I’m one hell of a fan of lazy dinners. Can’t you tell by now? If we’re being 100% honest here, it is because I try not to cook lavishly during the week. If I do, guess who eats all of it? Then guess who gains 10 lbs within the month? Yeah, no good. I mean sure, I’d love to stuff my overly-eager face with lasagna and pasta and tempeh bacon every night. But this girl’s got an hour-glass figure that needs to be maintained.
So for the most part, I try to stick with salad or bounty bowls for dinner. They may seem simple, but hey. I like simple, I like fast, and I heart veggies!! So if you’re a lazy cook like me, you’ll love this next one. [And don’t mope, there is totally vegan cream cheese in this. I’m not trying to be a VS model here.]
You will need:
- Olive oil (for pan and drizzling)
- 1 large portobello mushroom cap, shredded
- 3 button mushrooms, shredded
- 1 zucchini, shredded
- 1 onion, sliced
- Onion powder, chili powder, hot chili flakes, and salt, to taste
- 1-2 tbs vegan cream cheese
Step 2: Sautée
In a pan, drizzle olive oil and add all veggies. Sautée until veggies are cooked well. A good rule of thumb to know they are done is to see if your onions look translucent. Yes? Best part, people. ADD YOUR VEGAN CREAM CHEESE + spices.
Super easy, right? If you are one of those people who ate philly steak and cheese a ton before going vegan, this is a great substitute. The mushrooms are “meaty” and the bowl is super filling. It would be good between bread, too! Go bananas. xx Bianca