The main attraction

Plant-based entrees don ’t have to rely on store-bought pucks of vegetable protein for flavour and texture—and these delicious dinnertime staples are here to prove it

Recipes by IRENE NGO Produced by SUN NGO Food styling by ASHLEY DENTON Prop styling by MADELEINE JOHARI FOUND: the perfect beer for this dish, P 70.

P 78

FOUND: the perfect beer for this dish, P 70.

P 78

P 78

FOUND: the perfect wine for this dish, P 70.

Mushroom Pulled “Pork” Sandwiches

Serves 4 Prep 25 min; total 50 min

800 g king oyster mushrooms, ends trimmed ¼ cup canola oil 1 tsp smoked paprika ½ tsp garlic salt 1⁄3 cup store-bought barbecue sauce 4 burger buns, split and toasted

Coleslaw 3 tbsp plant-based mayonnaise 1 tbsp seasoned rice vinegar ½ 397-g pkg coleslaw mix

1. Position rack in centre of oven and preheat to 400F. 2. Hold 1 mushroom. With your other hand, use a fork to shred it into long strips. Repeat with remaining mushrooms. Toss shredded mushrooms with oil, paprika and garlic salt in a medium bowl. Season with pepper. 3. Divide mushrooms between 2 baking sheets in a single layer. (The more separation the mushrooms have, the crispier they will get.) 4. Bake, stirring halfway, until mushrooms are crispy and golden around the tips, 25 to 30 min. 5. Coleslaw: Meanwhile, stir mayo with vinegar in a medium bowl. Stir in coleslaw mix until well coated. 6. Stir roasted mushrooms with barbecue sauce in a medium bowl until combined. Fill toasted buns with mushrooms and coleslaw.

Veggie and Lentil Shepherd’s Pie

Serves 4 Prep 25 min; total 1 hr

Filling 2 tbsp olive oil 1 227-g pkg sliced cremini mushrooms, finely chopped 1 small onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, minced 2 tbsp fresh thyme leaves 1 540-mL can lentils, drained and rinsed 2 cups mushroom broth 1 cup frozen peas ½ cup large-flake oats 2 tbsp tomato paste 2 tsp balsamic vinegar 1⁄4 tsp salt 1⁄4 tsp pepper

Mashed Potatoes 750 g Yukon Gold potatoes, peeled and cut in ½-in. pieces ½ cup plant-based butter 3 tbsp nutritional yeast 1 tbsp Dijon mustard 1⁄2 tsp salt

1. Filling: Heat a large frying pan over medium-high. Add oil, and then mushrooms, onion, carrot, garlic and thyme. Cook, stirring occasionally, until mixture looks dry, 8 to 10 min. 2. Stir in lentils, broth, peas, oats, tomato paste, vinegar, ¼ tsp salt and pepper. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, until oats are tender and mixture is thickened but still saucy, 10 to 12 min. 3. Potatoes: Meanwhile, combine potatoes with enough water to cover in a medium pot. Bring to a boil and cook until tender, 10 to 12 min. Drain well and return potatoes to pot. Add butter, nutritional yeast, Dijon and ½ tsp salt. Mash until smooth. 4. Position rack in top third of oven and preheat broiler. Transfer filling to a 9 × 9-in. baking pan. Spread potatoes evenly over filling. Broil until top starts to brown, 8 to 10 min.

Rice “Bacon” BLT

Serves 2 Prep 15 min; total 20 min

Marinade 1 tbsp soy sauce 1 tbsp nutritional yeast 1 tsp maple syrup 1⁄2 tsp molasses 1⁄2 tsp liquid smoke (optional)

3 rice paper sheets 1 tbsp canola oil 1 tbsp plant-based mayonnaise 4 slices sandwich bread, toasted 4 lettuce leaves 1 tomato, sliced

1. Marinade: Combine soy sauce with nutritional yeast, maple syrup, molasses, liquid smoke and 1 tbsp water in a small bowl. Microwave on high until molasses melts, about 30 sec. Stir to combine. 2. Place 1 rice paper sheet on a cutting board. Brush top with marinade. Flip, then brush with more marinade. Lay second sheet overtop. Brush with marinade. Continue stacking to make a 3-sheet stack. (Don’t worry if edges curl up. Use one hand to hold stacks together while brushing with more marinade. Stack will flatten when sheets are moist.) Once flattened, let stand until stack is softened, about 2 min. Push any bubbles from centre outward. Cut into 6 strips, each 1 ½ in. wide. 3. Heat a large non-stick frying pan over medium. Add oil, and then rice paper strips. Cook, pressing down any air bubbles that form, for 3 min. 4. Reduce heat to low. Flip rice paper strips and continue cooking, pressing down on air bubbles and checking bottom every 30 sec, until light golden, about 2 min. Transfer strips to a plate. Let stand for 5 min. (They will crisp up as they cool.) 5. Spread mayo over 2 toast slices. Top with lettuce, tomato and “bacon” strips. Sandwich with remaining toast. Cut each sandwich in half diagonally. Serve immediately. Kitchen tip Stacking 3 layers of rice paper will give this faux bacon a crispy exterior and chewy interior.

