Vegan Stuffed Mushrooms Recipes
VEGAN STUFFED PORTABELLA MUSHROOMS.
These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.
Provided by CrazyCookingCamper
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grind the almonds in the blender/food processor to create fine mix.
- Quarter the Cremini mushrooms. If they are too big cut them in 8.
- Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
- If using cauliflower, cut the florets in small pieces.
- Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
- Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
- Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
- Taste and adjust for seasoning.
- Add the almonds and stir the mixture. Now it should be easier to work with the filling.
- Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
- Lightly oil the baking pan with the remaining olive oil.
- Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
- The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
- You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Nutrition Facts : Calories 488.4, Fat 35.7, SaturatedFat 3.9, Sodium 1059, Carbohydrate 33, Fiber 9.6, Sugar 18.4, Protein 18.5
VEGAN STUFFED MUSHROOMS
These vegan stuffed mushrooms are filled with cashew cream, finely chopped mushroom stems, and nutritional yeast.
Provided by Mackenzie Schieck
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Soak cashews in water for 1 to 2 hours. Drain.
- Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
- Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 5.5 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.1 mg, Sugar 0.9 g
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