Tag Archives: mushrooms

mushroom plant-based jerky on yellow serving tray

Everyone’s Favourite Snack is Made Vegan With This Spicy Plant-Based Jerky

If you’re craving a delicious plant-based jerky with a kick, this mushroom jerky is for you. This Can You Vegan It? recipe takes traditional mushroom jerky up a notch by adding the flavourful and spicy addition of jerk marinade. All of the delicious flavours of scotch bonnet pepper, thyme and allspice are concentrated in that spoonful of store-bought marinade and make this recipe super, super simple and easy to prepare. Whether you’re plant-based or not, the flavours are sure to make you a fan. The best part is a dehydrator is not essential to get a delicious jerky. All you need is a baking tray and some parchment paper. Serve up this mushroom treat with your grain bowls, breakfast sandwiches, salads or on its own as a snack!

mushroom plant-based jerky on yellow serving tray

Spicy Mushroom Jerky

Prep Time: 10 minutes
Rest Time: 6 hours
Cook Time: 1 hour, 30 minutes
Total Time: 7 hours, 40 minutes
Servings: 2-4

Ingredients:

3 Tbsp liquid aminos or soy sauce
3 Tbsp maple syrup
2 Tbsp apple cider vinegar
1 Tbsp jerk marinade
1 tsp smoked paprika
8 medium portobello mushrooms

mushroom plant-based jerky on baking tray

Directions:

1. In a bowl, whisk together the liquid aminos, maple syrup, apple cider vinegar, jerk marinade and smoked paprika. Then set aside.

2. Clean portobello mushrooms and slice into ½-inch pieces.

Related: Healthy (and Tasty) Snacks to Avoid Getting Hangry

3. Place the mushrooms into a bowl and pour marinade over the slices. Mix to ensure that each slice is evenly coated. Cover and refrigerate overnight or for at least 6 hours.

4. Preheat oven to 250°F. Line a baking sheet with parchment paper and place marinated mushroom slices on the sheet, ensuring the slices are not crowded.

mushrooms in bowl and on roasting pan

5. Bake mushrooms for about 1 ½ hours, be sure to check on it halfway through and adjust time if needed.

6. Enjoy in your next grain bowl, breakfast sandwich or on its own as a snack.

Like Eden’s plant-based jerky? Try her vegan sloppy Joe sliders or her cardamom teff apple muffins.

mushroom yaki udon

Whip up This Bright Asparagus and Mushroom Yaki Udon in Just 15 Minutes

We’re all spending more time indoors these days, relying on our pantry staples for dinnertime inspiration. Say goodbye to pasta and tuna and hello to instant noodles and soy sauce with this fast and insanely delicious Japanese stir-fried udon. We love the delightfully chewy and thick whole-wheat noodle and meaty king oyster mushrooms (but feel free to play, mixing your favourite varietals). And the best part? You can whip this up in just over 15 minutes!

mushroom yaki udon

Asparagus and Mushroom Yaki Udon

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4

Ingredients:
2 packages frozen udon noodles or instant udon noodles
3 Tbsp soy sauce
2 Tbsp packed brown sugar
1 Tbsp minced ginger
1 Tbsp rice vinegar or cider vinegar
1 Tbsp water
3 Tbsp vegetable oil, divided
4 green onions, thinly sliced (white and green parts separated)
1 lb asparagus, trimmed and cut into chunks
1 cup frozen edamame, thawed (you can substitute with frozen peas or corn)
2 packages (150g each) baby king oyster mushrooms, shiitake mushrooms, button mushrooms or oyster mushrooms, sliced
Pinch each salt and pepper
2 tsp sesame oil (optional)
Pinch hot pepper flakes (optional)

Optional garnish: toasted sesame seeds, chopped green onions

mushroom yaki udon ingredients on counterop

Directions:

1. Place udon in a large bowl and cover with warm water to thaw; break up with hands and drain in a colander.

udon noodles in strainer

2. In a small bowl, stir together the soy sauce, brown sugar, ginger, vinegar and water. Set aside.

Tip: Don’t have ginger? No worries, the soy mixture will still be just as delicious.

3. Heat 1 Tbsp of the vegetable oil in a wok or a large skillet over medium-high heat. Add the white parts of the green onion and cook, stirring for 30 seconds. Add asparagus and edamame and stir fry until slightly tender, about 1 minute. Remove to a plate.

Related: 20 Easy Dinner Recipes Ready in 15 Minutes or Less

4. Heat 4 tsp of the remaining oil in the wok. Add the mushrooms, reserved green onions and sprinkle with salt and pepper. Cook, stirring until tender and golden, 2 to 3 minutes. Reserve to asparagus plate.

