Tag Archives: mushroom

Vegan Mushroom Wellington

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Mushroom Wellington

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entrée, or any time you need a dish that impresses
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 517
Author: Delicious Everyday

INGREDIENTS
4 large Portobello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbsp. olive oil
300 g baby spinach (10 1/2 oz.)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbsp. Dijon mustard
salt and pepper to taste
VEGAN EGG WASH
1 tbsp. aquafaba (chickpea water)
1 tbsp. almond or cashew milk
1 tsp neutral flavored oil
1/2 tsp maple syrup or brown rice syrup

INSTRUCTIONS

  • Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbsp. 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 caramelized onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 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.


NUTRITION
Calories: 517kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 8g | Sodium: 272mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7080IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 4mg



 

Creamy Mushroom Vegan Risotto

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Creamy Mushroom Vegan Risotto

Pin it!

This rich and creamy vegan risotto brings all the umami flavor. It’s simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 479
Author: Hannah Sunderani

INGREDIENTS

For the risotto:

  • 1 white onion (about. 250g)
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar

INSTRUCTIONS

  • Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  • Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  • While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  • Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.


NUTRITION
Calories: 479kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 12g | Sodium: 919mg | Fiber: 5g | Sugar: 10g |