1 small head radicchio, torn or cut into large pieces
1/2 c. fresh flat-leaf parsley
2 tbsp. balsamic or sherry vinegar
Preheat oven to 425°F. Toss together shallots and 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper. Roast 15 minutes. Add mushrooms and 2 tablespoons oil to baking sheet; toss to combine. Roast until shallots and mushrooms are tender, 25 minutes.
Transfer mushrooms and shallots to a bowl. Add radicchio, parsley, vinegar, and remaining 2 tablespoons oil; toss to combine. Season with salt and pepper.
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3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
1 teaspoon lemon zest + juice of 1/2 lemon
1/2 cup packed fresh basil leaves
2 garlic cloves
salt to taste
Remove the stems from the portobello caps and wipe each one clean with a damp paper towel. Arrange them facing up in a shallow baking dish then set aside.
In a small bowl, whisk together the balsamic vinegar, oil, tamari, oregano, and a pinch of salt & pepper. Pour the marinade on each of the mushroom caps and use your fingers to spread it out to the sides and bottom. Allow to sit for about 10 minutes.
Meanwhile make the aioli by combining the mayo, lemon zest and juice, basil and garlic in a blender. Blend on high until smooth. Add one to teaspoons of water if needed to thin. Taste test and add salt as desired.
Lightly grease a grill pan or cast iron skillet then warm over medium heat. Add the mushroom caps and cook for 5-7 minutes on each side, until tender. Serve warm with basil aioli and enjoy!
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Cook lasagna sheets according to package directions for a baked pasta dish. Drain and let cool. You can toss with a little olive oil so they don’t stick together.
While the pasta is cooking, in a food processor, add the drained and pressed tofu, olive oil, lemon juice, nutritional yeast, garlic and truffle oil. Then a pinch of salt and pepper. Process until fairly smooth and a ricotta like texture. Scraping down as needed. May take a minute to smooth out. Taste and adjust seasonings. Will probably need more salt. Set aside.
Now saute the mushrooms, add the olive oil to a cast iron skillet and heat on high. Add the garlic and mushrooms, and saute for about 4-5 minutes reducing heat as needed, until fully cooked through and getting a little brown. Season with salt and pepper. Remove from heat.
Now stir the sauteed mushrooms and garlic into the truffle ricotta.
Next, taking one lasagna sheet at a time, spread a thin layer of the ricotta and mushroom mixture onto the entire lasagna sheet. Now roll-up.
Spray a baking dish with non stick spray and place each lasagna roll-up into the dish. Repeat until you have used up all the ricotta and mushroom mixture. Placing each roll-up right up against the last.
When ready, bake at 375 degrees for about 10 minutes or until the tops are starting to brown just a bit.
While the lasagna roll-ups are baking, make the butter sauce, by just melting the vegan butter and lemon together in a small sauce pan on low, then add the garlic and saute for a minute or two until the garlic is softened.
Once the lasagna roll-ups are done, pour the butter sauce over the roll-ups and serve immediately!
This delicious recipe and photos were created by RabbitAndWolves.com, we simply shared it. Please check them out for more great ideas!
Pancetta, 1 1/2 oz (45 g), chopped, or 1 tablespoon olive oil
Cremini mushrooms, 1/2 lb (250 g), sliced
Onion, 1/2, finely diced
Fresh sage, 1 tablespoon minced
Red pepper flakes
Kosher salt and freshly ground pepper
Gluten-free spaghetti, 6 oz (185 g)
Large eggs, 2
Parmesan cheese, 3/4 cup (3 oz/85 g) freshly grated
Dry white wine, 1/4 cup (2 fl oz/60 ml)
Fresh flat-leaf parsley or basil leaves, 1/4 cup (1⁄3 oz/10 g) torn
Place a large nonstick frying pan over medium-high heat. Add the pancetta and sauté until beginning to brown, about 3 minutes. Add the mushrooms, onion, sage, and a pinch of pepper flakes. Sprinkle with salt and a generous amount of black pepper. Sauté until the mushrooms are tender, about 8 minutes. Remove the frying pan from the heat.
Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Meanwhile, in a small bowl, beat the eggs with a fork and mix in the cheese.
Remove 1/2 cup (4 fl oz/125 ml) of the pasta cooking water and reserve. Drain the pasta. Add the wine to the frying pan with the mushroom mixture and boil until reduced by half, stirring up the browned bits, about 1 minute. Remove the pan from the heat. Add the spaghetti to the frying pan. Gradually whisk 1/4 cup (60 ml) of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If the egg mixture does not become creamy, set the frying pan over very low heat and stir constantly just until it becomes creamy, watching carefully (do not boil).
Immediately remove the frying pan from the heat. If needed, mix in enough of the remaining 1/4 cup (60 ml) pasta cooking liquid to form a silky texture. Divide between 2 warmed bowls and serve right away.
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1/2 cup plus 2 tablespoon Panko, or Gluten Free Panko
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire *for full vegetarian or vegan style use one that does not contain anchovies
2 tablespoon minced garlic
3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 tablespoon of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a tablespoon more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce.
This recipe and photos were created by TheKitchenWhisperer.net, we simply shared it! Check them out for more awesome recipes!
Prep: 15 mins – Cook: 1 hr 13 mins – Total: 1 hr 28 mins
2 tablespoon olive oil divided
2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
6 large carrots peeled and sliced into 1 inch 2.5 cm circles
1 large yellow onion peeled and diced
1 large shallot peeled and sliced thin
2 garlic cloves peeled and minced
2 cups vegetable broth
1 ½ cups red wine
1 tablespoon tomato paste
2 teaspoon ground sea salt or to taste
2 tablespoon fresh thyme leaves plus extra for garnishing
2 teaspoon dried Italian seasoning
Black pepper to taste
1 tablespoon + 1 tsp all-purpose flouruse cornstarch to make it gluten free
1/3 cup water
1 1 lb package of fettucine
Fill a pasta pot with water and heat on medium to warm the water.
Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
Turn the heat for the pasta water to high and bring to a boil.
Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.
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4 large portobello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbs olive oil
300 g baby spinach (10 ½ oz)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbs dijon mustard
salt and pepper to taste
VEGAN EGG WASH
1 tbs aquafaba (chickpea water)
1 tbs almond or cashew milk
1 tsp neutral flavoured oil
1/2 tsp maple syrup or brown rice syrup
Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch.
Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (¾ inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
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