Portobello Mushrooms with Vegan Quorn and Olive Stuffing
Posted on November 17, 2016 by The Gourmet Vegan - No Comments
Portobello Mushrooms with Vegan Quorn and Olive Stuffing
Personally, I never get tired with stuffed mushrooms. If the right combination of flavours and textures are used in the stuffing, then when combined with the wonderful texture of cooked Portobello mushroom, you seriously can’t go wrong. This may seem like a simple recipe, and in fact it is, but as I say, when the flavours hit the mark, you have a fantastic tasting dish. Perfect as a main dish, a side dish or even as a starter.
 30 Minutes |
 Serves 1 or 2 |
 ? kcal per serving |
INGREDIENTS
2 large Portobello mushrooms
For the stuffing
1 tbsp chilli oil
2 large spring onions, washed and finely chopped
1 large tomato, chopped
2 vegan Quorn fillets, roughly chopped
1 tsp tomato puree
1 tsp dried dill
1 tsp dried basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 green olives, chopped
METHOD
Preheat the oven to 180 degrees celsius ( 350 F ), gas mark 4
1 In a frying pan, gently fry the spring onions in the chilli oil for 2-3 minutes until the onions have softened.
2 Add the chopped tomato and Quorn fillets, and continue to cook for a further 3-4 minutes or until the tomato has started breaking down.
3 Add the dill, basil, salt and pepper, tomato puree and the green olives. Mix well, and remove from the heat.
4 Remove the stalks from the mushrooms and place each mushroom underside up on a piece of baking foil.
5 Spoon the filling equally onto the mushrooms and wrap each mushroom up in the foil to form a closed parcel. Be sure there is space in the parcel for the steam to surround and cook the mushrooms.
6 Place the parcels on a baking tray and bake for 15 minutes. Remove from the parcels and serve.
RECIPE NOTES
A mix of green and black olives gives another dimension to the taste of the dish.
Vegan Quorn pieces can be substituted for the fillets.
RECIPE TIPS
Be sure to leave enough space in the foil parcels so that the steam can build up in the parcel and cook the mushrooms.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Nut, Bean and Mushroom Loaf
Posted on November 29, 2015 by The Gourmet Vegan - No Comments
Nut, Bean and Mushroom Loaf
Loaves and roasts are key to my lifestyle. I love nothing more than a good Sunday roast, and usually these happen on more days than just Sundays. Not only is a good loaf the perfect accompaniment for a roast dinner, especially when smothered with a good vegan gravy, I think they are just as wonderful sliced up and used as a sandwich filling or fried up and used in a tasty hash.
| 90 Minutes |
Serves 3-4 |
? kcal per serving |
INGREDIENTS
2 tablespoons coconut oil
1 large onion, finely chopped
1 large stick celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, minced
120 g mushrooms, roughly chopped
1 tin butter beans, drained
80 g (uncooked weight) brown rice, cooked and left to cool
1 vegetable stock cube dissolved in 50 ml hot water
125 g cashews, chopped
2 tablespoons ground almonds
2 tablespoons breadcrumbs
1 teaspoon dried thyme
1 teaspoon English mustard
1 tablespoon vegan margarine
1 tablespoon gram flour
1 tablespoon soy protein powder (optional)
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6
1. Start by frying the onion, celery and carrot in the coconut oil over a medium heat until the onion start to soften. Add the mushrooms and garlic and continue to fry until the mushrooms have released some water, have softened and cooked through.
2. Pour the mixture into a large bowl and mix in all the other ingredients. The texture should be sticky but not too wet.
3. Transfer to a lined and greased loaf tin, smooth the top and bake in the oven for 50-60 minutes, and when the top is crisp and golden.
RECIPE NOTES
Experiment with different nuts and pulses to mix up the textures.
RECIPE TIPS
For an even crispier topping, brush with melted vegan margarine after cooking and then put back in the oven for a further 5 minutes.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mushroom, Tofu and Kidney Bean Sausages
Posted on August 22, 2014 by The Gourmet Vegan - No Comments
I have been experimenting with different combinations of flavours and textures to come up with a simple but delicious new sausage recipe. I have to admit, there are a couple of new combinations that I feel will also be coming your way, but for now, these are one of the most incredible tasting sausages I have yet to produce. Texture is just as important as flavour in any recipe, and with one bite of these sausages you will see why you will want to make them very often indeed. I taste tested these with 3 non-vegans who thought they were delicious. You can’t say better than that. Enjoy x
