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Broiled Lemon-Garlic Mushrooms

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These Broiled Lemon-Garlic Mushrooms are wonderfully versatile: quick enough for a weeknight side, but good-looking enough to serve as a hot appetizer at a dinner party. Whole mushrooms are tossed in a bright lemon-garlic marinade, then broiled until they're touched with char and tender all the way through — no long marinating time and no fussy technique required. Best of all, the whole dish comes together in under 15 minutes, most of it hands-off time under the broiler.

Bowl of broiled lemon-garlic mushrooms garnished with parsley

Key Ingredients & Substitutions

  • Fresh mushrooms. Use any variety you like — white, portobello, shiitake, crimini, baby bella, or a combination. Smaller mushrooms can be left whole; portobellos should be sliced about ¼-inch thick.
  • Fresh lemon juice. Adds the bright acidity that balances the richness of the broiled mushrooms — use fresh, not bottled, for the best flavor.
  • Garlic. This dish leans garlicky on purpose — minced fresh garlic gives the best flavor, though jarred can work in a pinch.
  • Natural granulated sugar or agave nectar. Just a touch rounds out the acidity from the lemon without making the dish sweet.
  • Fresh parsley or dill. A generous garnish brightens the finished dish and adds a fresh contrast to the charred mushrooms.

Variations

  • Add heat. A pinch of red pepper flakes stirred into the marinade adds a nice kick.
  • Add herbs to the marinade. A little fresh thyme or rosemary stirred in before broiling adds an earthy, aromatic note.
  • Make it a main. Toss the broiled mushrooms with cooked pasta or grains and a drizzle of olive oil for a simple meal.
  • Add a splash of balsamic. A small drizzle after broiling adds a touch of sweetness and depth.

Tips for the Best Broiled Lemon-Garlic Mushrooms

  • Wipe, don't rinse, the mushrooms. Mushrooms soak up water easily, which can make them soggy instead of properly charred under the broiler.
  • Use a shallow, foil-lined pan. This helps the mushrooms broil evenly and makes cleanup easy, since the marinade can bubble and brown in the pan.
  • Watch closely under the broiler. Broilers vary quite a bit in intensity, so check at the 4-minute mark and adjust timing as needed to avoid burning.
  • Stir halfway through. This helps the mushrooms char evenly on multiple sides rather than just on top.

Make Ahead & Storage

These mushrooms keep well in an airtight container in the refrigerator for up to a week, making them a great make-ahead component for salads, sandwiches, and grain bowls throughout the week. Reheat gently, or simply serve at room temperature.

How to Serve

Serve warm on their own as a hot appetizer, mixed into a stir-fry, piled onto a sandwich, or used to fill tacos. They're also a great addition to a grain bowl or tossed with pasta for an easy dinner. Mushroom lovers, rejoice — here are more mushroom recipes to explore.

Recipe

Broiled Lemon-Garlic Mushrooms

4.75 from 4 votes
Whole mushrooms broiled quickly in a bright lemon-garlic marinade until charred and tender — a versatile appetizer or side that comes together in under 15 minutes.
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Servings: 4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1–2 tablespoon fresh lemon juice to taste
  • ½ teaspoon natural granulated sugar or agave nectar
  • 2 cloves garlic minced
  • 12 oz fresh mushrooms any variety—white, portobello, shiitake, crimini, baby bella, or a combination
  • fresh parsley or dill minced, for garnish

Instructions

  • Combine the first 4 ingredients in a medium mixing bowl and stir together.
  • Wipe the mushrooms clean and remove stem ends that are dried up or don't come clean. If using shiitakes, remove and discard the stems. If using potobellos, slice them ¼-inch thick. Otherwise, leave the mushrooms whole.
  • Combine the mushrooms with the lemon-garlic mixture and stir together.
  • Arrange the mushrooms in a shallow, foil-lined pan and pour any excess marinade over them.
  • Broil under a preheated oven broiler or a toaster oven broiler for 4 minutes, then stir.
  • Broil for another 4–5 minutes, or until the mushrooms begin turning dark and are touched by charred spots.
  • Remove from the broiler and transfer to a covered serving container until needed.

Nutrition (Estimate per Serving)

Calories: 64kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 323mgFiber: 1gSugar: 3gVitamin A: 3IUVitamin C: 20mgCalcium: 8mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Close-up of broiled lemon-garlic mushrooms in a bowl

Vegan Lemony Leek and Mushroom Soup

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Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms, and herbs in a bright lemon-flavored broth. It's light enough for warmer weather but still warming and satisfying, especially with crusty bread on the side, and it comes together in about 40 minutes from start to finish.

Bowl of Vegan Lemony Leek and Mushroom Soup

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

  • Leeks. The mild, sweet base of the broth — use the white and lightest green parts only, and rinse well to remove any grit trapped between the layers.
  • Mushrooms. A mix of baby bella (cremini) and shiitake adds savory depth — feel free to use all of one kind if that's what you have.
  • Turnips. Add earthy body to the soup — diced potato works as a substitute if turnips aren't your thing.
  • Fresh lemon juice. Brightens the whole pot and is what gives the soup its name — add it gradually and taste as you go.
  • Fresh herbs. Spinach, parsley, and dill stirred in near the end keep their flavor and color vibrant rather than dulled by long cooking.

Variations

  • Make it heartier. Add a 15- to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans to turn this into more of a main-dish soup.
  • Swap the greens. Baby kale or chard work well in place of spinach, though chard will need a few extra minutes to wilt.
  • Add grains. A cup of cooked rice or orzo stirred in makes the soup even more filling.
  • Add a splash of white wine. Deglazing the pot with a little wine after sauteing the leeks and mushrooms adds another layer of flavor.
  • Blend it partially. Pureeing a portion of the soup and stirring it back in gives extra body without losing the chunky mushroom and leek texture.

Tips for the Best Lemony Leek and Mushroom Soup

  • Rinse the leeks well. Chopped leeks can trap grit between their layers — give them a thorough rinse in a bowl of water before cooking, swishing to release any dirt.
  • Let the flavors meld. Allowing the soup to stand for an hour or two, or refrigerating it overnight, deepens the flavor considerably.
  • Add lemon juice to taste. Start with less and add more gradually — the right amount makes a big difference between a flat soup and a bright one.
  • Stir in the herbs last. Adding the spinach, parsley, and dill just before serving keeps them bright and fresh rather than cooked down and dull.
  • Don't skip the turnip or potato. It adds body that keeps the soup from tasting thin, especially once the mushrooms release their liquid.

Make Ahead & Storage

This soup keeps for up to 5 days in the refrigerator and freezes well for up to 3 months, though it's best to add the fresh herbs after reheating rather than freezing them in, since they lose their bright color and flavor when frozen.

How to Serve

Serve hot as a light spring or early fall main dish, or alongside crusty bread for a more substantial meal.

Recipe

Lemony Leek and Mushroom Soup

Lemony Leek and Mushroom Soup

4.75 from 4 votes
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 to 8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks white and lightest green parts only, chopped and well rinsed
  • 32- ounce carton vegetable broth
  • 2 medium turnips peeled and cut into ½-inch dice
  • 2 bay leaves
  • 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
  • 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
  • 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
  • Juice of ½ lemon or more to taste
  • Salt and freshly ground pepper to taste
  • 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
  • ¼ cup minced fresh parsley
  • 2 to 3 tablespoons minced fresh dill
US Customary - Metric

Instructions

  • Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
  • Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
  • After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
  • Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
  • Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.

Nutrition (Estimate per Serving)

Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Close up of Vegan Lemony Leek and Mushroom Soup

Explore VegKitchen's selection of Soulful Soups, including more light and lively spring soups.

