Stuffed Portobellos

Stuffed Portobellos

mprebel60
With mushroom lentil veggie stuffing
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/3 cup soy sauce I used gluten free
  • 1 tbsp ketchup
  • 1 tbsp dijon mustard
  • 1 tsp capers
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp vegan worcestershire
  • 1/2 tsp maple syrup
  • dash liquid smoke
  • 1 tbsp flax meal
  • 3 tbsp water
  • 4 large portobello mushrooms
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 yellow squash
  • 2 medium yukon gold potatoes
  • 1 cup lentils cooked
  • 1 cup panko breadcrumbs I used gluten free
  • 1 cup vegan shredded mozzarella
  • 3 slices tempeh bacon diced
  • salt and pepper to taste

Instructions
 

  • Measure first 9 ingredients including liquid smoke into high speed blender and mix. Set aside
  • Add the water to the flax meal, combine and set aside.
    Remove stem and gills from mushrooms add to food processor. Cut squash in chunks and add to food processor. Pulse a few times till small pieces.
    Boil yukon potato chunks in water till tender. Mash, set aside
    While potatoes are cooking saute onion with your preferred oil, water or veggie broth. Add garlic when onions are almost translucent. Saute one minute. Add mushroom squash mix and saute for 5-7 minutes, till most liquid is gone. Transfer to big mixing bowl. Add lentils, mashed potatoes, breadcrumbs, mozzarella, tempeh and flax egg. Salt and pepper to taste. Add 3 tbsp of the soy sauce mixture and mix well.
    Spray a large casserole dish with cooking spray. Add remaining soy sauce mixture to the dish. Rub olive oil on mushroom bottoms and place in dish. Stuff with mushroom lentil mixture. Bake at 400 for 20-25 minutes.
Keyword Mushrooms

Creamy Wild Rice and Mushroom Soup

I love mushrooms and this dreamy soup delivers! Using my Instapot made it super easy and fast!

Creamy Wild Rice and Mushroom Soup

A rich, hearty mushroom favorite.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American

Equipment

  • Instant pot

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp veggie broth
  • 1/2 onion large or one whole small diced
  • 1 carrot diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 florets cauliflower
  • 10 oz mushrooms ( I used baby bellas) quartered
  • 6 cups veggie broth ( I used homemade)
  • 2 cups wild rice
  • 2 tsp smoked paprika
  • 1/2 tsp salt
  • pinch black salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp thyme
  • 1 tsp coconut aminos
  • 1 tsp vegan worcestershire
  • 2 tbsp vegan sour cream
  • 1/2 cup raw cashews
  • 2 tbsp nutritional yeast flakes
  • 1 can coconut milk

Instructions
 

  • Turn Instapot on to saute. Heat the veggie broth and oil and add onion, celery, cauliflower, mushrooms and garlic, saute until almost tender stirring occasionally about 8 minutes. Turn off Instapot. Add veggie broth, rice, seasonings up to/including vegan worcestershire and stir, add pressure cooker lid and cook on high for 22 minutes. Add cashews and nutritional yeast flakes to high speed blender and process till a fine powder. When Instapot is finished cooking let pressure release naturally. Open lid, add cashew/nutritional yeast powder, coconut milk and vegan sour cream stir till well blended. Check seasoning and adjust to taste.

Notes

The base of this recipe I found on the the veggie chick’s website.
https://veggiechick.com/instant-pot-mushroom-wild-rice/#recipe-container
I adjusted the recipe for volume and taste.
Keyword Mushroom, Soup, Vegan, WIld rice

Veggie Arrabiata

Veggie Arrabiata

Plant based version of an Italian classic
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian

Ingredients
  

  • 1/2 onion diced
  • 8 florets cauliflower chopped small
  • 6 large brown mushrooms quartered
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 2 red chili dried whole
  • 1 tbsp basil I used Gourmet garden lightly dried
  • salt and pepper to taste
  • 4 cups tomato sauce I used my own homemade
  • 1 cup red lentils
  • 2 tbsp dairy free sour cream I used Tofutti
  • 1 handful dairy free pepper jack cheese I used Daiya
  • 8 oz pasta I used Garofalo gluten free

Instructions
 

  • Start a large pot of water to boil for the pasta on the stove. In another large pot add olive oil and saute the onion for about 5 minutes. Add the cauliflower and saute for another 5 minutes. Add salt and pepper, red chilis, red chili flakes and basil and saute for another few minutes. Add mushrooms and cook till moisture is released. Add in pasta sauce and bring to a simmer. Add the cheeses and simmer. Cook pasta per instructions and add red lentils when there is 10 minutes left. Drain and add to pasta sauce. Remove red chilis before serving.
Keyword Arrabiata, Cauliflower, Pasta, plant based

