Vegan Braised Mushrooms with Giant Wholewheat Cous Cous & Tofu Dressing
This is dish a special one; a real showstopper with minimal and staple ingredients. Giant chewy mushrooms and veggies sautéed in a salty miso & tamari sauce until crisp and golden, paired with soft giant wholewheat cous cous and a creamy, flavoursome tofu dressing. Major yum.
Serves: 2 | Total Cooking Time: 35-40 minutes
Ingredients
Braised Mushrooms
2-4 large flat mushrooms
1.5 tsp miso paste
2 tbsp of tamari, or soy sauce
Large sprinkling of black pepper
60ml water
Tofu Dressing
150g of firm tofu
1 tbsp of tamari, or soy sauce
1 tbsp (10g-15g) of tahini
1 knob of ginger, 8cm in length, peeled and chopped
40ml of water or plant-milk
Other Ingredients
160g Sweetheart cabbage, sliced, or baby gem lettuce, sliced
1-2 tsp olive oil
100g uncooked wholewheat giant cous cous, gluten free if needed
Veggies of choice (optional) - I like carrots, tender steam broccoli, baby corn, or leeks.
Instructions
To begin, make the tofu dressing by placing all the ingredients into a small blender and blitz until smooth. Season to taste and set aside.
To cook the mushrooms, heat the olive oil in a large frying pan on medium heat (I use a tissue to spread the oil around the pan to reduce the amount I use, but feel free to add more if desired). When hot, add the mushrooms, skin-side down, and season with salt and pepper. Then do the same for your baby gem lettuce or sliced cabbage (flat side down). Brown both of them well for approx 3-4 minutes then turn over and repeat. If the pan starts to dry up, either add in a tad more oil or splash of water.
In a separate bowl, whisk together the miso paste, tamari and water until smooth. Then add this to the pan and gently simmer the mushrooms until they are cooked through and golden on the surface, and the miso mixture has reduced.
Whilst the mushrooms are cooking, cook the cous cous according to the packet instructions, and any additional veggies that you like (optional). I either tend to bake them, throw them in the pan with the mushrooms and cabbage/lettuce, or steam them for around 8 minutes.
Serve your mushrooms, giant cous cous, lettuce/cabbage, and veggies (if using) into a large dish, along side a generous helping of the tofu dressing. Sprinkle with some freshly cracked pepper and a handful of salad cress, then enjoy!! :)
If you have any left over tofu dressing, or even mushrooms marinade, then simply place into an airtight jar and store in the fridge for up to 5 days. Mix throughly before using again.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