Vegan Quinoa Mushroom Burger

by 11 Comments

These vegan quinoa mushroom burgers are hearty, protein-packed, and deeply savory - the kind of burger that wins over skeptics without trying to imitate meat.

Vegan quinoa lentil mushroom burger patty stacked on a plate

Key Ingredients & Substitutions

  • Quinoa. Cooked quinoa gives the burgers structure and a mild, nutty flavor while packing in complete protein. Any color of quinoa works - white, red, or tri-color. Leftover cooked quinoa is perfect here.
  • Brown lentils. Lentils add earthiness, protein, and binding power. Use canned lentils (drained and rinsed) to save time, or cook them from dry. Green lentils work equally well.
  • White mushrooms. Chopped and sautéed mushrooms add a savory, meaty depth that makes these burgers genuinely satisfying. Cremini or baby bella mushrooms can be swapped in for even more flavor.
  • Marinara sauce. Acts as a binder and adds moisture and flavor. Any jarred or homemade marinara works. Tomato paste thinned with a little water is a quick substitute.
  • Quick-cooking oats. Help bind everything together and keep the texture cohesive. Quinoa flakes make a great gluten-free swap.
  • Mesquite seasoning. This is the secret flavor weapon - smoky, bold, and deeply savory. Any barbecue-style seasoning blend works in its place.

Helpful Tips

Prep grains ahead. The quinoa and lentils can both be cooked a day or two in advance and kept in the fridge. This turns what feels like a project into a quick weeknight dinner - the actual assembly and baking takes under 45 minutes once everything is cooked.

Don't over-process the mushroom-lentil mixture. You want the food processor to chop the mixture finely, not puree it. Pulse in short bursts and stop when it looks coarsely ground. A little texture goes a long way toward a better burger.

Use a measuring cup to shape. A round ½-cup measuring cup coated lightly with cooking spray makes perfectly uniform patties every time. Invert onto parchment and flatten to about ½ inch thick. For sliders, use a ¼-cup measure instead.

Let them cool slightly before serving. These burgers firm up considerably as they cool - they're more cohesive and easier to eat after 5 minutes out of the oven than straight off the sheet pan.

They freeze beautifully. Bake a full batch, cool completely, then freeze in a single layer on a sheet pan before transferring to a zip bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or in a skillet over medium heat.

Also worth trying: our gently curried tofu burgers.

Variations

  • Smoky chipotle version. Add 1-2 teaspoons of chipotle powder and swap the marinara for salsa for a spicy Southwestern spin. These pair great with guacamole and lime.
  • Italian-style. Season with Italian herbs (oregano, basil, fennel seed) and swap the mesquite for sun-dried tomato paste. Serve with marinara for dipping instead of ketchup.
  • Mushroom-walnut burgers. Replace half the lentils with finely chopped toasted walnuts for extra richness and a slightly meatier texture.
  • Pan-fried version. Shape into thinner patties and cook in a little olive oil over medium heat for 3-4 minutes per side until golden and crispy on the outside.
  • Slider size. Use a ¼-cup measure and reduce the baking time slightly - about 12 minutes per side. Perfect for parties or lunchboxes.

Serving Ideas

Serve on whole-grain buns or toasted English muffins with classic burger fixings - mustard, ketchup, shredded lettuce, sliced tomato, and red onion. A smear of Copycat Vegan Big Mac Sauce takes things to the next level. A dollop of Quick Tartar Sauce also works surprisingly well with the savory mushroom flavor.

These are just as good served without a bun - try them over a bed of greens with a drizzle of your favorite dressing, or alongside Easy Vegan Coleslaw and roasted sweet potatoes for a full plate. Since they hold up at room temperature, they're great for meal prep and pack well for lunch.

Storing & Freezing

Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for about 10 minutes. They're also surprisingly good eaten cold or at room temperature straight from the fridge.

These burgers freeze exceptionally well. Cool them completely, then freeze flat on a baking sheet until solid before transferring to a freezer bag or container. They'll keep for up to 3 months. Reheat directly from frozen in the oven at 375°F for 10-12 minutes per side, or thaw overnight in the fridge first.

Vegan quinoa mushroom burger on a whole grain bun

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our easy portobello burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

Vegan quinoa mushroom burger ready to serve

Vegan Quinoa Mushroom Burger

4.85 from 19 votes
These hearty vegan quinoa mushroom burgers are packed with protein from quinoa and lentils, with savory mushrooms and bold smoky seasonings. Easy to make ahead and freezer-friendly.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 9 burgers

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces white mushrooms cleaned and coarsely chopped
  • 1 ½ cups cooked brown lentils or one 15-oz can, drained and rinsed
  • 2 cups cooked quinoa
  • ½ cup marinara sauce jarred or homemade
  • ⅔ cup quick-cooking oats or quinoa flakes for gluten-free
  • 1 teaspoon smoked paprika
  • 2 teaspoons mesquite seasoning or other barbecue-style seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Heat the oil in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking until the onion is golden, 2–3 minutes more.
  • Add the mushrooms to the skillet and cover. Cook until wilted, about 5 minutes. Drain any liquid from the skillet, then transfer the mushroom-onion mixture to a food processor along with the cooked lentils. Pulse on and off until the mixture is finely chopped but not pureed.
  • Transfer the mixture to a large bowl. Add the cooked quinoa, marinara sauce, oats, smoked paprika, mesquite seasoning, garlic powder, and onion powder. Season with salt and pepper. Mix until evenly combined.
  • Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the prepared baking sheet, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
  • Bake for 15 minutes, then carefully flip each burger and bake for another 10–15 minutes, until golden and firm on each side. Let cool for 5 minutes before serving.

Nutrition (Estimate per Serving)

Calories: 103kcalCarbohydrates: 13gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 208mgFiber: 2gVitamin A: 14IUCalcium: 13mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Creamy Mushroom Pasta

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This vegan creamy mushroom pasta delivers everything you want in a comfort food dinner - a velvety, herb-flecked sauce, tender baby bella mushrooms, and hearty pasta, all ready in under 30 minutes.

Vegan creamy mushroom pasta in a white bowl garnished with fresh thyme

Key Ingredients & Substitutions

  • Pasta. Rotini or penne work beautifully here - their ridges and tubes catch the creamy sauce. Any short pasta shape works; if you use spaghetti or linguine, just be sure to toss well so every strand gets coated.
  • Baby bella mushrooms. Also called cremini, these bring a deep, savory flavor and meaty texture. White button mushrooms are the easiest swap, or go more luxurious with shiitakes, oyster mushrooms, or a mix of whatever's at the store.
  • Full-fat coconut milk. This is the backbone of the creamy sauce - don't use light coconut milk or the sauce will be thin. Cashew cream (blend 1 cup soaked cashews with ¾ cup water) works beautifully if you want a more neutral flavor.
  • Vegan butter. Combined with flour, it forms the roux that thickens the sauce. Olive oil can substitute in a pinch, though the butter adds more richness.
  • Vegetable broth. Use a good-quality broth - it forms the other half of the sauce. Low-sodium is fine; just taste and adjust salt at the end.
  • Soy sauce. Adds umami depth that makes the sauce complex. Tamari works as a 1:1 swap and keeps the dish gluten-free.
  • White wine. A dry white like Chardonnay or Pinot Grigio deglazes the pan and adds brightness. If you'd rather skip it, substitute an equal amount of extra vegetable broth with a small squeeze of lemon juice.
  • Fresh thyme. The aromatic that ties everything together. Dried thyme works in a pinch - use about half as much (1 teaspoon dried instead of 2 teaspoons fresh).

