It’s national vegetarian week, and London is in full bloom with delicious offerings and veggies galore. Flash back a few years ago though, and even the thought of having the nation celebrate something other than meat-and-two-veg was crazy.
Vegans and vegetarians were seen more as a nuisance to dinner parties, causing the host to have to frantically search for appropriate recipes that weren’t just a boring salad or boiled vegetables – hello pasta!
Back to today, and it seems everyone and their mother are starting to embrace eating more vegetables, and veganism is spreading like wild fire! You even have huge supermarkets like Tesco helping to support their customers by making vegan ingredients more accessible – and way less boring!
The new Food Love Stories campaign, brought to you by Tesco, is the perfect example of how a meal can be delicious without having to include any meat. Just look at these BBQ ‘Shroom Buns by Chef Derek Sarno’s. Mouthwatering, juicy, meat-y and flavoursome, it’s definitely one for vegans, veggies, and meat-eaters alike! #everylittlehelps
With spring coming up – how amazing was the weather yesterday! – this is the perfect recipe to kick back on a picnic blanket and soak up some sun.
1 x 125g pack shiitake mushrooms, stalks discarded
1 x 150g pack Portobello mushrooms, trimmed and underside removed
1½ tbsp vegetable oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chopped rosemary
4 multiseed deli rolls, scored down the middle
4 leaves Sweet Gem lettuce, shredded
4 tbsp Tennessee BBQ inspired sauce, plus extra to serve
½ red onion, very thinly sliced
1 red chilli, seeded and sliced
small handful coriander
Preheat the oven to gas 5, 190°C, fan 170°C. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.
Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat ½ tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
In the same pan, add another ½ tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for a further 2-3 minutes each side, until crispy. Add to the bowl with the other mushrooms; toss. Tip onto a baking sheet and cook in the oven for 8-10 minutes. Remove; set aside.
Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce.
To chop soft herbs quickly and with no mess, put them in a mug, then snip away with a pair of scissors.
Use leftover smoked paprika in barbecue marinades, sprinkled over scrambled eggs or omelettes, or in soups and stews where you want to add a little smoky, savoury depth.
This post was sponsored by Tesco. Thank you for supporting the companies that help keep Sprinkle of Green alive!
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!
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