Directions
- 1Start by roasting the mushrooms. Add olive oil and tamari to the mushrooms and mix.
- 2Chuck them in the oven for 15 minutes.
- 3Add olive oil to a pan.
- 4Cook down some aromatics like finely chopped white onion.
- 5Add seasonal vegetables like asparagus, chopped into small pieces.
- 6Add chickpeas to the pan with the cooked aromatics and asparagus.
- 7Whip up the tofu cream cheese sauce and the spinach pesto sauce.
- 8Add the spinach pesto sauce to the chickpeas.
- 9Combine the ingredients in the pan.
- 10Serve the dish topped with swirls of tofu cream cheese and roasted tamari mushrooms.
Ingredients
- 400 g oyster and shiitake mushrooms
- 2 tbsp tamari
- 2 tbsp olive oil
- 0.5 white onion, finely chopped
- 1 bunch asparagus, stems finely chopped, spears sliced in half (lengthways)
- 6 cloves garlic, minced
- 700 g chickpeas
- 1 tbsp sweet white miso paste
- 0.5 lemon juice
- 300 g blanched spinach
- 35 g blanched basil
- 35 g nooch
- 1 tsp vegan stock powder
- 100 ml water
- 150 g firm plain tofu, pressed with a tea towel to drain off excess water
- 1 lemon juice
- 1 tbsp sweet white miso paste
- 1 pinch sea salt
- 1 tsp apple cider vinegar
- 1 tbsp nooch
- 2 cloves garlic
- 1 few twists black pepper
- 40 ml water
- pink pickled onions
- red chilli
- fresh herbs
Equipment
ovenpanknifecutting boardspoonblender
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