This weekend we just wanted an easy, healthy and comforting vegan Sunday brunch with the prettiest oyster mushrooms ever – found at Shepherds Bush market in the Strawberry Hill fruit and veg stand.
It is absolutely delicious and comforting and takes only 30 minutes to prepare. With this second lockdown in the UK, it’s super important to treat yourself with something nice.
Start with the cabbage:
500g cabbage
3 tbsp salt
Let 500g of shredded cabbage with 3 tbsp salt in a bowl, keep pressed for 30 minutes and then rinse thoroughly- very very thoroughly otherwise it will be too salty. Then add 1 tsp tahini paste, 1 tbsp rapeseed oil, 1 tsp soy sauce, 2 tbsp sesame seeds, 2 tbsp rice vinegar and black pepper (as much as you like).
Then multitask!
For the handout chips – just cut as many potatoes as you wish them in slices of a consistent size and air fry them with 1 tbsp rapeseed oil for 20 minutes at 200 C. Season with black pepper.
For the mushrooms:
200g oyster mushrooms
1/2 tbsp rapeseed oil
100 ml broth/stock
1 tbsp tamari
50 ml water
1 1/2 tsp corn flour
Heat 1/2 tbsp rapeseed oil and then throw in a garlic clove crushed. Then add the mushrooms (I had 200g) with 2 tbsp of chopped tarragon and cook for a couple of minutes. Cover with 100 ml miso broth or vegetable stock and cook until tender on medium-low heat. Then add 1 tbsp tamari and cook on a medium flame. Finally stir in 50ml water with 1 and a half tsp corn starch to make them shiny without having to add any oil.
For the cashew butter:
120g cashews
1 tbsp coconut oil
Oven roast at 175 C 120g cashews for 10-12 minutes. Let cool a bit and then blend them with 1 tbsp coconut oil. It takes a lot of time and patience but eventually the result pays off.
Enjoy 🙂
