Posted on December 8, 2016 by The Gourmet Vegan - No Comments
There are some dishes than never get to see the light of day if you’re vegan. Dishes that have become classics over time but use meat as the principle ingredient. The wonderful thing about a recipe is that, in most cases, it can be changed accordingly to suite any diet. This is one such dish and my retake on this dish tastes absolutely out if this world. Don’t take my word for it! Get cooking and see how excited your friends and family will be when this reaches the table.
 1 Hr 15 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
4-6 large field mushrooms
50 g ( 2 oz ) vegan margarine, I use Vitalite
1 teaspoon vegetable oil
10 small shallots, peeled
10 button mushrooms, cleaned
2 medium carrots, peeled and chopped into bite size chunks
300 ml ( ½ pint ) vegan red wine
500 ml vegetable stock, I use Kallo
2 cloves garlic, minced
Bouquet garni ~ 2 bay leaves, 1 large sprig thyme, 1 large sprig parsley and 1 large celery stick. Secure with string or a plastic tie
¼ teaspoon sea salt
Freshly ground black pepper
25 g ( 1 oz ) plain flour
METHOD
Preheat the oven to 200 degrees Celsius ( 380 F ), Gas Mark 4
1 Begin by placing the field mushrooms on a baking tray with a drizzle of oil and bake in the oven for around 20 minutes until tender and firm. Remove and set aside.
2 Whilst the mushrooms are in the oven, over a medium heat, melt the margarine and oil in a large pan and add the shallots. Stir around frequently until the shallots have started to brown. This should take around 5-6 minutes.
3 Next, add the button mushrooms and carrots and continue to fry for a further 3-4 minutes.
4 Place the whole baked field mushrooms into the pan, resting on top of the other vegetables, and cover with red wine and stock.
5 Next, add the bouquet garni, garlic and salt and pepper.
6 Turn up the heat and allow to come to a boil. Cover with a tight fitting lid, reduce to a simmer and cook on a low heat for 40-45 minutes.
7 Remove the bouquet garni and using a slotted spoon gently remove all of the ingredients and place in a bowl.
8 With just the liquid left in the pan, mix the flour with a ladle full of the liquid in a cup, mix well, and then add slowly to the liquid in the pan so that no lumps form.
9 Bring back to the boil and then simmer for a few minutes until the sauce has thickened.
10 Place all of the ingredients back into the sauce and heat through gently before serving.
I like to serve this with basmati rice.
RECIPE NOTES
RECIPE TIPS
Use the largest and freshest mushrooms you can find.
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Posted on November 17, 2016 by The Gourmet Vegan - No Comments
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.
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Posted on November 29, 2015 by The Gourmet Vegan - No Comments
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.
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