烤波多贝罗蘑菇芝士面包糠

材料

植物肉碎150克
纯素牛油或菜籽油20克
波多贝罗蘑菇3个
玉蜀黍粒25克
甜椒25克
百里香1枝
迷迭香1枝

调味料

盐½小匙
酱青1小匙
黑酱油1小匙
黑胡椒少许

佛卡夏面包糠

面包糠40克
纯素奶酪粉10克

做法

  1. 预热烤箱至180°C。
  2. 用湿的厨房用纸巾把蘑菇擦干净,去掉茎。把甜椒切丁待用。
  3. 把素牛油或菜籽油在锅中加热。
  4. 把百里香、迷迭香、甜椒和植物肉碎一起炒香,加入调味料,翻炒均匀待用。
  5. 把百里香和迷迭香取出丢掉,把炒好的混合物酿进蘑菇里,在上面撒上面包糠和纯素奶酪粉。
  6. 把蘑菇放进预热好的烤箱,烤20分钟至表面金黄,馅料熟透即可取出,放凉后享用即可。

Focaccia Crumb with Stuffed Portobello

Ingredients

150g MEAT ZERO Minced Meat
20g vegan butter / oil
3 portobello mushroom
25g corn kernel
25g bell pepper
1 stalk thyme
1 stalk rosemary

Seasoning

½ tsp salt
1tsp light soy sauce
1tsp dark soy sauce
some black pepper

Focaccia Crumbs Topping

40g bread crumb
10g vegan cheese powder

Methods

  1. Pre-heat oven to 180°C.
  2. Wipe mushrooms with wet kitchen towel and remove stems. Dice bell pepper. Set aside.
  3. Heat up vegan butter or oil in a wok.
  4. Stir-fry minced meat with thyme, rosemary and bell pepper. Add Seasoning ingredients and mix well. Set aside.
  5. Remove thyme & rosemary. Scoop fried stuffing into mushroom, spread bread crumb and vegan cheese powder on top.
  6. Put mushroom in pre-heated oven. Bake for 20mins until the surface is golden and stuffing is cooked through. Remove from oven and let it cool before serving.
食谱提供: CP Foods

泰国冷冻速食品牌CP Foods的植物肉产品“Meat Zero”系列,瞄准弹性素食者(flexitarianism),以非基因改造大豆提取的植物蛋白为原料“仿真”制作出的产品,具有真肉的质地和口感。本期继续和你分享以素肉碎炮制的食谱,让你可以尝试更多变化!
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TEXT 若昕 PHOTOS CP Foods