Written recipe for those who need it to follow along (if I missed anything, please let me know!): Butternut Squash Stuffing: 1lb butternut squash, peeled deseeded and chopped into bite-sized cubes 1 medium onion, diced 1/4 c - 1/3 c Pomegranate seeds Place veggies on parchment/silpat lined baking sheet, drizzle with some olive and sprinkle on some salt and pepper to taste. Mix then spread out into a single layer and place tray into a 425 F oven for about 15-20 minutes or until the butternut squash is cooked through. Lion's Mane "Chicken": 3 medium to large lion's mane mushrooms, cleaned thoroughly slice into about 1 inch slabs Marinade: vegan chicken bouillon 1 tbsp nutritional yeast garlic 1-2 tbsp white wine (optional) 1-2 tbsp olive oil Heat up a large skillet with a bit of oil on medium high heat. Place mushroom steaks into skillet and press them down with another (preferably heavier) skillet for about 30 seconds (oil the bottom of the second skillet to help prevent sticking). Flip mushrooms and press again. Repeat until both sides are browned and most of the liquid has been released from the mushrooms and evaporated from the pan. Don't worry if some of them break; they'll still be delicious! Mix up the marinade in about 3/4 c hot water, then pour over the mushrooms after the water has evaporated from the pan. Let it simmer for a couple minutes so the mushrooms can absorb the marinade. Save any leftover for soaking the wrappers and basting the wrapped chick'n. Champagne Pomegranate Sauce: 1-2 tbsp vegan butter 1 tbsp olive oil 1 c finely diced/minced shallots 1-2 medium carrots, finely dice/minced minced garlic 1 medium apple, sliced 1 1/2 c vegan chicken brother (or veggie broth/stock) 2 c champagne (or sparkling white wine - can be non alcoholic as well) a couple of baby bella mushrooms, sliced one or two bay leaves a few sprigs of fresh or dried thyme 1/4 c - 1/3 c pomegranate seeds Cashew cream (1/2 c raw cashews blended with 1 c water) Your favorite greens (baby spinach, swiss chard, kale, whatever you like!) salt and pepper to taste Heat the olive oil and melt the butter in a high-walled skillet over medium to medium-high heat. Sauté the shallots, carrots, and garlic for 3-4 minutes until the shallots are translucent and the carrots are tender (you can cover the skillet to help the veggies cook faster.) Add the broth, champagne, mushrooms, bay leaves, thyme sprigs, apple and extra garlic cloves, if desired, to the pan and simmer for 15-20 minutes. Strain the veggies out of the sauce, then place liquid back into the pan with the pomegranate seeds, greens, and cashew cream. Salt and pepper to taste. Let it simmer and thicken for a couple of minutes, until the greens just start to wilt, then remove from heat and set aside. Assembling the Stuffed Lion's Mane Chick'n: Lion's Mane Chick'n Butternut Squash stuffing Yuba (or rice paper or phyllo dough) Pomegranate Champagne Sauce Add the pomegranate seeds to the butternet squash stuffing mixture and stir until combined. Lay out a piece of soaked yuba (or rice paper/ [not soaked] phyllo dough) and place one or two big pieces of mushroom chick'n onto it. Top with the stuffing mixture and another mushroom piece (optional), then wrap the yuba around it tightly (try to avoid tearing if at all possible) and place into a baking dish. Place into the oven at 425 F for about 30 minutes, or until golden brown and crispy. Baste with the marinade at least a couple times during baking, then once more at the end for extra flavor. Serve with Pomegranate Champagne sauce and enjoy!
Yummy, just watched , I sub in wrapping rice paper, works awesome, love all the books, make juicy chicken all time and many many many orhers😊❤ Happy Holidays Miyoko and family, rancho compasion kids
❤ Miyako As always delicious vegan cruelty free eating and lifestyle, Sharing on my Facebook for all those who need to switch to vegan lifestyle. Thank you for all you share ❤️ Lydia
Wow, this must be so delicious. Hahaha 😅 watching it made me hungry 😋 Looks gorgeous. Perfect for New Year's Eve dinner 🍾 🥂 Thanks, Miyoko. I really enjoyed this video ❤
Ms. Miyoko, I am glad to have found such a kind and wonderful person again. This spinach is summer spinach and if you leave it, it will drop seeds and come back next year. I wish you and the whole world the best. God bless us all!!! My love from greece❣
Hi Miyoko. I enjoyed this recipe very much but I'm wondering why you'd use and promote 'chicken' flavoured bouillon or even call the dish Lion's Mane 'Chicken breast'? Is the point not to teach people how well they can eat plant based without having to consume animal based products? As you said in an interview I watched, it's about changing the language we use so that it becomes 'normal' to speak of plant based food vs animal based food. Why then keep using the term chicken breast when you're vegan and promoting a plant based diet? Just an observation....for a vegan you use a lot of meat names in your cooking. 😅 It's the same concept of saying 'non dairy' or 'non meat'....like in India they often refer to people's dietary choices as 'non veg'😊 Just wondering.
