Easy Fall Vegan Comfort Food Recipe | Dr Mona Vand

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be more affordable.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: regular yeast

Brewer's yeast provides similar flavor and is often less expensive.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: no cheese

Cashew cream is a healthier alternative and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and can be used for cooking.

Start by sautéing the onions and garlic in a pot with a dash of sesame oil over low heat.

Cook the onions and garlic for about 5-10 minutes until fragrant.

Chop the celery and add it to the pot after the onions and garlic have cooked.

Add one can of tomato sauce and one can of water to the pot, diluting the sauce.

Chop the broccoli and add it to the pot.

Chop the zucchini and add it to the pot as well.

Use a whole pack of organic white mushrooms, pre-washed, and add them to the pot.

Let the mixture simmer, ensuring the vegetables are covered by the sauce.

Rinse half a cup of quinoa and add it to a separate pot with one cup of water.

Bring the quinoa to a boil, then reduce to a low simmer for about 15 minutes until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens