Our Shredded Mushroom Bowl with Coriander Dip is the perfect midweek dinner. The tangy coriander white bean dip is absolutely delicious and brings the plate to 25g of protein. This feels like a lavish, upscale vegan restaurant meal, but it’s so simple to put together. A healthy plant-based recipe this delicious will be sure to impress your family and friends and leave them wanting more!
Why This Recipe Works
Protein-Packed: The white bean dip alone brings in a hefty amount of protein.
Quick & Simple: Less than 30 minutes, and you have a gourmet-style plant-based meal.
Meal Prep Friendly: Make the dip in advance for quick assembly during the week.
Mushrooms: We love the combination of shimeji and oyster mushrooms, but feel free to get creative; king oyster mushroom or shiitake would also be lovely here.
White Beans: A protein and fiber powerhouse that takes the creamiest texture once blended.
Coriander: Fresh is a much for taste and for that vibrant green color.
Broccolini: A vitamin-rich alternative to broccoli and just as tasty. It’s super easy to prepare, and we love to add it to lots of dishes. Just add the broccolini to a pan on medium heat with a spray of oil and cook for 4 to 5 minutes until tender. Stir occasionally until it’s tender and slightly crispy at the edges.
Turmeric Rice: To create turmeric rice, simply add 1 tsp of turmeric to your rice cooking water with a crack of black pepper.
First, blend all the dip ingredients and chill it in the fridge. Then, shred your choice of mushrooms and cook them until the water evaporates. Spice it up and give it a good stir. Meanwhile, get those broccolini tender and ready. Finally, assemble your plate with a generous layer of dip, followed by the rice, broccolini, mushrooms, and a sprinkle of pistachios. Optional: A drizzle of chili oil for that extra kick!
- Is it gluten-free? Absolutely, just make sure your soy yogurt is certified gluten-free.
- Can I make it in advance? Yes, the dip stores well in the fridge for up to 5 days.
- What types of mushrooms work best for this recipe? Shimeji and oyster mushrooms are recommended, but you can also use cremini, portobello, or button mushrooms.
- Can I use frozen broccolini instead of fresh? Yes, you can use frozen broccolini. Just make sure to thaw it and drain any excess water before sautéing.
- Is the coriander dip nut-free? Yes, the dip is nut-free. It’s made primarily from white beans and herbs.
- Can I make this recipe oil-free? Absolutely, you can sauté the broccolini in a bit of water or vegetable broth instead of oil.
- What can I use as a substitute for soy yogurt in the dip? You can use coconut yogurt or almond yogurt as a non-dairy alternative.
- Can I use lime juice instead of lemon juice in the dip? Yes, lime juice can be a good alternative, but it will slightly alter the flavor profile.
- How can I make this recipe spicier? You can add more chili powder to the mushrooms or include a spicy chili oil drizzle at the end.
- Are there any protein alternatives that can be added to this dish? If you’re looking for more protein, you could add some tofu or tempeh to the dish.
Variations and Tips
Add Greens: Spinach or kale would also work well.
Spice Level: Adjust the chili powder to your liking.
Bean Varieties: Cannellini, butter beans or navy beans all work well.
Make Extra Dip: In the video for the recipe, I made double the amount of dip required because I love to have extra on hand for snacks/sandwich spreads, etc. I highly recommend doing the same!
Why You’ll Love This Shredded Mushroom Bowl with Coriander Dip
- and DELICIOUS!
Shredded Mushroom Bowl with Coriander Dip
- ⅓ cup dry brown rice
- 1 crack freshly ground black pepper
- 1 tsp turmeric powder
- 1 large bunch broccolini
- 1 spray olive oil
- 1 tbsp raw pistachios, chopped
- chilli oil to taste (optional)
- 1.25 cups cooked cannelini beans
- ½ cup fresh cillantro
- 8 mint leaves
- 1 tbsp fresh lemon juice
- ⅓ cup soy yogurt
- ½ small garlic clove (peeled)
- 400 g mushrooms (a mix of shimeji and oyster mushrooms is recommended)
- ½ tsp smoked paprika
- ¼ tsp chilli powder
- ½ tsp dry oregano
- ½ tsp cumin
- ½ tsp monk fruit (or other sweetener of choice)
- ½ tsp onion powder
- Cook the rice according to your packet instructions, and add the turmeric and black pepper to the cooking water.
- For the dip: Add all the cannellini beans, cilantro, mint, lemon, yogurt, and garlic to a blender and process until smooth. Keep it in the fridge to firm up until ready to serve.
- Shred the mushrooms using your hands. Add to a pan on medium heat with 1/2 cup of water. Allow to cook until all the water has evaporated.
- Add the smoked paprika, chili powder, oregano, cumin, monkfruit, and onion powder to the mushrooms and cook for two minutes, stirring constantly to ensure even distribution of the spices, and prevent sticking.
- Meanwhile, prepare the broccolini. Add it to a pan on medium heat with a spray of oil and pan fry for 4 to 5 minutes until tender.
- Assemble the dish by adding about 1 cup of dip to a plate, 1/2 cup of cooked rice, and top with the broccolini, mushrooms, pistachios and optional chilli oil. Enjoy 💚