Posts Tagged ‘vegan’

Vegan Mushroom Burger

Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

To prepare the patty:

2-3 pounds’ Portabella mushrooms, cleaned & chopped
1-2 pounds’ shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
2 Cups Cooked Lentils & Rice (See Recipe on bottom) Or 2 cups cooked rice or lentils of choice
1 cup panko bread crumbs (you can use corn flour, almond flour, chickpea flour or finely chopped nuts instead to make it gluten free)
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons oil
¼ cup red wine

Lentils and Rice

2 tablespoons olive oil
1 large white onion, julienned
1 pound bag of lentils, rinsed and sorted
1 cup basmati rice
Sea salt or regular salt
5 – 6 cups of water


First in large pan oil & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set aside to cool. Then using a food processor, puree into a paste, add lentils & rice and pulse till it comes together.

Place in larger bowl and mix in until they come together (do not over mix) add spices & panko. Then form into burgers and grill.

In a large pan, add olive oil and turn on medium heat. Add onion and a pinch of sea salt (regular salt is fine). Caramelize until onion is very dark brown and crispy. Pour 5 to 6 cups of water into your pan with the rest of the onion, the water should turn very brown in color.

Bring water to a boil. Reduce heat and simmer until the lentils are tender (about 40 minutes) and about 2 cups of water are remaining in the pan. Add uncooked basmati rice. Reduce heat and let simmer until water has almost completely absorbed. Turn off heat, cover pan, and let steep for about 10 minutes. Your lentils and rice are ready to serve.

Mushroom Lentil Meatballs

These vegan mushroom lentil meatballs are perfect for a party appetizer, paired with pasta for a simple dinner or as a meatball sub for a tasty summer lunch.

Serves 6 (4 meatballs/serving)


1/2 cup dried brown or green lentils
1 bay leaf
1 cup vegetable broth
2 Tbsp ground flaxseed
8 oz baby bella or crimini mushroom
1 cup rolled oats
1/2 cup cannellini beans (or other white bean)
1/2 cup parsley
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 Tbsp olive oil
1 small white onion, finely chopped
1/8 tsp salt
1/8 tsp ground pepper
3 garlic cloves, minced
1/4 cup red wine vinegar
1 Tbsp coconut aminos (or tamari or soy sauce)


Preheat oven to 400*F.

In a medium sauce pan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, reduce heat and let simmer for 10-12 minutes or until nearly all the liquid is absorbed. Remove bay leaf and set aside to cool for a few minutes.

In a small bowl, combine ground flaxseed and 1/4 cup warm water. Stir and set aside to gel and form 2 flax eggs.

In a food processor, combine mushrooms, oats, beans, parsley, oregano, red pepper flakes, thyme, and rosemary. Add lentils and flax eggs and pulse until mixture is combined and well chopped.

In empty saucepan, combine olive oil, onions, salt and pepper. Cook on medium-high heat until translucent and beginning to caramelize (about 8-10 minutes). Add garlic and cook for another 1-2 minutes. Add vinegar and coconut aminos and cook until most of the liquid has evaporated.

In a large bowl, combine lentil mixture and onions. Let cool for a few minutes before handling.
Roll mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Continue until all mixture is used up. Recipe makes 2 dozen meatballs.

Bake for 25-30 minutes or until meatballs are a deep golden brown and the inside is cooked through.

Sloppy Sandwich Made Just Right

Servings: 6-8


2 portabella mushroom caps, roughly chopped
½ large green pepper
1 quarter of a large red onion
1 tsp avocado oil
2 cloves garlic, minced
½ cup cooked quinoa (cooked in vegetable broth)
¾ cup marinara sauce
¼ tsp iodized sea salt
½ tsp chipotle powder
½ tsp taco seasoning
Whole wheat buns
Sliced onion
Yellow mustard
Dill pickles


Pulse mushrooms, green pepper and onion in a food processor (separately). Each should be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.

Heat oil in skillet on medium-high heat and quickly sauté the garlic. Add mushroom, pepper and onion mix, sauté on high heat for 1-3 minutes. Add quinoa and sauté, still on high heat, for a few more minutes. Add marinara sauce and spices, bring mixture to a boil. Stir frequently for 5 minutes. Reduce heat and simmer for 10 minutes.

Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.

Mushroom and Green Lentil Soup

Try this tasty and easy-to-follow chunky mushroom and lentil soup that is one amazing mix of superfoods.


