Mushroom Vegan Recipe, It’s brain food at its very best
Enter the humble mushroom! It’s brain food at its very best, containing carbs, protein – yes, protein – and a healthy array of vitamins, minerals and antioxidants.
Ingredients
Quick pickled red onions:
- ½ cup red wine vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tbsp salt
- 1 large red onion thinly sliced
Herb vinaigrette:
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 4 tbsps chopped fresh herbs such as basil, chives, coriander etc.
- 2 tbsps fresh lime juice
- 1 small clove garlic finely grated
Cauli rice:
- 1 large head cauliflower
- 1 white onion diced
- zest and juice of ½ a lemon
Mushrooms:
- 250g white button mushrooms whole or halved
- 250g portabello mushrooms quartered
To serve:
- 110g shelled edamame beans cooked
- 125g tenderstem broccoli cooked
- 100g asparagus spears cooked
- 1 whole avocado quartered
- 2 tbsps black and white sesame seeds lightly toasted
- lime wedges for serving
- olive oil for cooking
- salt and pepper to taste
Instructions
For the pickled onions:
- Whisk the vinegar, water, sugar and salt together in a small bowl until sugar and salt dissolve. Place sliced onion in a glass jar. Pour vinegar mixture over and seal.Let sit at room temperature for 1 hour.
For the herb vinaigrette:
- Cut the head of cauliflower into chunks, stem included. Place cauliflower in a food processor and pulse until it forms a chunky rice-like texture. (You can also achieve this by grating the cauliflower on a large box grater)
- In a large frying pan over medium heat, add a drizzle of olive oil. Add the diced onion and cook until soft. Add the cauliflower rice and cook, stirring often, until the cauliflower softens but retains a nice bit of texture. Stir in the lemon juice and zest and season well with salt and pepper.
For the mushrooms:
Preheat the oven to 200˚C, fan on.
- Arrange the mushrooms on a large baking tray in a single layer. Drizzle the mushrooms with some of the herb vinaigrette. Roast for about 7 minutes until tender.
To assemble:
- Divide the cauli rice amongst four bowls. Add a few spears of asparagus and a few stems of broccoli to each bowl. Dip each avocado quarter in sesame seeds and add to each bowl. Scatter with a little edamame and add a few generous spoonfuls of herby roasted mushrooms to each bowl. Finish with a little pile of pickled onions and fresh lime wedges.