This dish was so good and hit the savoury part of me really deep! I did this DNA test to find out my hereditary but it also gave me some taste preferences (amongst so many other fun bits of info!) that my genetics and other factors makes me likely to order salty or savoury food!


  • 2 T of olive oil
  • 3 shallot, diced
  • 1 medium carrot, peeled & chopped
  • 1 celery stick, chopped
  • 1 Tblspn of garlic paste
  • 1 tsp of onion powder
  • 2 cubes of veg bouillon
  • 1 tsp of tomato paste
  • 1 T of lemon juice
  • 1/2 tsp of salt
  • 2 bay leaves
  • 1 tsp of dried parsley
  • 1 tsp of white miso paste
  • A pinch of pepper
  • 1 cup of wild rice
  • 1/4 tsp of paprika
  • 4 cups of vegetable stock or water
  • 3 Tbspn of coconut cream
  • 10 shiitake mushrooms, either sautéed sep or in the pan
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  • In a medium pan, drizzle olive oil over medium low heat.

  • Place your shallots, carrot & celery in pan. Let it cook until soft.

  • Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.

  • Take off heat & let it sit for an additional 30 mins to allow the rice to cook OR cook for 20 minute additional minutes. Whatever your preference is. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan.

  • Taste & add salt etc.


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Sarah | Vegan Food Recipes

Forks N' Roses granted permission by Sarah

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