Being vegan is a tough choice. If you have recently chosen this path, you will agree with me that this requires a great deal of self-control and food consciousness. The memory of the nonvegan food’s taste can often trigger the impulse of trying out some meaty flavor. Well, like me, if that is the case for you, this article may put you in ease. Today I am going to share some wonderful hearty and meaty flavor recipes with you that have completely vegan ingredients! Well, perhaps you are not surprised since you have already noticed that from the blog title. Yes, I am going to share three easy-to-make vegan mushroom recipes with yummy hearty and meaty flavor! Aside from the best mushroom supplements out there, these mushroom recipes will also provide you your desired medical benefits.
1. Silky Mushroom Soup
This is a very easy-to-make mushroom soup recipe with a creamy and silky texture. You don’t need a lot of time or effort to enjoy this amazing recipe. The plus point is that you can feel the hearty flavor in it with the help of mushroom. Usually, most of the pureed soups like this are made with milk or cream. But in this recipe, I used sunflower seeds. The addition of sunflower seed gives a unique flavor and taste, which goes perfectly well with the mushroom. After trying out this recipe, all of my friends liked this sunflower seed and mushroom combination soup more than the usual milk cream soup. So, let’s get started with my Silky Mushroom Soup recipe.
Cooking Time: 20 minutes
Serving Size: 4 – 5 people
- Water – 1200 ml or 5 cups
- Oil – 2 or 3 Tbsp
- Onions – 2 Pieces
- Garlic – 3 Cloves
- Fresh white edible mushrooms 16 oz or 500 g (you can leave a couple of mushrooms to pan-fry later for a garnish)
- Salt – 1 or 2 teaspoons (To your taste)
- Raw Sunflower Seeds ¾ cup or 60 g
- Potato cubes – 2 large potatoes
- A Pinch of Dried Thyme
- Nutritional Yeast Flakes – 2 or 3 Tbsp
- Set the water to boil
- Take a pan (any pot with thick bottom would do) and heat it up for a while
- Add some oil and after a while add chopped onions. Cook for a couple of minutes
- Then add some chopped garlic and cook for one minute
- Pour the sliced mushrooms onto the pan along with salt. Cook it for 1 minute more
- Add the potato cubes, sunflower seeds, thyme, and boiling water to the pan. Cover the pan with a lid and let the soup mixture boil for 15 minutes
- By this time, the potato cubes should be boiled well. Taste the flavor and add some nutritional yeast to your taste
- Cook the soup for another 2 minutes on low heat and stir
- Take sunflower seeds and roast it
- Fry some whole mushroom pieces on the pan
- Your delicious Silky Mushroom Soup is ready to serve. Serve it with the roasted sunflower seeds and fried mushrooms
2. Reishi Vegan Broth
If you think that Reishi and Shiitake mushrooms are taken only for their medicinal properties and they taste horrible as a food source, this Reishi Vegan Broth will surprise you. Reishi mushroom, which tastes bitter but has many health benefits can also turn into a yummy meal if you know your way around the kitchen.
So, let’s get started with our Reishi Vegan Broth.
Cooking Time: 30 minutes
Serving Size: 4 people
- Fresh Ginger – 2 inches long, sliced lengthwise
- Smashed Garlic – 3 Cloves
- Cinnamon Stick – 1 stick with a size of 2 inches
- Star Anise – 2 pieces
- Vegetable stock – 1 ½ quarts
- Dried Shiitake Mushroom – 2 pieces
- Soy Sauce (Low Sodium) – 2 tbsps (Add more if you need)
- Reishi Mushroom Powder – 2 teaspoons
- Thin Rice Noodles – 8 ounces
- Grapeseed Oil – 2 teaspoons
- Baby Bok Choy – 6 small heads (halved lengthwise)
- Kosher Salt
- Fresh Ginger – Peeled and Julienned
- Pepper – Sliced thinly
- Scallions – Sliced thinly
- Hoisin Sauce
- 4 Lime Wedges
- Take a large pan and cook the sliced garlic and ginger on a medium heat. Stir well. When the garlic and ginger get charred, add the cinnamon stick and pieces of star anise. Stir again for a couple of minutes until the fragrant arises.
- Add the vegetable stock, soy sauce, Reishi mushroom powder, and dried shiitake. Cook it until it gets to a simmer. Reduce the heat and partially cover the pan. Let the broth simmer for 20 minutes on a reduced heat until the reishi mushroom powder gets dissolved. Taste the broth and add sauce if needed.
- Pour the broth into another saucepan and keep it mildly warm after removing the aromatics.
- Cook the rice noodles in a saucepan full of salted boiling water. After cooking the noodles, rinse and drain it under cold water. Dry it afterward.
- Get your pan and pour one tsp oil. Add the sliced bok choy pieces onto the pan and season with salt and cook for five minutes over medium heat, until they get lightly charred.
- Your Reishi Vegan Broth is ready to serve by now!
3. South Indian Style Mushroom Fry Vegan Recipe
This is another easy mushroom fry recipe of mine, which was recommended by one of my Indian friends. This vegan mushroom recipe is a little spicy that will dance around on your taste buds. So, without any further delay, let’s get started with the recipe:
Cooking Time: 20 minutes
- White Button Mushrooms – Sliced 1 ¼ cups
- Cashews or Green peas – ¼ cup
- Onions – ¾ of a cup, finely chopped
- Tomato 1 ½ cup – finely chopped
- Ginger Paste 1 Tsp
- Garlic 1 Tsp
- Sprigs curry leaves – 1 to 2
- Mustard – ¼ Tsp
- Cumin – ½ Tsp
- Oil – 2 to 3 Tbsps
- Red Chili powder – ¾ Tsp
- Turmeric – 1 pinch
- Meat Masala or Garam masala 1 tsp
- Lemon juice – 1 Tsp
- Soak cashew for 15 minutes or if you choose green peas wash and drain them.
- Heat a thick bottom pan up. Heat the oil over low heat. Add cumin, mustard, ginger, and garlic paste, and fry for 2 minutes.
- Then add onions to the pan and fry evenly until they get a brown texture. Now is the add tomato, chili powder, garam masala, turmeric, and curry leaves. Sauté it until the moisture dries up.
- Wash the sliced mushrooms and drain quickly so they do not get soggy or soft.
- Add chopped mushrooms, cashews or green peas (whichever you are using), and salt. Cook them over medium heat for 2 minutes.
- After you start to get the mushroom aroma, turn the heat from medium to low. Cover the pan and cook it for a few minutes. Don’t overcook as mushrooms tend to get soggy very fast. Add lemon juice if you want to get a different flavor.
- Your mushroom fry recipe is ready to serve!
That’s all for today. Don’t forget to share your experience with these recipes after you have tried them out. If you really like these vegan mushroom recipes don’t forget to share them with your friends. Also, check our Chaga mushroom tea recipe to make the way you consume mushroom more refreshing.