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.
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Potato and Courgette ( Zucchini ) Kugel
Posted on July 19, 2013 by The Gourmet Vegan - No Comments
Potato and Courgette ( Zucchini ) Kugel
Well what can I say about this dish? This is seriously one of the tastiest dishes created with such simple ingredients. The Kugel is a Jewish Classic and is commonly made using egg noodles and served at Jewish festivals. This version, which is absolutely moreish, uses potatoes and courgettes for the base ingredients which are held together with an egg-like chickpea batter. Usually served as a side dish, this is also perfect as a main and is wonderful hot or cold.
| 90 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
2 large potatoes, peeled
2 medium courgettes ( zucchini)
1 medium onion, peeled
1 clove garlic, minced
2 tablespoons lemon juice
50 g ( 2 oz ) chickpea flour
120 ml ( 1/2 cup ) water PLUS 180 ml ( 3/4 cup ) water
3 tablespoons nutritional yeast
1/3 teaspoon sea salt
1/4 teaspoon yeast extract
2 tablespoons vitalite, or other vegan margarine
1 teaspoon Dijon mustard
2 tablespoons mushroom ketchup, or vegan Worcestershire sauce
1/2 teaspoon pepper
2 tablespoons plain flour
A little margarine for dotting before baking
METHOD
Start by greasing a medium sized baking dish, put to one side and preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.
Now prepare the vegetables.
In a processor, or using a grater, grate the potato, courgette and onion and place into a bowl. Using a clean tea-towel or large square of muslin, place the mixture into the center, gather the sides and twist the top to squeeze out as much excess water as possible. Place this mixture back into the bowl and add the garlic and lemon juice. Mix well and leave to one side as you prepare the batter.
In a small bowl, add the chickpea flour and mix with 120 ml ( 1/2 cup ) water. Whisk well and put to one side.
Now in a saucepan, add the 180 ml (3/4 cups ) water along with all the other ingredients.
Bring this to the boil, and when boiling, slowly pour in the chickpea flour mix, whisking continuously as you add. The mixture will start to thicken and you should continue, over a low heat, to whisk the mixture until it becomes glossy and thick. This will take about 3 minutes.
Using a spatula or similar, put the batter and the plain flour into the bowl with the vegetables and using your hands, mix everything together well. The mixture will be very thick and gooey.
Spoon into the baking dish, distributing evenly, and then dot with a little margarine.
Bake for 1 hour and 15 minutes in the center of the oven.
Remove from the oven and allow to cool slightly before serving. This is also delicious when served cold.
RECIPE NOTES
This is delicious cold and perfect for a picnic or sliced into a salad.
RECIPE TIPS
Getting the chickpea mixture to the right constancy is key to the texture of the dish. Be sure the mixture gets to the glossy stage before moving on with the recipe.
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Creamy Avocado Jackets
Posted on June 28, 2013 by The Gourmet Vegan - No Comments
Creamy Avocado Jackets
I had a spare avocado in the fruit bowl and was looking for something to accompany some Seitan and Bean burgers that was a little more substantial than a salad. Being a lover of Jacket Potatoes, this recipe came together quite quickly and is absolutely delicious. Creamy avocado and potato is an absolute winner. Not only served as a side, these are great as a light lunch meal.
| 60 Minutes |
Serves 1-2 |
? kcal per serving |
INGREDIENTS
1/2 teaspoon oil
1/4 teaspoon fine sea salt
1 large jacket potato
1 large avocado, peeled and chopped
2 tablespoons lemon juice
1 medium tomato, chopped
2-3 spring onions, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon vitalite, of other vegan spread
Salt and Pepper to taste
Oil for drizzling
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1 Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.
Whilst the potato is cooking place all of the other ingredients, except for the vitalite, into a bowl and set to one side.
2 When the potato is ready, remove from the oven and allow to cool enough before cutting in half and scooping out the potato from each half of the potato. Be sure to keep the shells intact.
3 Place the potato flesh into the bowl with the other ingredients, add the vitalite, and mix together well, mashing the potato and avocado but still keeping a little texture.
4 Place the mixture equally into the potato shells and drizzle with a little oil. Back for 10-15 minutes until the top has slightly browned and the filling is hot.
Serve hot.
RECIPE NOTES
RECIPE TIPS
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