This recipe for dukkah mushrooms is quick and easy to make. Plus it’s boosted with iron and protein rich peas. If you are wanting to eat a delicious balanced meal for breakfast, lunch or dinner, then this is it!
1 garlic clove, minced
200g mushrooms, sliced
200g frozen peas, thawed
1 tbsp balsamic vinegar
50g/2 big handfuls rocket, kale or spinach
4 tsps almond meal, or 12g finely chopped almonds
1 tsp ground coriander
1/2 tsp cumin seeds
1/2 tsp paprika
2 tsp sesame seeds, black or white
Place all dukkah ingredients into a small bowl and stir together. Set aside.
Place mushrooms and garlic into a preheated non-stick frypan at medium to high heat.
Stir through for a few minutes until the mushrooms are softened.
Add the peas and balsamic and stir a few minutes longer until the peas are softened and the mushrooms are fully cooked through.
Place the fresh green into a bowl and top with the mushroom mixture.
Sprinkle with the dukkah to serve.
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