Mushroom Parcels


The holiday season can often be a stressful period of time for people on a plant-based diet who are spending the day with loved ones who do not observe a plant-based diet. It’s figuring out the etiquette of how to have plant-based food at the table. And there is also the having to respond to plant-based diet questions at the table without offending anyone but still being true to oneself. It is an acquired skill.

I made these mushroom parcels over a decade ago when I was a vegetarian, sharing house with meat eaters, living overseas. Whilst planning for our orphan’s Christmas dinner, I was advised that I would not be catered for as there will be a meat roast. The chef in me rose to the occasion and made this kick-ass mushroom parcels which everyone wanted a taste of. I have modified this to a plant-based recipe and hope that you and your loved ones enjoy these crispy, flaky and mushroom meaty parcels.

Ingredients

Pastry
1/2 onion, chopped
1 garlic, minced
300g mushroom, sliced
1/2 tablespoon nutritional yeast
1 sprig of thyme, leaves removed
1/2 teaspoon rosemary leaves, chopped
Salt and pepper to taste
2 sheets of frozen pastry
Plant milk to brush on pastry

Sauce
1/2 onion, finely chopped
1 sprig of thyme
1 bayleaf
1/4 teaspoon balsamic vinegar
1/2 teaspoon stock powder
2 tablespoons dried cranberries
1/4 cup plant milk

Method

Pastry

  1. Sautee onions for parcels with 2 tablespoons water until translucent.
  2. Add onions, garlic, herbs, nutritional yeast, salt and pepper. The mushrooms will start to release its juices. Cook until there are no juices left. Leave to cool.
  3. After mushrooms have cooled, separate into 2 portions. Place each portion in the centre of the pastry.
  4. Pull each pointed corner of the pastry to the centre until all 4 corners join. Crimp the sides to seal. There are no rules to the shape you want to make. If you prefer another shape, go for it!
  5. Brush the top of the pastry with plant milk, then bake at 200C/400F for 20 minutes or until the pastry has browned. Make your sauce whilst your pastry is cooking.

 

Sauce

  1. Sautee onions until translucent. Drizzle some plant milk if needed.
  2. When onions are translucent, add remaining ingredients and continue stirring with pot on low heat. If you need to add more plant milk, do so.
  3. When the sauce has thicken, it’s ready to serve.

Lentil soup


My friend’s Italian mama occasionally makes this soup and sends it to me through my friend via take out containers. I have never met her, but imagine her making this heart warming and nutritious broth with a lot of love in her kitchen. This is my whole food plant based no oil version of Italian mama’s soup. Happy Vegan Day everyone!

Ingredients

1 cup lentils (soaked overnight and drained)
6 cups stock
1 onion chopped
2 cloves garlic chopped
1-2 carrots chopped or grated
1 stalk celery chopped or grated
1 teaspoon oregano
1 handful fresh parsley or dill chopped
Salt and pepper (optional)

Method

  1. Sautee onion in pot with 2 tablespoons of water until onion is soft.
  2. Add garlic and sautee for another minute.
  3. Add remaining ingredients except for oregano and parsley.
  4. Bring to boil then reduce heat to a simmer for 45 minutes.
  5. Add herbs and seasoning, simmer for another 30 minutes. You can simmer for longer.