Quick And Easy Vegan Slow Cooking - Plot & Excerpts
I know some people do, for aesthetic reasons, though I don’t really see the point. Either way these mushrooms are tender, sour, and sweet with a hint of barbecue smokiness. The sauce is almost over-poweringly flavorful, so be careful when serving. It does make a great dipping sauce, so the best thing to do is remove the mushrooms and serve the sauce on the side so people can add as much or as little as they like. Great served with a baked potato, on a bun, or just on the side. The serving size here is for a side dish; it’s rich and filling enough that you can’t eat loads of it.Serves 4 Preparation time: 15 minutes1 tablespoon grapeseed oil3 tablespoons maple syrup2 tablespoons soy sauce1 tablespoon pomegranate molasses2 garlic cloves, grated1 tablespoon grated fresh ginger2 teaspoons tamarind paste1 teaspoon liquid smoke 5 portobello caps, halved, and cut into ½-inch-thick slices, or about 12 white or cremini mushrooms or a combination, equal to 5 cups 1½ tablespoons arrowroot powder or cornstarch1½ tablespoons water *To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39.1.
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