Tag Archives: mushrooms

Skillet Lasagna

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If you love the flavors of lasagna but don’t have the time or patience to assemble it, try skillet lasagna! The whole recipe is made in one pan in about 40 minutes. The tofu ricotta recipe is from Minimalist Baker. If you do not need this recipe to be vegan or dairy-free, you can replace the tofu ricotta (and steps to make it) with regular ricotta cheese. If you do need the recipe to be vegan, be sure to use pasta without egg (or other dairy products) rather than egg noodles. Fusilli is the closest shape to egg noodles. Substitute or add other veggies if you’d like, such as kale, roasted eggplant, or tomatoes.

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Skillet Lasagna

Easy, nutritious, filling, and the flavors of lasagna but made in one pan! Vegetarian and can easily be made vegan.

Course Main Course
Cuisine Italian
Keyword dairy-free, dinner, easy, entree, mushrooms, one pan, pasta, vegan, vegetables, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 12 ounce container extra firm tofu drained
  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups mushrooms, sliced
  • 6 ounces egg noodles (or fusilli to make vegan) 3 cups dry
  • 1 jar marinara sauce (about 28 ounces)
  • 2 zucchini, chopped into 1/2 inch chunks about 2 cups
  • 1 cup baby spinach

Instructions

  1. To make tofu ricotta: In a food processor, puree tofu, lemon juice, 3 tablespoons olive oil, nutritional yeast, oregano, salt and pepper. Pulse basil until it is distributed but not completely pureed. Set aside.

  2. In a large skillet, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and cook until they begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30-60 seconds. Add mushrooms and cook until they begin to cook down, about 3 minutes.

  3. Add marinara sauce, pasta, zucchini, spinach, and 1cup water. Stir together, then top with dollops of tofu ricotta. Cover, reducing heat to a simmer, until noodles are cooked, about 10 minutes. For whole wheat noodles, add an extra ½ cup water and 4-5minutes cooking time, or until noodles are al dente or cooked to your liking.

With spiralized zucchini and dairy-free mozzarella shreds
With dairy-free mozzarella shreds

Korean Soft Tofu Stew

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This recipe is by no means authentic, but it is a fairly easy, plant-based version that you can make at home without any special equipment.

Korean soft tofu stew, soondubu jigae, is a flavorful, thick, spicy, tangy and hearty bowl of deliciousness. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity. It is typically served bubbling hot in a a special pot in which it was cooked, alongside rice and several banchan, or side dishes. It may also contain seafood or meat.

This recipe does use a few ingredients that you may not find at your usual supermarket – kimchi, gochugaru (chili flakes), and kombu (seaweed). You can likely find these ingredients at an Asian market. You can also omit the kimchi, or skip the step of making the broth with the kombu and use vegetable broth instead, although this helps give it a rich, savory, seafood-like taste. However, the chili flakes really make the recipe, so don’t skip them!

Kimchi is a Korean staple made of fermented vegetables, often cabbage, but can be made with a variety of vegetables. Fermented foods like kimchi often have nutrients that are more bioavailable, reduced “anti-nutrients,” and contain beneficial microorganisms that may improve gut health. A few recent studies on kimchi suggested that it may reduce the risk of heart disease and diabetes, but you may not want to overdo it on pickled foods in general – they can contain a lot of salt and byproducts that may have adverse health effects.

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Korean Soft Tofu Stew

This recipe is not authentic soft tofu stew, but it is a vegetarian/vegan version that can be made without any special equipment. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity!

Course Main Course, Soup
Cuisine Korean
Keyword dairy-free, gluten-free, Korean, soup, stew, tofu, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 5 cups water
  • 2 pieces kombu
  • 4 ounces shiitake mushrooms
  • 1 tablespoon oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 ounces oyster mushrooms, stems trimmed and sliced
  • 1 cup kimchi sometimes contains fish sauce, check the label if you need it to be vegetarian
  • 3 tablespoons Korean chili flakes (gochugaru)
  • 1 teaspoon sesame oil
  • 1 teaspoon salt or to taste
  • 12-16 ounce package silken tofu, drained
  • 2 stalks green onion, diagonally sliced

Instructions

  1. Make the broth: Separate the stems from the shiitake mushrooms and put mushrooms and stems in a saucepan, along with 5 cups of water and kombu. You can also add the stems from the oyster mushrooms. Bring to a boil, then simmer for 25 minutes. Strain the broth, keeping the broth and the vegetables. Set broth aside. Discard kombu and mushroom stems, and slice mushrooms and set aside.

