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I mean we LOVE our sourdough simply smothered in butter, but this is perfect for a lazy Sunday morning or a friend’s brunch.

As well as being delicious, Lactobacillius (the bacteria in the ‘mother’ or ‘starter’ used to create the sourdough) product beneficial by-products to keep your gut happy. All in all, there are MANY reasons to enjoy your sourdough for brunch, lunch, or dinner!

dairy free | vegan | veggie

high-fibre | fermented

serves

2 portions

 

ingredients

200g button mushrooms diced
200g baby king oyster mushrooms sliced
1 clove garlic crushed
1 shallot diced
handful parsley
1 tbsp olive oil
50g cashew nuts (soaked)*
200g white beans
50ml water
100g kale
salt
pepper
100g shredded kale
1 tbsp olive oil
2 slices sourdough

 

nutritional information

(per portion)
energy in kcal 543
fibre 13g
fat 17g, and of which saturates 3.4g
carbohydrates 68g, and of which sugars 6.3g
protein 26g
allergens tree nuts, gluten

 

method

  1. *To soak cashews, place in a bowl and cover with water by an inch for 2 hours. Drain and rinse.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the kale onto a baking tray and drizzle with the oil. Scrunch it with your hands to distribute the oil evenly. Season with salt and pepper.  Cook for 10-15 mins.
  3. Place soaked cashews and beans into a food processor or blender with the water. Puree until very smooth. Thin out with more water if required. Season with salt and pepper.
  4. Separate the parsley stalks and finely chop. Put the leaves to one side.
  5. In a frying pan, heat the olive oil and fry the diced shallot until softened. Add the garlic and parsley stalks then cook together for 1 minute, followed by the mushrooms. Cook for 3-5 mins more until the mushrooms are soft. Add the cashew and bean sauce, heat through.
  6. Serve the mushroom mix on toasted sourdough, with the parsley leaves and topped with crispy kale.