Creamy Mushrooms
Jeevi’s Creamy Mushrooms are always a hit. And thanks to his unofficial apprentice, Ashil, we now have it available for you to try at home. Be creative and add in other vegetables just like we have pictured here with the addition of eggplant.
Ingredients:
2kg mushrooms (we use portobello)
100g baby spinach
2 cups of coconut milk
2 cups diced tomato,
1 tomato chopped,
1 block extra firm tofu cubed
1 cup coconut cream
2 onions diced,
8 cloves garlic
1 tbs sambar masala (available from Indian grocery stores),
1 tbs salt
block extra firm tofu
1/2 cup nutritional yeast (available from health food stores)
olive oil.
Method:
1. Quarter mushrooms and place onto baking trays. Generously sprinkle with olive oil and salt. Roast for 15mins at 220 degrees. (Set mushrooms aside once roasted).
2. Fry onions and garlic in a little oil until slightly brown. Add all other ingredients and bring to gentle simmer for 10 minutes.
3. Add mushrooms and baby spinach. Stir and simmer for 2 minutes.
*Note, adjust cooking times at (2) if you want to add eggplant and experiment with roasting other veggies with the mushrooms for extra flavour.
This Happy Buddha recipe is vegan! The nutritional yeast is the ‘secret ingredient’ as it adds a depth of flavour.
