In every language, a rich, hearty stew topped with creamy mashed potatoes and baked to golden-brown perfection always spells comfort food. Cottage pie is a classic dish that’s withstood the test of time, matured over the years, and grown to have greater allure than ever. Every western culture has a similar casserole to its name, brimming with enough meat and vegetables in every bite to appease both hunters and gatherers throughout the ages.

Unlike a pastry-covered pie, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal.  

What Makes This The Best Recipe For Vegan Shepherd’s Pie?

• Umami: The so-called fifth taste, otherwise understood as savory flavor, contributes the distinct depth and richness that makes the overall eating experience so satisfying. Meat is naturally high in umami, but so are mushrooms, which are the secret ingredient here.
• Allergen-friendly: Everyone’s welcome to the table when this dish is on the menu! There are no common allergens in the mix, meaning it’s gluten-free, dairy-free, eggless, nut-free, soy-free, and as always, completely vegan.
• Freezer friendly: Whether you want to prep ahead or save leftovers for a rainy day, this vegan shepherd’s pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.

Key Ingredients

Russet potatoes: These spuds are high in starch which makes them mash up into a light, fluffy vegan mashed potato topping. Peel them for a perfectly smooth mash or keep the skins on for a more rustic approach

Dried mushrooms: Dried porcini are ideal here for their uniquely nutty, earthy flavor and toothsome, meaty texture. Other good options include dried shiitake mushrooms, dried oyster mushrooms, dried wood ear mushrooms, or dried morel mushrooms.

Dried herbs: No pantry is complete without a range of dried herbs at the ready. Through the dead of winter when nothing green is growing, they’ll get you through those dark days with zest and fragrance to spare. Basil, oregano, rosemary, and thyme are our VIPs here.

Lentils: This complete protein creates the most convincing vegetarian cottage pie around using only whole foods. Canned and ready-to-eat, they’re very convenient anytime you want to cut out the meat.

Sun-dried tomatoes: Chewy and subtly sweet, oil-packed sun-dried tomatoes are a rich source of umami as well, harmonizing with the mushrooms to heighten that taste. For even greater flavor, use some of the oil for cooking, instead of plain olive oil.

Nutritional yeast: Both cheesy and buttery without a drop of dairy, nutritional yeast is essential for creating natural vegan alternatives. It can be used to enhance anything from soup to popcorn.

What’s The Difference Between Shepherd’s Pie vs Cottage Pie?

Though the terms can sometimes be used interchangeably, the difference between the two traditionally comes down to the place of origin and type of meat.

• Shepherd’s pie hails from Scotland, later gaining in popularity throughout England and Ireland. It typically calls for ground lamb, befitting of the name.

• Cottage pie came later, appearing in text around 1791 without clear heritage other than the United Kingdom at large. These casseroles were filled with ground beef instead.

While a plant-based version could be seen as either (or neither) based on these simple definitions, most vegan ground meat is compared to beef, given that lamb has a more gamey or grassy taste. Cottage pie is a better fit for conventional flavor expectations.

How To Use Dehydrated Mushrooms

Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.

Here’s how to rehydrate dried mushrooms:

1. Sort your mushrooms and give them a rinse. Wild mushrooms especially are likely to still carry dirt from where they were grown. Brush lightly to remove any leftover particles. Double-check that there are no other stones or twigs that might have gotten mixed up with them.
2. Soak in cold water, ideally overnight. Many recipes will quickly rehydrate dried mushrooms in hot or even boiling water to speed through the procedure. While that technically works, it fails to unlock their full potential. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
3. Drain the soaking water but save it! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.

Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.

This method works for a variety of different mushrooms including dried porcini mushrooms, dried shiitake mushrooms, dried morel mushrooms, dried oyster mushrooms.

Ideas For Cottage Pie Adaptations

Never eat the same meal twice when you apply a bit of creativity to the basic cottage pie formula! Make it your own with a few simple twists.

• Switch up the protein: Use crumbled tofu or tempeh, realistic vegan ground meat like Impossible or Beyond Meat, or a combination of all your favorites.
• Add an extra serving of vegetables: Take a hint from what’s fresh and in season or dig deep into your freezer to pull out a ready-made blend. Keep the cuts as consistent as possible so everything cooks at the same rate. When in doubt, corn and peas are always good choices to start with.
• Say cheese: Everyone loves cheese, so sprinkling a handful of your favorite shredded vegan cheese over the top is a guaranteed crowd-pleaser. Add it within the last 10 minutes of cooking so it can get nice and melty.  
• Spice is nice: The flavor profile is very mild as written, but if you’re a heat seeker, go ahead and spike the filling with crushed red pepper flakes, Tabasco, sriracha, harissa, or your favorite hot sauce.

More Cozy Vegan Casseroles To Try

• Vegan Noodle Kugel
• Vegan Green Bean Casserole
• Vegan Baked Mac and Cheese Casserole
• Vegan Lasagna With Tofu Ricotta
• Easy Vegan Chicken Pot Pie

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Shepherd’s Pie {Cottage Pie} That’s Dairy-Free & Vegan

This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!

Course dinner

Cuisine English

Keyword dairy-free shepherd’s pie, gluten-free shepherd’s pie, vegan holiday recipe, vegan shephard’s pie, vegan thanksgiving recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 497kcal

Author Beatriz Buono-Core & Mirko Guth

Ingredients

Mashed Potato Topping Ingredients: 

• 4 large russet potatoes peeled and diced
• plant-based milk unsweetened and unflavored, to taste
• vegan butter to taste
• salt and pepper to taste

Cottage Pie Filling Ingredients: 

• ⅓ cup dried mushrooms porcini if you can find them, otherwise any dried mushroom will do
• 1 cube vegetable bouillon
• 1¼ cups water
• 4 tablespoons olive oil
• 2 carrots peeled and diced
• 1 small yellow onion finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 8-ounce can lentils drained
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• 6 tablespoons tomato puree
• ⅓ cup nutritional yeast or vegan parmesan optional
• parsley or chives for garnish optional

Instructions

• Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
• In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
• Preheat the oven at 430 degrees F.
• Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
• Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
• Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!

Notes

Storage – Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.

Can’t find canned lentils? Use about 1 cup of cooked lentils instead.

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 89mg | Potassium: 2109mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 5mg

Photos by J.J. Steele for World of Vegan, all rights reserved. Thanks to our recipe testers Ruth Havertz and Taylor Gillespie. 

The post Vegan Shepherd’s Pie (Cottage Pie) appeared first on World of Vegan.

This recipe comes from Chef Barry Horton, a classically trained chef who spent years refining his craft at The Stanford Inn, a well-known vegan eco-resort in Mendocino, California. There he learned to embrace organic, sustainable, vegan, locally harvested ingredients, which grew to be quite a passion. Chef Barry and his wife Jennifer Horton went on to open a vegan fine dining restaurant called Sanctuary Bistro in Charlotte, North Carolina. This recipe comes from their cookbook, Sanctuary Bistro’s Recipes for Everyday Living Cookbook.

But you don’t need to be a culinary chef to make this mouthwatering dish. This recipe in particular showcases how a small and simple ingredient can be transformed into such a superb and savory side. If you’ve been lucky enough to experience this fantastic finger food first hand at Sanctuary Bistro, you know how decadent and delicious it is.

Ingredient Notes

• Crimini Caps: Ensure the caps are cleaned and gently removed the stem to make room for the stuffing. Reserve the stems for the filling to maximize mushroom flavor.
• Crimini Mushrooms: The thinly sliced crimini mushrooms contribute a robust texture to the stuffing. Use both caps and stems for a cohesive blend.
• Fresh Thyme: Mince the fresh thyme for a burst of aromatic herbiness, enhancing the overall flavor profile.
• Garlic: Elevate the savory flavors with minced garlic, infusing a rich taste into the stuffing mixture.
• Toasted Walnuts: Toasting the walnuts adds a delightful crunch.
• Nutritional Yeast: Incorporate nutritional yeast for a subtle cheesy undertone, providing depth to the stuffing’s flavor.
• Yellow Miso: The yellow miso not only imparts a savory umami kick but also acts as a binding element in the filling.

Variations and Substitutions

Walnuts definitely give this recipe the best crumbly texture and rich flavor, but you could surely substitute any toasted nut in this recipe. Here are some delicious options:

• Almonds
• Pecans
• Macadamias

Can’t do nuts at all? No problem. Swap out the nuts for any of these protein-packed pâté candidates:

• Tofu – smoked or marinated would be terrific
• Tempeh – cooked and then crumbled
• TVP – textured vegetable protein power
• Packaged plant-based meats – meatless meatballs or burgers added to the mixture would give it a much more savory taste and solid texture

Just keep in mind that switching out a nut for another type of protein will change the texture of your pâté. It may be more creamy (as with the tofu) or it may become chunky (as with the plant-based meats). I think either would be worth trying and might add a whole new dimension to your vegan stuffed mushroom recipe!

Pâté Pairings

If pâté in a mushroom cap is not your cup of tea, here are a few ways to satisfy your savory senses:

• Serve on a crust of crostini
• Pop the pâté into a stuffed pepper
• Spread on a slice of homemade focaccia bread
• Place in the center of a sweet potato

Vegan stuffed mushrooms are super versatile. This savory stuffing is perfection wherever you put it, so just choose your favorite delivery food and you’ll be just fine.

Storing Your Stuffed Mushrooms

If you have any mushrooms leftover (you may not!), they’re easy to store in the fridge. Place them gently next to each other in a covered container and they should stay fresh for a few days.

To reheat, you can either microwave them for a minute or two (they may get soggy or a little dried out) or put them in the oven (or a toaster oven, my favorite!) on a parchment-lined baking sheet at 350 degrees F for around 5 minutes.

Other options:

• Dice them up and sprinkle into a salad
• Slice them thinly and add to your favorite sandwich
• Chop them roughly and place on your pizza

You probably won’t have many vegan stuffed mushrooms left (because they’re so darn delicious!), but I hope these ideas will inspire you to make a double batch next time!

More Amazing Vegan Appetizer Recipes

• Pizza Rolls are bursting with vegan cheese and a savory marinara sauce all rolled up into one delicious bite!
• Elevate your potato game with these Vegan Hasselback Potatoes that are perfectly sliced and generously seasoned.
• Experience the joy of sushi in cupcake form with these Vegan Sushi Cupcakes—perfect for parties and easy to make!
• Need a crowd-pleasing starter? The velvety richness of this Vegan Cream of Mushroom Soup is a comforting classic that everyone will enjoy!
• For a visually stunning dish, try this Vegetarian Stuffed Acorn Squash with a harmonious blend of roasted chickpeas, kale, and pomegranate seeds.

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Vegan Stuffed Mushrooms (7 Ingredients)

These vegan stuffed mushrooms are made from simple whole foods ingredients will make any mushroom lover squeal with delight! Impress your guests with this flavorful appetizer!

Course Appetizer

Cuisine French

Keyword stuffed mushrooms, vegan stuffed mushrooms, vegan stuffed mushrooms recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 15

Calories 51kcal

Author Chef Barry Horton

Ingredients

• 20 crimini caps
• 1-2 tablespoons olive oil
• 3 cups crimini mushrooms thinly sliced (slice and use stems in the recipe as well)
• 2 tablespoons fresh thyme minced
• 1 tablespoon minced garlic
• ½ cup walnuts toasted
• 2 tablespoons nutritional yeast
• 1 tablespoon yellow miso

Instructions

• Preheat oven to 400 degrees. Bake mushroom caps (de-stemmed) for 8 -10 minutes.
• In a sauté pan, heat oil on medium heat. Add mushrooms and stems and cook until tender, about 8 minutes, stirring occasionally. Set aside, let cool.
• Place mushrooms and remaining ingredients, except the caps, in a food processor and blend until evenly incorporated. Occasionally scrape sides while continuing to blend. Add salt and pepper to taste.
• Stuff the baked mushroom caps with the mushroom walnut pâté and serve!

Notes

• This mushroom walnut pâté can also be served up on crackers or crostini instead of in baked mushroom caps.

Nutrition

Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

We want to thank our amazing recipe testers, J.J Steele, Anna Sparks, and Ramona Tallodi!

Vegan Stuffed Mushrooms recipe by Barry Horton from Sanctuary Bistro’s Recipes for Everyday Living cookbook by Executive Chef Barry Horton and Jennifer Jones Horton. Photos by Zhoro Apostolov for World of Vegan, all rights reserved.

The post Vegan Stuffed Mushrooms With Crimini Walnut Pâté appeared first on World of Vegan.

Naturally gluten-free and soy-free, oyster mushrooms also make a great alternative for vegans who have sensitivities to ingredients commonly found in meat replacements. With so many ways to prepare and enjoy them, you’ll never think of mushrooms as boring again.

Types of Oyster Mushrooms

What kinds of oyster mushrooms are there? There are several varieties of pleurotus ostreatus (oyster mushrooms) but the two most common types of oyster mushrooms you’ll find at the grocery store are king oyster mushrooms (aka “trumpet mushrooms”) and tree oyster mushrooms.