  2. In a saucepan, heat 1 tablespoon oil over medium-high heat. Add onions, stirring occasionally, and cook until translucent and beginning to brown. Add garlic and cook for 30 seconds. Add oyster mushrooms and cook until softened.

  3. Add broth, reserved shiitake mushrooms, kimchi, chili flakes, sesame oil, and salt. Bring to a simmer.

  4. Add tofu in large chunks. Bring to a simmer and cook for 10 minutes.

  5. Divide stew into 4 bowls. Top with green onion and serve.

Korean soft tofu stew ingredients
bowl of stew

Gardener’s Pie

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This hearty, rich and savory meal is made solely of plants! It is basically a vegan version of shepherd’s pie and cottage pie. Complex flavor is developed with delicious ingredients such as garlic, onion, thyme, tamari, Worcestershire sauce, and red wine (vinegar). 

The Mashed Cauli-tatoes recipe can be found here.

5 from 1 vote
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Gardener's Pie

Plant-based version of shepherd's pie or cottage pie

Course Main Course
Keyword dairy-free, dinner, entree, gluten-free, healthy, plant-based, vegan, vegetables, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 tablespoon cooking oil such as canola
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound mushrooms, sliced about 5-6 cups
  • 2 tablespoons red wine vinegar or substitute red wine or grape juice, up to 1/4 cup
  • 2 1/2 cups vegetable stock
  • 10 ounces frozen mixed vegetables
  • 1/2 cup red lentils
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons corn starch or 1/4 cup flour
  • 1 teaspoon salt or to taste
  • 1 batch mashed cauli-tatoes https://guesswhoscooking.com/2019/11/18/mashed-cauli-tatoes/

Instructions

  1. Heat oil in a Dutch oven or stock pot over medium-high heat. 

  2. Add onions and saute for 5 minutes or until they start to become translucent. Add garlic and cook for 30 seconds. 

  3. Add vinegar/juice to deglaze the pan, then add stock, mushrooms, mixed vegetables, lentils, tamari, thyme, and worcestershire sauce. Cook until lentils are tender, about 15 minutes.

  4. Preheat broiler on high.

  5. Mix corn starch with ¼ cup water to make a slurry. Add to pot and stir until liquid is thickened. Add 1-2 more tablespoons corn starch if necessary, or more stock or water if it's too thick. The sauce should be thicker than gravy. Add salt to taste.

  6. If prepared in a stock pot, transfer the mixture to a large casserole dish. If using a Dutch oven, keep it in there. Place about ½ cup mashed cauli-tatoes at a time on top of the mixture with remaining cauli-tatoes. Use a spoon or spatula to smooth out the mash, covering the mixture below, and sealing off the edges.

  7. Broil for 10-15 minutes or until lightly browned on top.

Recipe Notes

  • Mashed Cauli-tatoes Recipe
  • Red Wine: If using red wine instead of red wine vinegar, use 1/4 cup and decrease vegetable broth by 2 tablespoons.
  • Flour: If using flour instead of corn starch, there is no need to make a slurry. Add the flour directly to the pan and stir. Use twice as much flour as corn starch.
  • Simpler Version: Simply top the mashed cauli-tatoes with the vegetable mixture, sort of like mashed potatoes and gravy. This saves about 15 minutes or so. 
  • Ingredients like Worcestershire sauce and tamari can be left out if you don't have them, but they help build a more complex flavor.
  • Vegan: make sure to use vegan Worcestershire sauce
  • Gluten-free: Use tamari (usually gluten-free but check the label) or gluten-free soy sauce. Use corn starch, not flour, to thicken.









Bulgogi Mushrooms

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Bulgogi Mushrooms

Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.

 

Bulgogi Mushrooms

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Bulgogi Mushrooms
Serves 4-6
Prep time 2 hours, 10 minutes
Cook time 5 minutes
Total time 2 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish
Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

Ingredients

  • 1lb portabello mushrooms (sliced)
  • 1/4 cup reduced sodium soy sauce or tamari
  • 1/4 cup rice vinegar
  • 2 green onions (thinly sliced)
  • 2 tablespoons water
  • 1 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)

Directions

Step 1
Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours.
Step 2
Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes.
Step 3
If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes.