chubby vegans.

[image: Spaghetti, peas, and mushrooms in a creamy brown sauce on a white plate.]

gabbylovesveggies:

Sorry I’ve been away, the Christmas season can be super busy.  I’ll be busy making stuff for the family Christmas Eve dinner so I won’t be on much, but look forward to some awesome stuff!

So last time I decided to make a different version of the vegan Mushroom Stroganoff  I made before, but this time use different pasta and adding some peas.  The peas were a success for sure, it helped cut the super rich flavor of the sauce and gave it some nice texture.  

The pasta was something I wanted to try that I found at Target.  Which is a surprise because target is terrible with Gluten Free stuff.  They just never have anything.  Their brand Archer Farms started carrying GF pasta, which you can’t find on their website.  We actually found it by accident trying to get away from the christmas crowds and went behind some aisles to find 3 of their GF Spaghetti with a bunch of candy.  Very random.

Went looking in their pasta section, couldn’t find anymore. There wasn’t even a sticker.  The 12 oz spaghetti was under $3, which is pretty nice for GF pasta.  It’s a corn and rice mixture.  I accidentally over cooked it a tad but it still held together well.  It had a great texture and the sauce stuck to the pasta.  

All in all it was a great find, which I’m not sure I’ll find again.  Anybody else have more luck finding this pasta?

[image: A square piece of lasagna with a beige sauce on top and filled with mushrooms, onions, and greens.]

Mushroom and Kale Lasagna with Rosemary Cashew Sauce (x)

[image: a stuffed mushroom topped with breadcrumbs and surrounded by red, yellow, and green tomatoes, squash, and brussels sprouts.]

vegandurance:

Whipped up some stuffed mushrooms the other day and they were delicious! “The best I’ve ever had to date,” says Jeff :)  Served it with a caramelized onion, Brussels sprouts, and zucchini stir fry, and some raw chopped heirloom tomatoes.

I didn’t keep track of exact ratios for the mushrooms, but here’s a basic recipe:

Yifan’s Stuffed Mushrooms, variation 1

Ingredients
(makes 3-4 large stuffed mushrooms)

3-4 large portobello mushroom caps, with the gills and stems removed and set aside
1-2 slices of bread (I used Food For Life Brown Rice Bread) 
1 cup packed spinach leaves
1 cup packed kale leaves 
1/2 cup vegan cream cheese* (I used Galaxy Nutritional Foods, which is coconut-oil based, in the chive & garlic flavor)
1 Tbs garlic powder
1 scoop protein powder of choice (optional) 
Panko bread crumbs (optional)
1 tsp liquid smoke
1 Tbs Bragg’s Liquid Aminos, soy sauce, or tamari
Generous dash of Trader Joe’s everyday seasoning, or salt & pepper to taste
* if using plain cream cheese or if you really love an extra herby kick, I recommend chopping in chives! 

Directions
1.  Preheat oven to 350.  In a food processor, mix bread slices until they become crumbs (don’t have to be perfectly even).
2.  Add in spinach and kale leaves and mix until well chopped.  Add in the stems and gills from the mushrooms, cream cheese, protein powder (if using), and seasonings, and mix thoroughly until the cream and breadcrumbs are well combined.
3.  Scoop mixture into the empty portobello caps.  If desired, top off with a thin layer of Panko crumbs.
4.  Bake for 10-15 minutes, or until stuffing starts to darken and mushrooms look done (will be both slightly shriveled and juicy).  I actually didn’t time myself at all and just did this by look and smell, but if this is your first time, 10 min is a good place to start!
5.  Broil for 2-3 minutes, then remove from oven.  Let cool and enjoy with your favorite sides!

davegan:

Ingredients

• 1/2 lb King Oyster Mushrooms, quartered length-wise and diced
• 1/2 medium shallot
• 1 teaspoon liquid smoke
• 1 tablespoon canola oil
• 2-3 celery stalks, diced
• 1 medium onion, diced
• 1 shallot, minced
• 2-3 garlic cloves, minced
• 1-2 tablespoons canola oil
• 2 1/2 cups potatoes, peeled, rinsed and cubed (I like russets)
• 1 teaspoon dried thyme or 3 sprigs of fresh thyme
• 2 bay leaves
• 4 cups faux chicken broth or veggie broth
• 2 cups cashew cream (recipe at the end)
• 2-3 teaspoons mild miso paste
• 2 tablespoons nutritional yeast
• 1-2 tablespoons lemon juice
• 1 tablespoon crushed roasted nori (crumble up a 2 in. square of nori)
• smoked or regular sea salt to taste
• fresh pepper to taste

Directions
In a pan over medium high heat, add a tablespoon of oil and drop in your diced mushrooms. Cook for about 4 minutes until the mushrooms start giving up some of their juices. Add in the half shallot and saute for another 3-4 minutes, until mushrooms begin to lightly brown around the edges. Careful not to burn the shallot. Pour in your liquid smoke, stir to mix and remove from heat. Place mushrooms in a bowl and set aside.

