Author: PatagoniaLlami

Vegan Stuffed Mushrooms

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These vegan stuffed mushrooms are flavor-packed. Vegan cream cheese holds together the filling, which features hints of tomato and fresh sage. Walnuts add texture and a light, nutty flavor.

Updated on September 20, 2023

Photo:

Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey

Cook Mode
(Keep screen awake)

Ingredients

16 large fresh button mushrooms or cremini mushrooms (about 16 ounces)
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped drained oil-packed sun-dried tomatoes
1 medium shallot, finely chopped
2 large cloves garlic, finely chopped
3 sage leaves, finely chopped
¼ teaspoon salt
4 ounces vegan cream cheese
¼ cup chopped walnuts
¼ cup chopped fresh parsley
¼ cup nutritional yeast
3 tablespoons whole-wheat panko breadcrumbs

Directions

Preheat oven to 350°F. Clean mushrooms with a clean kitchen towel. Remove stems and roughly chop; transfer to a medium bowl. Add 1 tablespoon oil: toss to combine. Set aside. Using a spoon, scrape and discard gills from the mushroom caps. Arrange the caps, stem-side up, in a 9-by-13-inch baking dish.

Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped mushroom stems; cook, stirring occasionally, until tender, about 2 minutes. Add sun-dried tomatoes, shallot, garlic, sage and salt; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in cream cheese, walnuts, parsley, yeast and panko, stirring until well incorporated.

Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey
Stuff each mushroom cap with about 1 heaping tablespoon of cream cheese mixture, mounding slightly (you should use all the filling); bake until the tops are browned and the mushrooms are tender, about 25 minutes.

Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey

Originally appeared: EatingWell.com, July 2022

Nutrition Facts (per serving)

145	Calories
11g	Fat
8g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 2 stuffed mushrooms
Calories 145
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 5g	10%
Total Fat 11g	14%
Saturated Fat 3g	15%
Vitamin A 206IU	4%
Vitamin C 7mg	8%
Vitamin D 2IU	1%
Vitamin E 1mg	4%
Folate 23mcg	6%
Vitamin K 31mcg	26%
Sodium 147mg	6%
Calcium 40mg	3%
Iron 1mg	6%
Magnesium 16mg	4%
Potassium 428mg	9%
Zinc 1mg	9%
Vitamin B12 6mcg	250%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

November 30, 2024

Vegan Stroganoff
by Marc Matsumoto on
Feb 28, 2017

Stroganoff that is as satisfying as it looks. Creamy, savory and flavorful, even carnivores will be going back for seconds! (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

Servings

Makes 4 servings

Ingredients

1 cup vegetable stock

1.4 ounces raw cashew nuts (about ¼ cup)

1 tablespoon nutritional yeast

1 teaspoon porcini mushroom powder

2 teaspoons lemon juice

1 tablespoon coconut oil

7 ounces cremini mushrooms (about 12 mushrooms)

4.6 ounces onions (about ½ medium onion, diced)

0.25 ounces garlic (about 1 large clove)

¼ teaspoon salt

5.3 ounces vegan meat

¼ cup dry white wine

Instructions

1

Put the vegetable stock, raw cashews, nutritional yeast, porcini powder, and lemon in a high-speed blender, and blend until smooth.

2

Add the coconut oil to a frying pan and saute the mushrooms over medium-high heat until well browned (about 7 minutes).

3

Add the onions, garlic and salt and saute until the onions are browned and tender (an additional 7 minutes).

4

Add the vegan meat and and white wine and cook until there is no liquid left.

5

Add the cashew nut mixture and cook until the sauce thickens.

6

Adjust salt and pepper to taste. Serve over your favorite vegan pasta.
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November 30, 2024

Vegan Chocolate-Covered Digestive Biscuits Recipe

The crunchy texture and grainy flavor of these vegan McVities copycats are perfectly offset by a thick layer of your favorite vegan chocolate.

Updated November 16, 2023

Serious Eats / Vicky Wasik

Why It Works

A mix of whole wheat and all-purpose flour creates the perfect blend of flavor, crunch, and tenderness.
Using coconut oil instead of a liquid oil makes the dough easier to handle.
Toasted sugar helps deepen the biscuit’s flavor in place of lactose.
Baking powder helps the biscuits rise without the excess browning and alkaline flavor of baking soda alone.

