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A plant-based vegan recipe so packed with intense fall flavors that everyone will want a slice on their Holiday dinner plate. Combining three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and aromatics creates an intense interplay of textures and flavors. Phyllo pastry brushed with olive oil holds everything together, making for a stunning centerpiece.
Total time300 min
Ingredients36
Serving size10
Calories380
Food processor
Two rimmed baking sheets
Large skillet
Oven
Parchment paper
Sharp knife
Medium saucepan
Whisk
1 pound (454g) carrots, scrubbed but unpeeled
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 tablespoons (30ml) extra-virgin olive oil
24 cups )
3 tablespoons (45ml) extra-virgin olive oil
2 medium shallots (about 2 1/2 ounces; 71g) finely chopped