In a stock pot over medium high heat, sprinkle sea salt at the bottom of the pot and heat up for a minute. Add your oil. When oil is hot, add the onion, shallot and garlic. Saute until translucent, about 5 minutes, then add in the celery. Continue cooking for another 5-7 minutes. Add the bay leaf and thyme, then pour in the veggie or faux chicken broth. Add your potatoes at this point. Bring pot to a boil, then reduce to a simmer. After your soup has cooked for about 10 minutes, gently mix the miso paste with the cashew cream and add this mix to the soup. Sprinkle in the nutritional yeast and nori, stir to combine. Now we add the pre-cooked mushrooms to the soup and continue cooking until the potatoes are tender. Do your best to not overcook the potatoes. We don’t want them to crumble away and disappear! At the very end of cooking, mix in the lemon juice to taste and add your salt and pepper to taste as well. Smoked sea salt is a nice touch, so if you see some at the store, get it! Don’t forget to remove the bay leaf.

Serve piping hot with crackers or in a bread bowl, if you’re fancy. Garnish with fresh, chopped parsley.

---

Cashew Cream (from Tal Ronnen’s The Conscious Cook)

• 2 cups raw cashews
• Cold water

Rinse cashews thoroughly, cover with cold water and place in a container with lid in the refrigerator overnight or up to 2 days. Make sure to drain and add fresh water if keeping for longer than 1 day.

Drain cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until completely smooth. Use within 5 days. Makes a great substitute for recipes that call for heavy cream.

---

via: Veggie Alchemy

[image: mushroom caps filled with various things including cashews and a tomato slice.]

babybeeveg:

Harvest-Stuffed Portobello Mushrooms by Chef Chloe

[image: an artichoke leaf filled with a green and tan stuffing and topped with a piece of lemon peel.]

veganfeast:

Artichoke and Oyster Mushroom Rockefeller by tofu666 on Flickr.

nom

vegannutjob:

This mostly-impromptu recipe seemed to be a big hit at a recent party, so I thought I’d post it. I served it with rosemary roasted potatoes and a cashew-crème sauce.

First, the ingredients:

Seitan

• 4 cups wheat gluten
• 1/2 cup white flour
• 1/4 cup sugar
• 1/4 cup paprika
• 3 1/2 cups water

For the Sautee

• 2 cups brandy
• 2 tbl sage
• 2 tbl minced basil
• 2 tbl hungarian paprika
• 2 tbl paprika
• 2 cloves garlic
• a few splashes of apple cider vinegar
• a splash balsamic
• 1/2 a medium white onion, diced
• 5 tbl oil (I used walnut oil, but anything neutral-flavoured would also work)
• a few dashes each salt and ground pepper
• about 4 handfuls of morel mushrooms (truffles could substitute)

On to the instructions!

Read More

[image: mushroom caps stuffed with a green puree and topped with diced tomatoes.]

skinnyveg:

STUFFED MUSHROOMS

click here for the recipe

[image: Raviolis in a white bowl with a red sauce and vegan parmesan sprinkled on top.]

veganfeast:

Porcini Mushroom Ravioli with Bella Marinara and Rice Parmesan on Flickr.

Eat!

hug them all: GREEK MINI TINY QUICHES

[image: a few small quiches flecked with red and green.]

hugthemall:

• Prep Time: 20 Minutes
• Bake Time: 20 Minutes (Per batch)
• Makes: 3 Dozen mini quiches

For the Vegetables:

• 8 Large Mushrooms (Use button or crimini. Diced)
• 1 Large Yellow Onion (Diced)
• 1 Cup Fresh Spinach (Thawed frozen works, too)
• 12 Pitted Kalamata Olives (Minced)
• 3 Cloves Garlic…