Helpful Tips

Don't rush the mushrooms. Give them space in the pan and let them cook undisturbed for a couple of minutes before stirring. They need time to release their liquid and then let that liquid fully evaporate - this is where the deep, savory flavor comes from. If you rush this step by stirring constantly, you'll end up with steamed, waterlogged mushrooms instead of golden, concentrated ones.

Make a proper roux. After adding the vegan butter to the cooked mushrooms, let it melt fully before sprinkling in the flour. Stir the flour into the butter and vegetables and cook for about a minute - this cooks out the raw flour taste and ensures your sauce won't be starchy. It should look like a pale, sandy paste clinging to the vegetables.

Add the broth slowly. Pour in a splash of vegetable broth, stir vigorously until smooth, then add more. This gradual approach prevents lumps from forming in the sauce. If you do end up with a few lumps, a quick whisk usually smooths everything out.

Use the pasta cooking water. Before you drain the pasta, scoop out a cup of the starchy cooking water. If your sauce turns out thicker than you'd like after adding the pasta, a splash of pasta water loosens it perfectly and helps everything cling together.

Taste before serving. The soy sauce adds salt, and different broths vary in saltiness - so always taste the finished sauce before plating. A pinch of salt, an extra crack of black pepper, or a squeeze of lemon can make a big difference.

Also worth trying: our Italian-style vegan sausage and peppers.

Variations

  • Add greens. Stir a few handfuls of fresh spinach or baby kale into the sauce just before adding the pasta - it wilts in about a minute and adds color and nutrients.
  • Boost the protein. Fold in crispy baked tofu cubes, white beans, or slices of vegan sausage to make it a heartier meal.
  • Make it spicy. Double the red pepper flakes or stir in a teaspoon of sriracha or calabrian chili paste for a sauce with a kick.
  • Switch the mushrooms. Shiitakes add a more intense, earthy flavor; oyster mushrooms are silkier and delicate; portobello caps sliced into strips give big, meaty bites. A mix of two or three varieties is especially good.
  • Go gluten-free. Use your favorite gluten-free pasta and swap the soy sauce for tamari. The rest of the recipe is naturally gluten-free.
  • Add a sun-dried tomato twist. Stir in 2-3 tablespoons of chopped sun-dried tomatoes (oil-packed) with the garlic for a sweet, jammy contrast to the earthy mushrooms.

Serving Ideas

This pasta is a full meal on its own, but a simple side rounds it out nicely. Warm, crusty bread or garlic bread is the obvious choice - you'll want something to swipe up every last bit of sauce from the bowl. A lightly dressed arugula salad with lemon and olive oil cuts through the richness beautifully.

For a bigger spread, roasted broccoli or asparagus alongside this dish is a great pairing - the slight char on the vegetables plays well against the creamy sauce. If you're serving this for guests, pair it with a side of glazed baked onions and pasta dishes like vegan zucchini lasagna or a hearty vegan pot pie casserole or Vegan Pasta Alfredo with Peas & Asparagus for variety.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so when reheating add a splash of vegetable broth or plant milk and stir over medium-low heat until the sauce loosens and everything is warmed through. It reheats beautifully on the stovetop; the microwave works too, just stir halfway through.

This dish doesn't freeze well - the coconut milk sauce tends to separate and become grainy after thawing, and the pasta turns mushy. It's best made fresh or enjoyed within a few days from the fridge. If you want to meal prep ahead, you can make the sauce (without the pasta) and freeze that separately for up to 2 months, then cook fresh pasta to toss with it when ready.

Overhead view of vegan creamy mushroom pasta with rotini and baby bella mushrooms

More Vegan Pasta Recipes

If you loved this creamy mushroom pasta, here are a few more vegan pasta dinners to try:

Recipe

vegan creamy mushroom pasta

Vegan Creamy Mushroom Pasta

4.77 from 17 votes
Rich, velvety, and packed with earthy mushroom flavor, this vegan creamy mushroom pasta comes together in under 30 minutes with simple pantry staples — no dairy needed.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 lb pasta rotini or penne recommended
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 16 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons dry white wine such as Chardonnay or Pinot Grigio; sub extra broth if preferred
  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour use gluten-free flour blend if needed
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk shaken well before opening
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 2 teaspoons fresh thyme minced, plus more to garnish

Instructions

  • Cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining, then drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 4–5 minutes.
  • Add the sliced mushrooms and spread them into a single layer. Cook without stirring for 2 minutes, then stir and continue cooking until the mushrooms have released their liquid and it has fully evaporated, about 8–10 minutes total. Add the minced garlic and red pepper flakes and cook for 1 more minute.
    vegan creamy mushroom pasta
  • Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute. Add the vegan butter and let it melt completely, then sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to eliminate the raw flour taste.
    vegan creamy mushroom pasta
  • Slowly pour in the vegetable broth a little at a time, stirring continuously after each addition to prevent lumps. Once all the broth is incorporated, stir in the coconut milk, soy sauce, and thyme.
    vegan creamy mushroom pasta
  • Bring the sauce to a gentle simmer and cook, stirring occasionally, until thickened to a creamy consistency, about 3–4 minutes. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.
    vegan creamy mushroom pasta
  • Add the cooked pasta to the skillet and toss well to coat every piece in the sauce. Taste and adjust salt and pepper as needed.
    vegan creamy mushroom pasta
  • Serve immediately, garnished with fresh thyme leaves.

Nutrition (Estimate per Serving)

Calories: 3kcalCarbohydrates: 1gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 235mgPotassium: 651mgFiber: 3gSugar: 1gVitamin A: 125IUVitamin C: 3mgCalcium: 48mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cauliflower Fried Rice with Mushrooms & Chickpeas

by Leave a Comment

This cauliflower fried rice with mushrooms and chickpeas is a hearty, one-pan vegan dinner that comes together in just 22 minutes - no chopping, no fuss.

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Key Ingredients & Substitutions

  • Frozen riced cauliflower. The shortcut that makes this recipe genuinely weeknight-friendly - no head of cauliflower to break down. Green Giant, 365 Organic, and Trader Joe's all work great. Taylor Farms' cauliflower pearls are slightly chunkier if you want more texture. To use fresh, rice it in a food processor and skip the water.
  • Mushrooms. Cremini or button mushrooms are the easy default. Shiitake adds a deeper, more savory umami punch that plays especially well with the fried-rice vibe. Pre-sliced is fine - just make sure they look fresh and not dried out.
  • Chickpeas. One 15-ounce can (drained and rinsed) adds protein, fiber, and a satisfying heartiness. White beans or black beans swap in easily.
  • Scallions. Mild onion flavor and a pop of color. A small shallot or a few tablespoons of diced yellow onion works if you don't have scallions.
  • Salt-free seasoning blend. Frontier Co-op or Dash are the go-to brands here. Any all-purpose herb blend works, or use a mix of garlic powder, onion powder, and dried thyme.
  • Nutritional yeast. Optional but recommended - 2 tablespoons stirred in at the end adds a subtle cheesy, nutty depth. Skip it if you don't have it.

Variations

  • Asian-style fried rice. Stir in 1-2 tablespoons of low-sodium soy sauce (or tamari to keep it gluten-free) and a drizzle of toasted sesame oil at the end.
  • Spicy version. Add a pinch of red pepper flakes or a drizzle of sriracha when you add the mushrooms.
  • Add more vegetables. Frozen peas, shelled edamame, diced bell pepper, or baby spinach all work well - stir them in with the chickpeas.
  • Make it higher protein. Add pan-fried cubed extra-firm tofu or a handful of shelled hemp seeds stirred in at the end.
  • Lemon herb version. Swap the seasoning blend for Italian herbs and finish with a squeeze of lemon juice and fresh parsley.
  • Grain-free rice bowl. Serve over a bed of mixed greens instead of eating it straight from the pan for a lighter, salad-bowl presentation.

