More than many times, I feel for  comforting food  and at the same time I’m look for that Michelin star appeal and voila 💁‍♀️🪄 this is what conjured up.  A low carb dish that will leave you reaching for seconds or thirds Using 2 of my favourite ingredients,  baked big brown mushrooms that burst with rich earthy umami flavours. Meaty enough to satisfy any carnivore, and versatile enough to work as a main or side. And zucchini noodles, a guilt free vegetable perfect to bulk up any meal and a sucker for flavour.  Recipe as follow:

  • Prep: 10-15 min.  Cooking & Baking 25-30 min   Makes: 4-5
  • Oil for cooking and basting
  • 1 Tbsp(15ml) + 1 Tsp(5ml) Ground Garlic
  • 4-5 Big braai mushrooms – (add more mushrooms if needed) remove stems & wiped off with a paper towel. 
  • 1 medium onion peeled and finely diced 
  • 2-3 dry red chillies broken into pieces
  • 1 medium carrot peeled and cubed
  • 1 large red pepper deseeded and chopped into small pieces 
  • ½ cup (125ml) frozen peas, thawed 
  • 1 cup (250ml) frozen or fresh sweetcorn, thawed 
  • 1 small head broccoli broken into small florets 
  • 2 Tbsp (30ml) Vegan chicken stock powder I used Ina Paarmans
  • 1 Tbsp Vegan Chicken spice – I used Ina Paarmans 
  • 180-200g zucchini noodles aka Zoodles
  • ½ cup (125ml) coconut cream.  
  • Season with salt (Taste test first) 

Let’s Cook 🙂

  • Preheat the oven at 200°C
  • Add a quarter cup of oil to a small bowl along with 1 teaspoon of garlic.  
  • Brush the mushrooms with the garlic oil and place on a baking tray.  Lightly season with salt and bake for 15 mins-20 mins until tender.  When cooked, keep aside.  
  • While the mushrooms are baking – add some oil into a big pan.  
  • Toss in the onions and chillies – cook until soft and translucent. 
  • Add the 1 tablespoon of garlic and fry for a few seconds 
  • Add the carrots, pepper, peas, sweetcorn and broccoli.  Give this a good mix and then spoon in the vegan chicken stock and vegan chicken spice.  Give it a good stir to incorporate all the spices.  Let this cook until the vegetables are cooked.  The veggies should be soft but still firm. 
  • Gently stir in the zucchini noodles – cook for a minute or two.  
  • Pour in the coconut cream – keep stirring gently until everything is well incorporated. 
  • Taste test for salt and adjust accordingly. 
  • Careful not to overcook the zucchini (it should still hold its shape with a bit of a crunch.  
  • When cooked – place mushrooms on a serving plate. Top each mushroom with a generous amount of creamy zoodles & veg.  
  • Garnish with micro-greens.  
  • You may also serve this with garlic bread or naan.