King Oyster Mushrooms with Stir Fried Veg in a Black Bean Sauce

I’m continuing pushing the shroom train with this week’s Meatless Monday recipe. The King Oyster mushroom is a totally different character to its regular oyster mushroom cousin. This guy is bigger and stronger and has a different texture but it soaks up yummy flavours just as well.

I can only find these guys in my local Asian market, the regular stores don’t stock them at all. If you have an Asian market close by it’s worth going in, but be warned, you will come away with lots of goodies.

For this recipe I’ve marinated the shrooms to give more flavour and I’ve also used my home-made black bean sauce but you can get really good shop bought sauces so it’s up to you.

mushroom-bowl

What you’ll need: (serves 2)

  • 4 king oyster mushrooms
  • 100ml of veg stock
  • 1 teaspoon of Marmite
  • Vegetables of your choice
  • 3 tablespoons of the black bean sauce
  • 1 tablespoon of sesame oil

What you’ll need: For the sauce (serves 4-6)

  • 100g of fermented black beans (you can get these from the Asian market)
  • A whole bulb of garlic, cloves peeled and chopped
  • 100ml of vegetable oil
  • 50ml of Shaoxing rice wine
  • A knob of ginger approx 4cms, peeled and sliced
  • 2 x green chillies, deseeded
  • 1tablespoon of caster sugar
  • 1 bunch of spring onions

 

mushroom-stir-fry

Method: (for the sauce)

  1. Wash the beans thoroughly and remove any of the dried ginger. The beans are very salty so they’ll need a good rinse.
  2. Heat a wok over a high head and add about one-quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove 2 tablespoons of the mix and set aside.
  3. Add the Spring onions to the wok and continue to cook until the mixture has softened.
  4. Add the Shaoxing rice wine and the sugar and mix well. Reduce the heat and allow to cook on a low heat until the liquid has reduced by three-quarters.
  5. Remove the mixture from the heat and allow to cool.
  6. Transfer the cooled ingredients to a blender and mix on a high-speed whilst adding the remaining oil.
  7. Remove from the blender and stir in the 2 tablespoons of whole black beans. Use straight away or freeze.

Method: 

  1. Slice the mushrooms into 1cm x 3 cms pieces about 1cm deep
  2. Heat the stock and add the Marmite to the liquid. Stir well until the marmite has dissolved. Add the mushrooms to the stock and leave to marinate.
  3. Heat the oil in a large pan, I like to use a wok. Drain the mushrooms and add to the pan. Turn the heat up and cook the mushrooms until all the moisture has left them and they have started to crisp up.
  4. Add the rest of the veg to the pan and toss. Add the black bean sauce and toss continuously to make sure all of the veggies are well coated in the sauce.
  5. Once all of the veg has been heated through the dish is read. Serve with some brown rice on the side.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

Marinated Tofu and Oyster Mushroom Burger

I’m getting a real taste for tofu these days. It wasn’t something that I enjoyed a lot before but with an amazing Asian market just a ten minute drive from my home there are endless options for me, tofu being one. I always only buy the organic firm stuff, its easier to cut and tastes great. It also holds it’s shape really well for recipes like this.

I wasn’t going to write-up a recipe for this as I thought it too simple but it’s BBQ season and lately I’ve had a lot of emails from people new to a plant based diet asking what I might suggest to them for a BBQ. Top of my list of ingredients will always be the mushroom, oyster mushrooms being my favourite. If you have an Asian market close to your home, pop in and have a look. There are far more options available plus you’ll save money as often, these exotic shrooms are pretty pricey in the regular super market.

Check out my recipe for Burnt Aubergine Burger Sauce, it’ll go really well with this!

tofu-burger-2

What you’ll need: (serves 2)

  • 1 packet of firm tofu, the packet I buy contains two square blocks.
  • 8 oyster mushrooms
  • 2 tablespoons of sesame oil
  • 1 clove of garlic
  • A small piece of ginger, about half a thumb
  • 4 tablespoons of tamari
  • red onion, greens and sauce to serve
  • 2 burger buns

Click HERE for the burger sauce recipe featured in the image below.

aubergine-dip1-2

Method:

