Category: Main Dish
Cuisine: not set
10 g / 0.5 oz dried porcini (or other dried) mushrooms
2 tbsp / 30 ml olive oil
1 onion, finely diced
4 large garlic cloves finely diced
1 tbsp tomato paste
2 celery stalks cut into chunks
2 carrots, cut into chunks
1 vegan stock cube
1 cup / 240 ml vegan red wine
1 rosemary spring
3 fresh thyme springs
2 fresh or dried bay leaves
2 tsp liquid smoke (optional)
approx. 1/2 tsp coarse salt adjust to taste
750 g / 27 oz mushrooms (I used chestnut and plain)
4 tsp cornstarch / cornflour to thicken
6 lacinato kale / cavolo nero leaves chopped (optional)
black pepper to taste
2 tsp balsamic vinegar to taste
chopped parsley to decorate (optional)
700 g / 24 oz celeriac peeled and cubed
2 tbsp shiro / white miso paste
1 head of roasted garlic*
approx. 480 ml / 2 cups almond milk
2 tbsp olive oil / vegan butter (optional)
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