TASTE TRIAL 2 – Vegusto’s Piquante Cheese
Believe me, this is not one for the cheezboard! It hums like a wet goat but use it as a parmesan substitute instead for in this grated guise it’s really rather good and here’s my knocked up version of Stuffed Mushrooms a la Vegan to prove it.
(Serves 1 very hungry or 2 not so hungry Goats)
4 large field mushrooms
1 tbsp vegan margarine plus a bit to grease the pan with
1 tsp fresh or dried thyme leaves
1 handful of parsley, chopped
50 g Vegusto Piquante Cheez
1 cup breadcrumbs
Lots of salt and pepper
Preheat oven to 180 C/ Gas 4
Grease a baking tray and set aside
Add all ingredients EXCEPT the mushrooms to a food processor and blitz to a medium crumb
Place mushrooms on the greased tray, gill side up, then spoon crumb mix over the gills to cover, leaving the central stalk free.
Bake in the oven for 30 mins
Remove and cool 5 mins then serve with fresh salad.
NIBBLETS 5 – THEY WON’T MAKE IT TO THE FRIDGE
Piquante Nutrition Details
Beware the nuts and if you have concerns about carageen moss but this helpful article by Holistic Nutritionist Meghan Telpner explains it all.
Available from Amazon : Vegan Dairy-Free Piquant (parmesan style) Vegusto Cheese (4x200g)