Marmite French Onion Soup

Serves 4 Prep 20 min; total 1 hr

4 tbsp olive oil, divided 5 onions (about 750 g), very thinly sliced 10 sprigs fresh thyme 1⁄3 cup sherry or apera

1 tbsp Dijon mustard 2 tsp Marmite or Vegemite ½ tsp five-spice powder ¼ tsp pepper 1 900-mL pkg mushroom broth 1 cup water 1 demi-baguette, cut in eight ½-in. -thick slices 200 g plant-based mozzarellastyle cheese, grated

1. Heat a pot over medium. Add 3 tbsp oil, and then onions and thyme. Cook, stirring occasionally, until very soft and caramelized, 30 to 35 min. Reduce heat if they are browning too quickly. 2. Add sherry, Dijon, Marmite, five-spice powder and pepper. Stir, scraping up any browned bits from bottom of pot. Pour in broth and water. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 min. Discard thyme sprigs. 3. Position rack in top third of oven and preheat broiler. Brush both sides of baguette slices with remaining 1 tbsp oil. Arrange on a baking sheet. Broil until toasted, 30 sec to 1 min per side. 4. Place 4 ovenproof soup bowls on another baking sheet. Ladle in soup. Top each with 2 toasts. Top toasts with cheese. Broil until cheese is melted, 1 to 2 min. Sprinkle with more fresh thyme, if desired. Serve immediately. Kitchen tip Marmite and Vegemite are thick, dark, sticky pastes made from yeast extract, a by-product of beer brewing. Marmite is a British food product, while Vegemite hails from Australia. Both are intensely salty and savoury, and add a slight beeflike flavour to mushroom broth. Kitchen tip A mozzarella-style vegan cheese will give you the melty texture that’s typical of French onion soup, but feel free to use any plant-based cheese you prefer. From page 69

Plant-Based Hot Cross Buns

Serves 12 Prep 30 min; total 4 hr 30 min

Buns 1 navel orange 1⁄3 cup currants 1⁄3 cup golden raisins 2⁄3 cup + 2 tbsp oat milk, divided 3 1⁄2 cups all-purpose flour 3 tbsp granulated sugar 4 tsp quick-rise yeast 1 tsp cinnamon 1 tsp salt 1⁄2 tsp ground ginger 1⁄2 tsp freshly grated nutmeg 1⁄4 tsp ground cloves 1⁄2 cup vegan butter alternative, such as President’s Choice, at room temperature 2 tbsp maple syrup, divided

Cross Paste 3 tbsp all-purpose flour 1⁄2 tsp vegetable oil

1. Buns: Cover whole orange with water in a medium saucepan and set over high. Bring to a boil. Reduce heat to medium. Simmer until tender, about 1 hr. Let orange cool completely in water, about 1 hr. Drain orange and transfer to a blender or food processor. Blend until puréed. 2. Cover currants and raisins with hot water in a small bowl. Set aside. Pour ⅔ cup oat milk into a small saucepan and set over medium. Heat until it reaches 100 to 110F. 3. Combine 3 ½ cups flour, sugar, yeast, cinnamon, salt, ginger, nutmeg and cloves in the bowl of a stand mixer fitted with the dough hook. Add puréed orange, warm oat milk and butter alternative. Beat on low speed until combined, and then increase speed to medium. Knead until dough is smooth and elastic, 5 to 10 min. 4. Drain hydrated currants and raisins. Fold into dough by hand. Cover bowl with plastic, and then a tea towel. Let rise in a warm spot until doubled, about 1 hr. 5. Position rack in centre of oven and preheat to 350F. Spray a 9 × 13-in. baking pan with vegetable oil, and then line pan with parchment. 6. Turn dough out onto counter and gently deflate. Divide into 12 equal pieces. Roll each piece into a ball. Arrange in prepared pan, evenly spaced in a 3 × 4 formation. Cover with plastic or reusable baking wrap, and then a tea towel. Let buns rise in a warm spot until doubled in size, about 30 min. 7. Whisk remaining 2 tbsp oat milk and 1 tbsp maple syrup in a small bowl. Brush over risen buns. 8. Paste: Combine 3 tbsp flour, oil and 3 tbsp water in a small bowl. Season with salt. Scrape paste into a small piping bag fitted with a round tip. Pipe a cross pattern on tops of buns. 9. Bake until buns are golden-brown, 30 to 35 min. Remove from oven and brush tops with remaining 1 tbsp maple syrup. Set pan on a rack to cool slightly. Serve buns while still warm.