New Year’s Blackeyed Pea Stew

New Year’s Black-eyed Pea Stew

A rich and hearty stew bursting with flavor!
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1 medium red onion diced
  • 4 cloves garlic minced
  • 1 whole pepper (I used yellow) diced
  • 1 stalk celery diced
  • 4 pieces Beyond sausage Brat diced
  • 1 can fire roasted diced tomatoes
  • 2 cans black-eyed peas rinsed well
  • 1/4 cup Grape seed oil or other neutral oil
  • salt and pepper to taste
  • 1/8 tsp cumin
  • 1/4 tsp fennel seed
  • 1 cup vegetable broth I used Better than bouillon seasoned vegetable
  • 1/2 can water from the tomato can swirl the water around the can to grab all the remaining tomato pieces and juices
  • 1/4 head cabbage *optional
  • 1/4 head cauliflower *optional

Instructions
 

  • Add oil to a large stock pot and cook onion till almost translucent about 5 minutes. Add pepper, garlic and celery (if using the cauliflower and cabbage add here) and saute another 5-8 minutes till vegetables are tender. Add salt and pepper to taste. Add the Beyond sausage, fennel seeds, cumin and simmer for 10 minutes. Add tomatoes, water, vegetable broth and black-eyed peas simmer for 20-30 minutes.

Notes

?
I added my cabbage and cauliflower as an afterthought so I cooked them separately and added to the stew.
 
Keyword Beyond sausage, Black-eyed peas, Cabbage, onion, Stew

Artickoke and Sundried Tomato Pizza

Artichoke and Sundried Tomato Pizza

A delightful veggie pizza with a cashew cream sauce
Prep Time 15 mins
Cook Time 20 mins
Resting time 45 mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 batch pizza dough See notes
  • 1 cup raw cashews Soak for 4 hours
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp sriracha
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 cup sun dried tomatoes see notes
  • 1 can artichoke hearts quartered see notes
  • 1 cup castelvetrano olives chopped
  • 1 cup vegan mozzarella see notes
  • 1/2 cup pepperjack vegan cheese I used Daiya brand
  • 1 tbsp basil chopped
  • seasoned olive oil For brushing on the dough
  • cornmeal For dusting the baking sheet
  • parmesan vegan cheese to sprinkle on top

Instructions
 

  • Prepare pizza dough or use store bought. Roll out into a square, spray baking sheet with olive oil and dust with cornmeal.
    Brush crust with seasoned olive oil and pre-bake at 350 for 7 minutes.
    Prepare Cashew cream sauce. Add cashews 1/2 cup water, olive oil. sriracha, lemon juice, garlic and salt to blender and mix well.
    Top crust with sauce and the rest of the toppings. Bake for another 12-15 minutes on 375 till baked to your preference.
    Enjoy!

Notes

The recipe for the dough is from Wine and glue https://www.wineandglue.com/secret-perfect-pizza-dough/
It makes two dough servings but I used the whole recipe for a sheet pizza.
I used sundried tomatoes and artichokes that weren’t packed in oil. If you use either packed in oil you can back off the amount of oil you brush on the crust.
The home made mozzarella is from Minimalist baker
https://minimalistbaker.com/easy-vegan-mozzarella-cheese/
Keyword Artichoke, Cashew cream sauce, Castelvetrano olives, Pizza, Sundried tomatoes

No Meatball Subs

No Meatball Subs

Plantbased version of an all time favorite
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 12 Gardein Plantbased Meatballs I bake mine
  • 2 Steak rolls Sliced
  • Cashew Mozzarella From Minimalist Baker *see notes
  • Marinara Sauce See Recipe in notes

Instructions
 

  • Cook meatballs according to instructions. I prefer mine baked at 350 for 17 minutes rotating halfway through cooking. Warm marinara sauce.
    Slice steakrolls , add marinara to each side, fill with 4 meatballs, top with more marinara, add vegan mozzarella, more sauce.
    Bake 350 for 10-15 minutes till warm.
    Mangia!
Keyword Meatball, Sub

Easy Marinara

Easy Marinara

Simple, delicious marinara sauce
Prep Time 5 mins
Cook Time 45 mins
Course Sauce
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 28 oz Tinned San Marzano Tomatoes
  • 1/4 cup Olive oil I used Castelvetrano oil
  • 1 Onion
  • 3 Cloves Garlic smashed
  • 1 tbsp Pasta seasoning
  • 1 tbsp Capers
  • 1 tbsp Basil
  • 1 cup Water from cooked spaghetti or more to thickness desired
  • Salt and pepper to taste

Instructions
 

  • Heat oil and onions on medium heat. Saute until translucent. Add smashed garlic, pasta seasoning, salt and pepper to taste, basil and capers. Saute another couple minutes.
  • Add tomatoes. Simmer 20 minutes. Break apart tomatoes with spoon. add pasta water. simmer another 20 minutes. I pureed with an immersion blender at the end.
  • Pureed sauce, with added Gardein meatballs.

