This was a favorite of mine before I even made the transition to a 100% plant-based diet. We usually toast some mustard seeds along with the cumin seeds at the beginning of the recipe and add several bunches of spinach into the simmering stew just before serving.
I will pretty much throw any vegetable from the fridge into this quick scramble and I will go out of my way to make sure I have some mushrooms lying around.
Lentil Mushroom Burgers
This has been a hit when we host larger dinner parties, or if we know we have a busy week ahead and need to heat something up quickly for lunch or dinner. I like this recipe more than most other lentil burger recipes because of its mustardy and complex flavor profile.
Vegan Pad Thai
Adding mushrooms and broccoli to this dish is a must for me.
Doubling or tripling this recipe essentially takes just as much time as making a single batch, so we usually make a lot of these at a time as well. We usually keep the black beans on the side, as we like the way they taste with the brown rice. We also always make sure to have plenty of fresh cilantro for garnishing. We either leave out the cheesy component completely or substitute with a vegan cheese.