Preparation Time: 30 min.
Ingredients:
- 4 cloves of garlic
- 250g of mushrooms
- 1 jalapeno, diced
- 3 spring onions, chopped
- 100g of celery, diced
- 150g of cauliflower florets
- 1 bell pepper, sliced
- 500ml of meat stock
- 1 tsp of sea salt
- 2 tbsp of rice vinegar
- 1 tsp of white pepper
- 200ml of soy milk
- 2 tbsp of margarine
- 3 tbsp of red wine vinegar
- 100ml of white wine
- 2 tbsp of balsamic vinegar
- 2 tbsp of coconut oil
- 1 tsp of coffee
- 50g of dark chocolate, chopped
Kitchen Tools Needed:
- Air Fryer
- Stove Top
- Blender
Instructions:
- Start by finely chopping the garlic and slicing the mushrooms, jalapeno, bell pepper, celery, cauliflower, and spring onions.
- In a blender, combine the chopped garlic, a bit of the meat stock, and a splash of rice vinegar; blend until smooth to create a garlic sauce.
- Heat the air fryer to 180°C (350°F). Toss the cauliflower florets in coconut oil, sea salt, and white pepper. Air fry for about 15 minutes or until golden brown and crispy.
- In a large skillet on the stove top, melt margarine over medium heat. Add the blended garlic sauce, followed by the mushrooms, jalapeno, and bell pepper. Cook for around 5-7 minutes until the mushrooms are tender.
- Stir in the cooked cauliflower, diced celery, and spring onions into the skillet, mixing well.
- Pour in the meat stock and bring the mixture to a simmer. Add the soy milk, red wine vinegar, white wine, balsamic vinegar, and coffee, stirring well and cooking for another 5-8 minutes.
- Finally, stir in the dark chocolate and allow it to melt into the sauce, creating a rich flavor. Adjust salt and seasoning as desired.
Macros:
- Total Calories: 600kcal
- Carbs: 50g
- Proteins: 30g
- Fats: 40g