These festive Vegan Chorizo Stuffed Portobello Mushrooms are perfect as an appetizer or side dish to celebrate Christmas festivities filled with plant-based deliciousness.
š½ Serves 3-4
š 45-50 minutes
Ingredients
6 large Portobello mushrooms
1 Tbsp olive oil
1 onion (diced)
4 garlic cloves (diced)
1/2 pack vegan bacon (approx. 50g)
1 block tofu (grated) I used
1 tsp dried capsicum/ sweet paprika powder
2 Tbsp fresh thyme
2 Tbsp fresh oregano
1/3 cup parsley
1 Tbsp tomato paste
Ā½ cup vegetable stock
Ā½ cup passata
6-7 sundried tomatoes (diced)
1 Tbsp soy sauce
Ā¼ - Ā½ cup breadcrumbs
Salt and pepper to taste
2 Tbsp fresh oregano to serve.
Cheesy sauce:
2 heaped Tbsp plant-based yoghurt
1 heaped Tbsp vegan mayo
2 Tbsp nutritional yeast
1/2 tsp garlic powder
1 Tbsp lemon juice
Salt and pepper to taste.
Instructions
Preheat the oven to 180āC.
Prepare all the ingredients: dice onion, garlic, bacon, herbs, sundried tomatoes. Press and grate the tofu.
In a large pan, heat up olive oil, add onion and garlic. Fry until golden. Add bacon, stir well and fry for another 5 minutes. Add grated tofu, vegetable stock, soy sauce, tomato paste, dried capsicum, herbs. Mix well and simmer for 6-7 min.
Add passata and sundried tomatoes. Stir until combined. Cover with a lid and simmer for 5 more minutes.
Scoop out the inside of the mushrooms to make space for the filling. Place the filling and press it well.
Cover with toasted breadcrumbs.
Bake for 25-30min.
In the meantime, prepare the sauce: In a bowl, mix all the ingredients in a small bowl.
Remove the mushrooms from the oven. Serve topped with the cheesy sauce and fresh oregano.
Enjoy!
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