Steak and eggs vegan style! Using oyster mushroom clusters from the famous smithy mushrooms pressed into a delicious ‘steak’ with tons of flavour and texture. This dish would work well on a cafe menu as a vegan breakfast/brunch option.
Preparation:
Cooking: 20 minutes
Serves: 2
Oyster mushrooms
Ingredients
- 2 large oyster mushroom clusters (must be a cluster otherwise will fall apart whilst cooking)
- Smoke and spice seasoning
- Vegetable oil
Method
Season the oyster mushrooms with the flavour magic smoke and spice seasoning an place in a frying pan on medium heat with a little oil, as it is cooking press down hard with another pan on the top, squashing the cluster as it cooks.
Once coloured on one side flip over and repeat, turn the heat down to low to cook the mushrooms through.
Potato and kale hash
Ingredients
- 2 Large maris piper potatoes - roughly diced into medium sized pieces
- 1 Red onion - diced
- 100g Curly kale - picked into leaves
- Vegetable oil
- Salt
- 100g Vegan butter
- Black pepper
Method
Par boil the potatoes in a saucepan of water with a little salt until soft, drain off and let steam dry for a couple of minutes.
Place potatoes in a frying pan on a medium heat until you get a nice colour on them, add the red onion and kale and cook on low until soft, finish with some vegan butter and season with salt and pepper.
Scambled tofu
Ingredients
- 1 block of tofu (300-400g)
