Quartered brown mushrooms sautéed with garlic and yellow onion, then simmered in a rich sauce of tomato paste, Dijon mustard, coconut milk, and soy sauce. Kalamata olives and fresh parsley folded in at the end add a briny, herbal brightness. Served over steamed white rice with roasted carrots seasoned in olive oil and maple syrup. Every component is fully plant-based, making this a satisfying plate that fits right into your week.

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.