Vegan Indian-Style Roasted Neck of Turkey
A creative vegan dish that replicates the flavors of traditional Indian cuisine, using a roasted neck of turkey substitute, typically portobello mushrooms.
Ingredients
- ●2 portobello mushroomsfor the 'neck' substitute
- ●1 onionchopped
- ●3 cloves garlicminced
- ●1 can canned coconut milkfull-fat
- ●2 tsp curry powder
- ●1 tsp turmeric
- ●1 tsp gарам masala
- ●1 roasted red pepperchopped
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat some oil, and sauté the onion and garlic until softened.
- 3
Add the portobello mushrooms and cook until browned.
- 4
In a separate bowl, mix together the curry powder, turmeric, and garam masala.
- 5
Add the coconut milk to the bowl and stir to combine.
- 6
Pour the coconut milk mixture over the mushrooms and stir to coat.
- 7
Transfer the mixture to a baking dish and roast in the oven for 20-25 minutes.
- 8
Garnish with chopped roasted red pepper and serve hot.
- 9
Serve with your choice of sides, such as steamed vegetables or rice.
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