vegan mushroom souvlaki

2 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

For the mushrooms;

  • 200g button mushrooms

Marinade;

  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic syrup
  • 1 tsp oregano
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tbsp sun dried tomato paste
  • Sea salt

Za’atar yogurt flatbread

  • 200g self raising flour
  • 150g plant based natural yogurt
  • Big pinch sea salt
  • 2 tbsp extra virgin olive oil

Toppings;

  • 2 tbsp extra virgin olive oil
  • 4 tbsp  Za atar
  • Sea salt flakes

To make the tzatziki;

  • 1 cucumber grated
  • 120g yogurt
  • 2 tbsp chopped dill
  • 2 tbsp chopped fresh mint
  • Juice 1/2 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea Salt
  • Twist black Pepper
  • 1 tbsp extra virgin olive oil

Toppings;

  • Sliced red onion
  • Dill
  • Any remaining marinade

Directions

For the mushrooms;

  1. Add all the marinade dressing ingredients to a large bowl and mix to combine.
  2. Transfer the mushrooms to the bowl and toss to coat throughly.
  3. Now skewer the mushrooms (3-4 skewers) and set aside on a baking tray.
  4. Allow to marinate for 30 minutes (more if you can).
  5. Pre heat your oven to 180c.
  6. Bake the skewers for aprox 20 minutes until cooked.

To make the tzatziki;

  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.

To make the flatbreads;

  1. In a large bowl, add the flour, yogurt, olive oil and salt.
  2. Stir to combine until it comes together then transfer to a floured board.
  3. Knead for a few minutes until you get a springy dough.
  4. Heat a large griddle pan or frying pan to medium.
  5. Divide the dough into 2 large or 4 small then roll out the first flatbread.
  6. Pop it on the griddle pan and allow to cook and char a little on that side.
  7. Drizzle the top with olive oil and sprinkle on lots of za’atar. Flip to cook to on the other side.
  8. Repeat.
To serve;
  1. Top the flatbread with tzatziki, the mushroom kebabs, any remaining marinade, fresh dill and sliced red onion

vegan mushroom souvlaki

  2 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

For the mushrooms;

  • 200g button mushrooms

Marinade;

  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp balsamic syrup
  • 1 tsp oregano
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tbsp sun dried tomato paste
  • Sea salt

Za’atar yogurt flatbread

  • 200g self raising flour
  • 150g plant based natural yogurt
  • Big pinch sea salt
  • 2 tbsp extra virgin olive oil

Toppings;

  • 2 tbsp extra virgin olive oil
  • 4 tbsp  Za atar
  • Sea salt flakes

To make the tzatziki;

  • 1 cucumber grated
  • 120g yogurt
  • 2 tbsp chopped dill
  • 2 tbsp chopped fresh mint
  • Juice 1/2 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea Salt
  • Twist black Pepper
  • 1 tbsp extra virgin olive oil

Toppings;

  • Sliced red onion
  • Dill
  • Any remaining marinade

Directions

For the mushrooms;

  1. Add all the marinade dressing ingredients to a large bowl and mix to combine.
  2. Transfer the mushrooms to the bowl and toss to coat throughly.
  3. Now skewer the mushrooms (3-4 skewers) and set aside on a baking tray.
  4. Allow to marinate for 30 minutes (more if you can).
  5. Pre heat your oven to 180c.
  6. Bake the skewers for aprox 20 minutes until cooked.

To make the tzatziki;

  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.

