Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

The aroma of sauteed garlic always takes me back to my grandmother’s kitchen. She wasn’t a vegetarian by any stretch, but she had this uncanny ability to make vegetables sing. I remember one autumn afternoon, the air crisp and cool, she whipped up a simple dish with whatever she had on hand: tomatoes from her garden, mushrooms foraged from the nearby woods, and a leafy green she’d grown in her little greenhouse. While this amaranth dish isn’t exactly hers, it carries the same spirit of resourceful, delicious, and healthy cooking. It’s a hug in a bowl, and I can’t wait for you to try it.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 cup amaranth
• 2 1/2 cups water
• 1 tablespoon olive oil
• 1 bunch spinach
• 2 medium tomatoes
• 8 ounces mushrooms, sliced
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano
• 1 garlic clove, minced
• 1 tablespoon onion, minced
• Salt and pepper to taste

Equipment Needed

• Saucepan
• Large skillet
• Knife
• Cutting board
• Fork
• Colander

Instructions

1. Combine the amaranth and water in a saucepan with a pinch of salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, or until all the water is absorbed. The amaranth should be tender and fluffy.
3. Remove the saucepan from the heat, cover it to keep the amaranth warm, and set aside.
4. While the amaranth is cooking, prepare the spinach. Remove the stems from the spinach leaves, and thoroughly wash the leaves to remove any dirt or grit.
5. Boil the spinach in a separate pot of water until tender, approximately 15-20 minutes. Once cooked, drain the spinach in a colander.
6. Prepare the tomatoes. Dip the tomatoes in boiling water for a few seconds to loosen the skin.
7. Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
8. Core the tomatoes, peel off the loosened skin, and then coarsely chop the tomatoes.
9. In a large skillet, heat the olive oil over medium heat.
10. Add the minced garlic and minced onion to the skillet and sauté for 2-3 minutes, until the onion is tender and the garlic begins to turn golden brown. Be careful not to burn the garlic, as it can become bitter.
11. Add the chopped tomatoes, sliced mushrooms, basil, oregano, and 1 tablespoon of water to the skillet.
12. Season the mixture with salt and pepper to taste.
13. Cook the sauce for 5 minutes, stirring occasionally.
14. Drain the cooked spinach well, pressing out any excess water. Then, chop the spinach coarsely.
15. Add the chopped spinach to the tomato mixture in the skillet.
16. Cook the entire sauce for an additional 10-15 minutes, stirring occasionally and gently mashing the tomatoes slightly with a fork to help them break down and release their flavors. This step helps to create a richer and more cohesive sauce.
17. Serve the warm spinach-tomato-mushroom sauce over the warm amaranth. Garnish with fresh basil if desired.

Expert Tips & Tricks

• Toasting the Amaranth: Before cooking, lightly toast the amaranth in a dry skillet for a few minutes. This brings out its nutty flavor. Keep a close eye on it, as it can burn quickly.
• Enhancing the Sauce: Add a splash of balsamic vinegar or a squeeze of lemon juice to the sauce just before serving for a brighter, more complex flavor.
• Mushroom Variety: Feel free to experiment with different types of mushrooms for the sauce. Shiitake, cremini, or even a mix of wild mushrooms will add depth and complexity to the dish.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Make Ahead Tip: The spinach-tomato-mushroom sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving over the amaranth.

Serving & Storage Suggestions

Serve this Vegan Amaranth with Spinach-Tomato-Mushroom Sauce hot, garnished with a sprinkle of fresh basil or a drizzle of high-quality olive oil. It makes a satisfying and nutritious main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the amaranth and sauce separately in a saucepan over low heat, or microwave until heated through. You may need to add a tablespoon or two of water to the sauce to prevent it from drying out during reheating.

Freezing is not recommended, as the texture of the amaranth and spinach can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	315 kcal	16%
Total Fat	10g	15%
Saturated Fat	1.5g	8%
Cholesterol	0mg	0%
Sodium	100mg	4%
Total Carbohydrate	45g	15%
Dietary Fiber	8g	32%
Sugars	5g	–
Protein	12g	24%

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free, as amaranth is a gluten-free grain.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level.
• Add Protein: For an extra boost of protein, add a can of drained and rinsed chickpeas or white beans to the sauce.
• Other Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or eggplant.
• Herbs: Experiment with different herbs, such as thyme, rosemary, or sage, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can substitute frozen spinach. Thaw it completely, squeeze out any excess water, and chop it before adding it to the sauce. Use about 10 ounces of frozen spinach in place of the fresh spinach.

Q: Can I use vegetable broth instead of water to cook the amaranth?
A: Absolutely! Using vegetable broth will add more flavor to the amaranth. Just be mindful of the sodium content in the broth, and adjust the amount of added salt accordingly.

Q: How do I know when the amaranth is cooked?
A: The amaranth is cooked when it has absorbed all the water and is tender. It should have a slightly porridge-like consistency.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the amaranth and sauce separately ahead of time and store them in the refrigerator for up to 3 days. Reheat before serving.

Q: What can I serve with this dish?
A: This dish is delicious on its own, but you can also serve it with a side salad or some crusty bread to soak up the sauce. A glass of light-bodied red wine would also pair well.

Final Thoughts

I truly hope this Vegan Amaranth with Spinach-Tomato-Mushroom Sauce brings as much comfort and joy to your table as it has to mine. Don’t be afraid to experiment with the ingredients and make it your own. This recipe is incredibly forgiving and adaptable. If you try it, please share your feedback – I’d love to hear how it turned out! And if you’re looking for a perfect pairing, try serving this hearty dish with a side of roasted root vegetables for a truly satisfying and wholesome meal. Happy cooking!