What you need:
Cultured cheese sauce
- 1/2 c easy soy yogurt
- 1/2 c cashews
- 1/4 c nutritional yeast
- 1/2 small onion
- 1/4 favorite salsa (I use Trader Joe’s salsa especial-medium spice)
- Jalapeño or canned chilis
- Salt to taste
Shiitake bacun
- 2 c thinly sliced shiitake
- Drizzle olive oil
- Drizzle liquid smoke
- Drizzle tamari
- Preheated oven at 375 degrees
Other
- 6 potatoes
- 1/2 c easy soy yogurt
- Steamed broccoli
Spread the shiitake out on a cookie sheet and drizzle with olive oil, liquid smoke, and tamari. Bake at 375 degrees, stirring well every five minutes for the first fifteen minutes, then every three minutes until done.
The bacun will seem almost burned but will still be chewy after twenty minutes or so. Once you take it out it will get crunchy like bacon as it cools.
For the cultured cheese sauce, put all the ingredients into the blender and blend well for two minutes.
Bake the potatoes and steam the broccoli as preferred. Plate them up and mow them down!! The savory umami of the bacun is perfectly paired with the creamy cultured cheese sauce. Zam! You won’t be disappointed.
I baked up some Brussels Sprouts as well as the steamed broccoli and added a little plain easy soy yogurt in place of sour cream. A few dots of hot sauce and you’re ready to take on the world.