This dish consists of a creamy layer of flaky vegan “fish” along with onions and herbs, topped with mashed potato. The “fish” is actually shredded, chopped king oyster mushrooms. Once cooked it has quite a “meaty” fish like texture, and adding the seaweed gives it a fishy flavour
Yield; 3-4 servings Cook time; 45 minutes
You’ll need;
- One of tablespoon oil
- One brown onion, sliced
- Five king oyster mushrooms, shredded and chopped to resemble flakes
- 250ml dairy free cream, I used tofu cream, to make that click HERE
- 100ml hot vegetable stock
- Half a sheet of nori, chopped into very small pieces
- Half a teaspoon of dried parsley
- Three large potatoes, chopped
- A knob of dairy free butter
- A splash of unsweetened plant milk
- One teaspoon of dijon mustard
Method;
- Add the oil into a large frying pan over a medium heat. Pop the onion in and give it five minutes to soften, stirring occasionally
- Next add the mushroom, stock, cream, nori and parsley. Give it a good mix, sprinkle with salt and pepper and give it another five minutes to cook
- Once cooked, spoon the mixture out into a medium sized oven proof dish. Then move onto making the mashed potato
- Add the potato and place it into a pan of salted boiling water, I left the skins on rather than peeling them. Once the potato is fork tender, drain away the water. Add the mustard, butter and milk to the potato, mash well and season with a pinch of salt and pepper
- Spoon the mash over the “fish” layer you just made. I used the handle of a spoon to make scale shapes in the mash
- Bake at 220°C/200°C fan assisted/400°F for 25-30 minutes. Once cooked, remove from the oven and serve. This would be great served with garden peas and parsley sauce
Bethany's Vegan Kitchen 