Braised mushrooms with spelt, baby gem, tofu dressing and pumpkin seed pesto
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These braised mushrooms are paired with nutty spelt, a smooth tofu dressing, grilled baby gem lettuce and a simple pumpkin seed pesto for a truly showstopping naturally vegan main. The combination of textures and earthy, savoury flavours come together to prove that vegan cooking has become a thrilling cuisine in its own right.
First published in 2019
Ingredients
Metric
Imperial
Braised mushrooms
- 4 large flat mushrooms
- 1 tsp white miso
- 2 tbsp of tamari, or soy sauce
- 1 tbsp of olive oil
- salt
- pepper
Spelt
- 80g of spelt, use whole spelt if possible but pearled is fine
Tofu dressing
Pumpkin seed pesto
- 50g of pumpkin seeds
- 50g of extra virgin olive oil
- 20g of flat-leaf parsley, plus extra for garnish
- 10g of coriander
Baby gem
- 1 baby gem lettuce, halved
- 1 tbsp of olive oil
- parsley cress, (optional)
SAVE RECIPE
Equipment
- Food processor or blender
- Hand blender
Method
1
To begin, cook the spelt according to the packet instructions. Set aside and keep warm or gently reheat just before serving
- 80g of spelt
3
To cook the mushrooms, heat the olive oil in a large frying pan. When hot, add the mushrooms, skin-side down, seasoning well with salt and pepper. Brown well then turn over. In a separate bowl, whisk together the miso paste and tamari with 4 tablespoons of water until smooth. Add this to the pan and gently simmer the mushrooms until they are cooked through (around 5–8 minutes)
- 1 tbsp of olive oil
- 1 tsp white miso
- 2 tbsp of tamari, or soy sauce
- pepper
- salt
- 4 large flat mushrooms
4
While the mushrooms are cooking, make the pesto. Place all ingredients into a food processor with 2 tablespoons of water and pulse until combined but still a little chunky. Season to taste and set aside
- 50g of pumpkin seeds
- 50g of extra virgin olive oil
- 20g of flat-leaf parsley, plus extra for garnish
- 10g of coriander
5
To cook the baby gem, heat a small frying pan over a high heat. Add the olive oil and, when hot, place the gem halves in the pan, cut-side down. Leave to cook for a few minutes until nice and golden brown on the flat side
- 1 tbsp of olive oil
- 1 baby gem lettuce, halved
6
To serve, place a large spoonful of the tofu dressing in the bottom of each bowl. Divide the spelt between each bowl then add the mushrooms, along with any remaining pan juices. Finish with the pesto and baby gem halves. Garnish with parsley and parsley cress, if desired
- parsley cress, (optional)
First published in 2019
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