This is quite possibly the best healthy, vegan and gluten free comfort food that I have ever had.
In fact it feels like almost like a roast dinner for vegetarians, yet is packed full of the good stuff and may just be my dish of the winter!!
You GOT to make this!
SERVES 2
INGREDIENTS
- 2 tbsp sunflower or vegetable oil, plus 1 tsp
- 2 tbsp red miso
- 1 garlic clove, crushed
- 15 sage leaves, 5 finely chopped
- 4 portabella mushrooms, stalks trimmed
- 4 large sweet potatoes, peeled and chopped
- 6 tbsp Oatly Creamy Oat single cream alternative
- 300ml vegetable Stock
- 1 tbsp maple syrup
- 1 tsp cornflour, mixed with 1 tsp cold water
- Swiss chard, pan fried in some oil
METHOD
- Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms.
- Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft.
- Drain and mash to a smooth purée.
- Stir in the cream alternative; season.
- Preheat the oven to 140˚C, gas mark 1.
- Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp.
- Drain on kitchen paper; keep warm.
- Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml.
- Set aside.
- Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan.
- Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden.
- Turn, cook for 2 minutes, then put in the oven for 10 minutes.
- Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour.
- Simmer until glossy and a little thick.
- Season and serve with the veg, sage and mushrooms.
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