vegan mushroom recipes

A creamy & dairy-free soup with wild rice, meaty mushrooms, onions, and a truly flavorful soup broth. The most comforting vegan & gluten-free soup!

Vegan Mushroom Wild Rice Soup

wild rice blend

white onion, diced

garlic (about 1 Tbsp)

Tbsp vegan butter (or oil)

parsley

vegetable broth

coconut milk

salt & pepper

First, rinse the wild rice and add it...

First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.

While the rice is soaking, chop & prep...

While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly (removing the bottom of the stems if desired) and  finely dice the onions.

Next, add the vegan butter to a large...

Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown. Make sure to stir consistently to evenly cook the vegetables.

Once the vegetables are cooked, season with a...

Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.

 Bring the pot of soup to a boil....

 Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.

At the 20 minute mark remove the soup...

At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through. (Please note, if you are using a rice other than wild rice, cooking time will vary, so check if it is done at the 20 minute mark).

Remove the soup from the heat and let...

Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!

This vegan mushroom stroganoff with a rich, creamy cashew sauce is hearty, healthy, and full of deep, savory flavors. Healthy and comforting!

Vegan Mushroom Stroganoff

olive oil

onion

cremini mushrooms (thinly sliced)

thyme

smoked paprika

black pepper

salt

garlic (minced (about 2 teaspoons))

all-purpose flour

soy sauce

nutritional yeast

sherry or red wine vinegar

whole wheat rotini**

parsley (optional for serving)

Puree

Drain the cashews, then place them in a blender with 3/4 cup of the vegetable broth. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a thin paste. Set aside.

Saute

In a large, deep skillet or a Dutch oven with a tight-fitting lid, heat the olive oil over medium. Add the onion and cook until beginning to soften, about 5 minutes.

Cook

Add the mushrooms. Continue to cook, stirring occasionally, until the mushrooms are browned and softened and have given up their liquid, about 10 to 12 minutes.

Stir

Stir in the thyme, smoked paprika, black pepper, salt, and garlic. Cook, stirring to coat the mushrooms, until the garlic is fragrant, about 30 seconds.

Stir in the soy sauce. Let cook until the soy sauce evaporates, about 30 seconds to 1 minute.

Sprinkle the flour over the top, then stir so that it coats the mushrooms. Continue stirring until all of the white bits of flour disappear.

Pour

Pour in 1 cup of the remaining broth. Stir and work any stuck-on bits off the bottom of the pan.

Simmer

Add 1 1/2 cups of the remaining broth and the noodles. Stir to combine and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir again. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 9 to 10 minutes. Check every minute or so to give the noodles another stir and run a rubber spatula or wooden spoon along the bottom of the pan to prevent sticking, recovering the pan each time. If at any point, the noodles look dry, splash in more of the remaining broth. Adjust the heat as needed so that you maintain a gentle simmer.

Once the noodles are tender, remove the pan from the heat. Stir in the blended cashews, nutritional yeast, and vinegar. If the sauce is too thick at any point, splash in more broth to loosen it (I ended up adding almost all 4 cups by the end.) Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.

This stuffed Portobello mushroom recipe is totally customizable (just read the notes below to get ideas) and can be scaled up or down to the number of servings you need.

Vegan Stuffed Portobello Mushrooms

Portobello mushrooms (wiped clean, stems removed (see notes below))

red bell pepper

garlic (minced

zucchini (diced into small ½-inch pieces (or yellow squash))

corn (fresh

baby spinach (packed)

quinoa (white, red, or tri-color)

oregano

½ teaspoon smoked paprika

Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

If you have large Portobello mushrooms, you&#39;ll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)

Heat the olive oil in a large skillet and the diced onion and pepper over medium heat until tender, about 5-10 minutes. Add the minced garlic and sauté for a few minutes until fragrant.

Add diced zucchini and sauté until soft. If using Portobello stems (see notes), sauté them with the zucchini. Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts.

Remove from heat and add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt.

Turn the Portobello caps right-side up on the  and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking.

This rich and creamy Mushroom Pot Pie is made flavorful with cremini and oyster mushrooms, a creamy plant-based broth, and a layer of puff pastry. Have this wholesome, satisfying meal prepped and ready in just 20 minutes. Vegan.

Mushroom Pot Pie

puff pastry (thawed according to package instructions)

yellow onion (fine dice)

cremini mushrooms (quartered)

oyster mushrooms (roughly chopped)

carrots

tomato paste

garlic (minced)

thyme leaves

paprika

dry red wine (or sub water)

2-3 gold potatoes (small dice)

cashews (soaked*)

Worcestershire sauce (optional,

low-sodium tamari (or soy sauce)

peas

non-dairy milk

Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan (or similar-sized baking dish) aside. Thaw the puff pastry according to package instructions.

Aromatics: Warm the oil in the oven-safe sauté pan over medium-high heat. Add the onion, mushrooms, and carrots.  Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and sauté for an additional 2 minutes. Add the garlic, thyme, paprika, and black pepper; sauté for 30 seconds, or until fragrant

Deglaze: Deglaze the pan with the red wine (or sub water) and cook until evaporated, 2 to 3 minutes. Sprinkle the flour over the vegetables and sauté for 1 minute.

Simmer: Add the soaked cashews, vegetable broth, Worcestershire, and tamari to a blender; blend for 45 to 60 seconds, until smooth. Add this mixture and the potatoes to the pan and stir well. Bring the filling to a boil over high heat, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir the frozen peas into the mixture and remove from the heat.

Assemble: *If you are using a different baking dish, transfer the casserole filling now. If necessary, roll your puff pastry out so it can cover the pan. Transfer the puff pastry over the top of the pan and trim the edges so there is a slight 1” overhang. Fold the extra pastry under into the pan and  carefully pinch the pastry to secure it to the edges of the pan. Use a knife to create 6 1-inch slits  in the pastry for ventilation (see blog post for photos). Brush the top of the dough with the remaining cashew milk.

Bake: Place the pot pie on top of the baking dish to catch spills, then place in the middle rack of the oven. Bake for 25 to 30 minutes, until the crust is golden and the filling is bubbly.  Let the mushroom pot pie cool (and set) for 10 minutes before serving. Serve warm; leftovers can be stored in the refrigerator for up to 5 days, and reheated in the oven, toaster oven, or microwave.

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Vegan Mushroom Wild Rice Soup

Vegan Mushroom Stroganoff

Vegan Mushroom Wild Rice Soup

Vegan Stuffed Portobello Mushrooms

Mushroom Pot Pie

Top 5 vegan mushroom recipes recipes from across the web

The most viewed vegan mushroom recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Wild Rice Soup

Vegan Mushroom Stroganoff

Vegan Mushroom Wild Rice Soup

Vegan Stuffed Portobello Mushrooms

Mushroom Pot Pie

The most viewed vegan mushroom recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine