Vegan Escargots made with Cochayuyo! 100%VEGAN * 純素法式烤蝸牛

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil has a similar texture and flavor, while margarine is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: regular yeast

Brewer's yeast provides a similar flavor profile, while regular yeast is more affordable.

Soak 15g dry Cochayuyo in water for at least 1 hour.

Chop 20g parsley, 3-4 cloves of garlic, and 1 small shallot finely.

Heat oil in a pan and fry the shallot until fragrant.

Add the softened Cochayuyo and 1 teaspoon salt; fry for a few minutes.

Let the mixture cool down.

Remove the stems from the mushrooms and carve out some of the insides gently to create more space.

Prepare 100g vegan butter at room temperature and mix it with the chopped parsley, garlic, salt, and black pepper.

Preheat the oven to 180°C (356°F).

Stuff the mushrooms with the Cochayuyo mixture and top with the vegan garlic butter.

Bake the vegan escargots for about 15 minutes.

Sprinkle with parsley, additional salt, pepper, and a few dashes of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens