Vegan recipe: Mexican Mushrooms - hola!

My love of Mexican-inspired food is well known by now and it's just so easy to Veganise that it's a win-win situation.

This is a simple dish, quick to prepare, yet has real depth of flavour and is one the non-Vegans in your life will want the recipe for ;)

Enjoy!

Chantal xx

Proving that Vegan food is delicious - one dish at a time.

Mexican Mushrooms

[serves 2-4 (!), takes approx 30 mins] 

Perfect for lunch or supper!

Gather:

2 tbsp vegetable oil

2 brown onions - chopped

2 green chillis - finely chopped (keep seeds in if you're a heat freak, like me)

2 cloves of garlic - finely chopped

750g mushrooms washed (or peeled) and sliced [a mix of white and chestnut is good]

500 ml tomato passata

250 ml vegetable stock [I use Swiss Marigold Vegan Bouillion powder]

2 sprigs of thyme

1 sprig of rosemary

1 bay leaf

1 tsp dried oregano

1/2 tsp celery salt [or 1 tbsp finely chopped celery leaves, if you have some] 

Sample ingredients (adjusted for a smaller portion).

Create:

1. Heat the oil in a large heavy-based pan or wok on a medium heat and sautee the onions for 2 minutes.

2. Add the chilli and garlic and continue to gently fry for a further 3 minutes or until all are softened.

3. Add the mushrooms, turn up the heat a little and fry for a further 5 minutes.

4. Add the passata, stock and stir well to combine.

5. Add all of the other seasoning ingredients and simmer gently until the sauce thickens (approx 15-20 minutes).

6. Taste and adjust seasoning to your preference with pink Himalayan salt and freshly ground black pepper. 

As well as being as spicy as you like, this dish is incredibly aromatic!

Enjoy:

This is great served in warm bowls with some corn tortillas on the side for scooping and mopping up juice - as well as some crispy lettuce and Vegan sour cream if you fancy something cooling. Nachos and taco shells would also work well! [Old el Paso brand is Vegan]

Messy to eat, but delicious, so who cares?!!

 

#Toptip: For extra nutrition you can throw some baby spinach leaves in at the end and use hemp oil instead of vegetable oil for omegas.