Scarlet Magic Vegan Paprikash

Ingredients

• ¾ cup raw cashews, soaked in hot water 1 hour and drained
• 1½ cups low sodium vegetable broth
• 1½ tablespoons natural buttery spread with olive oil
• 1 DOLE® Yellow Onion, chopped
• 1 medium red bell pepper, chopped
• 1 pound DOLE® Mushrooms, quartered
• 3 garlic cloves, minced
• 1½ teaspoons paprika
• 2 cups packed DOLE Baby Spinach
• 1 can (14.5 ounces) diced fire-roasted tomatoes
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 package (8.8 ounces) microwaveable whole-grain brown rice
• Sriracha chili sauce for serving (optional)

Directions

1. Purée cashews and ½ cup broth in a blender on high until smooth.
2. Melt buttery spread in a large saucepot over medium-high heat. Add onion and bell pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add garlic and paprika; cook 1 minute or until fragrant, stirring frequently. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Add tomatoes with their juice, lemon juice, salt, black pepper, cashew mixture and remaining 1 cup broth; heat to a simmer. Reduce heat to medium-low; cover and cook 10 minutes or until thickened, stirring occasionally. Makes about 6 cups.
3. Prepare rice as label directs. Serve paprikash with rice and sriracha, if desired.