My love for vegetarian dishes is growing.

I do eat a lot of fish but I’ve been experimenting a lot lately with alternate proteins like yogurt, edamame beans, pea protein isolate etc.

This wonderful lunch was made on a lazy Sunday afternoon. I served it up with 1/2 cup of brown rice and a small salad and it was the perfect balanced carb, protein and vegetable (1:2:1) meal.

Ingredients

1 tsp olive oil

1 punnet portobello mushrooms, sliced

1 tbsp fresh thyme

1 tsp turmeric

1 tsp chili flakes

1 tbsp pea protein isolate

1 cup yogurt (I use Gero)

1/2 cup edamame beans (I steamed 1/2 bag frozen edamame from Woolies)

1/2 cup peas

Method

1. On medium-high heat, in a large pan, add oil, chili flakes and fresh thyme. Let is sizzle for 1 minute.

2. Add mushrooms and fry until the liquid starts to evapourate.

3. Add yogurt, pea protein isolate and turmeric. Cook until the sauce begins to thicken slightly.

4. Add edamame and peas and cook for 2 minutes before serving with brown rice, quinoa, or with fluffy millet.