Ingredients
Serves 4
TO SERVE
Method
- Trim and discard the woody bases of the king oyster mushrooms (about 2½ cm from the bottom) and then wipe the mushrooms with a clean cloth to remove any grit. Carefully drag the prongs of a fork down the length of the mushroom to shred the mushroom ‘meat’. Set aside.
- In a large, heavy-based pan, heat the oil over medium heat and add the onion. Cook for 5 minutes, or until soft. Add the garlic and ginger and cook until fragrant. Add the spices and nutritional yeast and stir well to combine. Continue to cook for 2 minutes. Stir in the shredded mushrooms to coat them in the spice mixture.
- Add the tomato passata, tomato paste, coconut milk, stock, water and salt, and stir well. Bring the mixture up to a soft boil before reducing the heat to low and cooking, uncovered, for 40 minutes, or until the sauce thickens.
- Stir through the baby spinach and vegan butter spread. Serve with pappadums or vegan naan bread.