I love the taste of meat! My non-vegan friends love meat. I choose not to consume it for health and ethical reasons. Anytime I can recreate the memories of my delicious foods, I'm going to take that opportunity. Maybe you're missing the point of this video but I understand where you're coming from.
Agreed! I actually came to the comment section to see if anyone brought this up. It feels uncomfortable to me to use the word Chicken. If I have to spell it, "Chick'n" feels a little better. Although I am grateful there are alternatives to the birds people eat. And I do love Miyoko!
Written recipe for those who need it to follow along (if I missed anything, please let me know!):
Butternut Squash Stuffing:
1lb butternut squash, peeled deseeded and chopped into bite-sized cubes
1 medium onion, diced
1/4 c - 1/3 c Pomegranate seeds
Place veggies on parchment/silpat lined baking sheet, drizzle with some olive and sprinkle on some salt and pepper to taste. Mix then spread out into a single layer and place tray into a 425 F oven for about 15-20 minutes or until the butternut squash is cooked through.
Lion's Mane "Chicken":
3 medium to large lion's mane mushrooms, cleaned thoroughly slice into about 1 inch slabs
Marinade:
vegan chicken bouillon
1 tbsp nutritional yeast
garlic
1-2 tbsp white wine (optional)
1-2 tbsp olive oil
Heat up a large skillet with a bit of oil on medium high heat. Place mushroom steaks into skillet and press them down with another (preferably heavier) skillet for about 30 seconds (oil the bottom of the second skillet to help prevent sticking). Flip mushrooms and press again. Repeat until both sides are browned and most of the liquid has been released from the mushrooms and evaporated from the pan. Don't worry if some of them break; they'll still be delicious! Mix up the marinade in about 3/4 c hot water, then pour over the mushrooms after the water has evaporated from the pan. Let it simmer for a couple minutes so the mushrooms can absorb the marinade. Save any leftover for soaking the wrappers and basting the wrapped chick'n.
Champagne Pomegranate Sauce:
1-2 tbsp vegan butter
1 tbsp olive oil
1 c finely diced/minced shallots
1-2 medium carrots, finely dice/minced
minced garlic
1 medium apple, sliced
1 1/2 c vegan chicken brother (or veggie broth/stock)
2 c champagne (or sparkling white wine - can be non alcoholic as well)
a couple of baby bella mushrooms, sliced
one or two bay leaves
a few sprigs of fresh or dried thyme
1/4 c - 1/3 c pomegranate seeds
Cashew cream (1/2 c raw cashews blended with 1 c water)
Your favorite greens (baby spinach, swiss chard, kale, whatever you like!)
salt and pepper to taste
Heat the olive oil and melt the butter in a high-walled skillet over medium to medium-high heat. Sauté the shallots, carrots, and garlic for 3-4 minutes until the shallots are translucent and the carrots are tender (you can cover the skillet to help the veggies cook faster.) Add the broth, champagne, mushrooms, bay leaves, thyme sprigs, apple and extra garlic cloves, if desired, to the pan and simmer for 15-20 minutes. Strain the veggies out of the sauce, then place liquid back into the pan with the pomegranate seeds, greens, and cashew cream. Salt and pepper to taste. Let it simmer and thicken for a couple of minutes, until the greens just start to wilt, then remove from heat and set aside.
Assembling the Stuffed Lion's Mane Chick'n:
Lion's Mane Chick'n
Butternut Squash stuffing
Yuba (or rice paper or phyllo dough)
Pomegranate Champagne Sauce
Add the pomegranate seeds to the butternet squash stuffing mixture and stir until combined. Lay out a piece of soaked yuba (or rice paper/ [not soaked] phyllo dough) and place one or two big pieces of mushroom chick'n onto it. Top with the stuffing mixture and another mushroom piece (optional), then wrap the yuba around it tightly (try to avoid tearing if at all possible) and place into a baking dish. Place into the oven at 425 F for about 30 minutes, or until golden brown and crispy. Baste with the marinade at least a couple times during baking, then once more at the end for extra flavor.
Serve with Pomegranate Champagne sauce and enjoy!