Tips for the Best Cauliflower Fried Rice

  • Dry out the cauliflower before adding anything else. Cook the frozen cauliflower with the water over medium heat until the water has fully evaporated - this is what separates fluffy from soggy. Don't rush it.
  • Use a large, wide pan. More surface area means more evaporation and more browning. A wok or a 12-inch skillet is ideal. A smaller pan traps steam and makes the whole thing wet.
  • Crank the heat at the end. After adding the vegetables and chickpeas, turning the heat up to medium-high for the last few minutes gives the dish its "fried" character - slightly crispy edges and concentrated flavor.
  • Don't stir too much at the end. Let the cauliflower sit undisturbed for 30-60 seconds between stirs so it can pick up some color from the pan.
  • Season at the end. The seasoning blend goes in with the vegetables, but final salt and pepper adjustments should happen last - after the nutritional yeast - so you can taste accurately.

How to Serve

This works great as a complete main dish on its own - the chickpeas bring enough protein and substance to be satisfying. For a more complete spread, serve it alongside a simple miso soup, a cucumber and rice vinegar salad, our teriyaki eggplant as a side, or drizzle with our easy duck sauce for extra flavor, or our Asian Tofu Salad with Thai Peanut Dressing. Leftovers keep well in the fridge for up to 4 days and reheat best in a skillet over medium heat.

Cauliflower fried rice with chickpeas and mushrooms

Recipe

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Cauliflower Fried Rice with Mushrooms & Chickpeas

5 from 6 votes
A quick, one-pan vegan dinner that uses frozen riced cauliflower as the base — no chopping required. Hearty mushrooms and chickpeas make it filling enough to stand alone as a main dish.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 to 6

Ingredients

  • 16 ounce bag frozen riced cauliflower
  • ½ cup water
  • 8 ounces mushrooms cleaned, stemmed sliced (see note)
  • 3 scallions thinly sliced
  • 15 ounce can chickpeas drained and rinsed
  • 2 teaspoons salt-free seasoning blend like Frontier or Mrs. Dash
  • 2 tablespoons nutritional yeast optional
  • Salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Combine the riced cauliflower and water in a large skillet or wok over medium heat.
  • Cook, stirring occasionally, until the cauliflower is fully thawed and the water has evaporated, about 5 minutes.
  • Add the mushrooms, scallions, chickpeas, and seasoning blend. Turn the heat up to medium-high and cook for 5 to 7 minutes, stirring often, until the mushrooms are tender and the cauliflower starts to brown at the edges.
  • Stir in the nutritional yeast if using, then season with salt and pepper to taste. Serve immediately.

Nutrition (Estimate per Serving)

Calories: 158kcalCarbohydrates: 26gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 336mgPotassium: 803mgFiber: 10gSugar: 4gVitamin A: 148IUVitamin C: 58mgCalcium: 111mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Best Portobello Mushroom Recipes

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Best Portobello Mushroom Recipes

Portobello mushrooms are one of my all time favorite ingredients. They have a rich, hearty flavor and texture that make them a great vegan and vegetarian meat substitute in all kinds of recipes!

From portobello "steaks" to mushroom tacos to meatless burger patties, this list of the best portobello mushroom recipes will show you plenty of unique ways to show off this tasty veggie!

Also try: our Vegan Creamy Mushroom Pasta.

Best Portobello Mushroom Recipes

Here are my picks for the best portobello mushroom recipes ever - straight from a vegan cookbook author!

Portobello Mushroom Steak

by 5 Comments

This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. You can make this vegan steak and potatoes recipe any night of the week!

pan with portobello mushroom steaks and asparagus
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These juicy, seasoned portobello steaks are baked with asparagus and then paired with vegan mashed potatoes. Serve them alongside a crisp green salad and some homemade lemonade. You could also serve them with some rice and green beans.

There are so many delicious options for meatless dinners! Lately I've been loving these Vegan Sloppy Joes, this Lentil Shepherd's Pie, and these Tofu Enchiladas with Sweet Potato in Mole Sauce. But, I think these Portobello Mushroom Steaks are turning into my new favorite!

This Portobello Mushroom Steak recipe is…

  • Vegan
  • Naturally gluten-free
  • Vegetarian
  • Ready in 30 minutes
  • Simple to make
  • Made with everyday ingredients
  • Versatile

How to Make Portobello Mushroom Steak

how to make portobello mushroom steak collage
  1. Preheat oven and prepare the mushroom marinade.
  2. Prep mushrooms, then place in baking dish.
  3. Brush with marinade & bake, flipping both sides.
  4. Serve warm and enjoy!

Full directions for how to make Portobello Mushroom Steak are in the printable recipe card below.

Tips & Tricks for Portobello Mushroom Steak

fork and knife cutting into a portobello mushroom steak

Baking Time

Depending on the size of your mushrooms, the bake time will vary. Make sure you use the baking time in the recipe as a guide. You will need to check on your mushrooms to make sure they are cooked to your preference.

Cooking Vegetables

I added asparagus to my baking dish as an extra side, but adding asparagus to the pan is optional. Alternately, you could add other different vegetables into your baking dish. Broccoli, snap peas, Brussels sprouts, and more would all be tasty.

Mushroom Marinade

Once you baste the mushrooms, pour the remainder of the marinade into the baking dish. As the mushrooms bake, they will soak up the additional marinade flavor. The extra marinade also provides a nice texture to the outside of the baked mushrooms.

Variations To Portobello Mushroom Steak

piece of portobello mushroom steak on a fork

Seasoning the Steaks

I used a simple marinade, but you are welcome to change it up using ingredients you prefer. I find this marinade to have a savory and tangy flavoring that makes these steaks really stand out. If you are looking for a different flavor profile, feel free to alter the ingredients to match your flavor preference.

Adding Vegetables

Cook your mushrooms with different vegetables. Broccoli, cauliflower, carrots, or even green beans could be a delicious swap for the asparagus!

Portobello Mushroom Steak FAQs

portobello mushroom steaks on a plate with mashed potatoes and asparagus

How do you know when mushroom steaks are cooked?

Your steaks are done once they have browned up a bit in the oven. You will want to bake the steaks to your preference of doneness. Since there is no meat in this recipe, you can cook the mushrooms as long or little as you prefer.

How do you store leftover mushrooms?

Place your cooked mushrooms in an airtight container and store them in the fridge for 2-3 days. You will find that after 3 days the mushrooms begin to get a bit softer in texture.

How do you reheat mushroom steaks?

I find that reheating mushrooms steaks in the oven or even a skillet on the stove helps to give them a better texture. You can reheat them in the microwave, but the mushrooms will be a bit softer in texture.

More Vegan Recipes

If you love this portobello mushroom "steak" recipe, be sure to check out these other delicious ideas:

Also try: our Easy Portobello Burgers.

