Creamy Mushroom Penne with Thyme Crusted Tofu & Earl Grey Zucchini Oatmeal with Chocolate Hazelnut Butter...Recipe of the Week

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CREAMY MUSHROOM PENNE WITH THYME CRUSTED TOFU [VEGAN]

THIS RECIPE IS :

SERVES

2

INGREDIENTS

  • 1 onion, finely chopped
  • 4-6 cloves garlic, minced/smashed/finely chopped
  • 6 fat mushrooms, sliced
  • 2 tablespoon plain flour, or thickening flour
  • splash of white wine (optional)
  • 1 cup non-dairy milk
  • 1/4 cup vegan cheese shreds (melty!) or nutritional yeast
  • handful of fresh parsley, chopped
  • half 14-ounce pack tofu, pressed and sliced into small ‘steaks’
  • 1 teaspoon thyme
  • 2 tablespoons polenta
  • salt and pepper
  • enough penne for two
  • olive oil

PREPARATION

  1. Start to heat a pan of salted water for the pasta. In a small (teeny) bowl mix together the thyme, polenta, salt and pepper.
  2. Turn the heat on to both a griddle pan and skillet/frying pan. Dip the tofu in olive oil and coat in the thyme/polenta mixture. Put the tofu into the griddle pan to cook; you’ll need to turn these over halfway through cooking the mushroom sauce!
  3. Cook the onion and garlic in a little oil until they start to soften. Add the chopped mushrooms, and wait until they start to soften too. Mix in the plain/thickening flour and mix well.
  4. If using, add the splash of white wine and stir well. Add the non-dairy milk and reduce the heat, letting the sauce thicken.
  5. When the pasta is nearly cooked, mix in the chopped parsley and cheese shreds or nutritional yeast, then turn off the heat.
  6. Drain the pasta and mix well with the mushroom sauce. Serve with the crusted tofu on top.

AUTHOR & RECIPE DETAILS


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Hi, my name is Jenny! I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips, beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines. and mental health advocates, dogs and cats and otters and a very special beirdo.

























EARL GREY ZUCCHINI OATMEAL WITH CHOCOLATE HAZELNUT BUTTER [VEGAN]

THIS RECIPE IS :

COOK TIME

10

INGREDIENTS

  • 2 teaspoons loose earl grey tea leaves
  • 3/4 cup plant milk of choice, or more water
  • 1/3 cup grated yellow squash or (peeled) zucchini
  • 1/4 cup quick cook steel cut oats*
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • optional sweetener, such as maple syrup, to taste
  • 1-2 tablespoon vegan chocolate hazelnut butter

PREPARATION

  1. Place tea leaves in a tea infuser ball. Set milk in a saucepan over medium-high heat, and add tea.
  2. Once it’s simmering, allow 5 minutes for the tea to infuse.
  3. Remove tea infuser, and add zucchini and oats and return to a simmer, stirring occasionally.
  4. Once more of the liquid has absorbed, add vanilla extract, salt, and optional sweetener.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, the chocolate hazelnut butter, and any other desired toppings (such as chopped hazelnuts, fresh fruit, or coconut)

NOTES

You can make this with rolled or quick oats by using 1 cup liquid and 1/2 cup rolled oats.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


CHOCOLATE
ZUCCHINI

AUTHOR & RECIPE DETAILS


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Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author of theoatmealartist.com, a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!