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Vegan Cheese Stuffed Mushrooms w/ Tomatoes & Spinach[Lv.Advanced]

Chessy stuffed mushrooms are always on the menu but as a vegan, I could never order them. Making plant-based dishes is all about letting the vegetables truly shine. This recipe shows how simply delicious vegetables can be while still being exotic looking. The ingredients in this recipe can be found easily in any grocery store. When creating this dish I realized it was also a one-pan recipe. Who doesn't get excited about quick-cooking and less dishes! While the mushrooms begin to cook down in the balsamic vinegar it instantly gives off a sweet tangy invitation & smells so tasty from the start. This dish is so great for people looking to reduce their meat intake. Since the mushrooms have a meaty texture and the cheese has smoked paprika it really gives an exotic smokey flavor. This is an easy perfect dish that everyone will enjoy!


I am the plant-based chef who influences people to add more wholesome ingredients to their daily meal plans. She has a passion for recipe development & food photography. I have always been a creative person before fully becoming a chef. I was first certified as an aromatherapist. Through creating beauty care products I realized the oils came directly from the plants themselves. I went back to the roots of health which start in the home.


Servings: 5 people.

Total Time : 40 minutes.

Prep Time : 2 minutes.

Cooking Time : 5 minutes.

Other Time : Chilling for 2 hours / Airtight container in the fridge for 7days

Size of Container : Large Bowl


INGREDIENTS


  • Coconut Cream

  • Water

  • Nutritional Yeast

  • Agar Agar Powder

  • Miso Paste

  • Smoked Paprika

  • Sea Salt


COOKER / TOOL

  • Circular Mold



🥣 DIRECTION


Step 1. Gather All Ingredients


1 cup Coconut Cream

1/4 cup Water

2 Tbsp Nutritional Yeast

1/2 tsp Agar Agar Powder

2 Tbsp Miso Paste

2 Tbsp Nutritional Yeast

1 tsp Smoked Paprika

1 tsp Sea Salt




1)

Place all the ingredients into a sauce pan & mix extremely well before turning on the flame. Make sure the miso paste is fully broken down.


2)

Once everything is mixed together well, turn on the flame to a medium heat.


Step 2. Bring to Boil




1)

Bring to a boil & let the agar activate. Boil for about 2 minutes.


2)

Turn off the flame & pour the cheese liquid into a 3 inch by 3-inch circular mold.


3)

Let cool in the fridge for at least 45 minutes. The cheese needs time to cool so that the agar agar powder can solidify the liquid.



Step 4. Scoop out the Cheese


1)

Once it is fully cool scoop out the cheese with a spatula, put on a plate & serve the cheese with your favorite crackers!



Servings: 5 people.

Total Time : 30 minutes.

Prep Time : 5 minutes.

Cooking Time : 25 minutes.

Other Time : Airtight container for 7days

Size of Container : Large Skillet or Bowl


INGREDIENTS


  • Crimini Mushrooms

  • Raw Spinach

  • Sundried Tomatoes

  • Vegan Smoked Paprika Cheese

  • Balsamic Vinegar

  • Fresh Thyme

  • Soy Sauce

  • Garlic Powder

  • Sea Salt

Step 5. Slice + Sautee


18 Crimini Mushrooms

2 cup Raw Spinach

1/4 cup Sundried Tomatoes

1/2 Block Vegan Smoked Paprika Cheese

2 Tbsp Balsamic Vinegar

1 Tbsp Fresh Thyme

1/2 Tbsp Soy Sauce

1 tsp Garlic Powder

1/8 cup Sea Salt




1)

Lightly grease a large skillet or pan with some oil. Add in sliced sundried tomatoes & sautee for about a minute.


2)

Add 2 cups of spinach & half a tablespoon of soy sauce. Sautee down for about 2-3 minutes. Remove spinach & sundried tomatoes onto a plate & set aside.


Step 6. Pour Balsamic Vinegar

1)

Add a little oil into the skillet. Place mushrooms top down. Evenly pour balsamic vinegar over the mushrooms. Make sure they get into the center. Cook for about 5 minutes until mushrooms begin to brown.


2)

Before flipping the mushrooms place the spinach & sundried tomato mixture into the center of each mushroom.

Step 7. Cut Vegan Cheese & Flip the Mushrooms

1)

Cut the vegan cheese into a quarter-inch thick strip & 2 inches in length. Top the center of the mushrooms off with the vegan cheese & sprinkle garlic powder on top.


2)

Flip the mushrooms carefully so the cheese side is down. Let cook for about 2 minutes. Flip them back so they are tops down & the cheese center is right-side up. Lightly sprinkle with salt & top each mushroom with fresh thyme.


♥︎

ENJOY! Your "Vegan Cheese Stuffed Mushrooms w/ Tomatoes & Spinach"

from Natalya Fisher


Click to go

@littleleaf_kitchen


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