🥂✨️🙌
Yummy, just watched , I sub in wrapping rice paper, works awesome, love all the books, make juicy chicken all time and many many many orhers😊❤
Happy Holidays Miyoko and family, rancho compasion kids
I'm going to make this ASAP!! If I can't find yuba, I'll wrap it in phyllo dough😋
Thank you, Miyoko, for being such an amazing human❤
This looks fabulous. Little white wine with this. Lovely.
❤ Miyako As always delicious vegan cruelty free eating and lifestyle, Sharing on my Facebook for all those who need to switch to vegan lifestyle. Thank you for all you share ❤️ Lydia
This looks so so so good!! I wish I could find lions mane near me, I might try this with some pressed tofu pieces! Thanks Miyoko!! ❤❤
Thank you for another wonderful dish! Happy Holidays to you and your family.
Wow, this must be so delicious. Hahaha 😅 watching it made me hungry 😋
Looks gorgeous.
Perfect for New Year's Eve dinner 🍾 🥂
Thanks, Miyoko. I really enjoyed this video ❤
You come up with the most brilliant recipes! I just loved this from start to finish. Thanks for being you!
I have all your cookbooks, including, “Vegan Meat”, and I will definitely trying this!! My family will go nuts for this 😇
Happy Holidays to you, Lion's Mane rocks! thanks for all the wonderful food ideas
The word you're looking for is "arils" for pomegranate seeds.
Blessings and happy holidays! Your joyful creativity makes my vegan life even better.🧡
This looks absolutely amazing! I’ve never tried lions mane mushrooms before, but omg I know I would love them!
Ms. Miyoko, I am glad to have found such a kind and wonderful person again.
This spinach is summer spinach and if you leave it, it will drop seeds and come back next year. I wish you and the whole world the best. God bless us all!!! My love from greece❣
Happy Holidays Miyoko! Thank you for the beautiful recipe and for your love of our animal friends.
Looks SO good! And very excited to see your veganic garden in action too!
Thank you! May your new year be blessed with peace joy and love🕊
OMG I am literally drooling! I am definitely trying this. Thank you very much ❤
What a lovely recipe. Thank you for everything you do. Merry Christmas 🎄
You are so inspiring, I love your recipes.
I was going to make smoked lions mane today but I think I’m going to make this instead. And thanks for showing me what to do with yuba. 😁
This looks so good!
That really looks delicious. What a great idea! I’m definitely going to try it. I have some frozen yuba in my freezer.
Looks so delicious
MORE VIDEOS PLEASE!!!!! 💯👨🍳
That looks delicious
nice! cant' wait to try it! to I've been reading the you're not to store onion or garlic in the fridge for more than a day as they can create mold....
Woohoo..this would be so decadent for anyone..yummmm delicious 💙
Anything wrapped in yuba is bound to be good! 💚
How are your sleeves still dry?
This looks delicious M but at my house there’s NEVER leftover champagne 😂. I’ll just buy two bottles🎉
How long are lion manes are baked for? What temperature? Thanks
25:03 lol
Lions Mane mushrooms are prohibitively expensive, if you can find them at all, at least here on the East Coast.
Hi Miyoko. I enjoyed this recipe very much but I'm wondering why you'd use and promote 'chicken' flavoured bouillon or even call the dish Lion's Mane 'Chicken breast'? Is the point not to teach people how well they can eat plant based without having to consume animal based products? As you said in an interview I watched, it's about changing the language we use so that it becomes 'normal' to speak of plant based food vs animal based food. Why then keep using the term chicken breast when you're vegan and promoting a plant based diet? Just an observation....for a vegan you use a lot of meat names in your cooking. 😅 It's the same concept of saying 'non dairy' or 'non meat'....like in India they often refer to people's dietary choices as 'non veg'😊 Just wondering.
I love the taste of meat! My non-vegan friends love meat. I choose not to consume it for health and ethical reasons. Anytime I can recreate the memories of my delicious foods, I'm going to take that opportunity. Maybe you're missing the point of this video but I understand where you're coming from.
Agreed! I actually came to the comment section to see if anyone brought this up. It feels uncomfortable to me to use the word Chicken. If I have to spell it, "Chick'n" feels a little better. Although I am grateful there are alternatives to the birds people eat. And I do love Miyoko!
@jessica3626...really? There's no law stating vegans cannot use the word chicken...we know its not actual chicken
Maybe so the recipe comes up in the search resulys for meat eaters ? Whats the point of staying hidden in a community thats already vegan.
that is a good point,@@JDlupin.