For the uninitiated, McVities are a type of digestive biscuit, a pseudo-healthy cookie/cracker hybrid made with a portion of whole grains, which makes them a close cousin to the American graham cracker. As I noted in my recipe for McVitie’s-style chocolate covered digestive biscuits, though they’re sold plain, the arguably more delicious type comes coated in chocolate. While I’ve long thought the milk chocolate variety tastes like Kit Kats in cookie form, dark chocolate McVities will always be my OTP.

In this vegan variation, which uses coconut oil instead of butter, a boost of flavor comes from toasted sugar, which helps evoke some of the toasted notes that lactose (a milk sugar) can develop through browning. For my non-vegan variation, I knew I could go straight to the source, via fresh or powdered milk.

Since few home cooks have access to malic acid, which reacts with baking soda to produce the carbon dioxide that leavens the original biscuits, my vegan recipe uses cream of tartar instead, with a splash of water to moisten the eggless dough. (This is what real McVities use as well, but it isn’t listed on the box because it bakes out in the end.) For the non-vegan recipe, buttermilk provides both acidity and lactose in one fell swoop.

These vegan biscuits won’t brown very much at all, while the buttery ones will take on a golden hue. Thanks to the already brownish color of the dough, that subtle change may be difficult to gauge through an oven window, so be sure to open the door to get a better look. It may also help to rotate the pan about halfway through to ensure the biscuits bake evenly.

March 2017

Vegan Chocolate-Covered Digestive Biscuits Recipe

Cook Mode
(Keep screen awake)

4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
2 ounces whole wheat flour (about 1/3 cup; 55g), plus more for dusting
2 1/4 ounces quick-toasted sugar (about 1/3 cup; 60g)
1/2 teaspoon cream of tartar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
4 ounces refined coconut oil (about 2/3 cup; 113g), solid and cool
3/4 ounce water (about 5 1/4 teaspoons; 20g)
9 ounces roughly chopped vegan chocolate (about 1 1/2 cups; 285g) (see note)

Make the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (175°C). Combine all-purpose flour, whole wheat flour, toasted sugar, cream of tartar, baking powder, baking soda, salt, and solid coconut oil in the bowl of a food processor. Process until oil virtually disappears into a fine, floury meal. Add water and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.
Roll and Bake the Biscuits: On a generously floured surface, roll dough until just shy of 1/4 inch (4.7mm), using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into 2 3/4–inch rounds and transfer to a parchment-lined half sheet pan. Gather up scraps, knead, roll, and cut as before.

Serious Eats / Vicky Wasik
Bake until firm and dry to the touch but quite pale, about 22 minutes. Cool directly on sheet pan and continue with next step, or store in an airtight container up to 3 days at room temperature.
Temper the Chocolate: Temper chocolate according to one of the methods described here.
Coat the Biscuits: Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, or just over 1/4 ounce, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. (Before it hardens, store excess chocolate according to the directions here.) Serve biscuits immediately, preferably with hot tea, and transfer to an airtight container for up to 3 weeks at room temperature.

Special Equipment

Food processor fitted with a metal blade, half sheet pan, rolling pin, pastry brush, docking tool (optional), 2 3/4–inch round cutter or wine glass

Notes

If you want dark chocolate, Theo 70% is a solid vegan offering. Or, try the coconut milk chocolate from Charm School Chocolate for something mellower.

Vegan Chocolate Chip Cookies
Vegan Oatmeal Chocolate Chip Cookies

Nutrition Facts (per serving)
166	Calories
9g	Fat
20g	Carbs
3g	Protein

Nutrition Facts
Servings: 16
Amount per serving
Calories	166
% Daily Value*
9g	11%
Saturated Fat 5g	27%
0mg	0%
43mg	2%
20g	7%
Dietary Fiber 2g	8%
Total Sugars 8g
3g
Vitamin C 0mg	0%
Calcium 18mg	1%
Iron 2mg	13%
Potassium 150mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

November 30, 2024

Classic Vegan Date Bars
Photo by The Italian In Me

Prep time
45 minutes

Cook time
30 minutes

Makes
24 Bars

Author Notes

My Italian, grandma Manocchio (God Rest Her Soul), being the amazing cook and baker that she was for 93 years, use to make delicious date bars for my mom when she was a child (and my aunt, my grandpa…and anyone she could seat at her table!). They were just one of the many sweet baked treats in her repertoire she whipped up regularly for family and friends to enjoy! And, enjoy they did, but usually without my grandma seated at the table with them as she almost never ate any of her baked goods. She just wasn’t one for sweets as she would remind us in her Italian accent. Her joy was in serving them to those she loved and deriving pleasure from watching them be devoured.

