Vegan Ropa Vieja with King Oyster Mushrooms
National dish of Cuba. Made with pulled king oyster mushrooms to make an awesome vegan dish without sacrificing any of the flavour.
Ingredients
- 4 king oyster mushrooms
- 4 tablespoons olive oil
- 2 large Spanish sweet white onions * thinly sliced
- 3 bell peppers red and yellow, thinly sliced
- 6 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- ½ cup dry white wine*
- 1 cup vegetable bullion
- 400 g tin chopped tomatoes
- 2 tablespoons tomato purée
- 2 bay leaves
- 100 g pimento stuffed olives halved
- 1 tablespoon red wine vinegar
- Salt and pepper
- 2 teaspoons Parsley chopped
Instructions
- Preheat an oven to 200°C (180°C Fan), line a baking tray with baking parchment.
- Shred the king oyster mushrooms by pressing a fork into the thick stem of the mushrooms and running it down the side. Pull apart the created shreds of mushroom. The caps can be sliced to the same thickness as the strips.
- Add the mushrooms to the lined tray and drizzle with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of freshly cracked black pepper and a pinch of salt to taste. Mix to fully coat the mushrooms.
- Roast the mushrooms for 25 minutes or until crispy around the edges, flipping halfway. Remove from the oven and set aside until later.
- Meanwhile, heat a large pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once the oil is hot add the sliced onions and peppers with a pinch of salt. Sauté until the onions and peppers are soft and the onions are starting to turn brown, around 20 minutes.
- To the pan add the 6 cloves of minced garlic with the remaining spices, 2 teaspoons oregano, 2 teaspoons cumin, 1 tablespoon paprika and 1 teaspoon smoked paprika. Mix to coat the vegetables and continue to cook for 1 minute.
- Now add the wine and cook until most of the liquid has cooked off. Around 5 minutes.
- Add the roast mushrooms, bullion, chopped tomatoes, tomato paste and bay leaves, mix to combine. Reduce the heat to a gentle simmer and cook for around 30 minutes until the sauce has thickened. If you want the sauce to be thicker continue to cook, the flavours will only get better.
- Finally, add the olives, and 1 tablespoon of red wine vinegar, parsley and check for seasoning. Remove from the heat and serve your Vegan Ropa Vieja with rice and frijoles.
Notes
If you cant find Spanish white onions then normal white or brown onions would work.
If you don't want to add the wine replace it with more vegetable bullion.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!