Makes 12.
Prep time: 20 mins.
Cook time: 25 mins.
Ingredients
For the hash browns:
- 1 tablespoon chia seeds
- 1/4 cup water
- 1 small celeriac (celery root), peeled and grated
- 2 small white onions, thinly sliced or coarsely grated
- 3 cloves of garlic, crushed
- 2 cups finely chopped fresh chives
- 1 teaspoon salt
- 3 tablespoons almond meal
- 1/4 cup potato starch or ground arrowroot
- 1 tablespoon finely chopped fresh thyme
- neutral cooking oil, for frying
For the wild mushroom topping:
- 1/2 tablespoon olive oil
- 8-3/4 oz wild mushrooms, chopped
- 1 leek, thinly sliced into half-moons
- 4 cloves of garlic, minced
- 2 tablespoons vegan Manzanilla or other dry sherry (or vegan white wine)
- 1 tablespoon vegan sherry vinegar
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon vegan butter or margarine (choose soy-free to keep it SoF)
- 1/2 teaspoon all-purpose or gluten-free all-purpose flour (to be GF and WF)
Directions:
This is one of John’s favorite party foods — he even likes eating it for breakfast. You can also make the mix into 6 large hash browns and serve this as a main dish.
- To make the topping, heat the oil in a skillet, add the mushrooms, leek, and garlic, and cook over medium heat for about 15 minutes, until caramelized. Pour in the sherry and sherry vinegar and deglaze the pan, letting it simmer and evaporate for a few minutes.
- Add the almond milk and bring to a vigorous simmer, then cook until the liquid has reduced by half. Mix the butter or margarine and flour together until smooth, then stir into the mushroom mixture. (Don’t worry if the almond milk seems to split — the flour mixture should smooth it out.) Keep warm while you make the hash browns.
- Mix together the chia seeds and water in a small bowl and let soak for 5 minutes.
- Put the thinly sliced or grated onion into a clean kitchen towel and squeeze out the juice. Mix the onion together with all the remaining hash brown ingredients except the oil, then add the soaked chia and shape into 12 small patties.
- Heat a drizzle of oil in a skillet over medium heat and cook the patties, in batches, for about 2 minutes on each side, or until golden and crispy. Top with the warm, creamy wild mushrooms.
More from LEON Fast Vegan:
Cover courtesy of Octopus Books.
Excerpted with permission from LEON Fast Vegan by Rebecca Seal, Chantal Symons, & John Vincent. Published by Octopus Books.
