Recipes‎ > ‎

Mushroom, onion and cauliflower bake

This is the perfect winter recipe, in that it uses lots of harvest veg and is tasty and filling. It takes a little while to make, but is 100% worth it.
Serves 3-4

vegetarian, vegan, gluten free, dairy free

Ingredients

for the cauliflower topping
1 large head (2½ lbs) cauliflower - cut into 1½" florets
½ cup raw pine nuts, cashews, or macadamia nuts
2 tablespoons extra-virgin olive oil
3 tablespoons nutritional yeast, plus more to taste
½ teaspoon fine sea salt, plus more to taste

for the mushroom and onion filling
3 tablespoons extra-virgin olive oil
1½ lbs shiitake mushrooms - stems removed and caps thinly sliced
2 tablespoons chopped fresh thyme
3 medium onions - quartered and thinly sliced lengthwise
½ teaspoon fine sea salt, plus more to taste
6 cups (6 oz) sliced Swiss chard - tough stems removed
1½ cups cooked chickpeas (1/4 cup cooking liquid reserved) or 1 15 oz can (drained)
1 tablespoon tamari/soy sauce
2 teaspoons balsamic vinegar
¼ cups filtered water if using canned chickpeas
2 teaspoons arrowroot powder
1 tablespoon filtered water
freshly ground black pepper

Directions 

We didn't change anything from the original recipe, so head over to https://golubkakitchen.com/mushroom-and-onion-cauliflower-bake-from-whole-food-cooking-every-day/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Mushroom, onion and cauliflower bake in a bowl

Comments