200°C · 20-35 minAllergens
Gluten
Selderij
Sulfiet
Mosterd
SojaVeggie Surinamese Pom
Here it is again, this spicy Surinamese classic in a vegetarian guise! I prepare this oven dish with pomtayer, a root vegetable that closely resembles potato. We flavour it with orange juice, black pepper, piccalilly, and celery leaves. The oyster mushrooms are sautéed until golden, and with Madame Jeanette pepper, tomato, onions, galangal, ketjap, and lemon juice, we create a delicious sauce. Then we layer the dish and bake it for over an hour and a half until the pomtayer is cooked through and the top is golden brown. On the side, I serve masala curry braised yardlong beans and potato. The tangy pickles of red onion, cucumber, and carrot complete the feast! The dish is 100% plant-based (vegan).
Pomtayer, yardlong beans, oyster mushrooms, cucumber, red onion, carrot, mushrooms, white onion, tomato, garlic, potato, lemon, fresh celery leaves, bay leaf, Madame Jeanette pepper, red lentils, Chinese 5 spices (star anise, fennel seeds, Sichuan pepper, cinnamon, cloves), curry massala (contains coriander seeds, turmeric, and mustard seeds), cloves, galangal, nutmeg, allspice, pearl barley, gluten-free ketjap manis, piccalilly (contains wheat flour, mustard), sambal badjak, tomato purée, orange juice, sugar, organic vegetable stock, vinegar, plant-based margarine, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, selderij, soja, sulfiet.
Microwave
Heat the pom and yardlong beans with potato loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the pickles (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the pom and the yardlong beans with potato covered with an oven-safe dish or aluminium foil for 20 minutes (1 person) to 30-35 minutes (2 or more persons). Serve with the pickles (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.