SHREDDED MUSHROOMS WITH CORIANDER DIP & BROCCOLINI

Experience the savoury satisfaction of our Shredded Mushrooms with Coriander Dip & Broccolini. While we adore mushrooms, they need a little help to feel satiating and bring enough protein as a meat substitute, so we've paired them with a tangy coriander & white bean dip, bringing each plate to 25g of protein. ✨ Tip: In the video, I made double the amount of dip needed for this recipe because I love to have some for snacks/sandwich spreads, etc. the following days and highly recommend doing the same! For the turmeric rice, add 1 tsp of turmeric to your rice cooking water with a crack of black pepper. Finally, the dish is topped with a gentle crunch of broccolini and pistachios and a drizzle of optional chilli oil for heat if you’re feeling spicy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the dip ingredients to a blender and process until smooth. Keep it in the fridge until ready to serve.

Step 2

Shred the mushrooms using your hands. Add to a pan on medium heat with 1/2 cup of water. Allow to cook until all the water has evaporated.

Step 3

Add the spices and cook for two minutes, stirring constantly.

Step 4

To a pan on medium heat, add the broccolini, a spray of oil and cook for 4 to 5 minutes until tender.

Step 5

Add about 1 cup of dip to a plate, 1/2 cup of cooked rice, and top with the broccolini, mushrooms, pistachios and chilli oil if using. Enjoy!

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