To make the flatbreads;

  1. In a large bowl, add the flour, yogurt, olive oil and salt.
  2. Stir to combine until it comes together then transfer to a floured board.
  3. Knead for a few minutes until you get a springy dough.
  4. Heat a large griddle pan or frying pan to medium.
  5. Divide the dough into 2 large or 4 small then roll out the first flatbread.
  6. Pop it on the griddle pan and allow to cook and char a little on that side.
  7. Drizzle the top with olive oil and sprinkle on lots of za’atar. Flip to cook to on the other side.
  8. Repeat.
To serve;
  1. Top the flatbread with tzatziki, the mushroom kebabs, any remaining marinade, fresh dill and sliced red onion

Vegan Mushroom Stroganoff

PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes

Ingredients

  • 1 1/2 cups veggie broth
  • 1 medium onion, small dice
  • 4 cloves garlic, minced
  • 16-oz. mushrooms,* 1/4″ slices
  • 1/2 teaspoon sea salt*
  • Several grinds freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup white wine*
  • 2 Tablespoons arrowroot powder
  • 2/3 cup plant yogurt*
  • Garnish:  fresh thyme or parsley

Instructions

  1. PREP VEGGIES: cut onion into small dice, mince garlic and thinly slice mushrooms.
  2. Heat heavy skillet (I like to use cast iron) over medium heat. Swirl in 2 Tablespoons veggie broth and sauce onions for 2-3 minutes to soften.
  3. Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
  4. Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth…..mushrooms will release natural juices, so the pan won’t be dry for long. Stir occasionally and keep cooking for about 5 minutes.
  5. Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
  6. Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. If you prefer not to use alcohol, skip to the next step and add 1/2 cup additional stock.
  7. Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
  8. Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
  9. Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.

Notes

 

VEGGIE STOCK: It’s easy to make homemade stock. If you choose to save time and buy premade stock, read the labels to choose a brand you trust without as few of ingredients as possible besides the organic veggies.

MUSHROOMS: Cremini, baby bella or white button mushrooms are best. OK to mix between them or add some shitake or oyster mushrooms into that mix too.

SALT: If you’re using store bought broth, omit the salt, as commercial broth usually contains plenty of salt already.

WINE: Chardonnay or marsala wine work best. If you prefer not to cook with alcohol, omit and add an additional 1/2 cup of broth instead.

YOGURT: I used Kite Hill Plain, unsweetened almond milk yogurt. Any plain yogurt will work well. For a NUT-FREE stroganoff, use silken tofu + 1 Tablespoon lemon juice.

GARNISH: Fresh herbs look beautiful and add great flavor to the finished dish. I used fresh thyme, but parsley, basil or oregano would also work well. Use what you have, or any combination. You can also sprinkle with nutritional yeast for a cheesy touch.

Nutrition Information

Yield

4

Serving Size

1Amount Per ServingCalories152Total Fat2gSaturated Fat1gTrans Fat0gUnsaturated Fat1gCholesterol4mgSodium403mgCarbohydrates21gFiber5gSugar11gProtein8g

Vegan Mushroom Stroganoff

PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes

Ingredients

  • 1 1/2 cups veggie broth
  • 1 medium onion, small dice
  • 4 cloves garlic, minced
  • 16-oz. mushrooms,* 1/4″ slices
  • 1/2 teaspoon sea salt*
  • Several grinds freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup white wine*
  • 2 Tablespoons arrowroot powder
  • 2/3 cup plant yogurt*
  • Garnish:  fresh thyme or parsley

Instructions

  1. PREP VEGGIES: cut onion into small dice, mince garlic and thinly slice mushrooms.
  2. Heat heavy skillet (I like to use cast iron) over medium heat. Swirl in 2 Tablespoons veggie broth and sauce onions for 2-3 minutes to soften.
  3. Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
  4. Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth…..mushrooms will release natural juices, so the pan won’t be dry for long. Stir occasionally and keep cooking for about 5 minutes.
  5. Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
  6. Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. If you prefer not to use alcohol, skip to the next step and add 1/2 cup additional stock.
  7. Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
  8. Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
  9. Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.

Notes

 

VEGGIE STOCK: It’s easy to make homemade stock. If you choose to save time and buy premade stock, read the labels to choose a brand you trust without as few of ingredients as possible besides the organic veggies.

MUSHROOMS: Cremini, baby bella or white button mushrooms are best. OK to mix between them or add some shitake or oyster mushrooms into that mix too.