King Oyster Mushroom vs Tree Oyster Mushroom

King oysters are thicker and make a great choice for vegan scallops or vegan bacon recipes and have an edible stem. Tree oysters are ideal cooking as a vegan pulled “pork” or frying and have tougher stems. Both are great for adding into stir fries, soups, salads, and other plant-based recipes that could use a boost of flavor and texture.

There are also several other types of less common oyster mushrooms you may come across. They’re all edible and delicious in vegetarian recipes — but watch out because there are some oyster mushroom look-a-likes that are poisonous!

• Pink oyster mushroom or “flamingo oyster mushroom” (Pleurotus djamor)
• Pearl oyster mushroom (Pleurotus ostreatus)
• Blue oyster mushroom (Pleurotus columbinus)
• Golden oyster mushroom (Pleurotus citrinopileatus)
• Phoenix oyster (Pleurotus pulmonarius)

Pink oyster mushrooms are especially exciting to come across, because they have such a beautiful coral pink color! They are native in tropical regions and thrive in hot climates. If you use them in cooking you’ll find that they fade during cooking, so the final recipe won’t be as colorful as when they’re picked raw. Pink oyster mushrooms also have an even more woodsy smell than other oyster varieties, and are a bit hardier.

Health Benefits of Oyster Mushrooms

If you’re bringing mushrooms to the table for health, we get it! These superstar fungi are quite nutritious. You can get a healthy dose of the following nutrients from oyster mushrooms:

• Protein
• Vitamin B3 (Niacin)
• Riboflavin (Vitamin B2)
• Vitamin B5 (Pantothenic acid)
• Phosphorus
• Potassium
• Copper

How to Prepare Oyster Mushrooms

Oyster mushrooms can be prepared in a variety of different ways, as you’ll quickly find out by going through our guide! From sautéed to fried, there are countless ways to bring out the meaty flavor and texture of this mighty good mushroom. We just wouldn’t recommend eating them raw, as they have a slightly metallic flavor when uncooked.

It’s always important to wash your produce, of course! But keep in mind oyster mushrooms grow on tree bark, not soil, so you don’t usually have to deal with much dirt.

Oyster Mushroom FAQs

The Best Vegan Oyster Mushroom Recipes

From Southern comfort to Vietnamese specialties, oyster mushrooms have a place in cuisines from around the world. Try them all!

Fried Oyster Mushrooms

This vegan “fried chicken” recipe is easy, tasty, and perfect for any party. You can make this fried oyster mushroom recipe gluten-free with the right flour and even add extra spice if you like things hot.

Vegan Pulled Oyster Mushroom Tacos

This is one of those vegan recipes with oyster mushrooms that is perfect for serving at a large gathering or prepping for the week. Gluten-free, soy-free, and nut-free, these oyster mushroom tacos pack a punch with some help from chipotle peppers and pair deliciously with a side of Mexican rice or refried beans.

Mushroom Skewers

Elevate any meal with these flavor oyster mushroom skewers, boasting a juicy, meaty texture and a rich umami taste. They’re perfect for grilling and are easy to customize by adding extra veggies, protein, and sauces.

Cacio e Pepe With Garlicky Mushrooms

Oyster mushrooms and pasta are a heavenly combination. This recipe for vegan Cacio e Pepe by From My Bowl is super simple but also makes a perfect meal for a date night or special occasion.

Vegan Siopao Asado (Filipino Steamed Buns)

Filled with sweet and savory shredded oyster mushrooms, these Filipino steamed buns from Sweet Simple Vegan make a delicious snack or side any time of day. Pro tip: prepare the filling in advance so that it’s easier to make the buns!

Vegan “Scallops” and Edamame Corn Salad

Deliciously gluten-free, this unique and refreshing recipe from Veggiekins comes together in just under a half hour and will quickly become a staple meal! Grilled oyster mushrooms, bright edamame, corn, and watermelon radish provide a variety of exciting texture and color that could bring anyone out of a lunch funk!

Vegan Tikka Masala

Perfect for a cold day, this vegan Tikka Masala from My Goodness Kitchen features king oyster mushrooms as the dish’s secret weapon. Meaty, spicy, and rich with flavor, enjoy it over rice and share with a loved one!

Black Burger With Oyster Mushrooms and Spicy Eggplant

Level up your burger night with one of the best oyster mushroom recipes you could put between two buns from Quite Good Food. The buns get their black flavor from activated charcoal and are easy to prepare in advance.

Quick Vegan Vietnamese Salad

Whoever thinks salad is boring clearly has not tried this fresh Vietnamese salad from Heartful Table. One of the freshest vegan recipes with oyster mushrooms out there, this salad also features vermicelli noodles, shredded carrots, sprouts, and other tasty ingredients that come together to make one seriously great salad.

Blackened King Oyster “Scallops” & Grits With Greens

Hearty, comforting, and a great midweek pick-me-up, this oyster mushroom recipe from Connoiseurus Veg is a real winner. Gluten-free and completely delicious, spicy oyster mushrooms are complemented by creamy grits and sautéed greens, bringing a sincere Southern flair to your plate.

Stir Fried King Oyster Mushrooms

One of the most simple oyster mushroom recipes you could ever make, this recipe for stir fried king oyster mushrooms by The Viet Vegan comes together in just a few minutes. Serve with steamed rice and a side of blanched greens for a quick meal!

Vegan Gyros

Made with sautéed oyster mushrooms instead of meat, these vegan gyros by Veggie Society are perfect for a tasty lunch or dinner. Serve with some vegan tzatziki sauce and enjoy often!

Oyster Mushroom Chowder

This oyster mushroom soup recipe from Beautiful Ingredient uses oyster mushrooms in place of fish and the result is 1000% delicious. Once you’ve soaked your cashews or Brazil nuts, this vegan clam chowder comes together in just over 30 minutes.

Oyster Mushroom Po’ Boy

From Hot for Food comes a super tasty crispy oyster mushroom recipe that you’re going to want to make every day. After all, fried mushrooms just taste better when they’re layered between sliced tomatoes, lettuce, pickles, and remoulade sauce on a big ol’ bun.

Oyster Mushroom Polenta

What’s creamy and comforting and perfect for warming your soul? Why, this downright delicious recipe from Resplendent Kitchen! Naturally gluten-free, this vegan oyster mushroom recipe goes great with a side of asparagus or squash.

Sticky Pulled Oyster Mushroom Bao Buns

Flavorful and so fun to eat, these vegan oyster mushroom bao recipe from Lovely Jubley is a must-try for anyone who likes things savory and sweet. Thinly sliced cucumber, pickled onions, vegan mayo, and more come together to complement the textures and flavor of the oyster mushrooms quite well.

Air Fryer Oyster Mushrooms

In less than 30 minutes you can have these delicious air fryer oyster mushrooms from Our Plant Based World. King oyster mushrooms magically turn into a tender, caramelized treat with a few staple ingredients, perfect for a snack, appetizer, or side dish!

Vegan Bulgogi

Enjoy this popular Korean BBQ “beef” dish made with oyster mushrooms from Health My Lifestyle. With just 10 ingredients and 35 minutes, this savory, umami, and sweet dish is ready to serve over rice with pickled cucumber or kimchi!

Teriyaki Oyster Mushroom Steak

Easily turn meaty oyster mushrooms into beefy “steak” with this delicious recipe from My Pure Plants! Serve them up izakaya style with a luscious teriyaki sauce that’s perfectly sticky, sweet, and savory.

Grilled Bok Choy With Oyster Mushrooms

Achieve ideal texture with this grilled bok choy, an excellent vegan side dish from Olives for Dinner! Create attractive grill marks using a grill pan and top it off with zesty oyster mushrooms!

Creamy Oyster Mushroom Soup

Whip up this velvety oyster mushroom soup effortlessly, brimming with amazing flavors from onions, carrots, garlic, coconut milk, and meaty oyster mushrooms. This recipe from Plant Based Jess is ideal for a nourishing dinner or lunch, both quick and convenient, and can be prepared in advance!

Gochujang Peanut Noodle Soup

Indulge in a quick weeknight delight with this gochujang peanut noodle soup from the Plant Based RD, featuring an effortlessly flavorful broth that complements your favorite noodles and dumplings for a perfect slurping experience.

Fried Vegan Calamari

If you love seafood you’ll love this vegan calamari made with king oyster mushrooms. From Alexa Fueled Naturally, these fried nuggets are simple to make, absolutely delicious, and perfect for sharing!

Oyster Mushroom Stir Fry

Crafted in just 20 minutes, this oyster mushroom stir fry, with its simple peanut sauce, offers and quick and filling meal. The meaty texture of oyster mushrooms shines in this dish from Vegan Punks!

Spicy Crunchy Oyster Mushroom Burger

Savor a tempting burger from The Vegan Larder made with a crispy, spicy coating and juicy oyster mushrooms—sure to satisfy everyone’s appetite. Prepare it effortlessly in the air fryer, oven, or on the stovetop.

More Tasty Vegan Mushroom Recipes to Try

• Stuffed Crimini Mushrooms
• Vegan Mushroom and Veggie Wellington
• Plant-Based Mushroom Risotto
• Vegan Mushroom Stroganoff
• Mushroom Empanadas
• Vegan Cream of Mushroom Soup
• Mushroom Skewers
• Mushroom Ravioli

The post 25 Amazing Oyster Mushroom Recipe Ideas to Try appeared first on World of Vegan.

What do you get when you combine buttery, flaky vegan puff pastry with a rich meatless center of mushrooms and aromatic herbs? This vegetarian mushroom Wellington has incredible layers of flavor packed into every bite, and the recipe is quick enough to whip up anytime.

When you present this grand roast for dinner and carve it table side, any day will instantly feel like a special occasion. No one needs to know just how easy it is to make, or the fact that it’s completely vegan!

Don’t let the title fool you; although it comes from the cookbook Vegan Thanksgiving Dinner and Pies by Audrey Dunham, this is a rockstar entrée that will captivate hungry audiences 365 days a year. The comforting combination of a crisp crust and hearty, umami filling never goes out of season.

Why You’ll Love This Vegan Wellington Recipe

Traditionally, a wellington is comprised of a pastry crust stuffed with a steak fillet, pork paté, and sautéed mushrooms. I think we can all agree that cutting out the meat to create a vegan beef Wellington lets us double down on the good stuff for this modern reinterpretation!

Here’s why this is a winning recipe:

• Perfect for a crowd. You can effortlessly feed six very hungry people with one entrée or stretch it even further by pairing it with one or two sides, like fluffy mashed potatoes or a fresh green salad.
• Eat your veggies! Painlessly sneak in an extra serving of the good stuff thanks to the almost imperceptible addition of spinach. Everyone will be too focused on the savory mushroom goodness to even notice.
• Semi-homemade. There’s nothing wrong with using some store-bought staples to get a kick-start. In fact, it’s such a hassle to make puff pastry from scratch, you’ll probably be happier with the results from a prepared option anyway.
• Gluten-free option. Seek out frozen gluten-free puff pastry if you need to accommodate anyone with Celiac disease. The rest of the recipe naturally contains no wheat ingredients.
• Holiday helper. This is your new best friend for Thanksgiving, but don’t wait all year to get started. It’s also an excellent vegan roast option to serve at Christmas, Hanukkah, Easter, Sunday Dinner, and beyond.

Star Mushroom Wellington Ingredients

You don’t need anything fancy to make this vegan mushroom wellington! Here are the key ingredients you won’t want to skip. For exact measurements, make sure to check out the detailed recipe card at the bottom of this post!

Frozen vegan puff pastry: This baking staple is known as a laminated dough, which means that it’s made with alternating layers of butter and flour-based dough. Together, this creates an impossibly light, puffed baked good, often seen in Danishes, croissants, and other confections. Happily, there are many “accidentally” vegan puff pastry options available in the freezer case of most mainstream grocery stores.

Mushrooms: You can’t beat the umami power of a simple sautéed mushroom! Mushrooms take the place of meat in this vegetarian recipe, but do make sure you’ve got mushroom lovers at the table before you serve this up. This recipe technically calls for white button mushrooms, but any sort will do here. Here are a few of our favorites:

• Button mushrooms
• Cremini mushrooms
• Portobello mushrooms
• Oyster mushrooms

Red onions: Pungent and aromatic when raw, red onions become incredibly sweet when gently cooked and caramelized with just a touch of oil. Absolutely everything tastes better when you start with these flavors as a foundation.

Garlic: Is there such a thing as too much garlic? Not in my kitchen! While the recipe calls for 3 cloves, you could easily double or even triple that amount, and I don’t think anyone would complain.

Balsamic vinegar: Lending a bright, contrasting, tangy taste to liven up the whole dish, balsamic adds a splash of acid to balance out and cut through some of the richness.

Water chestnuts: Native to Asia, Africa, and Oceania, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. It has a crisp yet juicy texture that adds a nice crunch to the mushroom filling.