1 cup of green lentils
2 quarts of organic vegetable broth
3 portabella mushrooms caps chopped
1 red onion diced
2 tbsp of olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder


Rinse the lentils under cold water until the water runs clear.

Boil the lentils in 1 quart of vegetable broth and cook until they have absorbed the broth and become tender.

Add the olive oil to a pan and cook down the mushrooms and onion until tender.

Add the cooked mushrooms and onion to a food processor and pulse until fine.

Transfer the mushroom mix to the pot of lentils.

Add the other quart of vegetable broth and bring all of the ingredients to a boil. Stir and serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Cashew Mushroom Slaw

This slaw would make a quick and tasty addition to any veggie burger or taco.


1 cup of chopped button mushrooms
2 tbsp olive oil
1 tsp salt, garlic powder and red pepper flakes
2 tbsp chopped cashews
2 cups of sliced red cabbage
1 cup of shredded carrots
3 tbsp apple cider vinegar


Add the mushrooms and olive oil to a pan and cook until the mushrooms soften.

Add the spices to the mushrooms and stir.

Add the cabbage, carrots and apple cider vinegar to a large bowl and toss.

Combine the mushrooms and cabbage-carrot mix and toss everything together.

Sprinkle the chopped cashews on top and toss one more time.

Allow to sit in the fridge for 30-40 minutes then serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Hearty Roasted Mushroom Bisque

This is so easy to make. Set the cashews to soak early in the morning, come supper time it’s a hop, skip and a jump to delicious flavors and rich, hearty, umami.

Dairy, egg, and gluten free, vegan


1 1/2 cups raw cashews
warm water for soaking
4 tablespoons olive oil, divided
1 yellow onion, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, peeled and minced
4 cups shiitake mushrooms, sliced, plus extra for garnish
4 cups vegetable broth (Organic Mushroom Broth)
sea salt and black pepper
1/4 – 1/3 cup tamari, to taste


Place cashews in bowl with warm water, set aside.

Arrange shiitakes on foil lined baking sheet. Drizzle with 2 tablespoons olive oil, bake in 350 degree oven for 25 minutes, turning halfway through. Remove from oven and set aside.

In stockpot over medium heat, sauté onion, celery and garlic in remaining 2 tablespoons olive oil until soft. Add shiitakes and broth, reduce to simmer (15-20 minutes).

Transfer shiitake mixture to blender (in batches if necessary), add (drained) cashews and puree on high until smooth. Return to pot to keep warm. Season with tamari, salt and pepper. Serve warm, garnish with shiitake, tamari, and sesame seeds.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Spinach Scramble Stuffed ‘Shrooms

These baby bella ‘shrooms are stuffed fresh veggie scramble with a bite of tangy goat cheese hidden inside – two or three makes a satisfying meal.

Yield: 6-8 pieces

dairy, egg, and gluten free, vegan


1/2 package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon turmeric
1 1/2 – 2 tablespoons coconut oil, divided
1 small carrot, scrubbed and chopped
1 clove garlic, minced
3-4 small crimini mushrooms, sliced
large handful fresh baby spinach
6-8 baby portobello caps
4 tablespoons vegan goat cheese


Preheat oven to 300 degrees.

Crumble tofu into bite size pieces with a fork (or hands). Combine tahini, soy sauce and turmeric, mix into tofu and set aside to marinate.

Prep remaining ingredients – chop carrot, garlic, slice mushrooms. In skillet over medium heat, melt coconut oil. Add carrot, garlic, criminis and spinach, saute until softened. Add marinated tofu crumbles, combine and cook through.

To assemble: brush mushroom caps to clean, remove stems. Arrange on prepared (parchment) baking sheet, brush with coconut oil. Spoon a small dollop goat cheese into each mushroom cap, fill with scramble. Bake at 300 degrees for 10-15 minutes, until warmed through.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Cheesy Nacho Mushroom Melts

These Mushroom melts are so deliciously divine and a comfort food that is surprisingly light, you won’t need a nap after these.

Yield: two sanddwiches

dairy, egg, soy and gluten free, vegan


two sandwich rolls (seeded gluten free)
handful kale, washed and patted dry
2 Roma tomatoes, sliced
1-2 tablespoons coconut oil
10 crimini mushrooms, brushed clean and sliced
1/3 cup Noocho Cheese Sauce


In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned. In small saucepan or microwave, heat Noocho Cheese Sauce.

