VEGAN ROOT CRISPS WITH TOFU & PORTOBELLO MUSHROOMS
Ingredients
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FRESH
portobello 2pcs
celery root 300g
parsley roots 300g
parsley stalks
onion
garlic 5pcs
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PROCESSED
tofu 200g
sun-dried tomatoes in oil 3pcs
tomato oil
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-
-
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DRY
cayenne pepper
black pepper
kala namak
sea salt
chilli
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and preheat the oven.
Cut the celery root into thin slices, and the parsley root into
thin rings, then sprinkle them with salt. Separate the shroom stems,
chop them and pour some oil over the caps. Then, chop the chilli,
parsley stalks, garlic & onion. Lastly, chop the smallest parsley rings,
cut the tofu into cubes, and chop the dried tomatoes.
Preheat oil in a pan and stir fry the onion. Reduce the heat, add
chopped mushroom stems sprinkled with salt, and stir well until
they are cooked.
Put the tofu cubes in a large bowl with dried tomatoes and garlic.
Then, add the onion with mushrooms from the pan.
Toast the parsley rings on both sides. Occasionally, pour
1tsp of water or oil over them if needed.
Add chopped parsley rings and parsley stalks to the bowl.
Sprinkle them with kala namak, cayenne pepper and black pepper.
Then, crush the tofu cubes with a fork, until it's well combined with
the rest of the ingredients.
Toast the celery root on both sides. Occasionally, pour
1tsp of water or oil over them if needed.
Mix the celery crisps with the parsley crisps and add salt,
spices, or oil to taste.
Top the portobello caps off with minced tofu, and put them
in the oven for about 20-30 minutes at 150°C .
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
