Vegan fine dining - mushroom and avocado timbale

This delicious vegan fine dining recipe consists of a vegan timbale with layers of mushrooms and avocados served with a red pepper couli. The perfect dinner party starter for vegans and non-vegans alike.

Since going vegan I've struggled to find good vegan fine dining recipes so I decided to develop my own. I l love entertaining and this vegan timbale recipe is the perfect show-stopper to wow your guests and it tastes as good as it looks.

🥘 Ingredients

Mushroom Layer:

• 8 ounces of button mushrooms, sliced
• 1 flat mushroom, sliced
• 4 ounces fresh Shiitake mushrooms, sliced
• ⅓ cup soy sauce
• 2 tablespoons olive oil
• 1 tsp miso paste
• 1 tablespoon mirin
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped Italian parsley
• 1 teaspoon nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon fresh black pepper

Avocado Layer

• ¼ cup cashews, crushed
• 2 avocados, chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped parsley
• 2 teaspoons fresh lime juice
• 1 teaspoon nutritional yeast
• 1 tsp miso paste
• Pinch sea salt

Red Pepper Coulis:

• 2 red bell peppers, chopped
• 1 garlic clove
• 2 tablespoons plant milk (soya or almond)
• 1 ½ teaspoons maple syrup
• Salt & fresh black pepper to taste

🔪 Instructions

To make the red pepper coulis: add all the coulis ingredients to a high speed blender and pulse until smooth. Pour into a saucepan and heat gently until thickened. Set aside while we prepare the rest of the dish.

For the avocado layer: Add the cashews, miso, cilantro, parsley, lime juice and nutritional. yeast to a large bowl and mix together until you have a lump free sauce. Stir in the avocado until combined. Set aside while we make the mushroom layer.

Heat the olive oil in a frying pan on a medium heat, add the garlic and gently fry the mushrooms until softened but not browned. Add the soy sauce, miso, mirin, parsley and coriander. Stir until mushrooms are covered. Season to taste.

On a plate, place a hollow mould, layer the mushrooms on the bottom and the avocado mix on top and gently compress the layers. Use the back of a spoon to smooth a swash of coulis each side of the mould.

Carefully lift up your mould.

Enjoy!

💭 Top tips

If you don't have a timbale mould, clean and dry an empty food can and use this instead.

Swap out the soy sauce for tamari to reduce the saltiness of the dish.

📖 Variations

Replace mushrooms for eggplant for a different version of this dish or for people who dislike mushrooms.

👪 Scaling the recipe

The quantities in this vegan fine dining recipe creates 2 vegan timbales but it scales up easily. The red pepper coulis makes a large amount so you won't need to increase quantities of this. Refrigerate any you don't use.

Can it be made in advance?

It can, but due to the inclusion of avocados don't make it any further ahead than a day. Can be served cold and is equally delicious.

How is it stored?

Store in the fridge for up to a day. The coulis keeps for up to three days.

Equipment needed?

Timbale mould, large bowl, frying pan, blender.

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Asian inspired mushroom and avocado timbale

This delicious vegan fine dining recipe consists of a vegan timbale with layers of mushrooms and avocados served with a red pepper coulis. The perfect dinner party starter for vegans and non-vegans alike.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Author: admin

Ingredients

Mushroom Layer:

• 8 ounces of button mushrooms sliced
• 1 flat mushroom sliced
• 4 ounces fresh Shiitake mushrooms sliced
• ⅓ cup soy sauce
• 2 tablespoons olive oil
• 1 tsp miso paste
• 1 tablespoon mirin
• 1 garlic clove minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped Italian parsley
• 1 teaspoon nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon fresh black pepper
• Avocado Layer
• ¼ cup cashews crushed
• 2 avocados chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped parsley
• 2 teaspoons fresh lime juice
• 1 teaspoon nutritional yeast
• 1 tsp miso paste
• Pinch sea salt

Red Pepper Coulis:

• 2 red bell peppers chopped
• 1 garlic clove
• 2 tablespoons plant milk soya or almond
• 1 ½ teaspoons maple syrup
• Salt & fresh black pepper to taste

Instructions

• To make the red pepper coulis: add all the coulis ingredients to a high speed blender and pulse until smooth. Pour into a saucepan and heat gently until thickened. Set aside while we prepare the rest of the dish.
• For the avocado layer: Add the cashews, miso, cilantro, parsley, lime juice and nutritional. yeast to a large bowl and mix together until you have a lump free sauce. Stir in the avocado until combined. Set aside while we make the mushroom layer.
• Heat the olive oil in a frying pan on a medium heat, add the garlic and gently fry the mushrooms until softened but not browned. Add the soy sauce, miso, mirin, parsley and coriander. Stir until mushrooms are covered. Season to taste.
• On a plate, place a hollow mould, layer the mushrooms on the bottom and the avocado mix on top and gently compress the layers. Use the back of a spoon to smooth a swash of coulis each side of the mould.
• Carefully lift up your mould.
• Enjoy!

Notes

If you don’t have a timbale mould, clean and dry an empty food can and use this instead.

Swap out the soy sauce for tamari to reduce the saltiness of the dish.

Replace mushrooms for eggplant for a different version of this dish or for people who dislike mushrooms.