½tspground thyme 百里香粉or 1 tsp dried thyme or 1 handful of fresh ones
300ml (½+¼)lite coconut milk 淡椰奶or almond milk
salt 鹽to taste
ground black pepper 黑胡椒粉to taste
½ - 1Tbspnutritional yeast
Instructions
Start by chopping the vegetables and mushrooms.
Add the oil to a non-stick deep pan or a small pot over medium heat.
Once the pan is heated, add the chopped onion, garlic. Stir fry until they are fragrant.
Add the celery and mushrooms. Keep stir fry until the mushrooms start to soften a bit. Then add in the pumpkin to join the stir-fry party. Add a dash of hot water as needed to prevent sticking.
Add the rice and ground thyme. Stir and cook for about 30 seconds. Then add the lite coconut milk a scoop at a time to cook the rice. Stir occasionally.
Add the beech mushrooms to the pan to cook together.
Once the rice is cooked, add the salt, pepper, and nutritional yeast to your taste. Serve with more nutritional yeast flakes or vegan parmesan if you like.