Vegan Creole Oyster Mushroom!

I am excited to share with you my vegan impossible scalloped potatoes! It is the most amazingly delicious comfort food perfect for the holiday season, for vegans and non-vegans alike!

INGREDIENTS

Serves: 4 Course: Main Course Prep time: 20 minutes Cook time: 45- 50minutes

Total time: 1 hr. 15 minutes Cuisine: Vegan, Haïtian, Caribbean.

4 Tbsp of Epis *** See recipe below

4 – 6 Whole clusters of oyster mushrooms

1 large purple onion

1 large green bell pepper

1 large red bell pepper

2 Tbsp of Lime Juice or Apple Cider Vinegar.

1 Cup of Grapeseed or Olive Oil

Basting Stock

2 Cups of water

2 Tbsp of “Epis”

1 Tsp of Lime Juice or Apple Cider Vinegar

1 Tbsp (vegan melted butter) optional but recommended

NOTES

1) It is preferable to brush the mushroom clusters to clean them with a vegetable brush. If washing is preferred, do so quickly and blot the excess water to minimize absorption. The excess water can dull their flavor and will render while baking .

2) Traditionally, creole sauce protein is served with either white rice, rice and bean sauce, rice and refried beans, or root vegetables and salad. You could serve over any grains of your choosing.

INSTRUCTIONS

1) Clean your oyster mushrooms and remove the stems.

2) Rub the “epis” unto the mushrooms for maximum flavor.

3) Store in the fridge and marinate from 4 to 24 hours.

4) Remove from the fridge. Let thaw for 10-20 minutes

5) Pre-heat the oven at 400 degrees

6) Splash the mushrooms with the grapeseed or olive oil.

7) Place them unto a baking pan and into the preheated oven. Cook them for 45-50 minutes. Check often.

8) At the 30-minute mark, start basting the mushrooms with the basting stock. Flip them twice for uniform baking during that process.

9) At the 40-minute mark baste them one last time and sprinkle over them the julienned onions and peppers for a quick roast.

10) Once done, remove from the oven and serve.

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Epis Recipe

“Epis” is a base marinade used in nearly all classic Haitian cuisine. It is bold in flavor, easy to make and imparts tremendous depth in flavor to Haitian dishes. There are many variations of it, based on regions, liking and the particular dish, however Italian parsley, garlic, cloves, scallion and peppers constitutes the very basis of every epis.

I am indicating below the basic required and optional ingredients.

Ingredients

1 Cup of chopped fresh parsley

10 Sprigs of Fresh Thyme

10 Large Garlic Cloves

1 Large Onion (white or purple) chopped

1 Chopped Large Green Bell Pepper

1 Chopped Large Red Bell Pepper

I Tbsp of Whole Cloves

2 Tbsp of Apple Cider Vinegar or Lime Juice

¼ Cup of Olive or Grapeseed Oil

Optional (depending on the flavor required for the recipe)

2 Scotch Bonnet peppers (cored)

2 Vegan Bouillon Cube (Better than Boullion Chick’n, Beef, Ham or Vegetable)

1 Tbsp Cayenne Pepper

1 Tbsp Onion powder

1 Tbsp Garlic powder

1 Tbsp Mushroom powder

1 tsp Salt

1 tsp Pepper

Instructions

Add all of the dry ingredients in a high-speed blender finish with the vinegar/lime juice and olive oil. Blend until smooth (not liquid – think Pesto). Poor in a glass jar and refrigerate for later use.

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