I decided to trust my palate and cooked these mini bites combining most of my favorite vegetables – broccoli, cauliflower, aubergines, carrots, garlic, red peppers, and baby spinach. A feast for all the senses with the added portobello mushrooms, cashews, ginger, and powdered nutmeg.

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Veggies and Mushrooms Mini Bites [Vegan]

Serves

15 bites

Cooking Time

60

Ingredients

  • 1 aubergine
  • 1 small broccoli
  • 1/5 cauliflower
  • 2 carrots
  • 2-3 garlic cloves
  • 2 red peppers
  • a handful of baby spinach
  • a handful of cashews
  • 1/4 cup olive oil
  • a dash of nutmeg
  • 1/2 teaspoon ginger
  • a pinch of salt
  • 1 cup marinated portobello mushrooms
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Preparation

  1. Peel and cut into small bites the aubergine, carrots, broccoli, cauliflower and the red peppers, add some salt and olive oil and bake for 40 minutes.
  2. Peel the peppers and pour the baked veggies in the food processor. Blend using the S knife.
  3. Add the baby spinach, cashews, garlic, 1/3 of the mushrooms, the spices, the rest of the olive oil and blend until nice and smooth.
  4. Make small bites or balls using your hands and arrange on a baking paper. Here you have 2 options – to eat them as the are now, baked, blended and arranged (see the image below) or bake them again for 10 more minutes with the upper coils on for a crispier look (see the image under the sauce instructions). I liked them both ways.
For the marinated portobello mushrooms
  1. Cut the mushrooms and put them in a jar.
  2. Add salt, olive oil and balsamic vinegar.
  3. Close the jar and leave it in the fridge for a day or two.
For the sauce
  1. Pour the marinated portobello mushrooms in the blender.
  2. Add spring water to cover them.
  3. Blend until creamy like texture.

Notes

For serving arrange the bites in a plate, pour some mushrooms sauce on each and garnish with sprouts, pomegranates, raw nuts or fresh herbs.

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