A creative vegan dish featuring various purées and toppings for an artistic presentation. This includes roasted beet, carrot, and pea purées combined with vibrant garnishes like seared oyster mushrooms and crispy tofu.
1: Prepare the roasted red beet purée by blending roasted beets with lemon, vegan yogurt, and salt.
2: Create the roasted carrot purée by blending roasted carrots with cumin and salt.
3: Make the beet green/pea purée by blending beet greens and peas with baby garlic, shallot, oil, and salt.
4: Sear the oyster mushrooms until cooked through.
5: Prepare the crispy shaved tofu by frying or baking until crispy.
6: Assemble the dish by placing the purées on the plate and topping with seared mushrooms, crispy tofu, pea shoots, popped quinoa, and chives.
