Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa

Total: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Yield: 4 servings

A vegan version of Aushak (or Ashak), an Afghan dish traditionally made of meaty tomato sauce over pasta dumplings.



  1. Water sauté 1/2 of the garlic, scallions and mint in a saucepan for two minutes on low to medium heat.
  2. Add the quinoa, salt and pepper and cook for 2 minutes, stirring occasionally.
  3. Add two cups of water and bring to a boil. Turn heat to low and simmer for 15-20 minutes until the water has been absorbed.
  4. For the sauce, heat 1/2 cup of water in a pot until just starting to boil. Add the onions, garlic and ginger and cook for 5 minutes on medium heat.
  5. Add the coriander, salt, mushrooms and another 1/2 cup water. Cook for 3 minutes.
  6. Add the tomato paste and the other 1/2 cup of water and stir.
  7. Cook on low to medium heat for 10 minutes, stirring intermittently so that the mushrooms don’t stick to the bottom of the pan.
  8. Add pepper, turn off heat and set aside.
  9. Place a portion of the quinoa on a plate, top with the sauce and garnish with fresh mint, red pepper flakes and serve.
Recipe Author Molly PatrickMolly Patrick is the co-founder of, a website dedicated to helping people eat more whole plants and less of everything else. She takes the boring out of healthy and the preachy out of vegan. She is a graduate of the Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies and eCornell.