Comforting Vegan Mushroom and Bok Choy Delight
What Started it all:
Mushroom, Bok choy, broth or stock (chicken, vegetable), sous vide
This dish is a perfect blend of earthy mushrooms and fresh bok choy, all brought together in a rich vegetable broth. It's a comforting and nourishing meal that's sure to please everyone at the table.
Ingredients
- 400g mushrooms, sliced
- 2 heads of bok choy, chopped
- 1 liter vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional: fresh herbs for garnish (such as cilantro or parsley)
Instructions
- Prepare the Sous Vide Bath: Fill your sous vide container with water and set it to 85°C (185°F).
- Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Season with a pinch of salt and pepper.
- Prepare the Bok Choy: While the mushrooms are cooking, chop the bok choy into bite-sized pieces. Add the bok choy to the skillet with the mushrooms and stir to combine.
- Combine and Bag: Pour the vegetable broth into a large vacuum-sealable bag. Add the sautéed mushrooms and bok choy to the bag. Seal the bag using a vacuum sealer.
- Sous Vide Cooking: Place the sealed bag into the preheated sous vide bath. Cook for 45 minutes to allow the flavors to meld together.
- Serve: Carefully remove the bag from the sous vide bath and cut it open. Pour the contents into a serving bowl and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs if desired.
This vegan mushroom and bok choy dish is a beautiful, comforting meal that's perfect for any occasion. The sous vide method ensures that the vegetables are cooked to perfection, retaining their vibrant flavors and textures. Enjoy this dish as a light lunch or a satisfying dinner.