vegan

Mushroom-Walnut Pate

karenwpullen Recipes, Sandwiches, Snacks, Dips, and Smoothies , , ,

This is a classic spread that everyone loves. Make ahead, chill, then stand back as it’s devoured, on crackers or toasted thinly sliced baguette.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Mushroom-Walnut Pate

This classic spread is the perfect party appetizer.
Course: Appetizer, Sandwich, Snack
Cuisine: French
Keyword: canape, healthy, plant-based, vegan, wfpb
Servings: 8

Equipment

  • food processor

Ingredients

  • 1 cup walnuts
  • 1/2 cup shallots minced
  • 1 pound mushrooms, chopped button, cremini, shiitake, or portobello
  • 2 cloves garlic minced
  • 1 tsp thyme leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Spread the walnuts on a baking sheet and toast for 10 minutes at 350°, until they are lightly browned and fragrant.
  • Sauté the shallots until soft.
  • Add the mushrooms, garlic, thyme, salt, and pepper. Cook until the liquid has evaporated.
  • Process the walnuts to a thick paste. Add the mushroom mixture and process until it's the texture you like.
  • Spoon the mixture into an oiled container. Refrigerate overnight. The pate will set up a bit more and flavors will develop.

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
Print Recipe

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
Print Recipe

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.