Here’s an easy VEGAN MEAL PREP recipe loaded with warm flavors that tick all the comfort boxes of a home cooked meal. It’s a one pot-meal (if you so choose) and we’ll show you how to elevate this simple stew to be restaurant-quality take-away!
Enjoy! – Derek
Thank you for trying plant-based! The animals and the Earth appreciate your efforts!! 🐮🐣🌎💚
Look for the new Wicked Kitchen King Oyster Mushroom packs and seasoning blends at a Tesco near you!
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Video by Ira Chute (@irachute) |
Total time: less than 30 mins
x3 Eryngii/King Oyster Mushrooms
x1 onion, chopped
x3 stalks celery, chopped
x4 medium carrots, chopped
x6 cloves of garlic, peeled and rough chopped
1/2 Broccoli, chopped into florets
1/2 Cauliflower, chopped into florets
x3 small courgettes, chopped into rounds
1 tin Kidney beans
12-15 Brussel sprouts
2 big handfulls Frozen peas
100g pack spinach
x1 1 litre carton of V8 tomato juice
x1 bay leaf
½ tsp smoked paprika
1 tsp black pepper
1 tsp salt
1 tsp pork seasoning blend (sage, onion, garlic)
1 tbsp fresh mint leaves, ripped
100g pack baby spinach
Pre-heat the oven to 200c/400f.
Heat a large pot on a med-high heat, coat the bottom with a teaspoon of oil.
Add onion, celery and carrot into pot, stir. Add garlic., stir.
Slice whole mushrooms in half and thinly score (criss cross marks) on the flat side with a sharp knife and set aside.
Add broccoli, cauliflower and courgette, bayleaf amd slice lemon in half and squeeze both halves over a sieve, make sure all seeds are removed and add both halves to the pot.
Add whole carton of v8 (tomato juice), brussel sprouts, kidney beans, and cinnamon stick. Season with smoked paprika, black pepper, salt and pork seasoning. Stir, bring to a slow boil.
Heat a cast-iron pan wicked hot. While heating. Run a little oil on the flat sides of the mushrooms. Sprinkle an even coating of Wicked seasoning onto each scored face.
Add ½ teaspoon oil to coat the bottom of the pan, when it’s wicked hot you’re ready to sear the mushrooms, place them flat side down on the pan. Take another pan and press the mushrooms, applying gentle pressure, to create an even searing for ultimate even crispiness in each bite.
Lift off pressing pan and turn your mushrooms, then place the whole pan in the oven.
Lower heat on the stew, taste and season more if needed with salt and pepper. At the very end add frozen peas, spinach and fresh mint and stir. Remove lemon halves and turn off the heat.
Remove mushrooms from oven.
To serve – ladle the stew into a bowl and top with the crispy mushroom half.
Original Source Can Be Found Here