Chop the mushroom caps off and carefully slice the king oyster mushrooms to about 1/6th inch slices. Next, preheat oven to 400F degrees. Line a baking tray with parchment paper.
In a small mixing bowl, add and combine the canola oil, maple syrup, smoked paprika, salt, and black pepper.
Brush and evenly coat the mushroom pieces with the sauce combination on both sides.
Then, lay each mushroom piece onto the parchment paper, leaving space in between each piece (do not crowd). Bake for 20-25 minutes, flipping halfway. Keep a close eye. Cook time may depend on the thickness of the strips and your oven. Once the edges begin to darken, they are done.
To air fry, cook at 400 degrees F for 6-8 minutes.
Finally, remove mushroom bacon slices from the oven and allow the pieces to sit and crisp up for at least 5 minutes before serving.
This delicious vegan mushroom bacon recipe was created by PlantBasedAndBroke.com, we simply shared it. Please check them out as they have so many great ideas!
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice
For the roast
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon fennel seeds, crushed or finely chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper
First prepare the filling:
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
Prepare the roast:
Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.
This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!
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.
This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!
1 cup uncooked couscous (cooks in 5 minutes) 1 cup vegetable broth
FOR THE SQUASH
2 small acorn squash
1 tbsp olive oil
sprinkle salt and pepper 1 tbsp soy sauce
2 tsp maple syrup 1/4 tsp vinegar
FOR THE COUSCOUS FILLING
1 tbsp olive oil
1 slice maple tempeh bacon, chopped 2 cloves garlic, minced
1 cup thin sliced leeks (approx. 1 leek) 1/4 cup chopped carrot
1 cup sliced mushrooms
1/4 tsp salt, plus more to taste
1/2 cup canned chickpeas, drained 1/4 cup toasted pecans, chopped
2 cups cooked couscous
1/4 tsp dried thyme
cracked black pepper, to taste
FOR THE COUSCOUS
Cook couscous according to package instructions, subbing vegetable broth for water. (Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.)
Preheat oven to 400F.
Slice squash in half and scoop out the seeds with a spoon.
Coat the squash (inside only) with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, inner side up.
Combine soy sauce, maple syrup, and vinegar. Lightly brush squash with the mixture and bake for another 5-10 minutes. (This is a good time to toast the pecans!)
FOR THE COUSCOUS FILLING
Heat oil over medium-high heat. Add chopped tempeh bacon and cook for 30 seconds before adding garlic, leeks, and carrots. Cook until carrots are nearly tender. Add mushrooms and cook until vegetables are tender. Sprinkle with 1/4 tsp salt.
Add chickpeas, toasted pecans, cooked couscous, thyme, and remaining soy sauce, maple syrup, vinegar mixture. Stir well and set aside until squash is finished cooking.
Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous. Mix well and reheat if needed.
Spoon the leek & mushroom couscous filling into each squash half. Top with black pepper and serve.
This delicious recipe and photos were created by ILoveVegan.com, we simply shared it. Please check them out for more great ideas!
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!
This delicious recipe and photos were created by MakingThymeForHealth, we simply shared it. Please check them out as they have so many 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.
This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more awesome ideas!
650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
1 tbsp oil
1 small leek or 1/2 large leek, sliced
1 bell pepper, diced fairly small (I used orange)
5 medium mushrooms, diced fairly small
1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
1 tsp smoked paprika
1/2 tsp cayenne pepper
90 g grated cheddar cheese (~ 1 cup)
Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
This delicious recipe and photos were created by EasyCheesyVegetarian.com, we simply shared it! Check them out for more great recipes!
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.
This delicious recipe and photos were created by VeganOsity.com, we just shared it! Check them out for more awesome ideas!
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.
This amazing recipe and photos were created by DeliciousEveryday.com, we just shared it! Check them out for more awesome recipes!