  1. Carefully cut each tofu block into three pieces, about 1cm wide. Add the tamari to a bowl and grate in the clove of garlic and ginger and stir to mix. Place the tofu in the bowl and cover with the liquid. Set aside to marinate.
  2. Heat a little of the sesame oil in a hot wok. Once it is hot enough add in the oyster mushrooms. You’ll need to toss them regularly as to get a crispy texture they need to be cooked on a high heat. When they are almost done add in a splash of the marinade juices. Set aside.
  3. You can use the same wok or pan for the tofu to save cleaning up but I prefer to use a griddle pan to get nice markings of the tofu. Heat the pan on a high heat. Remove the tofu pieces from the bowl and shake off the excess liquid. Brush them lightly with some sesame oil and add to the pan. Cook for a couple of minutes on each side. Remove when tofu is warmed through and almost crispy on the outside.
  4. Layer up your burger buns with some sauce, tofu, onion and green and top it all off with the crispy oyster mushrooms.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Pea and Pistachio Pesto

I’m a sucker for a big bowl of pasta pesto, but it’s been so long since I’ve had any that I was working up a serious appetite for it. I’m also a HUGE fan of petit pois peas, they’re so tiny and sweet and they make a great snack with a drizzle of olive oil and a sprinkling of salt. Combine the two, pesto and peas, with some pasta and you’ve got yourself a deliciously fresh and sweat plate of food that takes only a couple of minutes to prepare. Even better if you add in some toasted pistachios. A perfect dish for summer.

I shared this meal with my grandmother who’s a massive fan of my food. She’s 89 years of age and although she’s a country woman who grew up with a meat and two veg diet she’s a big fan of vegan food. A lot of the props that I use in my photos have been given to me by my grandmother. The fork and spoon in the featured image are the last few remaining from a cutlery set given to her as a wedding present. She had three of each left and gave me two of each, she’s been a huge influence on my life, especially inside the kitchen. This one’s for my Nan.

pesto-jar

What you’ll need: (serves 4-6 for pesto and 2 for pasta)

  • 1 cup of frozen petit pois peas (garden peas will do also)
  • Extra peas for serving
  • 1/2 cup of pistachio nuts
  • 1 handful of fresh basil leaves
  • 7-8 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • some salt for seasoning
  • 300g linguine
  • juice of half a lemon
  • sundried tomatoes, optional

sharpened

Method:

  1. Bring a kettle of water to the boil. Place nuts in a pan over a medium heat and toast for a couple of minutes, tossing every 30 seconds or so. Set to the side to cool. When the water has boiled pour over the peas to defrost. If using sundried tomatoes you can cover them with hot water too to soften them a little.
  2. Add the rest of the water to a large pan, add salt and pasta and cook pasta until a little less cooked than al dente. Strain the pasta keeping one cup of the cooking water to the side. This should be done every time you make a dish like this, as the pasta will continue to cook in the pesto and the cooking water is more starchy, giving more substance to the dish.
  3. Strain the peas and add to a food processor, keeping enough aside for serving. Add the basil, cooked nuts, chopped garlic clove, and a pinch of salt. Blend on medium power for a more corse pesto. Slowly add the oil to the mix until you’re happy with the consistency.
  4. Add a couple of tablespoons of the pesto to a large pan, followed by the pasta. Add a little of the cooking water and mix well. Continue to cook the pasta until it is ready; it should still be al dente, if your pasta is soft then it’s overcooked.
  5. Top with the extra peas and finish with a drizzle of fresh lemon juice.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

Cheesy Hassleback Potatoes

I love these little Swedish delights, especially at this time of the year when the potato is new. They make a super crunchy side dish but they also work great as a canapé and they look incredible. I like to use a waxy baby potato as they hold their shape more and they are easier to cut. The longer, or more oval the better. The trick is to use a very sharp knife and make very thin cuts to the potato. I’ve made wider incisions to my spuds here as I wanted to create some more space in between for a cheese filling. You can even enjoy these cold the next day or why not pop one into your lunch box for a midday snack.

hasslebacks-2

What you’ll need: (serves 4-6)

  • 16 oval baby potatoes, skin on and washed
  • 2 cloves of garlic (these will flavour the potatoes when boiling)
  • 1 cup of grated vegan cheese, I’ve used Violife cheddar
  • Bunch of chives, chopped
  • Sea salt
  • 4 tablespoons of oil for roasting

hasslebacks-4

Method:

  1. Bring a large pot of water to the boil. Add some salt and the two cloves of garlic.
  2. Take a sharp knife and cut into the skin of each of the potatoes, just one line. This will prevent the skin from bursting in the hot water. Add the spuds to the water and cook for about ten minutes.
  3. Meanwhile preheat the oven to 200°C. Pour the oil into an oven tray and place in the oven. Strain the potatoes and set aside to cool a little.
  4. When cooled enough to handle, place one of the potatoes onto a desert spoon. Using a very sharp knife cut down as far as the spoon laving 4mm space between each cut. Repeat the process for all of the potatoes.
  5. Remove the oven tray from the oven and place over a medium heat on the hob. Carefully place each potato into the tray and spoon over some of the hot oil, making sure each of the potatoes has been covered well with oil. Sprinkle over some sea salt and return to the oven for about 40 minutes.
  6. Once cooked, remove the potatoes from the oven, sprinkle over some grated cheese and return to the oven for about 3 minutes or until the cheese has melted.
  7. Carefully remove the potatoes and sprinkle over some freshly chopped chives.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

