Ingredients:

Serves 2 Preparation: 30 mins

Serves 2
Preparation: 30 minutesedients

 

  • 2 large mushrooms
  • A generous splash of soy sauce
  • Grated cruelty-free cheese of your choice
  • 1 cup of raw walnuts – chopped
  • 1 cup of cooked long grain rice
  • 1/2 a cup of nutritional yeast flakes
  • 1 small onion — chopped
  • Pepper
  • 1 tsp sea salt
  • 1 carrot — grated
  • 1 tsp smoked paprika
  • A little oil to mix it together
  • 1-2 cups of fresh flat parsley — chopped
  • 3 stalks of fresh oregano — chopped
  • 2 stalks of fresh thyme — chopped
  • A bit of sunflower oil to fry
  • Juice of half a lemon

For the fennel:

  • 1 fresh fennel bulb — sliced (and green part chopped)
  • Smoked tofu — cubed
  • As much spinach as you like
  • Sea salt
  • A couple of drops of liquid smoke

 

Directions:

    • Preheat your oven to 200C
    • Start to make the fennel when the mushrooms are in the oven
    • Cook the rice ahead of time
    • Suggestion on how to prepare the ‘cheese’: mix Redwood cheese and Vegusto cheese together — add some salt and nutritional yeast flakes and a bit of oil to mix.

Stuffing:

    • Heat some oil into a frying pan and start to fry the onion for 2 min, then add the walnuts. Stir well and fry for about 5 min.
    • Add the grated carrot and chopped oregano and thyme — give it a good stir — and add the cooked rice.
    • Cut out the mushroom stumps — but don’t throw them away, chop and add to your pan!
    • Add all spices and herbs, a good splash of soy sauce and the juice of half a lemon.
    • Give the stuffing a good stir and fry on middle heat for 3 min.

Mushrooms:

    • When ready, stuff the mushrooms and cover with the prepared cheese.
    • Put mushrooms into the oven. Turn down the heat after 10 min and let it bake until the cheese is golden brown and crisp — approx 30min

Fennel:

    • Fry smoked tofu cubes until golden brown. Then add fennel and fry until slightly glossy.
    • Add sliced spinach and fry for further 5 min.
    • Season with salt and pepper and turn off the heat. Let it rest for10 min. Stir in between.
    • Serve the baked mushrooms on a bed of the fennel and tofu mix
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