The ultimate breakfast or brunch
Without sounding like a broken record beans are where it's at. They are linked to longevity, cheap, versatile and accessible. What's not to love?
Gochujang is a thick Korean fermented chilli paste. Anything fermented is great for gut health and the gut is the body's second brain. It's very important to keep it healthy.
A great weapon to have in the kitchen for a hit of instant flavour. I like my recipes to have ingredients that are easy to find. I usually buy mine in an asian shop, however i saw this in lidl recently and thought it was a sign to share a dish using it. I love it as it brings heat, a slight sweetness and an umami hit which is important in all cooking but especially vegan cooking.
Panko bread crumbs are brilliant because you are guaranteed they will always go crispy.
Here I use nutritional yeast to thicken up and add flavour to the beans. It's available in most supermarkets and all health food shops. I have used it in many previous recipes and will use it in many going forward. Get one that is fortified with vitamin B12 as it's essential when you don't eat meat.
Field mushrooms are the large ones. Mushrooms are at their best right now.
This is easy because after you make the beans you throw it all in the oven.
I think this would be a brilliant breakfast/ brunch to feed a crowd.
This recipe will feed two people, double up if you have more.
Ingredients
Olive oil
2 field mushrooms
400g tin of cannellini / butter beans
2tsp gochujang
1tsp peanut butter
1tsp tomato puree
400ml vegetable stock
1tsp soy sauce
2tbsp nutritional yeast
A small handful of fresh basil
A handful of panko breadcrumbs
1tbsp sesame seeds
Directions
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Peel the skin off the mushrooms, remove the stalk and chop it up. Zero waste around here.
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Rinse and drain the beans. Heat some oil in a small frying pan. Add the stalk off the mushroom to the pan. Make the vegetable stock with boiling water and add the gochujang, tomato puree and peanut butter. Mix together until smooth.
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Add the liquid and beans to the pan, bring to the boil and let simmer until the liquid has reduced. You want it to be a little looser than regular baked beans.
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Now add nutritional yeast and soy sauce and turn off the heat.
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Mix the breadcrumbs and sesame seeds together in a small bowl.
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Place the mushrooms in an oven proof dish upside down with the beans. Then top off with the panko breadcrumbs and bake in a preheated oven at 200 degrees for 25 minutes or until the breadcrumbs are golden.
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Remove from the oven and scatter with fresh basil.