Vegetarian Feast In 30 Minutes Recipe

About this recipe

A delightful vegetarian dinner featuring a fresh spinach salad, savory mushroom and shallot sauce, and a sweet berry dessert with whipped cream. Perfect for a quick yet satisfying evening meal.

Ingredients

• 100 g Baby Spinach
• 200 g Popular Gourmet Hazel Nuts
• 100 g Garlic - Single Clove
• 1 Pack Button Mushroom (Anabe)
• 100 g Milky Mist Cooking Unsalted Butter
• 50 ml Sprig Extract Of Natural Bourbon Vanilla Alcohol Free
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 150 g Khari Foods Premium Dried Blueberries
• 3 Pieces Mandarin Orange (Kittale Hannu)
• 150 g Spring Onion (Kandychi Path)
• 400 Ml Kara Coconut Cream
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Urban Platter Vegetable Bouillon And Broth Powder

Instructions

1. 1. Place a pan on the stove over medium-high heat and allow it to heat for at least 10 minutes.
2. 2. Rinse the blueberries and set them aside.
3. 3. While the pan is heating, prepare the salad. Place the baby spinach in a bowl and toss with the zesty vinaigrette dressing. Drain and rinse the mandarin orange slices. Lightly crush the hazelnuts with a mallet and spread them on a foil-lined baking sheet. Toast in the pan for 6-8 minutes, stirring occasionally.
4. 4. Finely mince the garlic. Heat 2 tablespoons of butter in the preheated pan and add the minced garlic, mushrooms, and spring onion. Sauté for 3-4 minutes until the mushrooms begin to brown.
5. 5. Add the vegetable bouillon to the pan with the mushrooms and spring onion. Increase the heat to high and let the liquid reduce by half, stirring occasionally.
6. 6. While the liquid is reducing, combine the coconut cream, vanilla, and sugar in a small food processor. Whip until the mixture thickens but does not form stiff peaks, about 1 minute. Divide the blueberries into four small bowls, spoon the whipped cream over them, and refrigerate until ready to serve.
7. 7. Once the liquid in the pan has reduced by half, mix the cornstarch with 1 tablespoon of water in a small bowl. Gradually add the cornstarch mixture to the pan, stirring constantly, until the sauce thickens to your liking. Remove from heat.
8. 8. Remove the hazelnuts from the pan and combine them with the mandarin orange slices and spinach in the salad bowl. Toss gently to mix.
9. 9. Serve the spinach salad alongside the mushroom and spring onion sauce. Finish the meal with the chilled berry dessert.