Baby spinach: Fresh is best, but in a pinch, you could also use frozen and thawed spinach, too. For a change of pace, try swapping in different dark leafy greens, such as arugula, chopped kale, or collards.

Tips for Working With Puff Pastry

Though it may seem daunting at first, working with puff pastry is a breeze. No baking experience is required to apply for this job! If this is your first time unfolding the dough, here are some quick tips for the best results:

1. Thaw completely before use. If it’s even remotely icy when you start to unfold the sheet, it’s liable to crack and break at the seams. Stash it in the fridge overnight, or about 8-12 hours, to gently bring it back up to temperature. If you forget and need it that same day, you can also let it sit on the counter for 1-2 hours.
2. Start with a clean, lightly floured work surface and rolling pin. Like any other buttery dough or pastry, it’s liable to get tacky as it warms. Make sure it doesn’t stick to the countertop with just a light sprinkle of all-purpose flour, or any sort of starch if gluten-free.
3. Keep covered when not in use. If you have your pastry rolled and ready to go before the filling, keep it covered with a lightly damp kitchen towel to make sure it doesn’t dry out.
4. Always use a sharp knife. A dull knife will press down through those delicate layers and smush them together, rather than keep them separate. Make sure your blade is super sharp for a proper puff.
5. Chill before baking. Once you have your roast fully assembled and ready to go, pause for a moment to stick it back in the fridge. This helps the warm pastry firm up again and hold its shape better when baked.

With these tips, you’ll be ready to tackle all the vegan puff pastry recipes your heart desires!

Easy Variations

While this is already a showstopping main dish to remember, if you want to take this one over the top, here are just a few quick ways to add some extra decadence:

• Replace some of the mushrooms with fresh shiitake.
• Add a drizzle of truffle oil into the filling.
• Serve with creamy vegan gravy.
• Drizzle with a touch of balsamic glaze before serving.

Serving Suggestions

To turn this beautiful vegan wellington into a full-fledged feast, you’ll need some delicious sides! I love serving it with a vegan green bean casserole, a butternut squash quinoa salad, fluffy mashed potatoes, and some zesty vegan cranberry sauce.

For some non-traditional sides to mix it up, try some simple roasted fall vegetables, or roasted delicata squash.

Don’t forget dessert! This vegan pumpkin pie is always a crowd-pleaser, but if you’ve never tried sweet potato pie, you’re in for a treat!

If you’re making this vegan roast for the holidays, make sure to check out all of our Thanksgiving and Christmas recipes!

More Vegan Puff Pastry Recipes to Try

• Have a delicious Vegan Chicken Pot Pie ready in less than 45 minutes by skipping the crust and using a pre-made puff pastry.
• Love hand pies? These apple pie pockets are perfect with a tender apple filling enveloped in a flaky crust.
• For a quick and easy dessert when you need something last minute, make these Mini Vegan Fruit Tarts With Puff Pastry!
• These football puff pastries make a great game day appetizer!
• Take a shortcut and use puff pastry to make these easy vegan knishes.

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The Perfect Vegan Mushroom Wellington

Flaky, savory, and full of fall flavor, this delicious vegan mushroom Wellington recipe is perfect for a holiday dinner or just a regular weeknight meal. Made with earthy ingredients such as mushrooms, sage, thyme, and spinach, this vegan Wellington makes the perfect centerpiece or side.

Course dinner

Cuisine English

Keyword mushroom Wellington, vegan holiday main recipe idea, vegan holiday recipe, vegan Wellington

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 -6

Calories 726kcal

Author Audrey Dunham

Equipment

• Baking Sheet
• Parchment Paper
• food processor
• Chef's Knife
• Rolling Pin
• Pastry brush

Ingredients

• 1 sheet frozen vegan puff pastry
• 1 pound white mushrooms 454 grams
• 3½ tablespoons olive oil or avocado oil, divided 53 ml
• 2 cups chopped red onion 256 grams
• 3 medium cloves garlic minced
• 2 tablespoons balsamic vinegar 30 ml
• ½ cups chopped home-cooked or canned water chestnuts (optional) 70 grams
• ½ tablespoon chopped fresh thyme or ½ teaspoon of dried thyme
• ½ tablespoon chopped fresh sage or ½ teaspoon of dried sage
• ¾ teaspoon salt plus more to taste
• ¼ teaspoon black pepper plus more to taste
• 4 ounces fresh baby spinach, roughly chopped 113 grams
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

• Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper. 
• Take the puff pastry out of the freezer and set aside to thaw. 
• Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process. 
• Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes. 
• Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
• Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. 
• Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet. 
• Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 
• Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well. 
• Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington. 
• Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Notes

FOR BEST GLUTEN-FREE VERSION:
Use gluten-free frozen puff pastry. 

MAKE-AHEAD TIP: 
The mushroom mixture (steps 3-6) can be prepared up to 2 days in advance. Cool for 15 minutes before storing in the fridge in an airtight container. When needed, allow the mixture to sit at room temperature for 30-45 minutes before adding to the center of your puff pastry. Complete all the remaining steps just before serving.

Nutrition

Calories: 726kcal | Carbohydrates: 64g | Protein: 14g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 835mg | Potassium: 1007mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg

This vegan Wellington recipe was adapted with permission from Vegan Thanksgiving Dinner & Pies by Audrey Dunham. Vegan Wellington photos by J.J. Steele.

The post The Perfect Vegan Mushroom Wellington appeared first on World of Vegan.

Of course, a dish like this is all about balance. The richness of the filling is complemented by the tangy brightness of lemon-parsley oil, taking each plate from merely delicious to truly spectacular. Celebrate seasonal produce, simple pleasures, and healthy plant-based ingredients to craft an unforgettable meal that’s guaranteed to leave you feeling nourished and satisfied.

Why You’ll Love This Homemade Vegan Ravioli

Ravioli seems like the ultimate form of pasta, elevated beyond the average flat strands or tiny tubes. What exactly makes this mushroom ravioli particularly compelling? Let’s break it down:

• Accommodating and inclusive. Most traditional ravioli is filled with dairy-based cheese, meat, or both, but these are meatless, dairy-free, vegan, and of course vegetarian by default. Omnivores, plant-based people, and even picky kids alike are not only welcome at this table, but they’ll also ask for seconds!
• Healthy comfort food. Rich, warm, filling, and satisfying yet high in protein and free from cholesterol, you can have the best of all worlds in one meal.
• Fun for all. More than just fuel, ravioli is a project that lets you work with your hands, play with your food, and get the kids involved, too! It’s almost like an edible sculpture at the end of the day. Once you’ve mastered the basic shape, you can experiment with other creative presentations too.

Key Ingredients

Do you have what it takes to make amazing vegan ravioli from scratch? Everyone can after a quick shopping trip!

• 00 flour: Commonly used in Italian pasta and pizza dough recipes, this is the most finely ground version of wheat flour you can find. It creates a softer, more supple dough that’s still substantial and toothsome.
• Aquafaba: Otherwise known as chickpea brine, this is the liquid you’ll find in a can of beans. You’ll need two cans to have enough aquafaba for this recipe, with a little bit leftover.
• Turmeric: Add a sunny yellow glow to your dough without egg yolks! Just a pinch makes a big visual impact.
• Mixed mushrooms: Any mushrooms will do, such as button, cremini, shiitake, enoki, oyster, trumpet, maitake; go mushroom crazy! It’s even better if you mix a couple of types for a more nuanced umami flavor.
• Fresh thyme: In a pinch, you can use a third as much dried thyme instead of fresh. That means for every tablespoon fresh, substitute a teaspoon dried.
• Vegan cream cheese: Whether it’s made from nuts, soy, or coconut, there’s a schmear out there for everyone! Use your favorite brand or homemade alternative.
• Silken tofu: You’d never know there’s high-protein tofu making the sauce so creamy. Aseptic silken tofu is best for blending perfectly smooth for this application.
• Nutritional yeast: Add rich cheesy flavor with this entirely natural plant-based secret ingredient! It’s great on its own for topping popcorn, baked potatoes, and pretty much anything else you want to have a touch of savory flavor.
• Tahini: This silky-smooth sesame paste adds richness and body instead of relying on butter or cream.
• Pine nuts: Add a crunchy contrast for textural satisfaction with a handful of toasted pine nuts. These can be a bit pricey, so you could always use slivered almonds as a more affordable alternative.

How To Make Vegan Ravioli

To make this recipe, you’ll need a little experience on using a pasta machine or attachment. Making ravioli takes some practice, but it’s not difficult once you get the hang of it! Follow these steps to make this delicious ravioli dish.

Step One: Prep Your Pasta Dough

Add your flour, turmeric and salt to bowl. Form a well in the center and add in your aquafaba, using a fork to combine it. Transfer to a floured work surface and knead until the dough is supple and forms a ball. Use some of the reserved aquafaba if you find your dough to still be a little dry and flaky.

This should take about 5 minutes. Cover the bowl with a damp kitchen towel and allow to rest for about 30 minutes.

Step Two: Prep Your Mushrooms

Add your chopped mushrooms to a preheated and oiled sauté pan. Fry until golden. Add your garlic and thyme and cook until fragrant. Add in the vegan cream cheese and zest, and gently stir to combine. Allow the mixture to completely cool before filling your ravioli.

Step Three: Prep Your Asparagus Cream

Trim your asparagus and boil for a few minutes. Add them to a blender along with the tofu, parsley stems, lemon juice, nutritional yeast, tahini, and mustard. Blend until smooth and silky.

Step Four: Roll Out Your Pasta Dough

Once your pasta has rested, prepare your workspace. Lightly flour your countertop. Cut the ball of dough into quarters.

Take one piece of the dough and flatten it slightly with your hands. Feed it through a machine or pasta attachment on its widest setting. Then, folding the dough in half, feed it through the machine again. Repeat this process until the dough is smooth and elastic. If you find your dough is sticky, dust it with a little flour.

Once your dough is smooth, you can begin to gradually increase the thinness of the pasta. Adjust the machine or attachment accordingly, feeding the dough through each setting once. When the dough is 1⁄16-inch thick and approximately 16 inches long, it’s ready. Cut the sheet into 3 rectangles on the work surface.

Step Five: Fill, Cut, And Seal Your Ravioli

Divide the mushroom filling into 12 portions. Add one portion per rectangle, leaving a generous border around the edges. Fold the dough over and press to seal it. Use a ravioli cutter to form an even shape. Use a fork to press around the edges to help create a seal.

Transfer the assembled ravioli onto a floured baking sheet while you complete the rest of the assembly.

Step Six: Prep Your Asparagus And Garlic

Add the asparagus tips to an oiled sauté pan for a couple of minutes. Sprinkle in the garlic and fry for a minute more. Add the parsley leaves and lemon zest. Toast your pine nuts in a separate, dry pan for about a minute and remove from the heat.

Step Seven: Boil The Vegan Ravioli

Transfer the ravioli to a large pot of salted water for a few minutes, then transfer them into the pan with the asparagus and garlic.

Step Eight: Plate And Serve The Ravioli

To plate the vegan ravioli, spread the asparagus cream onto a serving bowl or plate. Top it with the ravioli and distribute the asparagus tips and parsley-lemon oil over the top. Garnish with the toasted pine nuts.

Tips For Success

If this is your first experiment with homemade ravioli, don’t stress! Just follow the steps and you’ll be impressed with just how easily they come together. For the best results, keep these tips and tricks in mind:

1. Don’t start on a big dinner project when you’re already tired and hungry. Break it down into smaller steps in advance so you can get food on the table when you want it. Prep the vegan ravioli filling up to a week in advance and store it in the fridge in an airtight container. The sauce won’t be as vibrantly green if it sits, but you can freeze it in cubes to help preserve that freshness, for up to 3 months.
2. Keep your work surface, hands, and all tools lightly floured to prevent the fresh pasta from sticking. If you’re having a hard time cleaning the pasta out of the machine afterwards, don’t just plunge it into hot water. Instead, it’s more effective to let it rest in a bowl of flour to dry out the remaining pieces, which can then be shaken and brushed loose first.
3. For getting the dough to the right thickness and size, start by running it through on the thickest setting, then folding the edges to make it more rectangular and running it through again. Then slowly lower the setting before each pass until you get the desired thinness.
4. To prevent the pasta from opening while it cooks, be sure to press firmly around the filling, pushing any air bubbles out the sides and completely sealing the perimeter.

Frequently Asked Questions

More Vegan Pasta Recipes To Try

If you don’t want to make your own pasta but still love eating it, there’s a wealth of recipe options for you to enjoy, too.

• Don’t lose your cool! Make this Super-Easy Pasta Salad on hot days for a refreshing entrée, perfect for picnics, potlucks, or simply family dinner.
• TikTok’s trendy baked tomato pasta went viral for a good reason: It’s freaking delicious! Now, you can make it even better with the plant-based version of Vegan Feta Pasta.
• Set it and forget it with this all-in-one Instant Pot Pasta with Vegan Meatballs. Both cooking and cleanup are a breeze!

