Vegan Stuffed Mushrooms - Farm3
Try these easy vegan recipes for an old-fashioned Thanksgiving.
With great recipes and new vegan products, it’s easy to enjoy a cruelty-free Thanksgiving. Skip the turkey and try one of these delicious options instead.
Vegan Mushroom Strudel
- 10 leaves of phyllo dough (find this in the dessert section of the grocery store’s freezer section)
- About ½ cup olive oil
- 1 pound mushrooms, finely chopped in a food processor
- 8 oz vegan cream cheese
- 1 cup vegan sour cream
- 1 cup plain bread crumbs
- ¼ cup chopped fresh parsley (or 2 tablespoons dried)
- 2 scallions, thinly sliced (use lots of the green portions)
- 2 tablespoons poppy seeds
Preheat oven to 375 degrees.
- Heat 2 tablespoons of the olive oil and sauté the mushrooms until they are tender. Remove from the heat. Stir in the cream cheese, sour cream, bread crumbs, parsley, and scallions. Mix thoroughly so that the cream cheese melts. Set aside.
- Unwrap the phyllo dough and cover it with a towel or waxed paper. Peel off one layer of the dough and place on a large cutting board or any clean surface. Using a pastry brush, brush the single sheet of phyllo with olive oil. Peel off another sheet of phyllo and place on top of the first. Brush with olive oil. Repeat until you have a stack of 5 sheets.
- Spread half of the mushroom filling log across one end of the stack.
- Starting at this end, roll the phyllo up like a log. Tuck the ends over to make a neat little package. Using a serrated knife, score the strudel about 6 times across. This will make it easier to cut into pieces after it’s baked. Sprinkle 1 tablespoon of poppy seeds on top.
- Repeat the process to make a second strudel. These can be made ahead and refrigerated overnight. Place on a cookie sheet and bake for 25 minutes or until just browned on top.
Stuffed Mushrooms in Vegan Cream
- 1 pound white mushrooms
- ¼ cup vegan margarine
- 1 tbsp minced onion
- 1/3 cup dry breadcrumbs
- ½ tsp salt
- ¼ tsp paprika
- 1/8 tsp pepper
- ¼ cup shredded vegan parmesan cheese (optional)
- 1 cup MimicCreme vegan cream
- ½ tsp vegan Worcestershire sauce (reduced sodium Worcestershire is usually vegan, but check the lable)
Directions:
- Preheat oven to 400 degrees. Remove the stems from the mushrooms and chop finely. Melt the margarine and sauté the mushroom stems and minced onion for 5 minutes. Add the breadcrumbs, salt, paprika, and pepper and stir to mix thoroughly.
- Place the mushroom caps in a shallow baking dish and fill with the mixture. Sprinkle with the parmesan if using. Mix the MimicCreme and Worcestershire sauce and pour into the bottom of the pan.
- Bake for 15 to 20 minutes.
Seitan en Croute
If your family prefers a Thanksgiving menu that is on the elegant side, try this gourment recipe from Robin Robertson.
Celebration Roast For those in a hurry who need to keep things simple, try a delicious pre-cooked Celebration Roast from the Field Roast company.
Copyright Virginia Messina. Contact the author to obtain permission for republication.
Virginia Messina - Virginia Messina, MPH, RD is a registered dietitian with a masters degree in public health. She specializes in vegan nutrition and ...