5. Heat remaining 2 tsp of oil in the wok. Add the udon and stir fry for 30 seconds. Add the reserved soy sauce mixture and vegetables. Stir fry until liquid comes to a boil, the noodles are coated in sauce and is slightly reduced, 30 to 45 seconds. Drizzle with sesame oil (if using) and sprinkle with hot pepper flakes (if using).

mushroom yaki udon in wok

6. Divide among plates and sprinkle with sesame seeds or chopped green onions (if desired).

Want to cook more meals in 15 minutes or less? These weekend BBQ recipes and brunch recipes will surely do the trick.

3 Vegan Stuffed Portobello Mushroom Recipes to Steal the Spotlight

Instead of serving your plant-based dinner guests various vegan side dishes, offer them a hearty and healthy main meal instead. These three easy stuffed portobello mushroom recipes (think Mediterranean-style and chili lentil!) are ideal for any diet, and certainly all palates. They’re also perfect for the holiday season because you can prep the elements in advance, and simply warm them up before serving. Bonus: they’re a cinch to make, too!

Portobello Preparation:

1. Pre-heat the oven to 400˚F and line a baking tray with parchment paper.
2. Take 6-8 portobellos and remove the stems and gills (the dark brown part underneath the mushroom cap) and discard.
3. Lightly brush the undersides of the mushroom caps and place them on the baking tray, undersides facing up.
4. Bake for 5 minutes, then remove from the oven and set aside while you prepare the fillings.

See below for each filling recipe and directions:

1. Mediterranean-Style Stuffed Portobello Mushrooms

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
2 tablespoons olive oil
1 small (130 g) onion, diced
1 clove garlic, minced
1 small (150 g) zucchini, diced
1 small (130 g) bell pepper, diced
1 small (250 g) eggplant, diced
2 teaspoons dried Herbes de Provence or thyme
Flaky sea salt
Freshly ground black pepper
1 cup canned, diced tomatoes in their juice
Panko breadcrumbs
Fresh thyme sprigs, to garnish

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Fry the onion and garlic until the onion is translucent and just starting to soften.
3. Add the zucchini, pepper and eggplant and stir thoroughly to coat with the onion mixture.
4. Season with the herbs, salt and pepper and cook a further 5 minutes, stirring occasionally.
5. Add the tomatoes and mix to combine. Cook for around 5 more minutes, stirring and seasoning with more salt and pepper, to taste. 6. Allow to cool slightly before filling the mushroom caps.
7. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
8. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
9. Top each mushroom with a sprinkle of Panko breadcrumbs and bake for 5-7 minutes.
10. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
11. Serve with a sprinkle more breadcrumbs and a few fresh thyme leaves.

Related: These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

2. Rice and Salsa Stuffed Portobello Mushrooms

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon vegetable oil
1/2 cup corn kernels, drained
1 cup cooked, canned mixed beans, drained and rinsed
1 cup of your favourite store-bought salsa
1 cup cooked rice
Cilantro, to serve
Pumpkin seeds, to serve
Green onions, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the corn and the mixed beans and cook 3-5 minutes, stirring well.
3. Add the salsa, stirring thoroughly to combine.
4. Add the cooked rice and stir well.
5. Cook a further 2-3 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a sprinkle of cilantro, green onion and some green onions.

Related: Easy Vegan Spaghetti Bolognese in Less Than an Hour

3. Chili Lentil, Mushroom and Tomato Stuffed Portobello Mushrooms

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 mushroom caps

Ingredients:
1 tablespoon olive oil
4 oz (113 g) white or cremini mushrooms, finely diced
2 teaspoons chili powder
1 cup cooked lentils (1×398 mL can), drained and rinsed
1 cup canned, diced tomatoes in their juice
Flaky sea salt
Freshly ground black pepper
Curly parsley, to serve

Directions:
1. Heat the oil in a large heavy skillet over medium-high heat.
2. Add the mushrooms and cook approximately 5 minutes until they begin to release their juices.
3. Add the chili powder and stir to coat thoroughly.
4. Add lentils and tomatoes and stir to combine.
5. Cook a further 4-5 minutes until mixture is heated through. Set aside to cool slightly.
6. Pre-heat the oven to 400˚F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.
7. Use between 1/4 and 1/3 cup of the mixture per mushroom cap, depending on their size.
8. Bake for 5-7 minutes.
9. Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.
10. Serve with a fresh, chopped curly parsley.

Looking for more satisfying vegan mains? Check out these easy vegan weeknight dinners and vegan recipes for a festive feast.

The One Healthy Soup That Should Always Be in Your Freezer

This immune-boosting soup is one that you should always have on hand. It’s the perfect cure when you have a cold, are battling the flu or simply need to warm up in the wintertime. This soup has so much going for it: shiitake mushrooms, turmeric, garlic and chicken bones, to name a few of the nutrient-rich ingredients. Each ingredient has a specific job to detox the body, regulate the immune system, lower inflammation, protect from aging and help prevent cancer.  

