Vegan Amaranth With Spinach-Tomato-Mushroom Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- 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.
- 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.
- 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.
- Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
- Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
- Serve sauce over warm amaranth.
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Reviews
-
The amaranth was thick and wet, like cream of wheat, the texture more like a porridge. My kids couldn't abide the "slimy, gummy, gooeyness." The sauce was tasty but unexceptional; I did reduce the basil and oregano (I had dried, while the amounts in the recipe looked like they were meant for fresh herbs).
RECIPE SUBMITTED BY
I'm a recently-turned vegetarian hoping to someday make it to vegan. I try to shop organic whenever possible. I'm addicted to Top Chef and looove cooking for other people. I'm in college, so quick and easy recipes are definitely a plus!