Popular Conditions & Diets
Ingredients
14
Time
40m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
40m
Serves
4
Dinner
Vegan
1/4 cup
Raw Sunflower Seeds
4
Garlic Cloves
divided, minced
3 Tbsp
Lemon Juice
2 Tbsp
Extra-Virgin Olive Oil
1 lb
Mixed Mushrooms
cleaned and chopped
2
Shallots
thinly sliced
1 tsp
Dried Thyme
1 1/2 tsp
Smoked Paprika
1 Tbsp
Dijon Mustard
1 tsp
White Miso Paste
3 cups
Vegetable Broth
1/4 cup
Fresh Parsley
for garnish
1/2 tsp
Sea Salt
or to taste
1/4 tsp
Black Pepper
or to taste
1
Place the sunflower seeds in a heat-safe container. Cover with 1 cup boiling water and ¼ tsp sea salt. Set aside to soften while you prepare the rest of the dish.
2
Heat the olive oil in a large pan over medium heat. Add the shallots and 3 cloves of garlic (minced). Sauté for 2–3 minutes, until soft and fragrant.
3
Add the mushrooms to the pan. If using different sizes and varieties, add larger mushrooms first and smaller ones after a few minutes so everything cooks evenly. The mushrooms will release liquid — this is perfect. Let the liquid cook off so the mushrooms can begin to brown and caramelize.
4
Add the thyme, smoked paprika, ¼ tsp salt, and a few grinds of black pepper. Stir and continue cooking until the pan looks sticky and lightly browned on the bottom.
5
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Reduce the heat to a gentle simmer. Stir in the Dijon mustard and miso paste. Let the mixture simmer until the liquid has reduced by about half.
6
Drain the sunflower seeds. Add them to a blender with ½ cup fresh water, the lemon juice, and the remaining 1 clove garlic. Blend until thick and creamy, adding a splash more water if needed to reach a smooth, pourable consistency.
7
Stir the sunflower cream into the mushroom mixture and simmer for 2–3 minutes, until warmed through and silky. Taste and adjust salt, pepper, and lemon if needed.
8
Garnish with chopped parsley and serve over mashed potatoes, gluten-free noodles, or toasted buckwheat.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
