Sort ingredients
klmcgregor
QR Code
Listen
Pdf
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
To make the bacon-shrooms, mix the miso paste, soy sauce, Worcestershire sauce, and date paste in a medium bowl. Add the mushrooms and coat them well with the marinade. Spread the mushrooms out on one of the baking sheets and drizzle with any leftover marinade, then roast for 20 minutes, stirring after 10 minutes.
While the mushrooms are in the oven, place the butter beans, half the olive oil, tahini, and garlic with half the lemon juice in a food processor. Process to a smooth paste, then slowly add in the rest of the oil until you reach your preferred consistency. Stir in the nutritional yeast, then add more lemon juice and salt and pepper to taste. Set aside.
Place the tomatoes and kale on the other lined baking sheet, drizzle with olive oil, and season to taste. When the mushrooms are nearly cooked, place the kale and tomatoes in the oven and bake for 5 minutes, until the kale is just starting to crisp and the tomatoes are softening a little. The kale cooks very quickly, so keep an eye on it.
Toast the sourdough, spread with some of the butter bean hummus, and top with the bacon-shrooms, kale, and tomatoes.