SALT: If you’re using store bought broth, omit the salt, as commercial broth usually contains plenty of salt already.

WINE: Chardonnay or marsala wine work best. If you prefer not to cook with alcohol, omit and add an additional 1/2 cup of broth instead.

YOGURT: I used Kite Hill Plain, unsweetened almond milk yogurt. Any plain yogurt will work well. For a NUT-FREE stroganoff, use silken tofu + 1 Tablespoon lemon juice.

GARNISH: Fresh herbs look beautiful and add great flavor to the finished dish. I used fresh thyme, but parsley, basil or oregano would also work well. Use what you have, or any combination. You can also sprinkle with nutritional yeast for a cheesy touch.

Nutrition Information

Yield

4

Serving Size

1Amount Per ServingCalories152Total Fat2gSaturated Fat1gTrans Fat0gUnsaturated Fat1gCholesterol4mgSodium403mgCarbohydrates21gFiber5gSugar11gProtein8g

Healthy Avocado Toast

Ingredients

Indian Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 4 teaspoons cream cheese
  • 1 tablespoon finely chopped red onion optional
  • 1 tablespoon chopped tomato
  • 2 tablespoon coriander mint chutney ( store bought or homemade) ( grind 1 cup coriander, handful of mint, 1 green chili, 1 small garlic, roasted cumin powder, lemon juice and salt to smooth paste )
  • salt to taste
  • ¼ teaspoon chaat masala

Everything Bagel Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 2 tablespoons cream cheese
  • 2 – 3 teaspoons everything but bagel seasoning

Tomato Basil Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 6 cherry tomato
  • 1 tablespoon balsamic glaze ( made by reducing balsamic vinegar till thick ) or use store bought
  • 1 tablespoon thinly sliced basil leaves
  • pinch of salt
  • black pepper to taste

Simple Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 1 teaspoon finely chopped pickled jalapeno optional
  • 1 teaspoon extra virgin olive oil
  • salt to taste
  •  teaspoon crushed black pepper
  • 1 teaspoon chopped cilantro or parsley

Hummus Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 2 tablespoons hummus ( any flavor will work)
  • 1 – 2 teaspoon chili garlic sauce or sambal oelek
  • salt to taste
  •  teaspoon crushed black pepper
  • 1 teaspoon chopped cilantro

Guacamole Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 1 tablespoon finely chopped red onion
  • 2 tablespoon diced tomato
  • 1 teaspoon finely minced fresh or pickled jalapeno
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon cumin powder
  • lemon or lime juice to taste
  • salt to taste
  •  teaspoon crushed black pepper

Instructions

Toast the bread

  • Toast the bread till golden brown or to your liking for all the 6 recipes.

Indian Style Avocado Toast

  • To the toasted sour dough bread, spread a layer of chive cream cheese, coriander mint chutney and mashed avocado with finely chopped red onion, tomato, salt, and chaat masala.

Everything Bagel Avocado Toast

  • To the toasted sour dough bread, spread cream cheese, add the sliced avocado and top it generously with everything but bagel seasoning.

Tomato Basil Avocado Toast

  • Toasted bread is topped with mashed avocado, salt, pepper, sliced cherry tomato, basil and a drizzle of balsamic glaze.
  • I made the balsamic glaze by simmer the balsamic vinegar for few minutes till it thickened slightly. The reduced balsamic vinegar becomes sweeter and thicker, which goes so well with this combo.

Simple Avocado Toast

  • Simple Avocado Toast is made by mashing the avocado on a toasted bread. Add some finely chopped pickled jalapeno, salt, black pepper, coriander and a drizzle of olive oil. Quick and easy way of enjoying the Avocado.
  • If you want to add more flavor, rub the toasted bread with garlic.

Hummus Avocado Toast

  • Spread hummus on a toasted bread. Add chili garlic sauce or sambal oelek. Top it with sliced avocado, salt, pepper and cilantro.