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Vegan Mushroom Ravioli with Tofu Asparagus Purée

Don’t be put off making this because you think homemade pasta is too difficult. It is a process but homemade vegan ravioli is worth the effort! This ravioli has a rich mushroom filling and it’s served on an elegant asparagus cream, finished with a parsley-lemon oil. Make it for friends and family when you want to really impress.

Course Main

Cuisine Amercan, Italian

Keyword how to make homemade ravioli, mushroom ravioli, vegan ravioli

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 4

Calories 919kcal

Author Max La Manna

Equipment

• Pasta-making machine
• High Speed Blender
• Ravioli cutter

Ingredients

For The Pasta Dough

• 3¼ cups 00 flour plus more for dusting (or semolina for dusting)
• pinch ground turmeric
• pinch salt
• 1 cup aquafaba The brine from 2, 15.5-ounce cans of chickpeas. You’ll have a little brine left over, but save it in case you need to need it to help moisten the dough during kneading.
• plant-based milk optional, to help seal the ravioli

For The Filling

• 3 tablespoons olive oil
• 24 ounces mixed mushrooms roughly chopped
• 4 garlic cloves grated
• 2 tablespoons fresh thyme leaves
• 3 ounces vegan cream cheese softened at room temperature
• zest of 1 lemon

For The Asparagus Cream

• 12 ounces green asparagus (Woody ends removed, and the rest cut in half, keeping the stems and tips separated. Reserve tips for use at the end of the recipe.)
• 12 ounces silken tofu
• ½ cup fresh parsley (Stems chopped and divided from the leaves. Reserve the leaves for use at the end of the recipe.)
• the juice of 1 lemon (Zest it first, then reserve the zest for use at the end of the recipe.)
• 2 tablespoons nutritional yeast
• 2 tablespoons tahini
• 2 teaspoons Dijon mustard

For The Asparagus And Garlic (to finish)

• 4 tablespoons olive oil
• reserved asparagus tips
• 2 cloves garlic finely sliced
• reserved chopped parsley leaves
• reserved lemon zest
• 4 tablespoons toasted pine nuts

Instructions

To Make The Pasta Dough

• Add the flour to a bowl or a stand mixer, along with the turmeric and a pinch of salt, and mix well. Make a well in the middle of the flour and pour in the aquafaba. Use a fork to draw it together. Don’t worry if it looks a little dry, it’ll come together.
• Use your hands to knead the mixture, then tip it out onto a lightly floured work surface and knead for about 5 minutes, dusting with just a touch more flour as needed if it gets too sticky. It’s done when you have a soft and supple ball of dough. Place in a bowl, cover with a damp clean kitchen towel. Set aside to rest for at least 30 minutes at room temperature.

To Make The Mushroom Filling

• Heat the oil in a frying pan over high heat. Add the mushrooms and a generous pinch of salt, and fry for 5–10 minutes, until the mushrooms are golden and all their liquid has evaporated from the pan. Add the garlic and thyme leaves, cook for 1 minute, then remove from the heat and combine in a bowl with the cream cheese and lemon zest, stirring to combine. Set aside to cool or pop it in the fridge until you’re ready to fill your pasta.

To Make The Asparagus Cream

• Bring a pan of salted water to a boil. Remove any very woody ends from the asparagus (save them for stock or blend them to make a soup). Cut the asparagus stems in half, separating the stems from the tips; set the tips aside for later. Cook the stems in the boiling water for 3–5 minutes, until a knife slides through them easily. Drain and add to a high-speed blender along with the tofu, parsley stems, the lemon juice, nutritional yeast, tahini, and Dijon mustard. Blend until smooth, set aside, and keep warm.

To Roll Your Pasta Dough

• Line a tray with a little flour or semolina and lightly flour the work surface. Cut the pasta dough into quarters. First, flatten a piece of dough slightly with your hands.

  Next, feed the dough through the machine or attachment on the widest setting. Fold the dough in half and feed it through again. Keep doing this until the dough becomes smooth and elastic. If needed, dust the dough with flour as you roll it out to prevent sticking.

  Once your dough is smooth, start gradually decreasing the thickness of the pasta by adjusting the machine or attachment. Feed the dough through each setting once, until it is 1⁄16-inch thick and approximately 16 inches long. Then, cut the sheet into 3 rectangles on the work surface.

To Fill Your Ravioli

• Divide your filling into 12 portions. For each rectangle, add a portion (approximately 1 heaped tablespoons) of the filling on one side, leaving a generous border, then fold the other side over and press to seal* (see note below) with your fingers. Use a knife or ravioli cutter to cut the edges, and use a little plant-based milk to help them stick if you think it needs it. Press around the edges with a fork to help seal them.
• Set aside on the lined tray and repeat with the other rectangles, making 3 large ravioli out of each piece of dough. Repeat with the rest of the three dough pieces to make 12 ravioli.

To Sauté The Asparagus And Garlic

• Meanwhile, add the 4 tablespoons of olive oil to a large frying pan over a high heat. Add the reserved asparagus tips and fry for 2 minutes, then add the garlic, fry for 1 minute, then remove from the heat. Add the parsley leaves to the pan along with the lemon zest. Season well.
• Toast the pine nuts in a preheated clean, dry pan over medium-low heat, occasionally shaking the pan for a minute or so.

To Cook The Pasta

• Bring a large pan of salted water to a boil for your ravioli. Drop the pasta into the boiling water and cook for 3–4 minutes, until soft, then use a slotted spoon to transfer them into the asparagus pan.

To Plate The Pasta

• Spread the asparagus cream in the bottom of your serving bowls. Top with the pasta and spoon over the asparagus tips and parsley-lemon oil from the pan. Scatter with the toasted pine nuts and serve.

Notes

Tip: When you seal the pasta, make sure to press around the filling to release any air otherwise it could burst open as it cooks. You can, of course, use store-bought pasta and serve it with the mushroom and asparagus cream sauce.

If you have any leftover mushroom filling, it’s tasty slathered over toasted baguette slices!

Nutrition

Calories: 919kcal | Carbohydrates: 106g | Protein: 28g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Sodium: 147mg | Potassium: 1291mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1451IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 11mg

About The Author

Max La Manna, an award-winning author, low-waste chef, and digital creator, creates simple and affordable dishes that maximize each ingredient. His easy-to-follow recipe videos have garnered over 1 billion views! His debut cookbook, More Plants Less Waste, won Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards.

Now his second cookbook, You Can Cook This!, helps you turn the 30 most commonly wasted foods into incredible plant-based meals!

Photos by Amanda McGillicuddy for World of Vegan, all rights reserved. Thanks to our amazing recipe testers Elana Segal and Maria Estela Highet for helping test this recipe!

This vegan ravioli recipe has been slightly adapted from YOU CAN COOK THIS! Copyright © 2023 by Max La Manna. Published by Rodale Books, an imprint of Penguin Random House.

The post Vegan Mushroom Ravioli In Asparagus Cream Sauce appeared first on World of Vegan.

All it takes is a few minutes over high heat to gently crisp the edges and cook them through to tender, juicy perfection. That gentle char creates a genuine smoky flavor that nothing else can replicate. Keep it simple with the basics or dress it up with a bold palate of your favorite flavors with ease. The world is truly your oyster (mushroom) when you take on this foolproof recipe inspired by Alexander Gershberg’s new cookbook Plantbased!

Why You’ll Love These Grilled Oyster Mushrooms

Mushrooms are always a savory treat no matter how they’re prepared. Even if you’re not a mushroom fan, this brilliant approach might just win you over for a wide variety of reasons.

• Allergen- and diet-friendly. Gluten-free? Soy-free? Sugar-free? Nut-free? Keto? Paleo? Vegan? Omnivore? Everyone’s covered! This is a dish that fits into every meal plan without compromises.
• Endlessly versatile. Whether you want a light appetizer to start the meal or a grand entrée to base the whole menu around, these kabobs will never steer you wrong. Make them mild or spicy, protein-packed or veggie-forward; you have full control to make exactly what you’re craving.
• Just one ingredient. If you don’t count the oil, salt, pepper, or garnish, it all comes down to a single ingredient: Mushrooms! It doesn’t get any simpler than that.
• Ready in 20 minutes. From start to finish, you can get these incredible skewers on the table faster than delivery, and much healthier than anything from a restaurant, too!

Key Ingredients

You won’t even need to make a shopping list for this quick trip! You probably have all the essentials already.

• Oyster mushrooms: Brush dirt away from the caps gently, rather than washing them. The added water will make them steam, rather than sear on the grill.
• Olive oil: Save your extra virgin varieties for salad dressings or other raw preparations. For high-heat cooking, those delicate nuances will be lost in the fire.

How To Make These Mushroom Skewers

Making these skewers is as simple as 1-2-3! Gather your ingredients and get ready for some big umami flavor.

Step One: Thread the oyster mushroom onto skewers. Brush the mushrooms all over with olive oil and season with salt and pepper.

Step Two: Preheat a grill pan over medium-high heat. Oil the pan with olive oil and add the skewers.

Step Three: Sauté on each side for about 5 minutes. The mushrooms are done when they develop dark brown edges.

To serve, season with more salt and pepper if desired and garnish with spring onions. See the “Ideas For Additions” section below for ideas on how to add vegan protein and sauces to your skewers!

Tips For Success

Get outside and grill like a pro from the very first time. Ensure success by following these handy pointers:

1. Prior to cooking, soak wood or bamboo skewers in water for at least 30 minutes so they won’t burn or catch on fire while over high heat.
2. If using metal skewers, select squared or twisted types, rather than rounded, which can hold the food better.
3. Cut the mushrooms and any additions into equally sized pieces to ensure even cooking.
4. It’s better to cut the vegetables into chunkier pieces, rather than smaller, so they won’t fall off as they cook (and reduce in size during the process).
5. Leave space between each skewer on the grill so you can turn them more easily.
6. Use long, heat-proof tongs to turn the skewers while cooking, rather than a spatula (and never hands, please!)

Ideas For Additions

The real fun starts when you start customizing this recipe to fit your preferences, dietary restrictions, seasonal inspiration, and pantry supplies. These are just a few ideas to kick start your inspiration; don’t be afraid to run with it and go down your own culinary path!

Protein

We all know that it’s easy to get plenty of protein on a plant-based diet. Bump up the nutritional prowess with these particularly high-protein picks.

• Firm, extra firm, or super firm tofu, cut into 1 ½ -inch cubes (use plain or your own favorite marinated tofu recipe for more flavor)
• Homemade or store-bought vegan meatballs
• Homemade or store-bought seitan chunks
• Vegan chicken cubes or strips

Veggies

Think seasonally to create the best vegetable combinations. What grows together, goes together! Of course, you can always mix and match according to taste.

• Spring: Asparagus, radishes, ramps, fiddle head ferns
• Summer: Cherry tomatoes, zucchini, bell peppers, eggplant
• Fall: Brussels sprouts, acorn squash, cauliflower, broccoli
• Winter: Sweet potatoes, onions, plantains

Sauces

Dip, drizzle, and slather your way to a more satisfying skewer! These finishing flavors can completely transform the whole meal or jazz up leftovers if you’re lucky enough to have them. Nutty mushroom satay is just one simple dipping sauce away!

• Easy panang curry sauce
• Peanut dipping sauce
• Chinese dipping sauce
• Easy tomatillo salsa verde

FAQs

More Savory Skewer Recipes To Try

• Get back to basics with Tofu Skewers (Grilled or Broiled) that you can throw together on the fly.
• Tangy, irresistible Sweet Sour Vegan Kabobs are a favorite for kids and adults alike. You could put that glaze on anything and the whole family would gobble it up!
• Tofu Satay may just be an excuse to load up on rich, delicious peanut sauce, but there’s nothing wrong with that. It’s as healthy as it is crave-worthy.
• Or, if you’re a huge mushroom lover, make sure to check out this Mushroom Ravioli recipe!

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Mushroom Skewers

This dish will satisfy all your cravings for something grilled, fatty, and smoky. The mushrooms get a wonderful brown color from the grill and the umami flavor is very dominant. Make it when you’re barbecuing or just use a chargrill pan if you are making it at home.

Course Appetizer, Main Course

Cuisine Israeli, Japanese

Keyword grilled mushrooms, vegan grilling recipe, vegan skewer ideas

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 (10 skewers)

Calories 64kcal

Author Inspired by Alexander Gershberg

Equipment

• Skewers
• Barbecue grill plate or Chargrill pan

Ingredients

• 1 pound + 2 ounces oyster mushrooms (do not wash the mushrooms. If they have dirt on them, wipe it away with a dry or slightly damp paper towel)
• 2 tablespoons olive oil plus more for brushing
• ¼ teaspoon salt plus more if you’d like
• ¼ teaspoon pepper plus more if you like
• 2 thinly sliced spring onions scallions, to garnish

Instructions

• Alternatively thread the oyster mushrooms with anything you’d like from the “Protein or Veggies Ideas for adding to the skewers” list onto 10 skewers.
• Brush the mushrooms and anything else you are adding to the skewer with olive oil. Season with the salt and pepper.
• Preheat a barbecue grill plate on medium-high or a chargrill pan over medium-high heat.
• Drizzle the 2 tablespoons of olive oil onto the grill plate, then add the skewers.
• Saute the skewers for about 5 minutes on each side, until very well grilled with dark brown edges.
• Serve hot straight from the grill plate. Season with more salt and pepper if you’d like. Garnish with the spring onions. Serve with any dipping sauce of your choice.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

This Mushroom Skewer recipe was inspired by the Grilled Mushrooms & Seitan Satay Skewers from the cookbook Plantbased: 80 nourishing, umami-rich recipes from the kitchen of a passionate chef by Alexander Gershberg.

