Canada Just Got A TikTok Award Show For Vegan Foodies

It’s about time! The winners of The Vegans, the brand-new award show from Hellmann’s Canada celebrating the tastiness of vegan cooking (launched in tandem with Hellmann’s new Vegan Salad Dressings line), have been announced, and we’re pleased to share one of the winning recipes below. —Vita Daily

Grilled Maitake Mushroom With Romesco, Corn & Stone Fruit By Matthew Ravenscroft

This grilled maitake mushroom made with Hellmann’s Vegan Green Goddess Dressing is fresh and bursting with notes of lemon and herbs.

1LB maitake mushroom (or any similar mushroom) 
½ cup Hellmann’s Vegan Green Goddess Dressing 
½ lemon of zest and juice 
1 clove of garlic, minced 
1 tsp paprika 
Salt and pepper to taste 
½ cup romesco (recipe below) 
¼ cup cherry tomatoes, roasted in a pan 
1 cob of corn, charred and cut from the ear 
2 pieces of plum, cut into half moons 
Something bright and vivacious to garnish with (I used anise hyssop from my garden) 

Optional Garnish:
½ cup tapioca maltodextrin 
1 tbsp olive oil 
2 tbsp Hellmann’s Vegan Green Goddess Dressing

Romesco: 
1 shallot, halved 
1 Roma tomato, halved 
3 cloves of garlic, minced 
75g hazelnuts or almonds 
1 dried ancho chili, seeded and torn 
2 tsp paprika 
¼ cup water 
1 tsp sherry vinegar 
¼ cup day-old bread, torn 
Olive oil 

Heat a medium pot/pan over medium-high heat and add enough oil to cover the bottom. Sear shallot halves, then add in Roma tomatoes, cut side down. Cook until shallots are soft, about 5 minutes. Reduce heat to medium and add in 3 cloves of minced garlic, the nuts, dried ancho chilli, paprika, and bread. Add water, enough for veggies to be mostly submerged, anywhere between 2 tbsp and ¼ cup depending on the size of the pan. Cover and cook for 5-7 minutes. Add mix to blender with 1 cup olive oil, sherry vinegar and 1-2 tbsp salt. Blend on high until smooth. Season to taste. 

Hellmann’s Green Goddess Powder:
Add olive oil with dressing into a food processor. Next, add in maltodextrin. Pulse it until a powder forms. If it is too wet, you may need more maltodextrin. The trick to this is it is generally done by feel. The reality is, if you over mix it the starch will be over activated and become gummy. Try again!  

In a cast iron pan or skillet on high heat, add enough oil to cover the bottom. Sear your mushroom cut side down and apply gentle pressure carefully to remove excess liquid. Do this to all sides of the mushroom. While searing, grab a medium mixing bowl and add in Hellmann’s Green Goddess Dressing, lemon, minced garlic, paprika, salt and pepper. Whisk together. Reduce heat to medium. With each side seared, season the mushroom with a bit of salt. Using a grill/pastry brush, generously brush the marinade over the mushroom—getting into each crevice. Repeat this process on all sides and angles of the mushroom to ensure it is properly glazed and will continue to sear. Remove from the pan and season with a pinch of salt again. Then, break the mushroom into three pieces. Time to plate! Add romesco in the centre, followed by the mushroom pieces. Add tomato, corn, Green Goddess powder, stone fruit, and garnish. Finally, sprinkle with some flaky salt. 

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