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Have a Vegan
Creamy Mushroom Stuffed
Squash with Zingy Salsa Verde
Serves: 2 | Prep: 45 mins | Cook: 55 mins
1 medium butternut squash - 1kg
250g mushrooms of choice
(our favourite are oyster mushrooms)
3 cloves of garlic
2 tbsp tamari or soy sauce
3 tbsp oil
60g cashew nuts
200ml oat milk (or milk of your choice)
Juice ½ lemon
3/4 tsp garlic powder
1 small bunch flat-leaf parsley (20g)
1 tbsp mint leaves (20g)
3 tbsp capers
1 garlic clove
1 tsp Dijon mustard
Juice ½ lemon
70ml extra virgin olive oil
½ tsp salt
50g vegan cheese
1. Preheat the oven to 200°C. Cover the cashew nuts in
boiling water and leave to sit for 5-10 mins.
2. Cut the squash in half lengthwise. Place the two halves,
flesh side facing up, on a baking tray and drizzle with 1
tbsp of oil and a pinch of salt. Bake for 30 mins.
3. Heat a wide-bottomed non-stick pan on high heat. Peel
and finely dice the garlic. Slice the mushrooms into
bite-sized pieces. Add 2 tbsp of oil to the pan along
with the mushrooms and a pinch of salt. Cook for 5
mins, stirring occasionally until the mushrooms start to
reduce and brown.
4. Add the garlic and cook for another 2 mins. Add the
tamari/soy sauce and mix well. Remove from the heat.
5. Drain the cashew nuts and rinse. Add to a blender
along with the rest of the ingredients for the cashew
cream and blend until smooth.
6. Add the cream to the mushrooms a little at a time until
you get a really rich creamy mix. Taste and adjust the
seasoning to your liking.
7. For the salsa verde, chop the parsley, mint, capers, and
garlic together, making sure to leave a little texture.
Add to a bowl and whisk with the mustard, lemon juice,
olive oil and salt. Taste and adjust the seasoning.
8. For the herbed crust, grate the vegan cheese and mix it
with 4 tbsp of the salsa verde and the breadcrumbs.
9. Divide the mushroom mixture between the 2 squash
halves, cover with the herbed cheesy breadcrumbs,
and put them back in the oven for another 10 mins.
10. Remove from the oven, drizzle over the salsa verde
SHOP IN-STORE I ONLINE I MOBILE Prices correct at time of print.
Dave & Steve
The Happy Pear
IT WELL FEEL GOOD LIVE HELTER
REAL FOOD | JANUARY 2023 | 27