Many thanks to our amazing recipe tester Nicole Benson for testing this recipe! Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Mushroom Skewers appeared first on World of Vegan.

Each thick slice of tender hash browns holds a wealth of fresh vegetables, all coated in a rich cashew cheese sauce. Treat yourself to a slow, leisurely weekend morning in the kitchen, or prep in advance to have all the work done before the sun rises. It’s a win-win situation for night owls alike! 

Feed a full house of overnight guests without breaking a sweat. There won’t be a single potato shred left once this cozy hot dish hits the table. Go ahead, bask in the glory and praise—no one needs to know how easy it is to make. 

What Makes This The Best Breakfast Potato Casserole

Breakfast foods make the best meals any time of day. This one will be in hot demand after your first batch. 

• Healthy indulgence: Get all the crave-worthy, comforting flavors you love in a vegan, gluten-free, oil-free, and whole foods package! That all adds up to a high protein, high fiber powerhouse that will help you tackle the day. 
• Set it and forget it—at least until the timer goes off! Most of the cooking time is inactive, which means you’re free to help the kids get ready for school, catch up on emails, or scroll through social media while breakfast makes itself.  
• Budget friendly: Save your money while eating like royalty. These basic staples are readily available at most grocery stores for great prices and keep for a long time, too.  

Key Ingredients

Here’s a quick overview of the ingredients needed to make this vegan breakfast casserole, along with our recommended substitutions:

• Mushrooms: Be it button, cremini, shiitake, oyster, portobello, or beyond, all mushrooms are welcome here! They add unmistakable umami flavor and a meaty texture that’s essential to the eating experience. 
• Frozen spinach: Chopped, rather than whole leaf spinach is best for more even distribution throughout the casserole. 
• Plant-based milk: As long as it’s unflavored and unsweetened, any vegan milk works brilliantly to make the creamy, cheese sauce holding everything together. 
• Cashews: No home should go without cashews in the pantry. They’re the secret to making the most luscious creamy creations, both sweet and savory. Use raw cashews when you don’t want the dish to have an over nutty flavor. 
• Nutritional yeast: I like to call nutritional yeast “vegan catnip” because it’s utterly irresistible! In small doses it tastes buttery, and in larger quantities it tastes cheesy. You could just sprinkle it over popcorn to make a crazy good snack. 
• Cornstarch: Thicken sauces, puddings, and soups with ease! If you’d like to avoid corn products, you can substitute an equal amount of either arrowroot powder or potato starch instead. 
• Tahini: Otherwise known as sesame butter, this silky-smooth spread tends to separate as it sits, so stir it well before every use. 
• Miso paste: Mild white miso is the best choice as a subtle flavor booster. Chickpea miso is a great soy-free option too. 
• Apple cider vinegar: If you could only stock up on one type of vinegar, make it apple cider vinegar. It’s one of the most versatile acidic ingredients out there, playing well in just about any recipe. In case you’re a messy cook like me, it’s also invaluable as a cleaning agent all around the house. 
• Hash brown potatoes: Prepared hash browns, sold refrigerated or frozen, make this recipe a breeze. If you can’t find any that aren’t oil-free, or if you’d simply like to use up a surplus of whole potatoes, you can start from scratch easily. Use a mandoline or box grater to make consistent shreds, or a very sharp knife to make equal cubes. 

How To Make This Vegan Breakfast Casserole

This recipe is made for lazy mornings! Prep the veggies and vegan cheese sauce the night before to make this already easy recipe a breeze! Just remove from the refrigerator and allow it to come to room temperature before you start.

Preheat your oven to 375°F. Line a 9-inch square baking pan with parchment paper.

Make The Veggies

Step One: Add the mushroom and spinach to a large skillet preheated over medium-high heat. Season with salt, and cook until the mushrooms are softened. Add the onion and garlic powders, adding water as needed to prevent any sticking.

Make The Vegan Cheese Sauce

Step Two: Process the cheese sauce ingredients in a high-speed blender until smooth.

Assemble The Casserole

Step Three: Place the hash browns into a large bowl. Pour half of the cheese mixture and gently mix to combine. Transfer half of the mixture to the parchment-lined dish.

Step Four: Place the mushroom and spinach mixture over the potato layer. Top with the remaining potato mixture. Add the rest of the cheese sauce over the top. Sprinkle with the smoked paprika.

Step Five: Bake for 55 minutes or until the top is golden and bubbling. If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.

Tips For Success

No experience required! This veggie-loaded vegan breakfast casserole is easy enough for anyone to master in one try. For the absolute best results, here’s what you need to know:

• Plan ahead. Make your veggie filling and cheesy cashew sauce the night before to streamline the cooking process in the morning. Make sure everything comes back at room temperature before baking. 
• Sauté with water, not oil. Use a nonstick pan when cooking the mushrooms and spinach, adding a little bit of water if needed to prevent them from sticking. You shouldn’t need much though because they should exude a good amount of water themselves.  
• Hit the sauce. Hash browns vary greatly in size and shape, so depending on the cut of the potatoes, you’ll need to adjust the amount of sauce for proper coverage. The veggies should be coated generously, but not drowning. Leftover sauce can be used to make queso, top pizzas, and tossed with pasta. Store in an airtight container in the fridge for 5 – 7 days. 
• Let cool for cleaner slices. It’s delicious piping hot, straight out of the oven, but you’ll be better off serving it with a large spoon than a spatula. The casserole sets more firmly as it cools, making it easier to portion out evenly. 

Serving Suggestions

Call it a complete meal and get on with your day or dress it up for a special occasion. When you want to go out, you’ve got tons of options for additions, toppings, and side dishes. 

Mix-Ins: 

• Meatless grounds, bacon, or sliced sausage 
• Black beans or pinto beans 
• Olives or capers 

Toppings: 

• Breadcrumbs 
• Crushed cornflakes 
• Scallions 
• Avocado  
• Hot sauce 

Sides: 

• Toast 
• Green salad or sauteed greens 
• Berries or cut melons 
• Salsa 

Vegetable Variations For This Casserole

Make this breakfast casserole with hash browns your own by swapping out the vegetables to better suit your personal tastes. Keep changing it up with the seasons to make every serving fresh and exciting. A few of my favorites include: 

• Broccoli, cut into florets 
• Zucchini, sliced or diced 
• Peppers, diced 
• Asparagus, cut into 1-inch lengths 
• Cauliflower, cut into florets 
• Kale, stemmed and chopped 
• Green beans, cut into 1-inch lengths 

More Perfect Potato Recipes To Try

Want more easy potato recipes? Here are some of our favorites:

• Vegan Hasselback Potatoes have an incredible crispy exterior while remaining soft and creamy inside thanks to the thin cuts all across the spud. 
• Delicious Dairy-Free Mashed Potato Recipe With Roasted Garlic are just as popular on Thanksgiving as they are on any given weeknight. 
• Crispy Potato Skin Chips repurpose those scrappy potato peels into a prime party snack. 
• Classic Vegan Potato Salad will be the talk of your next picnic potluck; make sure you bring the recipe because everyone will ask for it!

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Vegan Breakfast Potato Casserole

Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.

Course Breakfast

Cuisine Amercan

Keyword breakfast casserole, breakfast potato casserole

Prep Time 35 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 -6

Calories 277kcal

Author Kim Campbell

Ingredients

For The Veggies: (can be prepped the night before to make morning prep faster!)

• 8 ounces mushrooms any type, sliced
• 1 10-ounce bag frozen chopped spinach
• ¼ teaspoon salt plus more to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

For The "Cheese" Sauce: (can be prepped the night before to make morning prep faster!)

• 2 cups unsweetened plain plant-based milk
• ½ cup raw cashews
• ¼ cup nutritional yeast flakes
• 3 tablespoons cornstarch
• 1 tablespoon tahini
• 1 tablespoon light or white miso paste
• 4 teaspoons apple cider vinegar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon sea salt or to taste
• 1 teaspoon hot sauce optional
• ¼ teaspoon black pepper

For The Potatoes:

• 1 20–26-ounce bag frozen oil-free shredded or diced hash brown potatoes (such as Trader Joe’s or Cascadian Farm)

For The Topping:

• 1 teaspoon smoked paprika

Instructions

• If you prepped the veggies and “cheese” sauce the night before, remove it from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.

To Make The Veggies:

• In a large skillet, add the mushrooms and spinach season with the salt, and cook over medium-high heat until the mushrooms are tender. Add the garlic and onion powders, stir, and cook for just a minute more. Add water as needed to prevent sticking. Taste and add a bit more salt if needed. Set aside.

To Make The "Cheese" Sauce:

• Combine the cheese sauce ingredients in a high-powered blender and process until smooth. Taste and add more salt, if needed.

To Assemble The Casserole:

• Put the frozen hash browns in a large bowl.
• Pour about half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined, then add a bit more sauce if needed to ensure even coverage.
• Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
• Bake for 55 minutes or until the top is golden and bubbling.
• If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.

Nutrition

Calories: 277kcal | Carbohydrates: 43g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 944mg | Potassium: 1076mg | Fiber: 19g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 8mg

Thank you to our amazing World of Vegan recipe testers Margo Henderson, Taylor Gillespe, Ruth Havertz, and Marilyn Vega for testing this recipe. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

This recipe is slightly adapted from PlantPure Comfort Food by Kim Campbell. BenBella Books 2022.

The post Vegan Breakfast Casserole appeared first on World of Vegan.

Apart from the cashew cream, this dish takes no time at all to prepare. Quick, easy, and incredibly enjoyable. Just add some mellow mushrooms, perfectly cooked pasta, and a selection of spices to the mix for a mouthwatering meal!

The History of Mushroom Stroganoff

Did you know that the original stroganoff recipe originated in mid-19th century Russia? It was named after one of the members of the Stroganoff family and the recipe was featured in the book A Gift for Young Housewives. This recipe used a roux made with prepared mustard and broth, but added no mushrooms, onions, or alcohol. Later on, stroganoff was served alongside rice or potatoes, but not noodles.

Benefits of Cooking With Mushrooms

Although mushrooms are technically a type of fungi, people are fascinated by them and find all kinds of ways to figure them into meals. Fleshy and firm, mushrooms make the best meat substitute. When cooked, they emit a deep brown broth and a sultry, savory flavor that adds a delightful depth to any sauce.

Mushrooms are known for nutrients such as selenium, beta-glucans, B vitamins, copper, and potassium. They are not only fat-free but also full of fiber and low in sodium. While these fungi might be fine on their own, marinating makes them even more meal worthy.

Because mushrooms are like simple sponges, they will soak up any sauce you pour over them. The flavor becomes intensified and the texture becomes tender. Our vegan mushroom stroganoff recipe makes mushrooms come alive with great gusto!

Reasons To Love This Vegan Mushroom Stroganoff

Why do we find mushroom stroganoff so calming and comforting? Is it the richness of the vegan cream sauce? The enticing, earthy flavor? Possibly the pleasing act of picking up the pasta with a swirl and a twirl? Whatever the reason, the merging of these main ingredients creates magic in the mouth.

Plan the perfect dinner party around this divine dish. You only need to concoct your cashew cream ahead of time (the day before would work well!) and thinly slice your mushrooms. When your guests arrive, just sauté the mushrooms, season the sauce, and serve over some pasta! Priyatnogo appetita! (That’s Russian for “enjoy your meal!”)

Ingredient Notes

The ingredients for this vegan stroganoff are pretty straightforward but here are just a few key notes to keep in mind!

• Raw unsalted cashews: This is the secret ingredient that makes this vegan mushroom stroganoff full of healthy fats, protein and ultra creamy without the need for sour cream! Soaked cashews magically turn into a smooth and creamy sauce once blended. Make sure to allow enough time to properly soak unless you have a high powered blender.
• Tagliatelle noodles: These long flat noodles are a wider version of fettuccine and a classic combination with mushroom stroganoff. Just make sure to check the ingredients as some tagliatelle noodles contain egg. When in doubt, use fettuccini noodles.
• Sliced button mushrooms: The star of the show! White button mushrooms are inexpensive and easy to source at most grocery stores. For a stronger flavor and firmer texture, try cremini which are the slightly more mature mushroom, the only different being that it’s harvested at a later stage.
• Red onion: Once cooked, red onion has a strong but sweeter flavor that pairs perfectly with the creamy sauce. White onion also works well.