BBQ Pulled Jackfruit

The sun is out again and that means another opportunity to dine alfresco. I like to eat outdoors as much as I can, even if it’s a little chilly I’ll wrap up warm and head out to the roof terrace. I’ve been hearing about “pulled jackfruit” for a couple of years now but not being one for meat substitutes I didn’t really take much notice.

Last week we enjoyed one of the hottest days of the year so far (I’m living in hope) and my folks came for lunch. I wanted to make something that wasn’t too fussy so I thought it would be the perfect time to try pulled jackfruit. They LOVED it! There’s a bit of effort involved but seeing my Dad munch down on seconds and thirds made it so worth it!

jackfruit-2

What you’ll need: (serves 3-5)

  • 5 cans of jackfruit in brine
  • About 3 tablespoons of BBQ sauce (make sure it’s vegan)
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of worcestershire sauce
  • A little oil for frying

jackfruit-3

Method:

  1. Preheat the oven to 180°
  2. The jackfruit comes in a triangular shape. The only part you want are the string, meat-like, pieces. Remove the bottom of the triangle and using a sharp knife carefully cut the top part off. The top part holds the pieces together but it’s a little soft and unpleasant so best to remove. Each part will contain some “eyes” or seeds, carefully remove these. Don’t worry if you think there’s not much “meat” from each piece, there isn’t. Place all of the meat in a colander as you work.
  3. When finished place all of the jackfruit in a clean towel and strain to remove excess moisture. Place meat in an oven dish and spread it out. Mix over the worcestershire sauce and smoked paprika. Place in the oven for about 15mins just to dry out a little.
  4. Heat some oil in a frying pan. Remove the jackfruit from the oven and mix with the BBQ sauce. You don’t want it too wet.
  5. Fry for a couple of minutes and serve in some warm tortilla wraps.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Courgette Fetttuccine with Garlic and Lemon

This is a five-minute meal, perfect for when you’re in a hurry. It’s more of a lunch or a snack than a dinner recipe and as it’s light and fresh it’s perfect for when you’re on the go.

courgette-pasta.jpg

What you’ll need: (serves 2)

  • 2 large courgettes
  • 2 cloves of garlic, minced
  • The zest of one lemon
  • Juice of 1/2 a lemon
  • pistachio nuts (optional)
  • 1 tablespoon of vegetable oil

Method: (cook in two batches to hold the shape of the fettuccine)

  1. Trim the ends off the courgettes and cut them in half, length ways. Using a potato peeler carefully peel each of the halves into ribbons.
  2. Add some oil to a large pan and place over a medium heat. Add the garlic to the pan and cook gently for 2 minutes. Add in the lemon zest and stir around the pan. Increase the heat a little and add the fettucine and lemon juice. Toss the ingredients in the pan gently making sure the fettuccine is coated in both the garlic and lemon flavours and is warmed through.
  3. Heat through and plate up. Sprinkle over some toasted pistachio nuts.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Mushrooms with Garlic, Lemon and Thyme on Toast

If I had only one food to bring with me to a desert island I think it would have to be the mushroom. The umami-packed, meaty shroom comes in many varieties and a lot of them work really well as a meat replacer. All you need is a little salt and some oil and you’ve got yourself the perfect tasty treat. Luckily I did have a few other ingredients in the kitchen when making these shrooms on toast.

mushrooms-5

What you’ll need: (serves 2-4)

  • 250g chestnut mushrooms, cleaned and sliced
  • 1 clove of garlic
  • 2 tablespoons of vegetable oil
  • About 2 teaspoons of thyme leaves plus extra sprigs for garnish
  • Salt
  • Juice of half a lemon
  • Sour dough or bread of your choice

mushrooms-on-toast-4

Method:

  1. Grate the garlic into the oil, stir and leave to infuse for a couple of minutes.
  2. If you don’t have a large pan you can cook in batches. Add the garlic oil (with the garlic in it) to a pan and place over a medium heat. Add the mushrooms and thyme to the pan. Toss making sure they are all coated in the oil. When the mushrooms start to release moisture you can increase the heat a little. When they are almost cooked to your liking add a little salt and the lemon juice.
  3. Remove from the pan onto some toasted bread. Sprinkle over some thyme leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx