Vegan Recipe of the Week - Stuffed Portobello Mushrooms with Parsley & Garlic 'Buttered' Corn

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

Ingredients:

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

Method:

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.

Add the tomato puree and stir, then add the steamed/boiled rice to the pan.

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!

If you like this recipe, click here for more.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Patatas Bravas y Judias Verdes

Hola! This week's Vegan Recipe of the Week sees Vegan Vox going all Spanish! 

I had a large bag of potatoes and green beans in my Riverford Organic box this week so I decided to make some Spanish tapas and serve them with a delicious corn on the cob fresh from the box too.

Serves 2 as a main course or 4 as a side dish.

Ingredients:

500g potatoes

Olive oil

1 tin chopped tomatoes

1 tin plum tomatoes

3 cloves of garlic, sliced

1 onion, sliced

6 green beans

2 tsp lazy chilli or 2 chopped red chillis

1 tbsp tomato puree

1 tbsp dried parsley or fresh parsley

salt

pepper

Vegan Chorizo (optional)

Method:

Wash the veg and chop into bite size pieces.

Put the potatoes into a pan of salted boiling water and boil for 10 minutes. Then add the beans to the pan and boil for a further 5 minutes. Drain and set aside to dry out a little.

In another pan, fry the garlic, chilli and onions in a little olive oil until soft. If using vegan chorizo you can fry this with the onions.

Pour in the two tins of tomatoes, tomato puree and seasoning and simmer until thick. If using dried parsley add this with the tomatoes, if using fresh add at the end.

Once the sauce is thick, add in the potatoes and green beans and stir until well coated in the sauce. 

Cook for a further 3-4 minutes and add in fresh parley if using. Serve with a fresh corn on the cob dripping with vegan butter or a freshly baked baguette and butter.

Eat and Enjoy!

For dessert, why not make my Banana Nut Muffin Recipe from last week... Click here. Come back next week for another yummy vegan recipe.

Big Vegan Love, Adios!

VVx