vegan party recipes

A simple jet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.

Escalivada

Red Bell Pepper

Eggplants (Aurbegines)

Onions

Tomatoes

Garlic Heads

Extra Virgin Olive Oil

Salt

Pre-heat the oven at 170 ºC.

Wash and dry the eggplants, bell peppers, and tomatoes.

Pinch the eggplants with a fork (so it doesn't explode in the oven).

Take off the outer layer of the onions.

Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.

Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.

Check all the vegetables for softness as time may vary depending on your oven and the vegetables' size.

Let everything cool and take off the pealing and seeds of the vegetables.

Put all the ingredients on a serving tray and add the juices left on the baking tray.

Add a splash of red wine vinegar.

Vegan stuffed mushrooms are a simple, irresistible, perfect appetizer for so many occasions. Tender mushroom caps are filled with a cheesy, garlicky, gluten-free breadcrumb filling. Even better, prep is so easy! All you need are a bowl, baking sheet, and about 35 minutes to make a batch! Nut-free &amp; gluten-free.

Easy Vegan Stuffed Mushrooms

medium/large button mushrooms, white or cremini (baby bella)

olive oil, divided

vegan cheese (I used Chao Original.)

gluten-free Italian breadcrumbs (I used Ian's brand; sub other store-bought

garlic,

flat leaf parsley

(plus

black pepper

Preheat

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Prep

Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.

Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.

Tip: If using pre-shredded cheese and the shreds look very long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well.

Bake

Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.

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Escalivada

Easy Vegan Stuffed Mushrooms

Top 2 vegan party recipes recipes from across the web

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

Top Tags

Escalivada

Easy Vegan Stuffed Mushrooms

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