Great British Bake Off star Crystelle Pereira has teamed up with plant-based food brand Strong Roots to provide some Veganuary-inspired recipes.
This recipe uses Strong Roots sweet potato hash browns, which are available at (£3.30) and (£3.30), although any supermarket-bought hash browns will work well.
Serves three people
- 6 x Strong Roots sweet potato hash browns
- 150g shiitake mushrooms
- 1 tbsp miso paste
- 1 tbsp hoisin sauce
- 2 cloves of garlic, minced
- salt and pepper
- 1 tbsp maple syrup
- 1 spring onion, finely diced with white and green parts separated
- 2 tsp sesame seeds
- 2 tsp sesame oil
- chilli flakes
- olive oil for frying
- Preheat the oven to 180C and once warm, add the sweet potato hash browns to a tray and bake for 15-17 minutes, until crispy and golden.
- For the miso mushrooms, add some olive oil to a large pan on a low heat, then add the white parts of the spring onions and cook for about five minutes until softened.
- Then, add the mushrooms and cook for about one minute, before adding the garlic, salt and pepper and cook for another two minutes.
- Whilst the mushrooms are cooking, in a small bowl, combine the hoisin, miso, maple and sesame oil and mix until smooth. Pour this sauce all over the mushrooms and cook for another two minutes until thickened and glossy.
- Once the hash browns are ready, load each one with a generous amount of mushrooms, then garnish with the green parts of the spring onion, sesame seeds and chilli flakes, and enjoy.