Vegan Confit Holiday Feast
Introduction
Welcome to a festive confit celebration tailored for the vegan palate. This recipe encapsulates the traditional richness of confit cooking with a plant-based twist, making it an ideal choice for your holiday feast. Drenched in aromatic herbs and spices, this dish ensures every bite is as delightful as it is memorable.
Ingredients
- 4 large portobello mushrooms, stems removed and cleaned
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 bay leaves
- 1/4 cup vegetable broth
Instructions
- Preheat your oven to 275°F (135°C).
- In a small bowl, mix olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and black pepper.
- Place the mushrooms cap-side down in a baking dish.
- Brush the mushrooms generously with the herb-oil mixture, ensuring they are well coated.
- Tuck the bay leaves among the mushrooms and pour the vegetable broth into the bottom of the dish.
- Cover the dish with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours, or until the mushrooms are tender and well infused with the flavors.
- Carefully remove the foil, and increase the oven temperature to 400°F (200°C) for an additional 10 minutes to get a slight crisp on the top.
- Serve warm as a main dish or a side, garnished with additional fresh herbs if desired.
Enjoy the heartwarming flavors of this vegan confit dish, perfect for bringing a touch of sophistication and festive cheer to your holiday table. It's an excellent way to impress guests and celebrate with health and happiness in mind.
Hiroshi
| Nutritionfacts | Calories: 200, Fat: 14g, Carbohydrates: 15g, Protein: 3g |
|---|---|
| Preparation Time | 2 hours 30 minutes |
| Allergy Information | Possible allergen: garlic |