This recipe, full of healthy ingredients besides the mushrooms, makes a great quick meal when paired with a fresh salad.

2 tbsp coconut oil

1 onion, chopped

1/4 red cabbage, chopped

1/2 red bell pepper, chopped

1 cayenne pepper, finely chopped (optional)

5 cups chopped mushrooms

2 garlic cloves, chopped

1 tbsp finely chopped fresh rosemary

1/2 tsp sea salt

4 slices whole grain, wheat or gluten-free bread

1. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the cabbage, bell pepper and cayenne pepper (if using). Cook, stirring frequently, about 3 minutes.
2. Stir in the mushrooms, garlic, rosemary and salt, and cook, stirring frequently, until the mushrooms are tender, about 5 minutes.
3. Meanwhile, toast the bread and place it on plates. Divide the mushroom mixture evenly into four portions and spoon over the toast.

Serves 4

Excerpted with permission (and slightly modified) from The Reducetarian Solution, edited by Brian Kateman, recipe by Pat Crocker. © 2017 by Reducetarian Foundation, Inc. TarcherPerigee, an imprint of Penguin Random House.