This vegan version of my grandma Manocchio’s date bars is classic in nature, like hers were, and every bit as indulgent but with a slightly healthy twist. Even so, I think they would make her quite proud, and my loved ones enjoy them with as much enthusiasm as those who enjoyed her date bars (Seriously, just ask my mom who is an expert extraordinaire on my grandma’s original date bars!) Unlike my grandma Manocchio, however, I find myself seated at the table, devouring these delicious bars right along side my loved ones. Enjoy! —The Italian In Me

Ingredients

1 pound

Medjool dates, pitted and chopped

1 cup

distilled or filtered water

³/₄ to 1 cups

organic cane sugar (less or more depending on sweetness desired)

1 tablespoon

fresh squeezed lemon juice

3 cups

organic rolled oats (not quick cooking)

2 ¹/₂ cups

organic whole wheat pastry flour

1 ³/₄ cups

organic brown sugar, dark or light (your preference)

1 teaspoon

organic ground cinnamon

³/₄ teaspoon

baking soda

1 ³/₄ cups

vegan butter alternative (such as Earth Balance), melted

Directions

Preheat the oven to 350.

Butter a 9 x 13 baking pan (I use a straight sided one) and set aside.

Add the chopped dates and water to a sauce pan over medium heat and bring to a simmer.

Once simmering, turn heat down to low and cook for 5 minutes (until dates are softened).

Stir the cane sugar and lemon juice in with the dates and bring the mixture back to a simmer. Cook for one minute (sugar should be completely dissolved).

Set date mixture aside and allow to cool.

In a large mixing bowl, gently combine the remaining dry ingredients.

Drizzle the melted vegan butter in to the dry ingredients and gently stir to evenly combine.

Place half of the crumb mixture in the bottom of the pan and gently press down on it until it is evenly spread out to the edges of the pan.

Place the cooled date mixture on top and gently spread it out evenly.

Add the remaining half of the crumb mixture to the top of the date mixture and spread it out evenly, to the edges of the pan, while gently pressing down on it.

Bake for 30 – 35 minutes. The top should be just slightly golden brown and the edges a bit caramelized.

Cool on a wire rack to room temperature before cutting in to 24 bars for finger desserts or 12 bars for individual desserts served with vanilla, vegan “ice cream”.
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November 30, 2024
Gluten Free & Vegan Chocolate Chip Biscotti
Photo by AnnieCate

Makes
32-48

Author Notes

Gluten Free & Vegan Chocolate Chip Biscotti —AnnieCate

Ingredients

3

flax eggs

¹/₃ cup

melted coconut oil

1 ¹/₂ tablespoons

vanilla

1 teaspoon

cinnamon

1 teaspoon

kosher salt

²/₃ cup

brown sugar

3 tablespoons

white sugar

3 tablespoons

maple syrup

2 cups

sifted gluten free flour

1 cup

rolled oats

1 teaspoon

baking powder

1 ¹/₄ cups

mini vegan chocolate chips, divided

Directions

Preheat the oven to 350

Combine the flax eggs, the coconut oil, the vanilla, the cinnamon, the kosher salt, the dark sugar, the white and the maple syrup. Stir till an even consistency is reached.

Stir in the oats, followed by the flour and the baking powder.

Add 1 cup of the mini chocolate chips and blend till evenly distributed

Line two 8×4 loaf pans with parchment paper. Divide the dough in two parts and pat gently and evenly into the loaf pans. Sprinkle the remaining chocolate chips over top of the dough.

Bake for 20 minutes at 350. Allow to cool completely (if you’re busy, you can even walk away and just do the next part the following day).

Once cooled, gently slice the loafs into 1/4-1/2 inch slices. Lay the slices out on a baking sheet.

