Description
A warm, creamy vegan farro bowl loaded with earthy mushrooms, fresh herbs, and dairy-free creaminess. Ready in just 40 minutes for a comforting plant-powered meal.
Ingredients
Pearled farro – 1 cup (rinsed)
Mushrooms (cremini or shiitake) – 2 cups, sliced
Onion, chopped – 1 medium
Garlic cloves, minced – 3
Vegetable broth – 2 ½ cups
Coconut cream (or unsweetened oat milk) – ¼ cup
Fresh thyme or rosemary – 1 tbsp, chopped
Nutritional yeast (optional) – 2 tbsp
Instructions
1. In a large saucepan, heat a splash of olive oil (or veggie broth for an oil-free version). Sauté chopped onions for 3–4 minutes until soft.
2. Add garlic and mushrooms. Cook on medium heat until mushrooms reduce, about 7 minutes.
3. Stir in the thyme, then pour in the rinsed farro and veggie broth. Bring to a boil.
4. Lower heat to a simmer. Cover and cook for 25–30 minutes until farro is tender and broth absorbed.
5. Add coconut cream and nutritional yeast. Stir until silky.
6. Season to taste with salt and pepper. Serve hot with a sprinkle of fresh herbs.
Notes
Tip: Double the batch and pack leftovers for lunch—it reheats beautifully.
Substitutions: Swap coconut cream for soy-based cream, or oat milk for almond. Replace mushrooms with zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan farro recipe, creamy mushroom farro, plant-based grain bowl, dairy-free farro