JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 1 large celeriac, peeled and sliced into 5 cm thick steaks; Olive oil, to coat; Large sprinkling of salt; 1-2 tsp smoked paprika; 250g button mushrooms - cut in half; 200g shiitake mushrooms - sliced; 1 medium onion, finely diced; 1 clove garlic – peeled and finely chopped; 300 ml mushroom stock – use two tbsp mushroom stock powder with 300ml water; 1 1/2 tbsp potato flour; About 1 tbsp water - to dissolve the cornflour; Olive oil, for sautéing and roasting; Flat leaf parsley leaves; Red chili – cut into very fine strips – optional; Date syrup

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

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Ingredients

1 large celeriac, peeled and sliced into 5 cm thick steaks
Olive oil, to coat
Large sprinkling of salt
1-2 tsp smoked paprika
250g button mushrooms - cut in half
200g shiitake mushrooms - sliced
1 medium onion, finely diced
1 clove garlic – peeled and finely chopped
300 ml mushroom stock – use two tbsp mushroom stock powder with 300ml water
1 1/2 tbsp potato flour
About 1 tbsp water - to dissolve the cornflour
Olive oil, for sautéing and roasting
Flat leaf parsley leaves
Red chili – cut into very fine strips – optional
Date syrup

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JVS - Jewish, Vegan, Sustainable

Ingredients

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