Vegan Amaranth with Spinach Tomato Mushroom Sauce

Indulge in the wholesome goodness of Vegan Amaranth with Spinach Tomato Mushroom Sauce, a nutrient-packed one-bowl dish that’s as comforting as it is healthy. This vibrant recipe features fluffy, protein-rich amaranth as the base, paired with a savory sauce brimming with earthy cremini mushrooms, tender spinach, and bright, juicy tomatoes. Enhanced with aromatic garlic, onion, and a blend of Mediterranean-inspired spices like oregano, basil, and smoked paprika, this dish bursts with flavor in every bite. A touch of nutritional yeast provides a cheesy, umami twist, while fresh lemon juice brightens the dish beautifully. Ready in just 40 minutes, this plant-based meal is perfect for weeknight dinners, offering a hearty, gluten-free, and oil-free option with optional garnishes to make it your own. Ideal as a standalone entrée or served alongside a fresh side salad, it’s a recipe you’ll return to time and time again.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup amaranth
• 2.5 cups water
• 2 tablespoons olive oil
• 3 cloves garlic cloves
• 1 yellow onion
• 8 ounces cremini mushrooms
• 4 cups fresh spinach
• 1.5 cups diced tomatoes (canned or fresh)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons nutritional yeast (optional for added flavor)
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the amaranth under cold water using a fine mesh strainer.

Step 2

In a medium saucepan, combine 1 cup of amaranth and 2.5 cups of water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and let the amaranth simmer for about 20 minutes or until the water is absorbed and the amaranth is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Step 4

While the amaranth cooks, prepare the sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Mince the garlic and dice the onion. Add both to the skillet and sauté for 3-4 minutes, or until fragrant and the onion becomes translucent.

Step 6

Slice the cremini mushrooms and add them to the skillet. Sauté for another 5 minutes, allowing the mushrooms to release their moisture and brown slightly.

Step 7

Add the diced tomatoes, tomato paste, oregano, basil, smoked paprika, salt, and black pepper to the skillet. Stir well to combine.

Step 8

Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to let the flavors meld.

Step 9

Add the fresh spinach to the skillet and cook for 2-3 minutes, or until wilted.

Step 10

For an extra layer of flavor, stir in the nutritional yeast (if using) and the lemon juice.

Step 11

Serve the cooked amaranth in bowls and ladle the spinach tomato mushroom sauce over the top.

Step 12

Garnish with additional nutritional yeast or fresh herbs, if desired, and serve warm.

Nutrition Facts

Serving size	(1597.2g)

Amount per serving	% Daily Value*
Calories	1254.7

Total Fat 44.7g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2464.1mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 26.5g	0%
Total Sugars 28.6g
Protein 44.0g	0%

Vitamin D 15.9IU	0%
Calcium 513.9mg	0%
Iron 20.5mg	0%
Potassium 3379.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 13.5%

Carbs: 55.6%