Reinvented Mac and Peas, with Mushrooms

by Valerie on October 2, 2011 · 4 comments

Reinvented Mac and Peas with Mushrooms (12)

The other night, I spied this recipe for Cheesy Vegan Mushroom Quinoa on fAnnetastic food and immediately wanted to make it, except I did not have bok choy and had finished up the kale earlier that day.  Then I remembered this recipe for Reinvented Mac and Peas I had made a few times in the Spring but had forgotten about since (this happens to me a lot – I think it is a symptom of food blogging).

Did I mention it was really late at night and I really needed to use up the mushrooms I had, and feeling really lazy.  So I relied on some pantry basics and kept it simple (as in, once I had sliced all the mushrooms, I had zero interest in cutting and squeezing a lemon, so I used rice vinegar. Yes, I know, sad). I think I like coconut oil even better than olive oil in this approach.  Somehow the combination of just a teaspoon of coconut oil with lots of nutritional yeast makes this quinoa super buttery and cheese-like. And the mushrooms add a nice chew.  This dish made for a great lunchbox addition last Thursday.

Reinvented Mac and Peas with Mushrooms (Gluten-Free, Vegan, Soy-Free) – 2-4 Servings

  • 1 cup quinoa
  • 2 tsp and 1 tsp coconut oil, separated (I like this one)
  • 2 cups sliced mushrooms (I used 6 oz of baby bellas, but you could use sliced portobellos or white mushrooms)
  • 1/2 cup nutritional yeast
  • 1 Tbsp unseasoned brown rice vinegar (or lemon juice)
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 3/4 cup frozen peas, thawed
  • 1/3 cup chopped scallions, green and white parts (about 3-4 scallions)

Cook quinoa according to package directions (I use 2 cups water and cook the quinoa in my rice cooker).  While quinoa is cooking, heat 2 teaspoons of coconut oil in a medium sized skillet.  Add mushrooms, stirring occasionally, and cook until softened, about 8-10 minutes.  Set aside.  When quinoa is ready, stir in remaining teaspoon of coconut oil, followed by the nutritional yeast, vinegar, paprika and salt.  Stir in peas, scallions and mushrooms. Taste for seasoning and adjust salt or vinegar.

I am also submitting this recipe to the following weekly blog events:


Wellness Weekend, hosted by Ricki of Diet, Desserts and Dogs. The concept behind Wellness Weekends (now a year-round event!) is “any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.).”  Here we have quinoa and nutritional yeast which offer a nice amino acid profile, fiber and B12, as well as mushrooms and their benefits.  


A blog event hosted by Flip Cookbook called Sugar Free Sunday, which includes sweet and savory dishes made with non-refined sugars.


Slightly Indulgent Tuesdays


Gluten-Free Wednesday at the Gluten-Free Homemaker

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{ 1 comment… read it below or add one }

1 The Curator October 3, 2011 at 3:37 pm

This sounds so good – we have a bunch of peas we got at the farmer's market a few months ago sitting in the freezer and I had no idea what to do with them, so this sounds perfect! Stupid question though, where do I get nutritional yeast? Just at a regular grocery store? Thanks!


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