Recipe

portobello mushroom steak

Portobello Steak with Mashed Potatoes

5 from 25 votes
This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. Make this vegan steak and potatoes recipe for any night of the week!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

Portobello steaks

Mashed Potatoes

  • 3 small potatoes
  • 1 tablespoon olive oil or vegan butter
  • ½ teaspoon salt
  • ½ teaspoon black ground pepper
  • 1 teaspoon thyme or rosemary optional

Optional:

  • 1 bunch asparagus
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
    portobello mushroom steak
  • Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
    portobello mushroom steak
  • Arrange mushrooms top side down and pour the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes or until mushrooms are cooked all the way through.
    portobello mushroom steak
  • For Potatoes: Wash and peel the potatoes. Bring them to boil and cook until tender, about 15 minutes. Mash the potatoes using a potato masher or a hand blender. Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.
    portobello mushroom steak
  • Enjoy!
    portobello mushroom steak

Nutrition (Estimate per Serving)

Calories: 624kcalCarbohydrates: 71gProtein: 15gFat: 34gSaturated Fat: 5gTrans Fat: 1gSodium: 675mgPotassium: 2260mgFiber: 13gSugar: 17gVitamin A: 2065IUVitamin C: 66mgCalcium: 144mgIron: 9mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Marinated Mushrooms With Wild Rice

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Check out this tasty recipe for Marinated Mushrooms with Wild Rice. Your whole family will enjoy this easy and satisfying vegan wild rice full of flavorful marinated mushrooms. 

plate of wild rice with marinated mushrooms

Marinated Mushrooms with Wild Rice is a wonderful meatless dinner option that is a great source of nutrients. You can also use your mushroom rice leftovers to meal prep for quick grab-and-go lunches or dinner another night.

For other tasty dishes with cremini mushrooms, try this Creamy Mushroom Pasta or this fresh Vegan Mushroom and Lentil Salad. Need to use up a bit of wild rice? This Cranberry-Pear Wild Rice Stuffing is one of my favorites!

This Marinated Mushrooms With Wild Rice Is...

  • Vegan
  • Gluten-free
  • Soy-free
  • Nut-free 
  • Meal prep-friendly 
  • Easy to make 

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

How to Make Marinated Mushrooms with Wild Rice 

how to make marinated mushrooms with wild rice collage
  1. Cook the wild rice. 
  2. In a new bowl, add all your marinade ingredients and mix. 
  3. Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
  4. Prep all the veggies. Place mushrooms in a pan and broil.
  5. Cook veggies, stir in rice, and add mushrooms. Serve and enjoy.

See detailed instructions and list of ingredients below.

Tips and Tricks for Perfect Marinated Mushrooms

ingredients for wild rice with mushrooms

Stir Marinated Mushrooms 

Make sure to stir the mushrooms in the marinade a few times while they are soaking. This will help to evenly coat the mushrooms and create a delicious flavor throughout the dish when cooked. 

Cooking Rice 

You can use a rice cooker or Instant Pot if you don't want to cook your rice on the stovetop. Just cook the rice as as directed for whatever device you decide to use.

Variations

side view of wild rice with mushrooms

Swap Variety Of Rice 

Feel free to make this dish using white rice, jasmine rice, or brown rice instead of the wild rice. You can use any variety of rice that you prefer or have on hand. Just make sure to adjust the cook time of the rice according to the package. This also works well with other whole grains such as quinoa or barley.

Change Up The Vegetables 

This dish is great for using up vegetables in your pantry. I have found that even veggies like yellow squash are a great mix-in for this dish. Just chop up whatever vegetables you decide to use and add them in!

It's a win-win when you can clean out your old produce and create a satisfying meal. 

Try Adding Tofu 

Consider dicing up a bit of tofu, cooking it, and mixing it into the mushroom and rice mix. You could even marinate the tofu with the mushrooms for added flavor. Then cook your tofu when you cook the mushrooms. 

FAQs

close up of wild rice with mushrooms

How do you store leftover mushrooms and rice? 

This dish is best served fresh, but can be refrigerated for a few days. If you have leftovers, you can store the mix in the refrigerator for 2-3 days. Anything left after three days will need to be tossed out.

What are the health benefits of wild rice? 

Wild rice is a wonderful mix of protein and fiber. Wild rice is also a source of antioxidants, if you want to incorporate more into your diet. 

What mushrooms should I use for marinated mushrooms? 

I used cremini mushrooms, but you could also use shiitake mushrooms, white button mushrooms, or sliced portobello mushrooms. Softer mushrooms like oyster mushrooms will not hold up as well to the marinade.

If you love these marinated mushrooms, be sure to check out these other delicious recipes:

Recipe

vegan wild rice with mushrooms

Vegan Wild Rice With Marinated Mushrooms

4.50 from 2 votes
These Marinated Mushrooms are packed with flavor from fresh herbs and balsamic vinegar, and served over hearty Wild Rice. Yum!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 8 oz cremini mushrooms button mushrooms also work
  • 1 cup wild rice
  • ½ teaspoon salt
  • ½ cup diced yellow onion
  • 1 medium zucchini
  • ½ cup sliced sun-dried tomatoes
  • 1 medium red bell pepper
  • 1 tablespoon olive oil

Marinade

US Customary - Metric

Instructions

  • In a medium pot, combine wild rice with 3 ½ c (825ml) water and ½ teaspoon (3g salt). Cook on medium-low heat for 40-45 minutes until all water is absorbed.
    vegan wild rice with mushrooms
  • Combine all ingredients for marinade in a medium bowl. Whisk to blend.
  • Clean and trim stems from mushrooms.
    vegan wild rice with mushrooms
  • Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
    vegan wild rice with mushrooms

Prepare Vegetables

  • Dice onion and slice sun-dried tomatoes if not already done.
    vegan wild rice with mushrooms
  • Slice zucchini into very thin ⅛" (3mm) rounds.
  • Remove veins and excess seeds from the red bell pepper and cut lengthwise into ⅛" (3mm) strips.

Broil Mushrooms

  • Heat broiler to high. Line a baking sheet with aluminum foil.
  • Place marinated mushrooms cap side up on prepared baking sheet. Reserve the remaining marinating liquid.
    vegan wild rice with mushrooms
  • Cook the 1st side for 5 minutes under the broiler.
  • Remove from oven and flip the mushrooms with a spatula or fork. Return to oven and continue broiling other side for a further 4 minutes or until mushrooms are slightly soft and a bit wrinkled.

Cook Vegetables

  • Heat 1 tablespoon (15ml) olive oil in a frying pan over medium heat.
  • Add diced onion. Cook for 2-3 minutes, stirring regularly, until the onions start to become translucent.
  • Add sliced zucchini. Cook for a further 2 minutes, stirring occasionally, until zucchini is just barely soft.
    vegan wild rice with mushrooms
  • Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
    vegan wild rice with mushrooms
  • When rice has absorbed all the water, transfer to a large bowl and add cooked vegetables.
  • Add the remaining marinating liquid and toss to coat everything.
  • Divide onto plates and top with marinated mushrooms.
    vegan wild rice with mushrooms
  • This dish is best enjoyed warm, but can also be eaten cold or reheated by lightly sautéing. If storing for later, keep remaining marinating liquid separate and toss with other ingredients when ready to eat. Can be stored in the fridge in an airtight container for 2-3 days.

Nutrition (Estimate per Serving)

Calories: 151kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 36mgPotassium: 1625mgFiber: 7gSugar: 16gVitamin A: 4232IUVitamin C: 193mgCalcium: 103mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Mushroom Risotto

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Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto-a tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto. 

two bowls of vegan mushroom risotto

When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish Vegan Paella, they're true comfort food. They always leave you extremely satisfied and they truly don't take a ton of effort.

I always feel like it's time for a nap or a good book in front of the fire after a meal like this. I might just include a glass of Vegan Eggnog or a Vegan Chocolate Chip Cookie while I'm at it. 

Dishes like this are great for a vegan meal because they can be customized as desired. If you're not a fan of mushrooms, you can always swap it out for another vegetable or add more vegetables to the mixture. You can also adjust the seasonings and thickness of the meal to your preferences. This risotto recipe is pure gold and the perfect go-to dinner dish. 

How to Make Vegan Mushroom Risotto from Scratch

how to make vegan mushroom risotto collage
  1. Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Cover pot until mushrooms release water. Add the rice and saute for a couple of minutes. 
  2. Simmer - Add half the stock and let simmer for 15-20 minutes. Add half of the remaining stock and let simmer for another 10 minutes. Add the last of the stock and simmer for another 5-10 minutes. 
  3. Season - Season with salt and pepper, to taste. Serve with some fresh herbs on top and enjoy!

