Vegan Love by David Bez

Author:David Bez
Language: eng
Format: epub
Publisher: Octopus
Published: 2022-01-04T00:00:00+00:00

ALTERNATIVE TIP

This recipe works well with different carbs, like potatoes, quinoa or even buckwheat.

COOKING TIME: 40 MINUTES

MUSHROOM STEAK, SAFFRON OAT ‘PORRIDGE’ (OATMEAL) & DILL

INGREDIENTS

PROTEIN/CARB

2 tablespoons extra virgin olive oil

½ shallot, finely chopped

1 garlic clove, finely chopped

120ml (3¾fl oz) plant-based milk (rice, almond or oat)

1 teaspoon sea salt

1 teaspoon saffron

1 teaspoon porcini mushroom powder

60g (2½oz) rolled oats

2 tablespoons vegan butter

sea salt and freshly ground black pepper, to taste

MAIN VEG

1 large portobello or white mushroom, de-stalked

2 garlic cloves, unpeeled

2 bay leaves

1 tablespoon olive oil

60g (2½oz) chickpea (garbanzo bean) flour

60g (2½ cup) corn starch

½ teaspoon salt

250ml (9fl oz) sparkling water

3 tablespoons rolled oats

500ml (18fl oz) vegetable oil

TOPPING

a drizzle of extra virgin olive oil

a sprinkle of saffron

a sprinkle of fresh dill

METHOD

PROTEIN/CARB

Heat the olive oil in a pan over a medium heat and sauté the shallot and garlic gently for about 10–15 minutes until softened. Add the milk, salt, saffron and porcini mushroom powder and stir. Add the oats and butter and keep stirring for around 10 minutes. Don’t let the porridge dry too much as this recipe doesn’t have a sauce so add more milk and butter if necessary. Season to taste with salt and pepper.

MAIN VEG

Preheat the oven to 200°C (400°F)/gas mark 6. Place the mushrooms, garlic and bay leaves on a baking tray (sheet) lined with baking paper and drizzle with oil and sprinkle with salt. Wrap them up tightly into a parcel in the paper and cook in the oven for 20 minutes, then uncover, remove the garlic and bay leaves and prepare the batter.

Place the flour and starch in a bowl with the sea salt and whisk in the sparkling water when you are ready to use. Place the rolled oats in a shallow plate next to the batter. Pour the vegetable oil into a saucepan or deep frying pan (skillet) and, when it’s hot, dip the mushroom into the batter to lightly coat, shaking off any excess, and then into the oats. Fry the mushroom steak for 2–3 minutes, then flip and cook for 1–2 minutes on the other side. When the crust is golden all over, transfer to a plate lined with kitchen paper to soak up any excess oil.

ASSEMBLING

Spoon the porridge onto a plate and place the mushroom steak on top. Finish with a drizzle of extra virgin olive oil and a scattering of toppings.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.