How to Make This Vegan Mushroom Stroganoff

If you can believe it, it only takes 15 minutes to make this vegan stroganoff start to finish, aside from soaking the cashews!

Step One: Soften the cashews by soaking for at least 1 hour (but ideally overnight). Place the raw cashews in a bowl, cover with water, and set aside uncovered at room temperature. If you’re short on time you can soak in hot, almost boiling water, for 15-30 minutes. The cashews are ready when they break apart when pressed between two fingers. Meanwhile, cook the pasta according to package instructions (make sure to reserve ¾ cups of the cooking water to add to the sauce later).

Step Two: Drain the soaked cashews and add to a blender along with garlic, salt, and ¾ cup of fresh water. Blend on high speed until completely smooth, about 3-4 minutes, stopping to scrape down the sides as needed. Set aside.

Step Three: Heat a large sauté pan over high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Sprinkle with pepper.

Step Four: Pour in the blended cashew cream and lower the heat to medium. Add a little of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Continue cooking for 2-3 minutes to allow the starchy water will help thicken the sauce, mixing regularly, and then remove from heat.

Step Five: Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a lemon wedge.

Tips For Success

• Thoroughly soak cashews. This step is crucial or else you’ll end up with a gritty sauce. If you can, soak over night, or use extra hot water to speed up the process. You should be able to crush a cashew between two fingers after soaking.
• Use high heat to “sweat out” the onions and mushrooms. Both onions and mushrooms hold a lot of moisture so sautéing at high heat allows them to release that extra moisture faster. The more moisture they release, they more flavor they’ll be able to absorb from the sauce.
• Don’t skip the pasta water. That starchy water helps to thicken the sauce effortlessly! If you accidentally dump all the water down the drain you can add a sprinkle of flour or cornstarch to the sauce to help thicken.

Serving Suggestions

• Pasta Possibilities – Although egg noodles are traditional for this dish, any noodle shapes satisfy this rich and velvety recipe. Fettuccini, linguine, manicotti, rigatoni, or even farfalle would work well.
• Mushroom Maniac? Not enough mushrooms? No problem! Add as many thinly sliced mushrooms as you wish! Just keep in mind that you may have to add extra cashew cream to your creation.
• Boost with Broth – If you want an extra boost of flavor, consider adding a bouillon cube to the pasta water or substituting some vegetable broth for the water in the cashew cream.
• Great with Greens – You can never go wrong with a super-fresh salad as a side. You’ll hike up the nutrition and add an additional texture to your already sumptuous supper.
• Strong & Savory – To add an even more savory sensation to this dish, add a tablespoon of tamari, a tease of dried thyme, or a sprinkle of nutritional yeast.
• A Little R&R – When pasta is not your preference, pair the stroganoff with some fluffy rice pilaf, crispy roasted potatoes, or even a mountain of mashed potatoes.

Global Variations of Mushroom Stroganoff

It’s amazing that this delicious dish is popular all over the world! The changes made as it circled the globe are fascinating.

• France adds onions to the recipe and optional tomato paste
• China adds rice and omits the sour cream
• United States prefers wide pasta noodles
• Britain uses a white wine sauce
• Brazil prepares their version with tomato sauce and a side of white rice or shoestring potatoes
• Sweden and Finland use different proteins and also add pickles
• Japan loves their stroganoff with white rice, butter, parsley, and a spoonful of soy sauce

How To Store Mushroom Stroganoff Leftovers

Easily store any extra stroganoff in a glass container or ceramic dish. If you have any amount of unused cashew cream, make sure to keep that as well. Pour into a mason jar and refrigerate until needed. This simple sauce will be super helpful to have on hand for reheating stroganoff the next day or for creating a quick Cozy Cream of Broccoli Soup! You can even add it to your morning smoothie.

To reheat, you can either microwave a perfect portion for a minute or two or place the amount you wish in a saucepan and heat on medium for 10 minutes (or until heated through). Make sure to stir gently and frequently. You may also wish to add a little bit of water (or leftover cashew cream) when reheating.

More Delicious Vegan Dinner Recipes to Try

Ready to try more delicious and comforting recipes made vegan? Here are several worth trying that are crowd-pleasers!

• If you’re craving a classic comfort food, this “tastes like chicken” vegan pot pie recipe was such a turning point for me. It really does taste just like chicken pie!
• For an easy Japanese-style dinner, whip up this delicious teriyaki vegetable stir fry in under 15 minutes!
• For a spectacular main or side dish that will easily become one of your favorite dinner party recipes, try these vegan couscous stuffed peppers packed with enticing flavors that will take you straight to the Middle East.
• Have a hankering for more creamy mushroom recipes? This delicious vegan cream of mushroom soup is so rich and velvety that it will leave you licking your bowl clean!
• If you can’t get enough of vegan mushroom recipes, here are 16 of the best oyster mushroom recipes you’re going to love! Start off with these scrumptious mushroom skewers or mushroom ravioli!

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Vegan Mushroom Stroganoff

This creamy vegan mushroom stroganoff is the perfect comforting dinner!  Made with mushrooms and red onions and served with cooked fresh tagliatelle, it’s a super easy way to make a fancy and delicious dish for the family.

Course dinner, Main Course

Cuisine european

Keyword mushroom stroganoff, vegan stroganoff

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 814kcal

Author World of Vegan

Ingredients

*Requires Advance Prep 

• 1 cup raw unsalted cashews (soak for at least one hour and drain)
• 2 cloves garlic
• 1 teaspoon salt
• ¾ cup water
• 4 cups cooked tagliatelle noodles reserving ¾ cup of the pasta cooking water for later in the recipe (check the ingredients as some tagliatelle noodles contain egg—fettuccini noodles will work too)
• 2 tablespoons olive oil
• 1 small red onion peeled and thinly sliced
• 1½ cups sliced button mushrooms
• ½ teaspoon black pepper
• ½ cup pasta water
• Fresh parsley chopped, for garnish
• 2 Wedges of lemon for garnish, to squeeze on top

Instructions

• Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
• Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
• Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
• Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
• Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.

Notes

Note: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.

Nutrition

Calories: 814kcal | Carbohydrates: 82g | Protein: 24g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1195mg | Potassium: 857mg | Fiber: 7g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 6mg

We want to thank our amazing recipe testers J.J. Steele, Taylor Gillespie, Aubree Summers, and Nicole Benson for helping us perfect this recipe!

This Vegan Mushroom Stroganoff recipe was developed and photographed by Zhoro Apostolov for World of Vegan. Copyright of World of Vegan, all rights reserved.

The post Vegan Mushroom Stroganoff appeared first on World of Vegan.

These vegan meatballs are an innovative take that’s every bit as comforting and even more accessible, bringing everyone to the table. They are loaded with veggies and nutrition, and a fun addition to spaghetti with pasta sauce, other vegan pasta dishes, or you could even use them to make plant-based meatball subs. The only problem is that there might not be any leftovers afterward!

These veggie meatballs come from the phenomenal plant-based cookbook How to Go Plant-Based by Ella Mills. They’re perfect for dinner, protein-packed, and kid-friendly.

Why You’ll Love These Vegan Meatballs

• Packed with plant protein. 1 cup of cannellini beans contains over 15 grams of protein, and that’s before we even factor in the other ingredients!
• Kid-friendly and parent-approved. Even if picky eaters insist on keeping everything separate, meatballs can become great finger food. Everyone loves the simple, hearty combination of flavors.
• Meant for make-ahead meals. These veggie balls will keep beautifully in the fridge for up to a week when stored in an airtight container. For a longer-term solution, you can pop them in the freezer for up to 6 months! That means you meal planning can be set with a single batch, ready to heat and eat whenever you’re hungry.

How to Serve Meatless Meatballs

When you don’t feel like noodling around, there’s a whole world of possibilities beyond pasta! These veggie meatballs are also prime candidates for using in many other meals.

• Grinders, hoagies, and other sub sandwiches – Make a delicatessen delight by sandwiching your veggie balls with the same tomato sauce and extra cheese between bread. It’s hot, gooey, just the right amount of messy, and always hits the spot.
• Over mashed potatoes – For a naturally gluten-free option that’s incredibly comforting, mashed potatoes will never disappoint. Mashed sweet potatoes are another variation on the theme that adds tons of flavor and nutrition all at once.
• On skewers and grilled – Line up your favorite veggies like bell peppers, mushrooms, and onions on skewers and fire up the grill! This is a great entrée to add to your next backyard barbeque party, especially since it doesn’t need forks or knives to enjoy.
• Chopped and sprinkled on pizza – Instead of pepperoni or sausage, meatballs are a truly supreme topping. You can sauté them in advance for extra crispy edges or just pop them right on top before baking.
• Simmer into soups – Get cozy and get spoon into your new savory stew! Make a classic Italian meatball soup or get creative by using them in anything from tomato bisque to corn chowder.
• Wrapped in puff pastry – Turn these veggie meatballs into a fun appetizer by wrapping them in puff pastry and baking! These would work great in these mummy meatballs!

Key Ingredients

Dried mushrooms

Dried mushrooms have a much more intense savory flavor than fresh, and less water to ensure a denser, meatier texture for the finished dish. Shiitake, porcini, king trumpet, and chantarelle are most common; you can use any you’d prefer.

Cannellini beans

Any white bean will do, such as navy beans or great northern beans, too. One can is equal to about 1 ½ cups of beans, drained.

Nutritional yeast

Cheesy, buttery, and all things umami, nutritional yeast is like vegan cat nip! It’s indispensable in this dish as a natural plant-based alternative to dairy.

Tamari

Soy sauce or coconut aminos are excellent alternatives based on what you have access to but mind the sodium levels particularly for the youngsters. Select a low-sodium variety or omit it entirely if needed.

Breadcrumbs

This recipe calls for fresh breadcrumbs which are simply finely crumbled bread. Choose a gluten-free option if wheat intolerance or Celiac disease is a concern.

How to Make These Veggie Balls

This recipe is made with dehydrated mushrooms, which are fantastic because they are pantry shelf-stable, and even more flavorful than fresh mushroom. But they need to be rehydrated! Rehydrate the mushrooms in a cup of boiling water. Most dried mushrooms take around 20-30 minutes to rehydrate.

Meanwhile, begin preheating the oven and lightly grease a sheet pan; set aside.

Next, cook the onion and carrot in a medium saucepan with the oil until softened. You may need to add a splash of water if the vegetables begin to stick.

Add the garlic and cook for a minute longer, then stir in the tomato paste and remove from the heat.

Drain the soaked mushrooms and chop them roughly before tossing them into the food processor along with half the cooked vegetables.

Add the beans, basil, nutritional yeast, oregano, tamari, and breadcrumbs, and puree into a thick paste.

Divide the mixture into roughly 16 equal pieces and roll into smooth balls. If you’d like to make smaller vegan meatballs, feel free! The beauty of making your own veggie meatballs from scratch is that you have total control. They just won’t need quite as much time to bake if you make them smaller, so keep a close eye!

Place your veggie meatballs on your prepared sheet pan, equally spaced, and bake for 18 to 20 minutes. When finished, they should be golden brown all over and firm to the touch.

Tips for Success

• Season to taste. Don’t be afraid to add salt and pepper if needed, or spice things up with some cayenne, chipotle, or even chili powder. Aromatic dried herbs like rosemary, thyme, and fennel seeds can take your vegetarian meatball masterpiece to the next level!
• Keep the kitchen cool by using your air fryer. Instead of baking, you can easily pop the vegan meatballs into your air fryer preheated to 330 degrees for roughly 16 minutes.
• Embrace the process! Use your food processor instead of blender and pulse the meatball mixture to retain a coarser texture. This will make a meatier blend, rather than a smooth puree.

More Italian Dinners To Try

• Vegan Salami Guide
• Best Vegan Meatballs
• Vegan Pesto Pasta
• Vegan Stuffed Shells With Tofu Ricotta
• Vegan Pesto Gnocchi & Roasted Veggies
• Best Vegan Slow Cooker Meatballs
• Vegan Rainbow Pizza
• Vegan Lasagna Soup

About The Cookbook Author

These veggie “meatballs” are just one of over hundred amazing, family-friendly recipes from the cookbook How to Go Plant-Based by Ella Mills, founder of Deliciously Ella. She has created this beautiful cookbook specifically for making it clear and easy to adopt a plant-based lifestyle and debunk common myths surrounding the lifestyle.

This cookbook also doubles as a practical guide for eating plant-based, with insight from Ella’s own journey. She also tackles frequently asked questions sourced from her large social media following. With this cookbook you’ll be in good hands with helpful tips and easy recipes made from familiar ingredients!

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Veggie “Meatballs”

These veggie meatballs are irresistible! Plant-based meatballs should be part of your regular dinner rotation for being so quick, easy, and always delicious.