Shiitake mushrooms are nutrition powerhouses. They have a little something called beta-glucans, which support the growth of good bacteria in the gut. When the gut is populated with good bacteria, your immune system is stronger and better able to handle whichever illness gets thrown your way. A study found that eating four ounces of shiitakes a day for four weeks enhanced immunity and reduced inflammation. In addition to that powerhouse ingredient, this healthy soup would not be complete without homemade bone broth; the chicken bones provide collagen and gelatin to the soup, which helps strengthen the gut lining. A strong gut lining aids digestion and prevents bad bacteria and viruses from getting in. So, yes, this is definitely a soup you want to batch cook ahead of time.
 

Immune-Boosting Bone Broth, Chicken and Vegetable Soup

Ingredients:
1 whole chicken (2-3 lbs) or 2-3 lbs of chicken bones
1 yellow onion, sliced
1 bulb garlic (about 6 cloves)
3 carrots, chopped
2 celery stalks, chopped
1 ½ cups shiitake mushrooms, sliced (about 12 mushrooms)
1 inch fresh ginger, peeled and roughly chopped
1 inch fresh turmeric, peeled and roughly chopped (or 2 tsp dried turmeric)
1 bunch of parsley
1 tsp sea salt
½ tsp peppercorns
10 cups water
Few handfuls baby spinach (optional)

Directions:
1. Place all the ingredients, except for the water, in a large pot.
2. Then, pour the water in the pot until almost everything is submerged, but do not overflow. You will likely use around 10 cups of water.
3. Bring to a boil, then cover the pot and simmer.
4. After about half an hour, skim the top of the soup with a wide slotted spoon to discard the scum that’s risen to the top.

5. Allow to simmer on low heat for minimum 2 hours and up to 6 hours.
6. Place the soup through a sieve to catch the veggies and chicken (you can use some of the extra chicken meat to make other delicious dishes). Place the sieve over top of another large pot for the broth to go into.
7. You can serve the soup as this nutrient-rich broth. Or, you can add the carrots, mushrooms and chicken meat back into the broth. You can also stir in some baby spinach if you’d like.
8. Store the soup in airtight jars, containers or sealed bags.  Freeze them in individual portion sizes.

Looking for more nourishing winter dishes? Check out these 15 Best Vegan Soup and Stew Recipes and 15 Flavour-Packed Recipes to Boost Your Gut Health.

Creamy Vegan Mushroom Fettuccine Alfredo

Sometimes all you need is a big bowl of creamy, comforting pasta for dinner. This week, shake things up with this healthy, vegan and gluten-free take on fettuccine alfredo: it incorporates all the great flavours of white wine and mushrooms, but we’ve replaced the dairy with cashews and veggie stock for the sauce!

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 servings

888_vegan-mushroom-fettuccine

Ingredients:
400 g brown rice fettuccine noodles
1 ½ cups raw cashews (soaked for 3 hours minimum)
1 cup water
1 tsp apple cider vinegar
1 Tbsp lemon juice
1 cup finely chopped white onion
2 large portobello mushroom caps, thinly sliced
4 cups thinly sliced cremini mushrooms
4 cups fresh baby spinach
4 garlic cloves, minced
1 cup vegetable stock
½ cup dry white wine
2 Tbsp olive oil
1 tsp dried parsley
2 Tbsp fresh basil, finely chopped
½ tsp sea salt
½ tsp ground pepper

Directions:
1. Bring a large pot of salted water to a boil and cook noodles to al dente. If using brown rice pasta, you’ll need to rinse the noodles when draining to keep the firm texture. Just before adding them to the sauce, rinse them again with cold water to prevent them from sticking to the pot.
2. Meanwhile, rinse and drain cashews from soaking water and add to a high-powered blender along with water, apple cider vinegar and lemon juice. Blend until very smooth.
3. In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
4. Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt and ground pepper, and cook for another 3-4 minutes.
5. Once mushrooms have shrunk and released all their water, add white wine and simmer for 7 minutes.
6. Reduce heat to medium-low and stir in fresh basil and dried parsley, and cook for 1 minute.
7. Mix in the cashew cream, spinach and slowly stir in 1 cup of vegetable stock, stirring for about 4 minutes.
8. Add noodles to the pan and toss to combine everything well, coating noodles in sauce, for 3 minutes.
9. Top with vegan parmesan cheese and more ground pepper or sea salt as desired. Serve immediately.

Tip: If reheating leftovers, heat in a pan adding small amounts of vegetable stock, a bit at a time, while tossing the noodles to thin out the sauce again.

See more from hot for food on their YouTube channel.