Mushroom and Sage Gnocchi

I am one of the lucky ones in that I adore mushrooms, in fact I rely on mushrooms a lot for that umami and meaty bite, but there are some people who just do not like them. I was thinking about this lately, that as a vegan if I didn’t like mushrooms I think I’d enjoy my food a little less, especially the big, celebratory meals like Christmas dinner. So, for you fellow mushroom loving vegans, here’s a super simple and quick dish that’s packed with flavour and is sure to fill you up.

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What You’ll Need: (serves 2)

  • 200g chestnut mushrooms (cleaned)
  • 1 clove of garlic
  • 10 sage leaves finely chopped
  • 2 tablespoons of vegan butter
  • 1 pack of gnocchi
  • Vegan parmesan
  • 1 teaspoon of nutritional yeast (optional)

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Method:

  1. Add the gnocchi to a pan of salted, boiling water and cook until the gnocchi floats to the top, or follow the pack instructions.
  2. Add 1 tablespoon of the butter to a large frying pan over a medium heat. Slice the mushrooms into 1cm slices and add to the pan along with the sage.
  3. Grate the clove of garlic into the pan and stir well, making sure the garlic is well spread out throughout the mushrooms. Add a little salt and remove from the pan when cooked.
  4. When the gnocchi is cooked drain  but keep a little of the cooking water.
  5. Add the rest of the butter to the pan and melt through, followed by the gnocchi. Stir well and add two tablespoons of the cooking water and the mushrooms. Add in a teaspoon of nutritional yeast, stir well and finish with a generous grating of vegan parmesan cheese.

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

Creamy Mushroom Linguine

A lot of people assume that being vegan must be really hard when it comes to eating and that I must spend a lot of my time craving the foods that I used to eat. The simple truth of it is that I still enjoy all of my favourite meals, the difference is that now they are all plant based. Are they lacking any flavour? Heck no! Part of the fun for me is in recreating my favourite dishes using only plant based ingredients. In sharing these recipes I allow the food to do the talking. An old favourite of mine is linguine in a creamy mushroom sauce. And here’s the recipe.

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What you’ll need: (serves 4)

  • 1 cup of cashew, soaked over night
  • 2 cups of filtered water
  • 400g of linguine
  • 3 cloves of garlic
  • 400g of chestnut mushrooms (or mushrooms of your choice)
  • 187ml of vegan white wine
  • 1 tablespoon of fresh thyme
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of oil
  • Violife parmesan

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Method:

  1. Heat the oil over a medium heat. Add the mushrooms and toss making sure they are coated in the oil. Grate in the garlic and continue to cook.
  2. Cook the pasta to the packet instructions.
  3. Drain and rinse the cashews. Add to a food processor with half of the water and blend. Add in the rest of the water, bit at a time. This makes a really thick sauce so if you prefer a more watery consistency then just add more water.
  4. When the mushrooms have cooked turn up the heat and add the wine. Bring to the boil and then reduce heat to a simmer and cook until the liquid has reduced by half.
  5. Add the thyme and the cashew cream, stir well and add the nutritional yeast.
  6. Season well and add the pasta.
  7. Serve up and top with some vegan parmesan.

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