Tips and Variations

two bowls of vegan mushroom risotto with tomatoes and French bread
  • Storage - Store in a sealed container, in the fridge, for up to 5 days. Store in an airtight container, in the freezer, for up to 2 months.
  • Reheating - Reheat in the microwave or over the stove. Be sure to add a bit of broth or water so the rice won't be dried out upon reheating. 
  • Add more vegetables - This recipe is easy when it comes to adding ingredients. I love adding in some spinach, cabbage, zucchini, etc. Whatever you like! Just remember to ensure those veggies are cooked appropriately as you don't want to be biting into crunchy, uncooked veggies. 
  • Use other rice options - If you can find risotto, you can always use arborio rice, sushi rice, jasmine rice, or similar types of rice. 
  • Make it thinner - Add more vegetable stock and simmer a little less for a thinner risotto. 
  • Make it thicker - You can mash the rice a bit or lighten up on the stock in order to make it thicker. 
  • Make it creamy - Swap out some of the stock for full fat coconut milk. This will make the rice and sauce creamier and add another bit of flavor to the mix.
  • Make it with leftover rice - If you have leftover rice you can skip the long simmering period and just toss in the rice. Be sure to reduce the stock by about half or more. 

Vegan Mushroom Risotto FAQs

one bowl of vegan mushroom risotto

What Goes with Mushroom Risotto?

Since rice is such a widely encompassing ingredient, there are tons of side dishes that go well with this mushroom risotto recipe. A light soup is always one of my go-tos such as Vegan Broccoli Cheddar Cheese Soup, Vegan Potato Leek Soup, or Vegan Asparagus Soup. I always love to add in Vegan Stuffed Mushrooms, Vegan Cornbread, or even a Cucumber Tomato Salad. Get creative because the sky's the limit with side dishes on this one. 

Is Risotto a Main Dish?

Risotto is a type of rice (sometimes mistaken as a type of pasta as well). So, in and of itself, it's commonly served as a side dish. However, like this risotto recipe, it can be turned into a main dish by adding a few simple ingredients. For a vegan dish, this is often various vegetables and the risotto is cooked in vegetable broth. 

If you decided to give this Vegan Mushroom Risotto a try, please let me know in the comments below or on social media!  

Other Dinner Recipes You Might Like:

Recipe

Vegan Mushroom Risotto

No ratings yet
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto. A tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms and perfectly cooked risotto.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 6 cups vegetable stock
  • 16 ounces mushrooms sliced
  • 1 ½ cups risotto
  • 1 onion diced
  • 2 tablespoons olive oil
  • 1 tablespoon garlic minced
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3-5 minutes).
  • Cover the pot until the mushrooms have released water (5-7 minutes).
  • Add the rice to saute with the vegetables for 2-3 minutes.
  • Stir in 3 cups of vegetable stock and cover. Let simmer for 15-20 minutes or until the stock has been absorbed.
  • Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
  • Add the last cup and a half of stock and let simmer for 5-10 minutes or until it is absorbed.
  • Season with salt and pepper to taste.

Nutrition (Estimate per Serving)

Calories: 1548kcalCarbohydrates: 283gProtein: 35gFat: 31gSaturated Fat: 5gSodium: 5672mgPotassium: 1831mgFiber: 15gSugar: 26gVitamin A: 3003IUVitamin C: 20mgCalcium: 53mgIron: 15mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Mushroom and Bell Pepper Scrambled Tofu

by 2 Comments

This vegan breakfast recipe updates regular scrambled tofu with mushrooms and bell peppers. Omnivores and vegans alike will love waking up to this dish!

Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. [Read more...]

Vegan Mushroom Risotto

by Leave a Comment

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.

 

Recipe

Vegan Mushroom Risotto

Vegan Mushroom Risotto

5 from 3 votes
This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little.
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Total Time: 45 minutes
Servings: 3 -4

Ingredients

  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tablespoon olive oil
  • 3 ¼ tablespoon vegan butter
  • 1 leek finely chopped
  • 1 cup mushrooms sliced
  • 1 ½ cup Arborio rice
  • 4 tablespoon vegan Parmesan
  • pepper
US Customary - Metric

Instructions

  • Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  • In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
  • Add Arborio rice and stir while cooking until the grains become transparent.
  • Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
  • Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  • Serve sprinkled with Parmesan and freshly ground pepper.

Nutrition (Estimate per Serving)

Calories: 685kcalCarbohydrates: 97gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 2724mgPotassium: 292mgFiber: 4gSugar: 8gVitamin A: 2409IUVitamin C: 4mgCalcium: 36mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Broccoli, Mushroom, and Sun-Dried Tomato Pizza

by 4 Comments

Loading up a pizza with vegetables is one of the easiest ways to turn it into a genuinely nourishing meal, and this vegan broccoli, mushroom, and sun-dried tomato pizza does exactly that. Roasting the broccoli and mushrooms separately before piling them onto the baked pizza keeps their flavor concentrated and their texture from turning soggy under the cheese. Serve it with a big salad of mixed greens, olives, and chickpeas, and dinner is done.

This recipe is as flexible as you need it to be. Use a store-bought crust and prepared marinara for a genuinely quick weeknight pizza, or make it from scratch with our Basic Pizza Dough or gluten-free crust option when you have more time.

The trick that sets this pizza apart from a standard veggie pie is roasting the broccoli and mushrooms on their own before adding them to the finished pizza. That extra step keeps them from turning watery and dull under a layer of melting cheese, and it means every bite gets that lightly caramelized, roasted-vegetable flavor rather than a steamed one.

Vegan broccoli, mushroom, and sun-dried tomato pizza

Key Ingredients & Substitutions

  • Broccoli and mushrooms - roasting them for 5 minutes before the pizza goes in the oven, then finishing them alongside it, keeps both vegetables from releasing too much water onto the crust.
  • Vegan mozzarella - Daiya shreds melt especially well here, but any meltable vegan mozzarella works.
  • Sun-dried tomatoes - moist, oil-packed sun-dried tomatoes add a concentrated, slightly tangy sweetness. Dry-packed ones work too; just slice them thin.
  • Pizza crust - a good-quality store-bought 12- to 14-inch crust keeps this quick, or use a homemade crust (including a gluten-free option) if you have a bit more time.
  • Marinara or pizza sauce - use your favorite prepared sauce, or our Fresh Tomato Marinara Sauce if you'd rather make it from scratch.

Helpful Tips

  • Give the broccoli and mushrooms a stir partway through roasting so they cook evenly and pick up good color on multiple sides.
  • Add the roasted vegetables on top of the pizza after it comes out of the oven rather than before baking - this keeps them looking vibrant instead of shriveled from the full bake time.
  • Slice the sun-dried tomatoes thin so they distribute evenly rather than clumping in a few bites.
  • A pizza stone or preheated baking sheet helps the crust bottom crisp up nicely, especially with a topping-heavy pizza like this one.

Variations

For a white pizza, skip the red sauce and use pureed silken tofu instead - about half of a 12.3-ounce box spread thin will do the job. You can also swap in kale or spinach for some of the broccoli, or add a handful of sliced olives or artichoke hearts for even more Mediterranean flavor alongside the sun-dried tomatoes. A sprinkle of red pepper flakes or a drizzle of good olive oil just before serving adds a nice finishing touch if you want to dress it up a little further.

Serving Ideas

A big salad of mixed greens, olives, and chickpeas rounds this out into a full meal with very little extra effort. It's also a great pizza for feeding a crowd - just multiply the topping quantities and use two crusts, and set out extra red pepper flakes and a drizzle of good olive oil at the table for anyone who wants to customize their own slice.

