Quartered brown mushrooms sautéed with garlic and yellow onion, then simmered in a rich coconut milk sauce with tomato paste, Dijon mustard, and a splash of soy sauce. Kalamata olives and fresh parsley fold in at the finish for a bright, savory lift. Served over steamed white rice alongside tender roasted carrots seasoned with olive oil and maple syrup. A satisfying plant-based plate that proves vegan eating never has to be boring.

Brown mushrooms, carrots, garlic, long grain white rice, kalamata olives, yellow onion, tomato paste, ketchup, coconut milk, soy sauce, olive oil, sunflower oil, maple syrup, Dijon mustard, fresh parsley, kosher salt, black pepper.

Soy, wheat, mustard.