Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe

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Ingredients:

  • Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
  • 6 small Portobello mushrooms (you can use big ones)
  • 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
  • Yellow Squash cut into small pieces
  • Carrot, peeled and cut into small pieces
  • 1/4 of an onion, chopped into small pieces
  • nutritional yeast
  • salt, garlic powder and pepper
  • lettuce, washed and places nicely around the plate
  • tomato, sliced
  • garlic and onion chives, basil
  • sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

set aside quinoa

Directions after cooking Quinoa:

wash mushrooms and take out the steam and clean out the center

chop all your vegetables (onion, carrot, squash) and add the quinoa

sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.

Stuff the mushroom with the mixture stuffing without breaking the mushrooms

oil the backing dish and preheat the oven to 325-350

place the stuffed mushrooms in the baking dish and cover with foil.

once oven is hot, bake for 2–25 minutes.

in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…

once mushrooms are cooked,

place them on the plate and serve hot.

enjoy!

Vegan Green Bean Casserole – EXCELLENT!!! 5 Stars!!! by fatfreevegan

 

made originally by www.Fatfreevegan.com

 

Green Beans 

2 quarts water

1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
 

Mushroom Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and Trumpet mushrooms)
5 cloves garlic, minced                                                                                                                                                                                                                                                                                                                                                                                                 1 tablespoon Nutritional Yeas
generous pinch cayenne pepper
Salt
Freshly ground pepper
2 tablespoons flour
3/4 cup vegetable broth (I used some of the brine from the cooked green beans)
1/2 tablespoon apple cider vinegar
3/4 cup soy creamer (or soy milk)
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
pinch of salt
pinch of freshly ground black pepper
1 3-ounce can of French fried onions

Green Beans

Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Mushroom Sauce

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

Assemble:

Put the green beans into an oiled casserole dish and top with mushroom sauce and the onion mixture on top of it all evenly. Bake at 375 F for about 25 minutes.

 

please check out my favorite recipe blog: Fat Free Vegan

Vegan “Meat” Loaf with Mushroom Gravy Recipe

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“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.

Ingredients:

2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

Directions:

Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

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Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.

Enjoy!

“Chicken” Fried Seitan, Mushroom – Celery Gravy, Fried Onions & Mash Potatoes Recipe

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Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy

Mash Potatoes and Fried Onions

Ingredients:

  • Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
  • oil for frying

Breading:

  • 1 cup bread crumbs
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • dash of salt & pepper
  • 1/2 cup soy milk
  • flour (enough to coat all the steaks)

Gravy:

  • 1 medium onion, sliced
  • 1 cup of sliced mushrooms
  • 1 stack of celery, sliced and diced
  • 3 tablespoons flour
  • 1-1/2 cups soy milk
  • 1 tablespoon vegan margarine
  • pinch of thyme
  • salt and pepper

Fried Onions:

  • 2 Medium Onions, sliced thinly
  • 2 Cups soy milk
  • All-Purpose Flour
  • Oil for frying
  • Salt

Vegetable:

  • Green Beans, cut ends off and wash clean
  • pot of water with a dash of salt added

Mash Potatoes:

  • 4 red potatoes, cubed
  • pot of water for boiling, with dash of salt
  • 2 tablespoons vegan margarine
  • 1/2 cup of soy milk

Directions:

First Fried Onions:
Cut the ends off the onions, peel them, and slice them in half lengthwise. Slice them thinly into half-moons. Try to keep your slices all the same width so that the onions cook evenly.

Soak the onions in 2 cups soy milk for at least 10 minutes.

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Heat oil over medium heat in a wok or other pot to a depth of 1-2 inches.

Grab a handful of onions from the soy milk, shake them off a little, and place them in a bowl. Coat with flour completely, tossing with two forks to keep your hands clean. Use enough flour so that they’re not soggy.

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Test the oil by putting one onion in, if it bubbles up, it’s ready. Guard against the oil being too hot – it should take 7-9 minutes before the onions start to turn golden brown!

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Fry for 7-9 minutes a batch, turning occasionally, until the onions are very crispy and caramelized. The onions themselves should be a very rich golden brown, beautifully caramelized, and the breading a light golden brown. Drain on a paper towel or cloth, and sprinkle with salt to season.

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If making ahead, store in an airtight container until ready for use.

Prepare Seitan Steaks..

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In a bowl, combine the bread crumbs, basil, and oregano.  Add salt and pepper if you wish.  Then, pour soymilk into a second bowl, and place flour into a third bowl.  I like to have these set up right next to each other, to make breading simple.

One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture.  Repeat until all steaks are breaded.

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Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy.  Place the fried steaks onto a plate covered with paper towels to absorb the excess oil.  Reserve the frying oil when you are finished to make the gravy.

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Gravy:

After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left).  Add 3 tablespoons flour and stir until mixed.  Slowly add the 1-1/2 cups soy milk and 1-2 tablespoons vegan margarine to the pan, stir well.  Cook and stir until gravy bubbles and thickens.  Add salt and pepper to taste.

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Mash Potatoes:

Placed cubed potatoes into a pot of water, covering the potatoes about an inch. Boil until potatoes are softened.

Strain potatoes and place in a bowl with vegan margarine and soy milk. Mix until smooth and keep covered until ready to serve.

Green Beans:

Blanch beans in salty boiling water for two minutes.

Put all together and serve. dsc00396

ENJOY!!!


Vegan Tomato and Mushroom Sauce Recipe

Vegan Tomato and Mushroom Sauce

Ingredients:

  • 1 can of crushed tomatoes
  • 1 can of tomato sauce
  • 2 tbsp of tomato paste
  • 1 onion, chopped
  • 8 oz of button mushroom, sliced
  • 3 cloves of garlic, crushed or diced
  • Fresh sweet basi, chopped
  • Fresh Oregano, chopped
  • Salt and Pepper to taste

Directions:

Heat medium sized sauce pan with a tsbp of olive oil. Let get hot. Add onions, garlic, mushroom and a bit of salt. Mix.

Once the onions are translucent, add cruched tomatoes, sauce and paste. Simmer for 30 minutes. Add basil, oregano, salt and pepper. Simmer until ready to use.

Vegan Mushroom Pasta Casserole – Best I have had!!!

This casserole dish, by far, is my favorite and my husbands too. We could have gobbled up this meal all night. Creamy, yet vegan. The gravy is perfect. Seriously, perfect!

Vegan Mushroom Pasta Casserole

Ingredients:

  • 1 medium  yellow onion, chopped
  • 2 stalks celery, chopped
  • 10 oz. white button mushrooms, sliced
  • 4 tablespoon vegan margarine
  • 1 teaspoon Bragg’s Amino Acids, healthy alternative to soy sauce
  • 1/4 cup flour
  • 2 cups veggie broth
  • 1-1/2 cups unsweetened soy milk
  • 2 teaspoon lemon juice
  • 1 cup canned chickpeas, drained and mashed (I chopped mine in a tiny food processor)
  • 1 cup crushed potato chips salted
  • 8 oz. fusilli pasta

Directions:

Preheat oven to 350 Degrees F and prepare an 8×8″ ceramic baking dish.

Heat 1 tablespoon vegan margarine in a pan.  Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add the Bragg’s.  Keep cooking until all vegetables are tender, turn off heat.

In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk  for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soy milk gently and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.

Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot.  Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.  Uncover the dish and sprinkle crushed chips on top and bake for another 5 minutes or until the top is browned.

Enjoy!

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