‘Chicken’ Supreme

SERVES 4 INGREDIENTS: If you want to avoid using the white wine, substitute 2tsp apple cider vinegar 500g oyster mushrooms 3tbsp vegan margarine 1tbsp chicken seasoning mix 6 shallots 3 garlic cloves 3tbsp plain flour 200ml dry white wine 500ml vegetable stock 1tsp Dijon mustard 1tsp herbes de Provence 200g green beans A small handful of fresh chives A large handful (20g) of fresh flat-leaf parsley 250ml vegan single cream Salt and pepper Sliced baguette, to serve 1 Slice the oyster mushrooms into 1cm strips. Melt 2tbsp of the vegan margarine in a shallow casserole pan over a medium-high heat, then add the mushrooms, stir in the chicken seasoning mix and fry for 15-20 mins, or until the mushrooms are crispy. Remove from the heat, spoon the mushrooms on to a plate and keep to one side. 2 Meanwhile, peel and chop the shallots and garlic. Melt the remaining tbsp of the vegan margarine in the pan, reduce the heat to medium, then add the shallots and garlic. Fry for 4 mins, stirring occasionally. 3 Stir in the flour and fry for 2 mins, then very slowly pour in the wine, stirring quickly to prevent the flour clumping together and using the wine to deglaze the pan, gathering up as much flavour as possible. 4 Simmer for 1-2 mins, then stir in the vegetable stock, mustard and herbes de Provence. 5 Trim the ends off the green beans and add them to the pan. Simmer for 10 mins, until the beans are cooked, but still have a good bite left to them. 6 Meanwhile, chop the chives and pick the parsley leaves from their stalks, then roughly chop the leaves. Add the cooked mushrooms, most of the parsley leaves and the vegan single cream to the pan and cook through for 1–2 mins. Season to taste with salt and pepper. 7 Top with the chopped chives, the remaining parsley leaves and freshly ground black pepper, and serve alongside the sliced baguette.

Taken from One Pot Vegan by Roxy Pope and Ben Pook (£16.99, Michael Joseph)