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Mushrooms

Vegan Bourguignon

For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon—a traditional French dish.

 

 

Vegan Bourguignon
Serves: 4
 
Ingredients
  • 3 tbsp extra virgin olive oil
  • 1–2 cloves garlic, minced
  • 1 onion, chopped
  • 3 cups fresh mushrooms, sliced
  • ½ cup red wine
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp thyme
  • 2 bay leaves
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 2 tbsp cornstarch
  • salt
  • pepper
Instructions
  1. In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat.
  2. Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot.
  3. Cook for another 10 minutes.
  4. Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour.
  5. In a small bowl, mix the cornstarch with 2 tablespoons of water until you have a smooth cream without lumps. Add to the pot and mix.
  6. Serve with mashed potatoes.

 

Vegan Mushroom Risotto

Vegan Mushroom Risotto

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.

 

Vegan Mushroom Risotto
Serves: 3-4
 
Ingredients
  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tbsp olive oil
  • 3¼ tbsp vegan butter
  • 1 leek, finely chopped
  • 1 cup mushrooms, sliced
  • 1 ½ cup Arborio rice
  • 4 tbsp vegan Parmesan
  • pepper
Instructions
  1. Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  2. 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.
  3. Add Arborio rice and stir while cooking until the grains become transparent.
  4. 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.
  5. Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  6. Serve sprinkled with Parmesan and freshly ground pepper.

 

Vegan Ramen Miso Soup

Vegan Ramen Miso Soup

Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.

Vegan Ramen Miso Soup
Serves: 4
 
Ingredients
  • 2 tsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 container (900 ml) vegetable broth
  • 3 cups water
  • ½ block firm tofu, cubed
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 4 tsp miso
  • 2 tsp reduced-salt soy sauce
  • 10 oz ramen noodles
Instructions
  1. In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
  2. Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
  3. Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
  4. Cover with broth and serve.

 

Garlicky Asparagus with Mushrooms

Garlicky asparagus with mushrooms

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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Spring Vegetable Tart

Spring vegetable tart

This spring vegetable tart looks like a work of art, but it’s so easy to accomplish. Puff pastry isn’t the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Use a name brand (these are most often vegan, though it doesn’t hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out—not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Easy Mushroom Gravy

Easy vegan mushroom gravy

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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Roasted Seitan, Peppers, and Portobellos

Roasted Seitan with Peppers and Mushrooms

This hearty combination of seitan, bell peppers, and portobello mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen