Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
Mediterranean stuffed pasta shells
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups dry giant pasta shells 1 1/2 cups sliced portabello or mini portabello mushrooms 1/2 cups sun-dried tomatoes 1/3 cup of your favorite pesto 1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese) 1/3 cups plant milk 1-2 tbsp lemon juice salt and pepper to taste pine nuts fresh herbs to serve Method Cook the pasta according to the instructions until the shells are soft. Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden. cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth. Add 1 heaped tbsp of the pesto to the cashew creamed cheese. Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts. Serve and enjoy! Photo Gallery I Hope you love this delicious and cozy recipe! M*
Mushroom biltong soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four cups brown button mushrooms or oyster mushrooms 1/2 cup chopped leeks 400ml coconut cream 1 can butter beans or cannellini beans 1 cup soaked cashews 1-2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste 1-2 tbsp soy sauce 1 tsp miso paste 3-4 cups vegetable stock cornstarch slurry (1/3 cup cornstarch mixed with water) Coriander oil 1 heaped tbsp coriander seeds 2-3 tbsp neutral oil Method First off you have to roast the mushrooms for that perfect biltong-like flavor. Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper. Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup. Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant. Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes. Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste. Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness. Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper. To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn. Photo Gallery Hope you love this creamy and tasty soup recipe! M*
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M*
Portabello tofu burgers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3-4 braai mushrooms Slabs of tofu steaks BBQ spice mix from Simple Truth Salt and pepper to taste Sauces basting sauce or sweet chili sauce Sweet soy sauce or regular Sesame seeds Sriracha mayonnaise (regular mayo mixed with your favorite spicy sauce) Toasted burger buns of choice Sliced tomatoes Sliced avocado Pre-shredded slaw Tjips to serve Method 1. Place the mushrooms and tofu steaks in a heated pan with some olive oil, fry a bit on both sides, and drench with the sweet soy sauce and gochujang basting sauce. Fry until the mushrooms are nice and jammy and the tofu steaks are brown, add a sprinkle of sesame seeds on both sides and remove. 2. Add a generous layer of sriracha mayonnaise to the toasted bun, add the tofu steak, mushroom, tomato slice, avo, and season. Mix the cabbage slaw with some of the sriracha mayonnaise and top the burger with that. Add more of the @flaming_thai gochujang sauce and serve! Photo Gallery Hope you love these super delicious umami burgers M*
Lasagna stuffed mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 5-6 giant portabello mushrooms 1/2 cup diced red onion 1/4 cup diced leeks 1 1/2 cups cooked brown lentils 1/4 cup diced yellow/red pepper 1/2 cup diced carrots 1 cup crushed tomatoes 1/4 cup sun-dried tomatoes 1 tbsp soy sauce salt and pepper to taste 1 tsp garlic flakes or crushed garlic 1 tsp ground oregano toasted pine nuts fresh basil oil to fry Bechamel sauce 2 1/2 cups soy or coconut milk 1/2 cup butter beans or chickpeas, drained and washed 1/4 cup nutritional yeast 1 heaped tbsp cornstarch 1 tbsp melted vegan butter or margarine salt to taste Method Preheat the oven to 180 degrees Celsius. Brush the mushrooms with a kitchen towel and remove the stem, place into a square baking tray drizzle with some oil, salt, and pepper, and bake for 15-20 minutes. Meanwhile make the filling, add the onion, leeks, and red pepper to a pan with some olive oil and fry until fragrant, add in the lentils, carrots, tomatoes, pesto, and the rest of the garlic, salt, and pepper. Place the sauce ingredients into a high-speed blender and blend until smooth, pour into a saucepan to thicken, and season accordingly. Once the mushrooms have baked, drain the excess water and fill with the lasagna filling and dollops of the sauce on top, add the feta and bake for another 10 minutes. Serve with toasted pine nuts and fresh basil. Photo Gallery Hope you love these delicious and comforting mushrooms! M*
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp cornstarch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1/3 cup popped popcorn 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Toppings fresh cilantro diced spring onion sesame seeds lime slices mayonnaise Method To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Serve with some spiced vegan mayonnaise. Photo Gallery Hope you love these crispy sticky “chicken” nuggets of goodness! M*
Margarita pizza mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4-5 giant braai mushrooms 1/3 cup sun-dried tomato pesto or ketchup Mini Mozzarella balls or cheese of choice LSF bbq spice mix Mini Roma tomatoes, sliced Fresh rocket or basil Balsamic glaze to serve Method Place the mushrooms in an air fryer-safe baking dish and brush with the tomato pesto, cheese, tomatoes, and a shake or two or the BBq spice mix. 2. Air fry for 15-18 minutes until baked, remove and serve with fresh basil and a drizzle of balsamic glaze. Photo Gallery Hope you love these super moorish mushrooms! M*
Sticky soy brown rice pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 x packet San Remo brown rice pasta 500g mini portobello mushrooms 1 tbsp margarine 1 tbsp nutritional yeast 1/4 cup soy sauce 1/2 cup honey 1 tsp mixed spice 1 tsp cayenne pepper Salt and pepper to taste Sesame seeds Fresh herbs Method 1. Cook the pasta according to instructions, once cooked drain the pasta water and add 1 tbsp margarine and mix well. 2. For the mushrooms, add a dollop of olive oil and fry the mushrooms until fragrant. 3. Add on the spices, nutritional yeast, soy sauce, honey and salt and pepper to taste. 4. Once gooey, add half of the sauce to the pasta, mix well, add the rest on top and serve with toasted sesame seeds and fresh herbs. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
