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    You are in: Home / Low-cholesterol / Vegan Amaranth With Spinach-Tomato-Mushroom Sauce Recipe
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    Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    splitendharry's Note:

    I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
    2. 2
      While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
    3. 3
      Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
    4. 4
      Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
    5. 5
      Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
    6. 6
      Serve sauce over warm amaranth.

    Ratings & Reviews:

    • on July 01, 2012

      45

      Very good, it was my first time cooking amaranth. The grain does seem to get a bit gummy, perhaps from overcooking? But all in all it's a good dish. This same recipe is on food.com from another user, he says it's originally from cropsforthefuture.org

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2011

      45

      Tried this last night. Mine came out less saucy and more scrambly - probably because I didn't blanch and remove the skins from the tomatoes. It was really tasty. I used lobster mushrooms that we found and dehydrated last fall. I would definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2009

      55

      I cooked this today. I was a bit skeptical when I put it on the plate - it looked a bit like a pile of mush - but when I tasted it WOW. Delicious. I could eat it every day.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.4
     
    Calories from Fat 66
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 79.7 mg
    3%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.0 g
    16%
    Protein 11.3 g
    22%

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