Baked Tamari Mushrooms With Fresh Spinach Salad

Vegan Chef Day

This is a lovely light lunch but also works as a fresh and unusual starter.

  1. 10 chestnut mushrooms, stems removed
  2. 2T tamari
  3. 2T water
  4. 1t hot smoked paprika
  5. 50g cashews
  6. 1t ground flax seed
  7. 1T nutritional yeast
  8. 75g silken tofu
  9. 1/2T white miso
  10. 1/2t sea salt
  11. 25g basil leaf
  12. 2g garlic
  13. 1/2T extra virgin olive oil
  14. 12g walnuts
  15. 2t lemon juice
  16. 2 handfuls spinach
  17. 1 corn on the cob (you can grill the corn and then cut off, or have it raw, it’s lovely either way)
  18. 2 handfuls mini plum tomatoes, halved
  19. 4 spring onions, finely chopped
  20. A handful coriander leaf, finely chopped
  21. Extra virgin olive oil
  22. Lemon juice
  23. Salt

  • Preheat your oven to 220c / 430f
  • Mushrooms – Put the tamari, water and paprika into a tupaware box, add the mushrooms, put the lid on and shake so the mushrooms are covered with the liquid. Marinade for 15 minutes. Bake in the oven for 10 minutes. Allow to cool.
  • Cashew sauce – Blend the cashews, flax, nutritional yeast, tofu, miso and salt, using the chopper attachment of a hand blender or a high speed jug blender. You may need to allow it to rest and soften for a few minutes and then reblend to get the sauce smooth.
  • Pesto – Blend the basil, garlic, oil, walnuts and lemon juice until smooth.
  • Salad – Combine the spinach, tomatoes, corn, spring onions and coriander leaf. Add a little oil, juice and salt to taste.
  • Place the salad on the plate, top with the mushrooms with the cashew sauce and pesto.

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