Course Main

Cuisine Italian

Keyword vegan meatballs, veggie meatballs

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 311kcal

Author Ella Mills

Ingredients

• ⅛ oz dried mushrooms
• 2 tablespoons olive oil plus a little extra for baking
• 1 small onion peeled, halved and finely chopped
• 1 small carrot peeled and coarsely grated
• 2 large garlic cloves peeled and crushed
• 2 tablespoons tomato paste
• 1 14-ounce can cannellini beans drained and rinsed
• small handful of basil leaves coarsely chopped (plus extra to serve)
• 1 ½ tablespoons nutritional yeast
• ¼ teaspoon dried oregano
• 2 teaspoons tamari
• 1 cup fresh breadcrumbs

Instructions

• Put the mushrooms into a cup, cover with boiling water, and set aside to rehydrate.
• Heat the oil in a large saucepan. Add the onion and carrot and cook over medium-low heat for 8 to 10 minutes, until softened. Stir the mixture occasionally and add a splash of water if it looks like it might stick on the bottom of the pan.
• Once the vegetables are soft, add the garlic and cook for 1 minute, then stir in the tomato paste and remove from the heat.
• Preheat the oven to 350°F and lightly oil a cookie sheet.
• Drain the mushrooms and coarsely chop. Blend in a food processor with the cooked vegetables, the beans, basil, nutritional yeast, oregano, tamari, and breadcrumbs to create a thick paste.
• Using wet hands, roll the paste into 16-18 balls, about golf ball size. Transfer to the oiled cookie sheet and bake for 18 to 20 minutes, until golden and firm at the edges. Larger balls may need a few extra minutes to bake fully.

Notes

Tip for Toddlers – Tamari is high in salt, so omit it for toddlers.

Can’t find tamari? Opt for soy sauce or liquid aminos.

Fresh breadcrumbs are simply finely crumbled bread. They are light and moist compared to dry breadcrumbs.

Serving suggestion – Serve up these veggie meatballs over a big bowl of pasta with tomato sauce or spicy Arrabbiata sauce!

Nutrition

Calories: 311kcal | Carbohydrates: 49g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 663mg | Potassium: 672mg | Fiber: 13g | Sugar: 4g | Vitamin A: 2323IU | Vitamin C: 4mg | Calcium: 457mg | Iron: 17mg

This veggie “meatball” recipe is from the cookbook How to Go Plant-Based by Ella Mills. Photos by Amanda McGillicuddy, for World of Vegan, all rights reserved. Article written with support from Hannah Kaminsky and edited by Rachel Lessenden.

The post Veggie Meatballs appeared first on World of Vegan.

This tasty vegan cream of mushroom soup is everything you’ve been dreaming of on a cold, dreary day. Sure to lift your spirits and nourish the soul, it’s the pure essence of comfort food. Written by Joshua Onysko, founder of Alpine Provisions and passionate vegan chef, it seamlessly blends flavor and nutrition into an upgraded take on the classic soup. Forget about the congealed versions you might find in a can; fresh, tender bites of mushrooms truly sing with the full range of umami notes that nature intended.

Why This Vegan Cream of Mushroom Soup Is So Awesome

• Dairy-free – Despite the name, the creamy texture comes entirely from cashews, not cows. Thickened with flour, it’s every bit as rich and luscious as the original inspiration.
• Great for a crowd – If you’re having company over, you can easily double or even triple this recipe. Just make sure you have a large stock pot to accommodate or prepare it in separate batches.
• Keeps well – If, on the other hand, you’re just cooking for one or two, you can enjoy the fruits of your labor for days to come! This soup keeps beautifully in the fridge in an airtight container for up to a week. For longer storage, you can also freeze it in one-cup portions to enjoy for months to come. Thaw gently over low heat in a small saucepan to revive your soup whenever a craving strikes.
• Easy as can be – Even a novice cook can look like a professional chef with these bold, savory flavors. If you can stir and simmer, you can make this recipe, no sweat!

This recipe also happens to be gluten-free, soy-free, sugar-free, and absolutely delicious!

How to Serve Your Tasty Vegan Cream of Mushroom Soup

Wondering what to do with cream of mushroom soup? Here are a few of our ways to enjoy it!

• Enjoy hot with a hunk of crusty bread on the side, and don’t forget to dip!
• Top your bowl with a sprinkle of shredded vegan cheese for extra ooey-gooey richness.
• Add your favorite pasta shapes, cooked al dente, and treat it like a mushroom cream sauce.
• Pour it over roasted or mashed potatoes like gravy.
• Make a vegan green bean casserole for a Thanksgiving-worthy side. Don’t forget the crunchy fried onions on top!

Health Benefits of Mushrooms

Mushrooms are everyday superfoods, packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom, but overall, they are a good source of the following nutrients.

• Antioxidants – Antioxidants help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. They also help boost your immune system. Mushrooms are rich in the antioxidant called selenium and in fact, they are the best source of the mineral in the produce aisle.
• Beta glucan – Beta glucan is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta glucans.
• B vitamins – Mushrooms are rich in the B vitamins, particularly riboflavin, niacin, and pantothenic acid. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin. Pantothenic acid is good for the nervous system and helps the body make the hormones it needs.
• Copper – Copper helps your body make new red blood cells, which are used to deliver oxygen all over the body. The mineral is also important to maintaining healthy bones and nerves. Even after being cooked, a 1-cup serving of mushrooms can provide about one-third of the daily recommended amount of copper.
• Potassium – Potassium is extremely important when it comes to heart, muscle, and nerve function. There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana.

How to Make Cashew Cream (Vegan Condensed Cream)

Creaminess is essential to a heavenly cream of mushroom soup. Obviously! But this scrumptious soup doesn’t call for a drop of dairy—it’s made creamy using cashew cream.

If you’re new to cashew cream, it’s easily made by blending raw cashews with water using a high-powered blender (like a Vitamix). You can make all kinds of cashew creams that can be very useful in vegan cooking. You can make cashew cream thick enough to dollop on top of your favorite dessert or thin enough to drizzle over your food like a dressing. It can be sweet or savory. It all depends on the ration of cashews-to-water and the added mix-ins.

This soup recipe calls for the simplest cashew cream made from 1 cup of raw cashews + 1 cup of water, blended in a high-powered blender until smooth.

What If I Don’t Have a High-Powered Blender?

Don’t fret, you have several other options for achieving the cashew cream you need for this dish.

1. Soak your cashews in water overnight to make them super soft and easy-to-blend into a cream. Drain and blend as directed in any standard blender.
2. No time to soak your cashews? Not to worry! Boil your cashews for a few minutes (or soak them in boiling water for an hour or two) and that should soften them up enough for easy blending in any blender.
3. If you don’t have a blender, use a food processor instead! The resulting cashew cream may not be quite as silky smooth as the other options, but it will still be delicious, especially if you can appreciate a more textured soup. 

Where Can I Buy Vegan Cream of Mushroom Soup?

These days you can find almost anything vegan. But we have to admit, canned dairy-free cream of mushroom soup is nearly impossible to find, as no mainstream brands offer it (yet). Brands, if you’re reading, please bring this to life!

Equipment You’ll Need

• Measuring Cups
• Measuring Spoons
• Stock Pot or Instant Pot
• Rubber Spatula (or Scooping Spoon)
• Food Processor or High-Powered Blender

If you try this vegan vegan cream of mushroom soup recipe, let us know what you think by leaving a comment and star rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Frequently Asked Questions

Can I make it gluten-free?

You bet! Just use an equal amount of chickpea flour instead of all-purpose flour to make the roux.

Can I make it a nut-free cream of mushroom soup?

No problem! Use raw sunflower seeds instead of cashews.

Can I reduce the fat?

Though cashews are full natural heart-healthy omega fatty acids, you can absolutely reduce or eliminate the added fat. Sauté the mushrooms and onions in extra vegetable broth or water instead of olive oil or vegan butter. The soup will still be plenty rich thanks to the plant-based cream mixture.

Can I make it alcohol-free?

Certainly, no problem at all. Just use more vegetable stock or water instead of white wine.

Can I use different mushrooms?

A unique blend of different wild mushrooms would be even more flavorful and highly recommended! Try shiitake, oyster mushrooms, enoki, maitake, and porcini, just to name a few. 

The History of Cream of Mushroom Soup

Cream of mushroom soup is said to have been invented by a chemist named John T. Dorrance with the Campbell Soup Company in 1897. It was the first condensed soup to be produced on a large scale in 1934 and remains one of the most popular canned soups in America today. Unfortunately, these options aren’t vegan, who needs a can when you can start from fresh ingredients?

About the Recipe Author

Joshua Onysko is an accomplished plant-based chef, self-taught perfumer, skincare expert, public speaker, and product designer. Founder of the organic beauty brand, Alpine Provisions, he’s been a pioneer in the plastic-free movement by creating aluminum-based bottles that use mostly recycled materials. Having been vegan for over two decades for the sake of animal welfare, he recognized that one of the biggest contributors to marine animal death is plastic pollution. Committed to creating products aligned with his ethics, this emphasis on quality and care can be seen in every aspect of his work, including his deeply nourishing and flavorful recipes.

More Vegan Soup Recipes to Savor

• Creamy Asparagus & Mushroom Soup
• Best Vegan Stew
• Vegan Potato Soup
• Indian Toor Dal (Spicy Carrot Soup)
• Creamy Tomato Soup
• Mum’s Beet and Ginger Soup
• Chickpea Noodle Soup
• Easy Pea of Broccoli Soup
• One-Pot Sweet Potato Soup

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Vegan Cream of Mushroom Soup

This delicious vegan cream of mushroom soup uses cashews to give it that rich, creamy body that will leave you licking your bowl clean! It's one of our favorite vegan mushroom recipes.

Course dinner, Lunch

Cuisine French

Keyword creamy vegan soup, dairy-free creamy soup recipe, instant pot recipe, vegan creamy mushroom soup, vegan instant pot recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 3 -4

Calories 690kcal

Author Joshua Onysko

Ingredients

• 5 tablespoons olive oil divided
• 24 ounces fresh cremini mushrooms or get exotic culinary mushrooms, sliced
• 3 tablespoons vegan butter
• 1 medium yellow onion diced
• 4 cloves garlic minced
• ½ cup dry white wine
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 1 cup raw cashews
• 1 cup water
• 3 teaspoons Herbs de Provence
• Salt and pepper to taste

Instructions

• Coat the bottom of a soup stock pot (or Instant Pot) with 4 tablespoons of olive oil and turn to medium heat (or use the sauté function if using an Instant Pot).  
• Once the oil is hot, add the mushrooms and keep them moving while you sauté them until soft. Transfer the sautéed mushrooms to a plate and set aside.  
• Coat the bottom of the stock pot (or Instant Pot) with the remaining tablespoon of olive oil and vegan butter. 
• Add the diced onions and sweat over medium heat for about 5 minutes, until they become soft and translucent.
• Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.  
• Stir in the white wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.  
• Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a  paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.
• Begin whisking in the vegetable broth, a bit at a time, until all of the broth has been added and the flour is blended in.
• Blend 1 cup of raw cashews with 1 cup of water to make a thick cashew cream.
• Stir in the cashew cream, Herbs de Provence, and sautéed mushrooms. Add salt and pepper to taste.
• Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.
• Remove the pot from the heat, serve, and enjoy!

Nutrition

Calories: 690kcal | Carbohydrates: 38g | Protein: 15g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Trans Fat: 2g | Sodium: 1060mg | Potassium: 1417mg | Fiber: 4g | Sugar: 10g | Vitamin A: 540IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 6mg

This vegan cream of mushroom soup recipe was developed by Joshua Onysko and photographed by Zhoro Apostolov. Many thanks our recipe testers Nicol Nawrath and Maria Highet for testing out this delicious recipe!

The post Vegan Cream of Mushroom Soup appeared first on World of Vegan.

Creamy, comforting, and bursting with flavor, mushroom risotto is a classic Italian comfort food perfect for enjoying alongside a glass of wine and simple salad. Beloved for its creamy consistency, it’s also one of the easiest Italian dishes to prepare! All you need are a few simple ingredients and about a half hour before you’re in vegan Italian comfort food heaven. Naturally gluten-free and very easily soy-free, this vegan comfort dish is quite the crowd-pleaser.

Quick and Super-Easy Vegan Dinner!

Any one-pot vegan recipe with very few ingredients is a great one in our book! This vegan mushroom risotto is one of those. Rice, onions, garlic, oil, mushrooms, soup stock and butter, one pan, and a lot of stirring.

Weekdays are so crazy busy for me (and I’m sure for you too!) that being able to prepare a delicious and healthy dinner so quickly and without much planning is priceless!

Most of the ingredients we already have at home as pantry staples. And of course, you can give yourself the luxury of improvising, which is pretty standard for us as a family. The awesome thing is, this risotto recipe also works as a fancy dinner for when you have people over. When I need to cook for a bunch of people, I prefer to cook dishes that don’t require many steps or pre-preparation. This way, I get actually to enjoy their company!

Vegan Mushroom Risotto: Switch It Up!