Storing & Freezing

Leftover slices keep in the refrigerator for up to 4 days. Reheat in a hot oven or skillet to help the crust re-crisp rather than turning soft in the microwave. The baked pizza can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

Close-up of vegan broccoli, mushroom, and sun-dried tomato pizza

Recipe

Vegan broccoli, mushroom, and sun-dried tomato pizza

Vegan Broccoli, Mushroom, and Sun-Dried Tomato Pizza

4.73 from 11 votes
A veggie-loaded vegan pizza topped with roasted broccoli and mushrooms, melty vegan mozzarella, and tangy sun-dried tomatoes.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 3

Ingredients

  • 2 ½ cups broccoli florets cut into bite-sized pieces
  • 6 oz baby bella or portobello mushrooms cleaned and sliced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 12- to 14-inch pizza crust good-quality store-bought or homemade
  • ½-1 cup marinara or pizza sauce depending on size of crust
  • 1-1 ½ cups vegan mozzarella cheese grated
  • ⅓ cup sun-dried tomatoes moist, thinly sliced
  • basil leaves thinly sliced, optional

Instructions

  • Preheat the oven to 425°F.
  • Line a roasting pan with baking parchment or oil it lightly. Arrange the broccoli and mushrooms in it and drizzle with olive oil, stirring together. Bake for 5 minutes.
  • Place the crust on a pizza pan. Spread the sauce evenly over it, followed by the cheese. Put in the oven, and give the broccoli and mushroom mixture a stir and continue roasting it while the pizza bakes.
  • Bake the pizza and vegetables for 12 minutes longer. The bottom of the crust should be golden and starting to crisp, and the cheese melted. The vegetables should be nicely browned in places.
  • Remove the pizza and vegetables from the oven. Cut the pizza into 6 wedges. Pile the roasted vegetables onto the pizza, followed by the sun-dried tomatoes and optional basil. Serve at once.

Nutrition (Estimate per Serving)

Calories: 276kcalCarbohydrates: 15.9gProtein: 6.8gFat: 22.6gSodium: 636.4mgPotassium: 271.3mgFiber: 6.2gSugar: 3.8g
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Frequently Asked Questions

Can I use frozen broccoli for this pizza?

Fresh broccoli roasts better and holds its texture more reliably, but thawed and well-drained frozen broccoli can work in a pinch. Pat it dry before roasting so it browns rather than steams, and give it a few extra minutes under the broiler if it needs more color.

What other mushrooms can I use?

Baby bella and portobello mushrooms both work well because of their meaty texture, but sliced white button mushrooms or shiitakes are good substitutes if that's what's available.

More Vegan Pizza Recipes

Creamy Leek and Mushroom Soup with Ancient Grains

by Leave a Comment

Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It's truly a bowl of comfort! If you'd like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go "new school" with ordinary pearl or pot barley. Whichever grain you use, you'll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. [Read more...]

Pesto and Mushroom-Stuffed Sweet Potato Dinner

by Leave a Comment

This Pesto and Mushroom-Stuffed Sweet Potato dinner is a beautiful, blissfully easy vegan meal idea that doesn't require you to follow any recipes. Among our 6 Fantastic Ways to Stuff Sweet Potatoes, this centerpiece stuffed potato is my absolute favorite. There's something about the mildly briny pesto combined with the smooth sweet potato and earthy mushrooms that goes beyond each of these three already-delicious components. [Read more...]

Nut-Stuffed Mushrooms

by 2 Comments

There's a well-known aphorism that states; "Life is too short to stuff mushrooms." One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. [Read more...]

Roasted Sweet Potato and Mushroom Lasagna

by Leave a Comment

A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It's offbeat and luscious. I fully admit that it's a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. [Read more...]

Vegan Mushroom-Seitan Stroganoff

by Leave a Comment

Here's a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce. This dish also has some serious plant-based "beefiness" courtesy of seitan. Serve with plenty of green vegetables (like broccoli, greens, or green beans) and a simple salad for an any-night-of-the-week meal, or even as a company dish. Recipe adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky.

[Read more...]

Roasted Zucchini and Mushroom Pilaf Bowl

by Leave a Comment

It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

[Read more...]

Pasta with Asparagus and Portobello Mushrooms

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Celebrate spring with this tasty Pasta with Asparagus and Portobello Mushrooms! The earthy mushrooms combine with the fresh asparagus to really take this pasta dish to the next level.

Linguine or Fettuccine with asparagus and mushrooms recipe
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This quick Italian-style vegan pasta dish features fresh asparagus and portobello mushrooms. The asparagus gives this dish a springtime touch, and the mushrooms make it substantial. Try a flavored variety of linguine or fettuccine to jazz it up even more!

This Pasta with Asparagus and Portobello Mushrooms recipe is...

  • Easy
  • Quick to make
  • Vegan
  • Easily made gluten-free (use gluten-free pasta)
  • Versatile
Linguine or Fettuccine with asparagus and mushrooms recipe

How to Make Pasta with Asparagus and Portobello Mushrooms

  1. Cook pasta. Drain, reserving a cup of cooking water.
  2. Meanwhile, heat oil in a large skillet. Sauté garlic until golden.
  3. Add vegetables and wine. Sauté about 6 minutes.
  4. Combine pasta and veggie mixture in a large bowl and toss together.
  5. Season to taste, then serve with vegan Parmesan cheez if desired.

Pasta with Asparagus and Portobello Mushrooms FAQs

How can I make this dish gluten-free?

It is very easy to make this dish gluten-free! Simply cook up a batch of your favorite gluten-free noodles and use them instead of traditional pasta. If you want to cut out carbs entirely, you could also try swapping the noodles for some zucchini or carrot noodles!

Can I change the vegetables in this dish?

You can use whatever vegetables you prefer in this dish. Get creative! Onions, olives, carrot slices, peas, green beans, and more would all taste delicious.

What is the best kind of pasta to use?

Choose whichever kind of pasta you prefer to make this dish. I made mine with linguine noodles, but fettuccine would also work great. You can really use any kind of noodles, though. It might be fun to try using some macaronis or bowties!

How should I store this pasta dish?

You can store this pasta dish in an airtight container in the fridge up to one week. Simply reheat it in the microwave or briefly in a pan on the stove when you're ready to eat it! I would not recommend freezing this dish, though, since the noodles will get all mushy when thawed.

More Recipes

Recipe

Linguine or Fettuccine with asparagus and mushrooms

Pasta with Asparagus and Portabella Mushrooms

5 from 1 vote
Celebrate spring with this tasty Pasta with Asparagus and Portobello Mushrooms! The flavors really take this pasta dish to the next level.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 12 oz pasta linguini or fettuccine
  • 2 tablespoon extra-virgin olive oil
  • 3-4 cloves garlic
  • 8 oz slender asparagus bottoms trimmed, cut into 2-inch lengths
  • 2 large portobello mushroom caps wiped clean, cut in half crosswise, and thinly sliced; can use a combination of mushroom types
  • ½ cup sun-dried tomatoes oil-cured or not, as preferred; rehydrate if needed and cut into strips
  • ½ cup dry white wine or substitute broth or pasta cooking water
  • salt & freshly ground pepper to taste
  • Vegan Parmesan-Style Cheez optional
US Customary - Metric

Instructions

  • Cook the linguini in plenty of rapidly simmering water until al dente. Drain, reserving about a cup of the cooking water.
  • Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over low heat for about 2 minutes, or until golden.
  • Add the asparagus, mushrooms, dried tomatoes, and wine. Raise the heat to medium and sauté, stirring frequently, until most of the wine has evaporated and the asparagus is tender-crisp, about 6 minutes.
  • Combine the pasta and asparagus mixture in a large serving bowl and toss together. If the mixture needs more moistness, add about ¼ cup of the reserved pasta cooking water at a time. You want this dish to be moist, but not watery!
  • Season to taste with salt and pepper. Then serve, passing around the vegan Parmesan for topping if desired.

