This intersection between healthy and delicious is, in my opinion, this plate of goodness. What makes it is the mushrooms, which I like to call my “vegan mushroom brisket”.
Ingredients
Serves two with leftovers
500 g mushrooms
1/2 tsp each of paprika, dried oregano, dried rosemary, garlic salt, onion salt, chillip flakes, turmeric
1 tablespoon extra virgin olive oil or oil of choice
2 tablespoons flour
Cooked rice
Tomatoes
Salad greens
Method
Cut mushrooms in quarters.
Add all herbs, spices, salt and flour to the mushrooms, mix well to coat.
Add in the oil then give everything a good massage so the herbs, spices and flour are hugging the mushrooms.
Cook in air fryer for 15 mins at 200deg.
Serve with brown rice, greens, capsicums, avo, walnuts and any other vegies of choice.
Drizzle with your favourite dressing or try these two amazing and easy dressings.
コメント