Spicy Kimchi-Mayo Smothered Red-Bean Bread with Smokey, Braised Mushrooms

Kimchi-Mayo is the official condiment of summer-2010! I am obsessed, and it’s so easy to make. This lunch, which I smothered in vegan kimchi-mayo, is filling, healthy, and gluten-free! I experimented making some bread with red-beans and flax-meal, and it came out light, chewy, and excellent. It’s packed with protein and omega fatty-acids. The type of starch contained in beans gives you the satisfaction of eating starch without the heavy carb-load. Served on a bed of purple kale and topped with braised mushrooms, tempeh-bacon, and onion.

WHAT YOU’LL NEED (serves 2):

For the Beanbread:

  • • 1 15oz. can of red beans
  • • 1/2 cup flax meal
  • • 1 unsalted vegan bullion cube
  • • 2 Tbs Nutritional Yeast
  • • 2 Tbs Apple Cider Vinegar
  • • 1 tsp salt
  • • 1 tsp pepper

Kimchi-Mayo:

  • • 2 Tbs vegenaise
  • • 2 Tbs Spicy Kimchi

For the rest:

  • • 4 large purple kale leaves
  • • 2 cloves garlic
  • • 1/2 medium onion
  • • 1 cup of trumpet mushrooms
  • • 1/4 cup white wine
  • • 1/4 cup water
  • • 1 unsalted vegan bullion cube

DIRECTIONS:

  1. 1. In a mixing bowl, mash the beans and bullion into the flax meal until mostly smooth.
  2. 2. Add the nutritional yeast, salt, pepper, and vinegar.
  3. 3. Spread with a fork on a wax-papered baking sheet about 1″ thick, and bake on 425º for about 20 minutes. For a cracker-like texture, bake at 400º for about 30-35 minutes. Set aside.
  4. 4. Meanwhile, in a large skillet, bring the water and wine to a boil, then reduce to medium heat.
  5. 5. Add the bullion, diced garlic, diced onion, sliced mushrooms, and tempeh-bacon.
  6. 6. Let simmer until the liquid cooks off (notice, we’re not using oil!)
  7. 7. Steam or flash-boil the kale.
  8. 8. For the kimchi-mayo, simply combine the kimchi and the mayo in a small cup or bowl.
  9. 9. For plating, put the kale at the base, then the bean-bread, then the kimchi-mayo, then the braised mushrooms and tempeh.

Written by joshuakatcher

Joshua Katcher started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • http://a-soy-bean.blogspot.com/ ASB

    For your consideration (on behalf of my English boss), I submit Picallilly mayo.

  • Kristian

    The Mayo/Tapenade version of this inspired me to try a dish — diced olives and Veganase for a dressing, beans, fried tofu, and artichoke in a garlic/olive juice sauce, on whole wheat toast (just a bit of Earth Balance Butter) — it was marvelous.

    My girlfriend is afraid of Kimchi – so I’ll be trying this one on my own.

    Thanks for these excellent ideas!

  • Pingback: The Discerning Brute » Blog Archive » Kalamata Mayo

  • John Plummer

    OMG. I don’t check for a couple of days and you post something like this! Gotta try the bean bread!

  • Elise

    Mmm! I can’t wait to try this! :D