I was inspired by a stack of savory brownies I saw at Bello Mundo Cafe, a cute little coffee place in San Luis Obispo, CA. Sadly, they weren’t vegan. I had stopped in on my way back to the Bay Area hoping for a vegan cupcake but got a sugar-free vegan fruit and nut bar instead. But I couldn’t stop thinking about those savory brownies (a 4-hour drive with nothing else to dwell on).
I have a square baking pan, buried way back in the cupboard. I could dust it off and try to make my own. So I did. Now, I’m not sure exactly what a savory brownie should taste like, having never tried one before.
Mine came out with an eggy kind of a taste, sorta like a crust-less quiche but denser. Is it suppose to be like that? I donno know, but it sure was good.
Easy to make with the potential for many flavor combinations. I used what was available at the local farmers market – fresh spinach, shiitake mushrooms and leeks. Pulled from the fridge, I crumbled in slices of smoky maple bacon tempeh which added extra little bits of savoriness.
Savory Spinach and Mushroom Brownies
Makes 9 pieces
1 medium-sized leek, white and pale green parts only, coarsely chopped
2 garlic cloves, minced
5 ounces fresh shiitake mushrooms, thinly sliced
1 bunch fresh spinach (about 6 ounces cooked)
1/2 package Turtle Island Smoky Maple Bacon Tempeh, crumbled
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cup soy milk or other non-dairy milk, divided
1/2 cup firm tofu, water pressed out
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1 teaspoon nutritional yeast
Preheat the oven to 375 degrees.
Heat a skillet or wok until hot, lightly drizzle with olive oil and sauté the leek and garlic until done. Transfer to a dish and set aside. Heat the skillet again and sauté the mushrooms until cooked, drain any water and set aside.
Sauté the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.
In a food processor or blender, combine the tofu, 1/2 cup of the soy milk, nutmeg, thyme and nutritional yeast, process until smooth.
In a large mixing bowl, combine the flour, salt and baking powder. Add the vegetables, tempeh, tofu and the rest of the soy milk and mix well. Pour into a well-greased 8-inch square baking pan and spread evenly.
Bake for about 30-35 minutes, let cool before slicing.