Notes

San Marzano Tomatoes
These are the absolute best for sauces!
Keyword Marinara sauce, Spaghetti sauce, Tomato sauce

Chickpea Sweet Potato Stew

Chickpea Sweet Potato Stew

A delightful stew, rich and hearty
Prep Time 35 mins
Cook Time 1 hr
Course Main Course, Stew
Cuisine American

Ingredients
  

  • 2 tbsp Olive oil
  • 1 Large Onion Diced
  • 1 Large Red Pepper Diced
  • 6 Sweet Peppers Diced
  • 2 Celery stalks Finely diced
  • 3 Garlic cloves Crushed
  • 2 tsp Sweet paprika
  • 1 tsp Smoked paprika
  • 1/2 tsp Chili flakes
  • 1/2 tsp Dried oregano
  • 1 pinch Saffron threads
  • 14 oz San Marzano whole tomatoes canned
  • 1 lb Sweet potatoes Peeled and cut in chunks
  • 14 oz Carrots Peeled and cut in chunks
  • 15 oz Chickpeas Drained and rinsed
  • 1 bunch Rainbow swiss chard Stalks removed and chopped, leaves sliced
  • 2 Bay leaves
  • 1/4 tsp Thyme
  • 4 cups Vegetable broth

Instructions
 

  • Heat oil in large stock pot over medium heat. Add the onion, red pepper, celery and garlic with a pinch of salt. Reduce heat to low and cook, stirring occasionally for about 15 minutes or until soft.
    Add paprikas, chili flakes, oregano and saffron and cook for one minute. Add the tomatoes, breaking them into smaller pieces with spoon, then cook on low temperature until thickened about 20 minutes.
    Add sweet potatoes and stir well to coat. Add the carrot, chickpeas, swiss chard stalks, bay leaves and thyme, then pour over the stock making sure everything is covered. Add more stock if needed, salt and pepper to taste.
    Simmer about one hour until potatoes are soft. Add the swiss chard leaves and cook for another 5 minutes.
    Adjust seasoning to taste.
    This recipe was adapted from the Smith and Daughters Vegan Eat cookbook.

Notes

San Marzano the best!
Saute the onions, peppers, celery and garlic
Add tomatoes and cook down
Coat potatoes
Add stock
 Thickens up as it cooks, You can add flour if needed, which I did because I used too much stock. Add swiss chard last few minutes of cooking.
Keyword chickpea, Stew, Sweet potato

Homemade Vegetable Broth

Homemade Vegetable Broth

Quick and easy homemade veggie broth
Prep Time 5 mins
Cook Time 3 hrs
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 4 cups Vegetable cuttings
  • 6 cups Water
  • Salt and pepper to taste

Instructions
 

  • Save your vegetable scraps and place in baggies in the freezer. Place in water, bring to a boil and simmer for 3 hours. Salt and pepper to taste.
  • I use onion scraps and skins, especially red skins for rich color. Carrots, sweet potatoes, celery, broccoli, cauliflower, peppers, eggplant, brussel sprouts, garlic, zucchini, squash, asparagus, stems from spices, basically anything goes!

Notes

Keyword Broth, Stock, Vegetable

Coconut Chickpea Curry

Coconut Chickpea Curry

A delicious chickpea curry loaded with extra veggies
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 2 tbsp oil to saute
  • 2 Medium Onions sliced
  • 14 oz Diced tomatoes If using canned drain
  • Salt and pepper To taste
  • dash Liquid smoke
  • 2 tsp Red curry paste
  • 1/2 tsp Fresh ground ginger
  • dash Red pepper flakes Adjust for heat
  • 15 oz Chickpeas Drained
  • 1/2 cup Sun dried tomatoes If using jarred in oil rinse to remove spices
  • 1 cup Sweet peppers diced
  • 3 Garlic cloves minced
  • 1 1/2 tbsp Garam Masala
  • 1/4 tsp Ground cumin
  • 1 can Coconut milk
  • 2 tsp Almond flour/coconut flour To thicken
  • 8 oz Fresh Spinach
  • I Lime quartered

Instructions
 

  • In a deep pot add oil over medium heat.
    Add in onions saute till almost translucent, add tomatoes, peppers, liquid smoke, salt and pepper. Lower heat and cook till soft about 10 minutes.
    Add in chickpeas, garlic, garam masala, curry paste, cumin and sun dried tomatoes. Add red pepper flakes to taste for heat. Stir to combine.
    Add in coconut milk stir, add in flour. Bring to a boil they reduce to simmer, add spinach for about 10 more minutes.
    Taste for seasoning, serve alone or with rice/quinoa or over a baked sweet potato.
    Option serve with quartered lime to squeeze over curry.
Keyword chickpea, curry, spinach, tomatoes
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