This is a pretty basic risotto recipe, which means you can easily switch it up! If you want to stick mostly to this one but want to intensify the flavors, you can add some dried mushrooms to the mix! They might be a bit pricey, but a little goes a long way. If you buy them once you’ll likely have them for a long time. Just soak them in hot water for a few minutes before adding them to the pan.

Now, if you’re feeling cheeky and want to experiment with some other entirely different flavors, you have a whole world of possibilities out there! My favorite way to eat risotto is with peas and butternut squash. These flavors go so well together, but you can choose your favorite veggies and get experimenting!

It’s All In the Stock

If you want to know which ingredient is most essential to get a super-delicious risotto, the vegetable stock you use is way up there! Every stock is different, and which you choose will impact the flavor of your final dish.

The good news is, it’s a great time to be alive, and the choices of ready-made vegan stocks out there are plenty. You can also use ready-made bouillons (like vegetable bouillon cubes or Better Than Bouillon) mixed with water. Voila!

You can also get crafty and prepare your own vegetable broth from scratch, of course, but that would mean a lot more time spent in the kitchen. If you’re up for it, it’s a fantastic way to use your leftover veggie scraps, like those onions or carrot ends. You can freeze your veggie scraps until you have enough to make homemade broth. Zero waste dream!

So, will you give this hearty vegan mushroom risotto a try?

Pair It With A Plant-Powered Side!

You can enjoy many delicious dishes right alongside a warm bowl of mushroom risotto! From a simple green salad to roasted veggies, here are just a few ideas of what to serve up:

• Plant-Based Protein – Need some protein on your plate? Just cook up some tofu or chickpeas—yum!
• Roasted Veggies – Add some extra color and flavor with Rainbow Sheet Pan Roasted Vegetables, roasted peas, or asparagus!
• Side Salad – Serve up some seriously tasty salad alongside your dairy-free risotto such as our Delicata Squash Harvest Salad, Sautéed Kale, Bean, & Avocado Salad, or simply make your own with whatever is on hand!

However you decide to enjoy your vegan mushroom risotto, it’s sure to be 100% delicious.

We’re so glad you asked! Many vegetables go well with mushroom risotto, whether you’re going for flavor, color, texture, or all three. Some suggestions are:

• Asparagus
• Broccoli
• Butternut Squash
• Carrots
• Green Beans
• Kale
• Peas
• Sweet Potatoes
• Zucchini

Depending on the vegetable(s) you decide to add, you may need to cook them separately before adding them to the risotto. Vegetables such as zucchini and kale will both cook quickly once added to this vegan risotto but carrots and butternut squash will require a bit more prep. You’re always welcome to meal prep in advance!

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Vegan Mushroom Risotto

This creamy vegan mushroom risotto is the perfect quick Italian comfort food! No need to use dairy cheese or butter to cook an absolutely delicious risotto!

Course Main Course

Cuisine Italian

Keyword mushroom risotto, vegan risotto

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 3

Calories 362kcal

Author World of Vegan

Ingredients

• 1½ tablespoons vegetable oil like olive or sunflower
• 1 clove garlic minced
• ½ white onion finely diced
• 1 rib of celery diced
• 1 cup wild mushrooms sliced to your desired size
• 1 cup arborio rice Italian short-grain white rice
• 3 cups vegetable stock or an equivalent amount of bouillon and water
• ½ tablespoon vegan butter
• salt to taste
• black pepper to taste

Instructions

• In a large saute pan, add the oil and allow to heat. Add the garlic, onion and celery and sauté for 3 minutes.
• Add the mushrooms, season with salt and pepper, and cook for another 5 minutes.
• Add the uncooked rice and mix it in.
• Start gradually adding the vegetable stock (or bouillon and water) to the pan, a little at a time. This step will make the rice release all of its starch, which makes the sauce thicker.
• When you've finished adding the stock, check that the rice is almost fully cooked but still al dente (not completely soft).
• Now add the vegan butter and remove from the heat.
• Your risotto should now be creamy and delicious! Enjoy!

Nutrition

Calories: 362kcal | Carbohydrates: 63g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Sodium: 965mg | Potassium: 314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 3mg

If you try this vegan mushroom risotto recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Fancy More Vegan Italian Recipes?

• Authentic Italian Homemade Pasta Sauce
• Vegan Pesto Pasta
• Vegan Rainbow Pizza
• Rosemary & Olive Oil Focaccia
• Best Vegan Rice Recipes
• 10 Amazing Oyster Mushroom Recipes

Vegan Mushroom Risotto photos and recipe by Zhoro Apostolov for World of Vegan. Article written by Beatriz Buono-Core and edited by Amanda Meth. Recipe and photographs copyright of World of Vegan, all rights reserved. Please note that this article contains affiliate links that support our work at World of Vegan!

The post Vegan Mushroom Risotto appeared first on World of Vegan.

Vegans and tacos go together like peanut butter and jelly or cashew and nooch. These chipotle mushroom tacos go one step further by recreating that meaty mouthfeel and tender texture that you were used to before becoming vegan.

This simple and savory recipe will soon become a weekly favorite and you’ll be whipping out the pan with pleasant anticipation. Find your favorite fungi, a pile of potent peppers, and your choice of tortillas and let’s tackle this taco recipe!

Many thanks to Mirza from Wiwiurka for contributing this authentic plant-based Mexican recipe. We connected with Wiwiurka while looking for sustainable wood toys for kids for our vegan parenting content and were thrilled that Mirza was interested in contributing this family recipe. All our recipe testers loved it, and we hope you will too!

Tips for Serving Up Your Vegan Oyster Mushroom Tacos

Thankfully, tacos are terrific for any meal, at any time of day. The fact that you can add anything at all to your tempting tortilla is an even bigger bonus! If you’re out of ideas for the best way to bring out the best in your taco, here are a few flavorful suggestions:

• Turn Up the Toppings – Pile on the greatest guac, the sassiest vegan sour cream, spoonfuls of scallions, and all the homemade salsa you can handle!
• Heat It Up or Cool It Down – The heat level varies widely from person to person. One person’s “mild” might be another person’s “meltdown”. The marinated peppers in this recipe can be taken out, added onto, or simply substituted for a hot pepper that you can tolerate. Not as hot peppers include: poblano, anaheim, and serrano, while truly hot peppers consist of: habanero, cayenne, jalapeño, scotch bonnet, and ghost pepper.
• Extra Satisfaction With Sides – If you’re feeling like you could use a little more with your meal, consider adding a huge salad, a ration of rice, or a bowlful of beans. Go crazy and add all three!

What Are the Health Benefits of Mushrooms?

Oyster mushrooms in particular have an impressive amount of positive nutritional benefits. With their pleasant pale shade, paper-like gills, and soft seashell quality, they are soothing to the eye and satisfying to the stomach. They also shine in these ways:

• Low in calories and fat
• High in fiber and protein
• Rich in vitamins and minerals such as B-vitamins, choline, potassium, iron, phosphorus, and zinc
• Trace amounts of extra nutrients such a vitamin D and selenium
• Good source of antioxidants

Time to start adding more vegan recipes with oyster mushrooms to your repertoire!

What if I Don’t Like Mushrooms?

You might easily have passed right by this fiery fungi recipe, but we’re glad you didn’t! Even though mushrooms are the main ingredient, you can make these tantalizing tacos with other plant-based foods. Wanna know which ones?

• Jackfruit – A bit like “pulled pork” and doesn’t need to be cooked as long as the mushrooms (maybe 5-10 minutes), but you may wish to marinate it beforehand to give it some extra flavor.
• Tofu or Tempeh – Slice up some tofu triangles or nutty tempeh and substitute them for the meaty mushrooms in this dish.
• Quinoa – Full of protein and fiber, this is another great way to fill up your chipotle tacos. Best to make the the quinoa ahead of time and then add to the pan after the tomatoes and peppers cook up.
• Vegan Crumbles – With so many vegan meat options cropping up these days, there is no lack of yummy plant-based crumbles for purchase. Choose your favorite brand/flavor and cook along with the tomatoes and peppers, or according to the package instructions.

Which Vegetables Would Work Well With This Recipe?

We love adding more vegetables to our recipes, don’t you? For these chipotle mushroom tacos, we recommend boosting with thinly sliced bell peppers, zucchini, corn kernels, or even broccoli. The sky’s the limit when it comes to adding veggies—ignite your imagination!

Step-by-Step Instructions

1.  In a medium pan over medium heat, sauté the onion and garlic.

2.  Add the diced tomatoes and peppers and cook until they become a darker color. Season with salt and pepper.

3.  Toss in the mushroom strips and cook until soft, about 10-20 minutes.

4.  Remove from heat and scoop filling into tortillas, along with toppings such as vegan sour cream, avocado, refried beans, lettuce, or vegan cheese.

Equipment You’ll Need to Make These Oyster Mushroom Tacos

• Measuring Cups
• Measuring Spoons
• Can Opener
• Sharp Knife
• Medium Pan
• Serving Spoon

How to Shred Oyster Mushrooms

Tackling oyster mushrooms for the first time can be a bit intimidating, but don’t let that stop you. It’s actually fun and easy once you get the hang of it. The trick is to cut off the base first. Then, use your hands to pull the oyster apart (like you would with pulled pork or chicken) into strips.

If using another kind of mushroom (like basic button or portly portobello), chop in any way you like: thin strips, thick strips, chunky cubes, or into wonderful wedges. The advantage of using the oyster mushroom is that is shreds like a dream. But, it’s totally up to you what type you choose for your tacos.

If you try this Chipotle Mushroom Tacos recipe, let us know what you think by leaving a comment and rating below! We’d also love to hear if you have other favorite oyster mushroom vegan recipes you recommend. And be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration!

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Pulled Oyster Mushroom Tacos {Vegan + Dairy-free}

If you're looking to spice up your Taco Tuesday, these pulled oyster mushroom tacos will sure do the trick! Meaty, hearty, and an absolute comfort, you may find yourself wanting to make these daily!

Course dinner, Lunch

Cuisine Mexican

Keyword meatless tacos, mushroom tacos, pulled mushrooms, pulled oyster mushrooms, vegan taco recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 218kcal

Author Mirza from Wiwiurka

Ingredients

• ¼ cup canola oil or your favorite vegetable oil
• 1 large onion thinly sliced
• 1 clove garlic minced
• 5 large tomatoes finely diced
• 1 7-8-ounce can marinated chipotle peppers
• 1 pinch pepper
• Salt to taste (approximately 1 teaspoon)
• 1 pound wild oyster mushrooms cut or pulled into strips like chicken

Instructions

• In a medium pan over medium heat, add the oil. Once hot, add the onion and garlic and sauté until the onion becomes transparent. 
• Add the diced tomatoes and chipotle peppers and cook until the sauce turns a darker color. Season with salt and pepper. 
• Add the mushroom strips and cook until soft, about 10-20 minutes depending on how thin it’s shredded. If using oyster mushrooms, make sure to cut off the bottom parts of the mushrooms and shred into fine pieces with your hands. If using button or portobello, just chop however you’d prefer. Test single mushroom for taste and adjust salt and spice levels according to preference. 
• Remove from heat and spoon mushroom filling into corn or flour taco tortillas. Top with fresh cilantro and serve with refried beans, avocado, and any other fillings of your choice.

Notes

• It works with any mushrooms, but oyster mushrooms can be pulled like chicken!
• Sensitive to spice? Start by testing a small batch of mushrooms to see if the heat is to your liking and adjust accordingly.

Nutrition

Calories: 218kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 33mg | Potassium: 1074mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1950IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg

How to Store These Oyster Mushroom Tacos

It’s best to keep the chipotle mushroom tacos filling separate from the tortillas if you have any leftovers. Scoop your tasty taco filling into a closed container and wrap your remaining tortillas up well before placing both in the refrigerator.

The tortillas (both flour and corn) should last about a week or so and you can always freeze them if you don’t think you’ll use them up quick enough. Any fantastic flavored filling will last about 2-3 days in the fridge and can easily be stored in the freezer (well sealed in a freezer-safe container or bag) for at least 4 months.

More Vegan Mexican Recipes to Try:

• Vegan Mollete
• Mexican Red Rice
• Chipotle Corn Ribs
• Homemade Corn Tortillas
• Vegan Taco Tuesday Recipes
• Meat-Lover’s Beefy Vegan Tacos
• 10 Amazing Oyster Mushroom Recipes

Many thanks to our recipes testers Milan Shah and Helen DiRenzo for helping us perfect this recipe!

This authentic Mexican Chipotle Mushroom Tacos recipe was created by Mirza S. López Gil from Wiwiurka Toys for World of Vegan. Let’s hear it for amazing vegan oyster mushroom recipes! Vegan food photography by JJ Steele. Copyright of World of Vegan, all rights reserved. Article written by Gina House and edited by Amanda Meth. This article is not sponsored, but may contain affiliate links that support our work at World of Vegan.

The post Vegan Pulled Oyster Mushroom Tacos appeared first on World of Vegan.