Bake the slices for 15 minutes at 350, until toasty golden.

Dunk your heart out.
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November 30, 2024
Vegan Chocolate Cheesecake
Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

Recipe information

Total Time

10 hr (includes chilling)

Ingredients

For graham cracker crust:

1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)

3 tablespoons sugar

4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan

For chocolate tofu filling:

2 1/4 cups sugar, divided

1/3 cup water

8 ounces bittersweet chocolate (no more than 60% cacao), chopped

2 (1-pound packages silken tofu, drained

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 (8-ounces) containers soy cream cheese at room temperature

1 teaspoon pure vanilla extract

Rounded 1/4 teaspoon salt

Equipment: a 9-inch springform pan

Preparation

Make graham cracker crust:

Step 1

Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.

Step 2

Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.

Make chocolate tofu filling:

Step 3

Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Step 4

Purée tofu and cocoa in a food processor until smooth.

Step 5

Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.

Step 6

Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.

Step 7

Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

Cooks’s note:

Cheesecake can be made 3 days ahead and chilled.
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November 30, 2024
Soft Vegan Ginger Cookies

I couldn’t stop eating Nutella by the spoonful so… in my haste, I threw my giant Nutella jar in the trash can, put on a major cleavage shirt and went to empty the trash. That’s just real life. Sometimes you have to throw out your chocolate and haul out the cleavage.

After that!… I found my new favorite cookie. It’s gingery without being a spice cookie. It’s soft and chewy and wholesome… and vegan!

These ginger cookies are also full of whole wheat flour, apple sauce, ground flaxseeds and lemon juice.

I love love love them.

They come from the cookbook Organic and Chic. Lovely recipe and lovely book.

Oh! I made milk too… from cashews and oats. I love it. I’ll show you how to make that in two days. Promise.

Soft Vegan Double Ginger Cookies

Makes about 2 dozen cookies

Recipe from Organic and Chic (I really love this cookbook)

Print this Recipe!

1 1/2 cups all-purpose flour

1 1/2 whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 cup minced candied ginger

1 cup vegan granulated sugar (if you’re hardcore… or just go for regular granulated sugar)

2 tablespoons ground flaxseed

1/2 cup unsweetened applesauce

1/4 cup canola oil

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup vegan granulated sugar, for rolling the cookies balls

In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, and minced candied ginger. Set aside.

In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon zest and juice.

Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon. Make sure all the flour bits are moistened and well incorporated. Form dough into a disk shape and wrap well in plastic wrap. Refrigerate for an hour, or overnight.

Place a rack in the center and upper third of the oven and preheat 350 degrees F. Line two baking sheets with parchment paper.

Remove the dough from the fridge and use your hands to roll dough into walnut sized balls. Rolls balls in granulated sugar and place of baking sheet. Use the palm of your hand to slightly flatten the dough ball. Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.

Store cookies in an airtight container at room temperature for up to 4 days.

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November 30, 2024
Vegan lentil & sweet potato cottage pie
step 1

Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
step 2

Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
step 3

Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
step 4

Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25cm x 20cm x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn’t spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 293
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 3g	11%
Total Sugars 23g
Protein 3g	6%
Total Fat 16g	21%
Saturated Fat 9g	45%
Vitamin A 44IU	1%
Vitamin D 8IU	2%
Vitamin E 1mg	4%
Folate 10mcg	3%
Sodium 347mg	15%
Calcium 77mg	6%
Iron 1mg	6%
Magnesium 16mg	4%
Potassium 48mg	1%
Omega 3 1g

Author: PatagoniaLlami

Ingredients

Directions

Nutrition Facts (per serving)

Ingredients

Instructions

Leave a Comment

Why It Works

March 2017

Vegan Chocolate-Covered Digestive Biscuits Recipe

Special Equipment

Notes

Read More

Author Notes

Ingredients

Directions

Author Notes

Ingredients

Directions

Recipe information

Ingredients

For graham cracker crust:

For chocolate tofu filling:

Preparation

Make graham cracker crust:

Step 1

Step 2

Make chocolate tofu filling:

Step 3

Step 4

Step 5

Step 6

Step 7

step 1

step 2

step 3

step 4

Ingredients

Directions

To make ahead:

Nutrition Facts (per serving)