Assemble sandwiches: split rolls, layer bottom half with kale. Top with tomato slices, then pile on the hot mushrooms. Cover with Noocho Cheese and top bun. Enjoy immediately.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Taco Stuffed Baked Potato

A big Do-It-Yourself baked potato taco toppings bar, including a mushroom based meatless taco filling. Fresh tomato, salsa, dairy free sour cream, crisp lettuce and melty nacho cheese sauce make this a delicious dinner indeed.

Yield: serves two

dairy, egg, soy and gluten free, vegan


1 tablespoon olive oil
2 Russet potatoes, scrubbed
1 tablespoon coconut oil
1/2 small sweet onion, diced
7-8 shiitake mushrooms, wiped clean and chopped small
3/4 cup raw pecans
2 arbol chiles, re-hydrated
2-3 chipotle in adobo (peppers and sauce), chopped
2-3 sun dried tomatoes (packed in oil), chopped
1 teaspoon oil from sun dried tomatoes
1 teaspoon paprika
1/4 teaspoon chili powder

Noocho Cheese Sauce
Roma tomato, chopped
iceberg lettuce, chopped
sour cream (dairy free)
green onions, chopped


Preheat oven to 425 degrees. Scrub potatoes, poke several times with a fork (to prevent potato explosion). Rub potatoes with olive oil, wrap in aluminum foil. Bake for 50-60 minutes, until potato is fluffy with a crispy skin.

While potatoes bake, prep ingredients.

In skillet over medium heat, saute onion and chopped shiitake in coconut oil until softened. Remove from heat and set aside.

In food processor, combine pecans, arbol chile, chipotle peppers (and sauce), sun dried tomatoes (and oil), paprika and chile powder – pulse until combined to a medium size crumb. Transfer to skillet with onion – shiitake mixture, return to low heat and stir to combine. Cook for several minutes.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Baby Bella, Red Pepper and Arugula Sandwich

Arugula has such a unique flavor, and it goes well with crispy, sauteed mushrooms and the sweet and mildly spicy red peppers. The garlicy bean spread provides some extra oomph and flavor. Try it over quinoa or a salad.

Yield: two sandwiches

dairy, egg, soy and gluten free, vegan


1 tablespoon coconut oil
7-8 baby portobello mushrooms, sliced
1 gluten free baguette, cut in half and sliced lengthwise
roasted garlic bean spread
2 handfuls arugula leaves
4 pieces roasted red pepper, sliced
4 slices havarti cheese (vegan)


In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned.

While mushrooms are browning, prepare sandwich: spread generous layer of roasted garlic bean spread over both sides bread, top with arugula leaves. Place cheese slices over arugula, top with layer of warm mushrooms to melt cheese. Follow with roasted red pepper slices and remaining mushrooms, if any.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge

Miso Arugula Greens with Roasted Portobello

Spabettie is a Blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge

Yield: two salads

dairy-free, egg-free, soy and gluten free, vegan


Miso Dressing
1/4 cup smooth miso paste
1-2 tablespoons olive oil
juice of one lemon
1 green onion, minced fine
water to thin, as needed

2 large portobello mushrooms
miso dressing (recipe follows), divided
4-5 large handfuls fresh arugula
2-3 ounces vegan goat cheese
1/4 cup almonds


Miso Dressing: Whisk all ingredients – adjusting liquids for desired consistency. Insert straw and drink Store in airtight container in fridge.

Preheat oven to 350 degrees.

Clean mushrooms by brushing with damp paper towel. Trim stem.

Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each). Bake at 350 degrees for 15-20 minutes, until mushrooms are warmed through and miso has roasted into the mushroom. Slice into half-inch slices.

Meanwhile, rinse arugula and pat dry. Divide between two serving plates, top with vegan goat cheese and almonds. Dress with remaining miso dressing, top with warm portobello.

Chili Con Crimini

It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Servings: 8 servings (1 cup each)


1 pound crimini mushrooms
1 tablespoon unrefined peanut oil or extra-virgin olive oil
1 large yellow onion, finely diced
1 large green bell pepper, finely chopped
1 small jalapeño pepper, with some seeds, minced
2 large garlic cloves, minced
2 tablespoons aged red wine vinegar
3 cups low-sodium vegetable broth
1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
1½ tablespoons chili powder
1¼ teaspoons sea salt, or to taste
1 teaspoon ground cinnamon
2 (15-ounce) cans red kidney beans, drained
¼ cup chopped fresh cilantro


  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinnamon and bring to a boil over high heat.
  4. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncovered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  5. Spoon chili into bowls, top with the remaining cilantro, and serve.

Nutrition Facts

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein