• Angelica Larsson

Moules Frites | Belgian | YouTube | Vegan

Hello my lovelies! I might have mentioned before that my significant other is from Belgium and we have visited Belgium together a few times and while staying there we of course have enjoyed many different dishes and it's always so fascinating to learn what makes Belgian cuisine so loved. There's a great pride when it comes to their fries and they have plenty of fry shops to honour that. I of course want to not only honour their love of fries but also honour my lovely significant other Koen.



You can follow along below.


What you need for the vegan "clams":


500g oyster mushrooms

1 tbsp soy sauce

2 tsp paprika powder

20g seaweed

Oil for frying


What you need for the stew:


3 dl ( 1.2 cups ) white wine

2 dl ( 0.8 cup ) vegan cream

20g seaweed

1 carrot

1 parsnip

2 shallots

3 cloves of garlic

1 vegetable stock cube

A handful of parsley

2 tsp thyme

1 tsp salt

1/2 tsp white pepper


What you need for the fries:


2 large potatoes

2 tbsp olive oil

Salt to taste


What you need for vegan aioli:


2 dl ( 0.8 cup )vegan mayonnaise

1 garlic clove

1 tsp lemon juice

A pinch of salt and pepper


Let's begin with rinsing and peeling our potatoes. Slice the potatoes into fry wedges and submerge them into a bowl of water. Let them sit in the water for at least 30 minutes while we make our stew.


Using a food processor we will be blending our seaweed, blend each 20g separately and set aside.


Next with cleaning and rinsing the oyster mushrooms. Slice them into equal sizes about 2x2 cm (0,79x0,79 in) Bring a pan up to heat with a splash of oil in it, add the oyster mushrooms, blended seaweed, soy sauce and paprika powder.


Fry until the oyster mushrooms have gotten a nice colour and then set aside to cool for now.


Turn on your air fryer to 200℃ (395℉) and bring to heat for 10 minutes while we drain the potatoes from the water-bath it was in. Once they are drained pop them into the air fryer basket and fry for 15 minutes then lower the heat to 185℃ (365℉) and give the fries a shake and pop it in to fry for another 10-15 minutes.


Next we are going to move onto the stew, rinse and peel the parsnip and carrot. Finely dice them we want them as fine as we can manage.


Peel the shallots and garlic and finely dice the shallots and mince the garlic. Set everything aside for now.


Bring a large pot up to medium high heat and add oil, carrots, parsnip, shallots and garlic and fry until they have soften. Now add thyme, vegetable cube and white whine and cook for a couple of minutes until the alcohol has reduced.


Next we will add the vegan cream, seaweed, salt and pepper and cook for another 5-10 minutes. Pour in the mushrooms and allow the stew to boil for a couple of minutes.


Finish off with chopped parsley.


In a small bowl add the mayonnaise, minced garlic, lemon juice, salt and pepper. Whisk until smooth and serve along with your glorious bowl of vegan Moules Frites and crispy home made fries.



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