really. This recipe takes simple, common foods and combines them into a one-skillet meal that goes from skillet to table in just 20 minutes!
I suppose I could have called this Creamy Mushroom and Pea Skillet Rice risotto, but since there’s no butter or wine I thought maybe creamy skillet rice seemed more appropriate, although it does taste pretty similar to a risotto. The creamy sauce is made with olive oil, arrowroot, nutritional yeast, coconut milk, garlic powder, onion powder, salt, pepper, and a pinch of paprika. Super simple, super easy, super flavorful.
You simply boil your rice, which by the way if you’re trying to keep the grains down you can sub chickpea rice, or another grain-free rice substitute. I actually used Banza chickpea rice in this Creamy Mushroom and Pea Skillet Rice and it was perfect. Next, you’ll sautee your shiitake mushrooms and your peas, set aside while you make the creamy sauce. I like to blend my sauce to make it extra creamy. Then combine everything back together in the skillet and let it simmer a few minutes while the flavors all come together. Perfecto! The “chicken” is optional but really was a great addition to this meal, so check your local grocery store for a good chicken replacement, like Gardein (also gluten-free!).
Serve up your Creamy Mushroom and Pea Skillet Rice into bowls and garnish with fresh parsley and vegan parmesan cheese. You might even add this to your menu rotation as a go-to, meat-free meal! I know I’m always on the hunt for non-boring, easy recipes. If you’re not a shiitake fan, you can also use a different type of mushroom, maybe portobello or just good ol’ fashioned button mushrooms for a milder mushroom flavor. If you’re into the whole Meatless Monday thing (go you!) here are some other easy riced dinner options:
☆ SOUTHWESTERN CAULIFLOWER RICE BOWLS
☆ SRIRACHA PEANUT CAULIFLOWER RICE BOWLS
☆ CHIPOTLE “RANCH” PINEAPPLE RICE BOWLS
Snap a photo of your creamy rice bowls and maybe even a video of you enjoying them with the people you love. Tag me on Instagram or Facebook or use #healthylittlevittles so I can see all your lovely recreations!
** I used Gardein Chick'n Scallopini in this recipe
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