Nutrition (Estimate per Serving)

Calories: 201kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 491mgPotassium: 1144mgFiber: 5gSugar: 11gVitamin A: 919IUVitamin C: 22mgCalcium: 90mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Photos by Evan Atlas.

Vegan Creamy Mushroom Soup

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Pureed tofu or white beans make a low-fat but rich-tasting base for a soup sure to please mushroom enthusiasts. This comforting soup is a great first course for most any kind of meal or can be served side-by-side with sandwiches and wraps. Use leftover soup as a delicious Stroganoff sauce for pasta. Photos by Hannah Kaminsky. [Read more...]

Garlicky Asparagus with Mushrooms

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This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you've already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Tangy Tempeh with Portobello Mushrooms

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Tempeh, portobello mushrooms, and miso contribute a "meaty" heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous Tangy Tempeh with Portobello Mushrooms over a cooked grain or pasta. A mixture of long-grain rice with kasha or wild rice is one of my favorites!

Tangy Tempeh with Portobello Mushrooms side view served on a plate
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Tempeh is such a versatile food. You can substitute this soybean product for meats from steak to chicken nuggets! Its hearty, nutty flavor and texture will keep you full longer and give you great health benefits.

Tangy Tempeh with Portobello Mushrooms top view served on a plate

How to Make Tangy Tempeh with Portobello Mushrooms

  1. Set a wok over medium heat and add oil.
  2. Add the tempeh, cooking both sides until brown.
  3. Remove the tempeh from wok and slice.
  4. Add more oil to pan.
  5. Stir fry onion, garlic, and mushroom slices.
  6. Add stock and bring stir-fry to a simmer.
  7. Cook until vegetables are tender and stock has reduced. Lower heat
  8. Whisk together miso, balsamic vinegar, and two tablespoons stock.
  9. Add miso mixture to stir-fry and season.

Full directions for how to make Tangy Tempeh with Portobello Mushrooms are in the printable recipe card below.

Recipe

Tangy Tempeh with Portobella

Tangy Tempeh with Portobello Mushrooms

5 from 1 vote
Contributed by Susan Jane Cheney, from Stir Crazy!* Reprinted by Permission. Photos by Hannah Kaminsky.
Print Pin Save
Total Time: 15 minutes
Servings: 4

Ingredients

  • 2 teaspoon light sesame oil or other neutral vegetable oil
  • 1 package tempeh 8oz, any variety
  • 1 ½ tablespoon extra-virgin olive oil
  • 2 medium red onions sliced lengthwise into thin crescents
  • 4-8 cloves garlic minced
  • 4 portobello mushrooms 3 to 4 inches in diameter, stems and caps sliced separately
  • ¾ cup vegetable stock
  • 2 tablespoon dark barley miso or mellow barley miso
  • ¼ cup balsamic vinegar
  • freshly ground pepper to taste
  • 2 tablespoon fresh parsley or more as desired, minced
  • 2 tablespoon fresh basil or more as desired, minced
US Customary - Metric

Instructions

  • Set a wok over medium heat and add the sesame or canola oil.
  • Add the tempeh, turning to coat both sides with oil, and brown it well.
  • Remove the tempeh from the wok and cut it into strips about 1 ½ inches long and ¼ to ½ inch wide.
  • Set the wok or stir-fry pan over medium-high heat. Pour the olive oil around the rim and tilt the pan to coat the sides.
  • Add the onion and stir-fry for two to three minutes.
  • Add the garlic and sliced mushroom stems, and continue stir-frying for abut two minutes.
  • Add the sliced mushroom caps and stir-fry until moistened.
  • Add all but two tablespoons of the stock and bring stir-fry to a simmer.
  • Cook, stirring often, for several minutes, until the vegetables are tender and the stock has reduced by about half. Reduce the heat to medium-low.
  • Whisk together the miso and balsamic vinegar.
  • Whisk in the remaining two tablespoons of stock.
  • Add this miso mixture to the wok. Season stir-fry with pepper.
  • Stir in the parsley and basil if desired, reserving a bit to sprinkle over each serving.

Nutrition (Estimate per Serving)

Calories: 301kcalCarbohydrates: 31gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 519mgPotassium: 813mgFiber: 3gSugar: 8gVitamin A: 327IUVitamin C: 18mgCalcium: 157mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Easy Mushroom Gravy

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If you like mushrooms, you'll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. This recipe makes about 2 cups. Photos by Hannah Kaminsky.

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Vegan Spinach-Mushroom Lasagna

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I almost named this "The World's Easiest Lasagna" because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it's omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.

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Vegan Shepherd's Pie with Lentils and Mushrooms

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This vegan shepherd's pie recipe, richly flavored with lentils and mushrooms, can only be described as complete comfort food. Perfect for a Thanksgiving or Christmas main dish!

vegan lentil and mushroom shepherd's pie
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(Photos by Susan Voisin.)

This vegan shepherd's pie is a bit of a project but not at all difficult, and definitely worth the trouble for a special occasion or holiday meal. This is a perfect vegan main dish for Thanksgiving or Christmas dinner! 

And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Helpful Tips

Potatoes: Using Yukon Gold potatoes is a good choice as they produce a creamy texture when mashed. However, you can also use Russet potatoes for a fluffier result.

Cornstarch: This is used as a thickener for the lentil and spinach filling. To ensure it is properly incorporated, make sure to dissolve it completely into water before adding it to the skillet.

Breadcrumbs: Toasting the breadcrumbs before adding them to the casserole dish will give an added crunch to the Shepherd's pie.

Letting it Rest: This step is essential as it allows the flavors to meld together and the pie to firm up before serving, making it easier to slice into wedges.

Hearty lentil and mushroom shepherds pie

Variations

Deluxe Shepherd's Pie: Add in some sautéed diced carrots and peas to the lentil and mushroom mixture for some added textures and flavors.

Sweet and Savory Twist: Instead of regular potatoes, use sweet potatoes for the mash. The sweetness will pair well with the savory lentil filling. Or check out this Sweet Potato and Edamame Shepherd's Pie.

Gluten-Free Shepherd's Pie: Substitute the bread crumbs with gluten-free alternative if necessary. You can easily make your own by toasting gluten-free bread and grinding it up.

Protein-packed Shepherd's Pie: You may want to add in some cooked and crumbled tempeh or tofu for extra protein.

Vegan Shepherd's Cottage Pie: Switch out the lentils for a vegan mince substitute. This variation will give you a result closer to a traditional Cottage Pie, but still 100% vegan.

Remember, the key to a great Vegan Shepherd's Pie is to balance the flavors of the filling and the creaminess of the mash. Don't be afraid to experiment with different herbs and spices to tailor the taste to your liking.

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

More Vegan Recipes

If you love this vegan shepherd's pie, be sure to check out these other delicious ideas:

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Seitan and Mushrooms in Paprika "Cream" Sauce

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Who says it's not easy to be a vegan in Paris? I beg to differ. There are a number of fantastic vegetarian and vegan eateries all over the city of lights. Tender seitan, far better than any I've had in the U.S., is a common offering. This simple dish of seitan and mushrooms in a sweet paprika "cream" sauce is an amalgam of seitan dishes I enjoyed at Le Potager du Marais and Les Cinq Saveurs D'Ananda. Photos by Evan Atlas. 

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