This week's Vegan Recipe of the Week is great as a starter or you can serve with corn on the cob and crusty homemade bread for a main meal.
Stuffed Portobello Mushrooms - serves 3
3 large Portobello mushrooms
1 small onion
1 small carrot
1 Romero pepper
Vegan Mozzarella cheese - to taste
2 cloves garlic or 2 tsp lazy garlic
1 tsp lazy chilli
3 heaped tsp of shop-bought vegan pesto (or use my homemade recipe)
100g rice - steamed or boiled
3 Tbsp olive oil
2 Tbsp tomato puree
Salt, Pepper and Nandos seasoning to taste
If serving as a main course:
3 corns on the cob
2 heaped Tbsp vegan butter
1/2 tsp dried parsley
1/2 tsp garlic salt
homemade crusty bread and vegan butter
Preheat the oven to 200C.
Peel the onion, garlic and carrot. Chop the carrot in half lengthways. Add the mushrooms (top down), carrot and pepper to a roasting tray and drizzle with half of the olive oil and salt. Roast in the oven for around 15 minutes.
Dice the onion and garlic and add with the chilli into a medium hot frying pan with the remaining oil. Stir fry for around 5 minutes until onions are soft.
Stir for a few minutes. Then add the roasted carrot and pepper chopped up into the pan. Stir until combined and add seasoning to taste.
Take the rice mixture from the heat and spoon a heaped spoonful into the roasted mushrooms. On top of the rice mixture add a heaped teaspoon of pesto, and then grate some vegan mozzarella cheese over the top. Season with pepper and Nandos seasoning and bake in the oven for a further 10 minutes.
Parsley and Garlic 'Buttered' Corn
To serve as a main course, wash and peel the corns and leave to one side. Spoon the vegan butter into a ramekin and add the parsley and garlic salt and stir vigorously with a fork until herbs are thoroughly combined. Smear the butter all over the corns and wrap in tin foil. Bake in the oven at 200C for 30 minutes. Serve with warm crusty bread and butter.
Eat and Enjoy!
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Big Vegan Love,