Vegan Bacon Recipe – Mushroom Bacon Recipe

Prep: 5 mins – Cook: 25 mins – Total: 30 mins

INGREDIENTS

• 8 ounces king oyster mushrooms
• 3 tablespoon canola oil
• 1 teaspoon real maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)

INSTRUCTIONS 

1. 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.
2. In a small mixing bowl, add and combine the canola oil, maple syrup, smoked paprika, salt, and black pepper.
3. Brush and evenly coat the mushroom pieces with the sauce combination on both sides.
4. 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.
5. To air fry, cook at 400 degrees F for 6-8 minutes.
6. 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!

Seitan Roast Stuffed With Shiitakes And Leeks Recipe – Vegan Roast Recipe

Ingredients

• For the filling:
• 2 tablespoons olive oil
• 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

Directions

• 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!

Roasted Mushrooms and Radicchio Recipe

Total Time: 45 mins

Ingredients

• 6 shallots, cut into 1/2-inch-thick wedges
• 5 tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 lb. mixed mushrooms (torn, if large)
• 1 small head radicchio, torn or cut into large pieces
• 1/2 c. fresh flat-leaf parsley
• 2 tbsp. balsamic or sherry vinegar

Directions

1. 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.
2. 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!

Stuffed Squash With Leek & Mushroom Couscous Recipe

Prep: 15 mins – Cook: 40 mins – Total: 55 mins

Ingredients

• FOR THE COUSCOUS
• 1 cup uncooked couscous (cooks in 5 minutes) 1 cup vegetable broth
• pinch salt
• 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

Directions

• 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.)
• ROASTING SQUASH
• 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!

Vegan Portobello Steaks With Lemon Basil Aioli Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

• 4 large portobello caps
• 4 tablespoons balsamic vinegar
• 3 tablespoons Thrive Culinary Algae Oil
• 1 tablespoon tamari (or soy sauce)
• 1/2 teaspoon dried oregano
• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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!

Vegetable Lentil Bake Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

• 110 g red lentils (~ 1/2 cup)
• 75 g white rice (~ 1/4 cup)
• 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
• Black pepper
• 90 g grated cheddar cheese (~ 1 cup)

Directions

1. 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.
2. 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.
3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
4. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
5. 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.
6. 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!

Portabella Mushroom Veggie Burger Recipe

Prep: 20 mins – Cook: 15 mins – Total: 35 mins

Ingredients

• 2 cups Portobello mushrooms, cubed (smaller pieces); gills removed
• 2 cups cooked black beans, rinsed and divided
• 1 cup minced broccoli, fresh only
• 1/2 cup red onion, minced
• 3 XL eggs, beaten
• 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
• Olive oil

Directions

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
3. Mix just until coated.
4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 tablespoon of oil.
6. 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.
7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
8. 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!

Vegan Mushroom Bourguignonne

Prep: 15 mins – Cook: 1 hr 13 mins – Total: 1 hr 28 mins

Ingredients

• 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

Directions

1. Fill a pasta pot with water and heat on medium to warm the water.
2. 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.
3. 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.
4. 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.
5. 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.
6. Turn the heat for the pasta water to high and bring to a boil.
7. 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.
8. 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!