plant-based

Lion’s Mane “Crab” Cakes

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

These are a popular item on vegan menus in restaurants. Now you can make them at home!

Prep Time15 minutes
Cook Time7 minutes
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Lion’s Mane “crab” Cakes

The Lion's Mane mushroom is easy to work with and delicious. Its texture means it can substitute for crab in these yummy little patties. Makes 4 middle-sized patties.
Course: Appetizer, Main Course
Keyword: canape, plant-based, vegan, wfpb no-oil
Servings: 0

Ingredients

  • 8 ounces Lion's Mane mushroom
  • 1 Tbs ground flax
  • 3 Tbs water
  • 1/2 cup panko breadcrumbs check label to make sure they are plant-based
  • 1/2 cup onion finely minced
  • 1 Tbs vegan mayonnaise
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Hand shred mushroom into small pieces resembling texture of flakey crab.
  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, dried parsley, salt and pepper. Mix well.
  • Mix in Panko breadcrumbs.
  • Mix in mushroom shreds.
  • Form mixture into 4 equal size round flat patties (about 1/2 to 3/4 inch thick).
    Cook patties for approximately 3 minutes per side in a non-stick pan. Should be golden brown and cooked throughout.
  • Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.

Mushroom Risotto (Instant Pot)

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time10 minutes
Cook Time15 minutes
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Mushroom Risotto in the Instant Pot

Risotto in the Instant Pot is a real game-changer. A bit of sauté then pressure-cook for six minutes!
After cooking, you can add a cup of peas, or some sautéed spinach or asparagus.
Course: Main Course, Side Dish
Servings: 4

Equipment

  • 1 instant pot pressure cooker

Ingredients

  • one half onion chopped
  • 4 cloves garlic
  • 8 ounces mushrooms sliced
  • 1/2 tsp salt use less if salted broth
  • 1/2 tsp thyme dried
  • 1/2 tsp tarragon
  • dash black pepper
  • 1 tsp olive oil
  • 1 cup arborio rice
  • 2 1/4 cup vegetable broth low-sodium
  • 2 tsp mushroom powder optional
  • 2 Tbs pine nuts toasted
  • 2 Tbs vegan parm

Instructions

  • Put the Instant Pot on sauté. Add onion, garlic and a good pinch of salt and mix and cook in 2 Tbs water for 1-2 mins.
  • Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
  • Add the herbs and black pepper; mix. Add arborio rice and 1 tsp oil and mix well to coat the rice. Stir for 1-2 minutes.
  • Add water or broth and salt. Mix well. Pressure cook for 6 mins
  • Once the pot has finished the cooking time, quick release the pressure from the pot.
  • Open the lid, stir. Taste and adjust salt and flavor if needed. Let sit for a minute.
  • Serve in a big bowl, topped with vegan parm and toasted pine nuts.

Polenta, Mushrooms, and Spinach

karenwpullen Main Dishes, Recipes , , ,
Prep Time5 minutes
Cook Time15 minutes
Print Recipe

Polenta, Mushrooms, and Spinach

Warm and creamy comfort food. Use quick-cooking polenta, also known as yellow corn grits, to save time (and all that stirring).
Course: Main Course
Cuisine: Italian
Keyword: comfort, creamy, mushrooms
Servings: 4

Ingredients

  • 1 cup quick-cooking polenta I use Bob's Red Mill brand.
  • 3 cups water
  • 1/2 tsp salt
  • 2 tsp miso paste white, stirred into 1 Tbs water
  • 1 Tbs nutritional yeast
  • 1 onion finely chopped
  • 1 pound mushrooms any kind
  • 2 cloves garlic
  • 1 bunch fresh spinach

Instructions

  • Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
  • Stir in the nutritional yeast and the miso-water mixture.
  • Sauté the onion over medium heat in a tablespoon or two of water.
  • Add the mushrooms and chopped garlic and sauté until all liquid evaporates and the mushrooms are slightly brown. Season with salt and pepper.
  • Rinse the spinach and chop off the stems. Put it into a pot, cover, and cook for 2 minutes until wilted.
  • For each serving, spoon into a bowl a cup of polenta, 1/4 of the wilted spinach, and 1/4 of the mushrooms.