Guacamole Toast

  • Make the guacamole by adding mashed avocado to a bowl. Add onion, tomato, jalapeno, cumin powder, salt, pepper and lime juice. Mix it well.
  • Toast the bread, and top it generously with the guacamole.

Notes

Avocado Toast tastes best when eaten right away.

You can also add some lemon juice to your avocado toast.

If using crusty bread, you can mash the avocado after it is toasted. But if you are using soft bread, mash the avocado in a bowl and then spread it on the bread.

Healthy Avocado Toast

Course: Appetizer, Breakfast, Snack
Cuisine: American

 

Prep Time: 10 minutes
Cook Time: 5 minutes

 

Servings: 2

Ingredients

Indian Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 4 teaspoons cream cheese
  • 1 tablespoon finely chopped red onion optional
  • 1 tablespoon chopped tomato
  • 2 tablespoon coriander mint chutney ( store bought or homemade) ( grind 1 cup coriander, handful of mint, 1 green chili, 1 small garlic, roasted cumin powder, lemon juice and salt to smooth paste )
  • salt to taste
  • ¼ teaspoon chaat masala

Everything Bagel Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 2 tablespoons cream cheese
  • 2 – 3 teaspoons everything but bagel seasoning

Tomato Basil Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 6 cherry tomato
  • 1 tablespoon balsamic glaze ( made by reducing balsamic vinegar till thick ) or use store bought
  • 1 tablespoon thinly sliced basil leaves
  • pinch of salt
  • black pepper to taste

Simple Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 1 teaspoon finely chopped pickled jalapeno optional
  • 1 teaspoon extra virgin olive oil
  • salt to taste
  •  teaspoon crushed black pepper
  • 1 teaspoon chopped cilantro or parsley

Hummus Avocado Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 2 tablespoons hummus ( any flavor will work)
  • 1 – 2 teaspoon chili garlic sauce or sambal oelek
  • salt to taste
  •  teaspoon crushed black pepper
  • 1 teaspoon chopped cilantro

Guacamole Toast

  • 2 slices bread, like sour dough, French or Italian loaf
  • 1 large avocado
  • 1 tablespoon finely chopped red onion
  • 2 tablespoon diced tomato
  • 1 teaspoon finely minced fresh or pickled jalapeno
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon cumin powder
  • lemon or lime juice to taste
  • salt to taste
  •  teaspoon crushed black pepper

Instructions

Toast the bread

  • Toast the bread till golden brown or to your liking for all the 6 recipes.

Indian Style Avocado Toast

  • To the toasted sour dough bread, spread a layer of chive cream cheese, coriander mint chutney and mashed avocado with finely chopped red onion, tomato, salt, and chaat masala.

Everything Bagel Avocado Toast

  • To the toasted sour dough bread, spread cream cheese, add the sliced avocado and top it generously with everything but bagel seasoning.

Tomato Basil Avocado Toast

  • Toasted bread is topped with mashed avocado, salt, pepper, sliced cherry tomato, basil and a drizzle of balsamic glaze.
  • I made the balsamic glaze by simmer the balsamic vinegar for few minutes till it thickened slightly. The reduced balsamic vinegar becomes sweeter and thicker, which goes so well with this combo.

Simple Avocado Toast

  • Simple Avocado Toast is made by mashing the avocado on a toasted bread. Add some finely chopped pickled jalapeno, salt, black pepper, coriander and a drizzle of olive oil. Quick and easy way of enjoying the Avocado.
  • If you want to add more flavor, rub the toasted bread with garlic.

Hummus Avocado Toast

  • Spread hummus on a toasted bread. Add chili garlic sauce or sambal oelek. Top it with sliced avocado, salt, pepper and cilantro.

Guacamole Toast

  • Make the guacamole by adding mashed avocado to a bowl. Add onion, tomato, jalapeno, cumin powder, salt, pepper and lime juice. Mix it well.
  • Toast the bread, and top it generously with the guacamole.

Notes

Avocado Toast tastes best when eaten right away.

You can also add some lemon juice to your avocado toast.

If using crusty bread, you can mash the avocado after it is toasted. But if you are using soft bread, mash the avocado in a bowl and then spread it on the bread.

Easy Vegan Mushroom Bourguignon

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 medium onions, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red pepper, cut in large chunks
  • 500 g (1 lb) button mushrooms, quartered
  • 4 garlic cloves, minced
  • 30 g (1 oz) dried porcini mushrooms, rehydrated in 400 ml water (reserve the water)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 100 ml (½ cup) red wine
  • 2 tablespoon flour (plain or gluten-free)
  • 200 ml (1 cup) vegetable stock
  • Salt and pepper

Instructions

    1. Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.
    2. Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.
    3. Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.
    4. Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.
    5. Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.

Nutrition Information:

Yield:

 4

Serving Size:

 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 234mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 5g

Nutritional information is an estimate provided by an online nutrition calculator.

Easy Vegan Mushroom Bourguignon

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 medium onions, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red pepper, cut in large chunks
  • 500 g (1 lb) button mushrooms, quartered
  • 4 garlic cloves, minced
  • 30 g (1 oz) dried porcini mushrooms, rehydrated in 400 ml water (reserve the water)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 100 ml (½ cup) red wine
  • 2 tablespoon flour (plain or gluten-free)
  • 200 ml (1 cup) vegetable stock
  • Salt and pepper

Instructions

    1. Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.
    2. Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.
    3. Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.
    4. Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.
    5. Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.

Nutrition Information:

Yield:

 4

Serving Size:

 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 234mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 5g

Nutritional information is an estimate provided by an online nutrition calculator.

Easy Vegan Mushroom Bourguignon

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 medium onions, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red pepper, cut in large chunks
  • 500 g (1 lb) button mushrooms, quartered
  • 4 garlic cloves, minced
  • 30 g (1 oz) dried porcini mushrooms, rehydrated in 400 ml water (reserve the water)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 100 ml (½ cup) red wine
  • 2 tablespoon flour (plain or gluten-free)
  • 200 ml (1 cup) vegetable stock
  • Salt and pepper

Instructions

    1. Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.
    2. Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.
    3. Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.
    4. Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.
    5. Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.

Nutrition Information:

Yield:

 4

Serving Size:

 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 234mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 5g

Nutritional information is an estimate provided by an online nutrition calculator.

Easy Vegan Mushroom Bourguignon

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 2 tablespoon olive oil
  • 2 medium onions, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red pepper, cut in large chunks
  • 500 g (1 lb) button mushrooms, quartered
  • 4 garlic cloves, minced
  • 30 g (1 oz) dried porcini mushrooms, rehydrated in 400 ml water (reserve the water)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 100 ml (½ cup) red wine
  • 2 tablespoon flour (plain or gluten-free)
  • 200 ml (1 cup) vegetable stock
  • Salt and pepper

Instructions

    1. Heat the olive oil in a large heavy-bottom pot (cast iron is a good choice) and fry the onions over medium heat for 2-3 minutes until softened.
    2. Add the carrot and pepper and continue to cook for another 2-3 minutes. Tip in the button mushrooms and cook for 5-6 minutes stirring occasionally until they soften.
    3. Add the garlic and rehydrated porcini mushrooms and cook for another minute. Stir in the thyme, add the bay leaves and tomato paste, and then pour in the red wine. Cook for a minute until the alcohol evaporates and then add the flour to thicken the sauce a bit.
    4. Pour in the water in which you rehydrated the porcini mushrooms and the vegetable stock and cook without a lid for 10-15 minutes until the sauce is reduced.
    5. Season with salt and pepper and serve over mashed potatoes, rice, pasta, or pearl barley.

Nutrition Information:

Yield:

 4

Serving Size:

 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 234mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 5g

Nutritional information is an estimate provided by an online nutrition calculator.