Making pizza at home is fun, and it’s perfect for sharing. Whether you’re cooking for yourself, family, or friends, this one feels special. The crust bakes up crisp, thanks to a hot pan or pizza stone, and you can top it with almond ricotta and fresh arugula for a bright, peppery finish.

This recipe uses store-bought dough for ease, but homemade works just as well. It’s a great way to experiment with toppings and get comfortable in the kitchen. The shallots and mushrooms take a little time, but the payoff is big. Serve it hot and fresh from the oven for dinner or slice it up for a relaxed weekend lunch. Either way, it’s a solid plant-based option when you want something warm, flavorful, and a little bit elevated.

Read more: Tofu And Apple Skewers

Make your own mushroom pizza

Try this savory-sweet pizza with vegan mozzarella, Medjool dates, arugula, and mushrooms. It's great for yourself or sharing with a side salad.

5 from 1 vote

Servings1 large pizza

Ingredients

• 2 tbsp (30 ml) olive oil plus more as needed
• 5 large shallots sliced
• Kosher salt
• 1 tbsp (15 ml) balsamic vinegar
• ¼ cup 55 g pitted Medjool dates chopped
• 2 cloves garlic thinly sliced
• 1 tbsp (3 g) fresh thyme
• 8 oz (225 g) mixed wild mushrooms roughly torn
• All-purpose flour for dusting
• 8 oz (225 g) prepared pizza dough
• 1 cup (112 g) non dairy mozzarella cheese shreds
• Almond ricotta for serving
• Arugula for serving

Instructions

• Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
• Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
• Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
• Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
• Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.
• With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.

Tip:

Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Tomato And Coconut Chickpea Curry

This article was written by Elaine Skiadas on the PBN Website.

The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed. Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.

The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.

To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor. Make it when you want to cook something different and impress someone at dinner.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Charcoal spaghetti carbonara with vegan egg yolk

This vegan carbonara recipe combines easier to more technical elements that make one delicious pasta dish. Give it a try when you have the time to get creative and experiment.

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Ingredients

Vegan Egg Yolk

For the puree

• 1 sweet potato medium/ large
• 2 tbsp vegan butter such as Nuttelex melted
• 1 tsp chia seeds
• ½ tsp turmeric powder
• ⅔ cup of water
• ⅙ tsp of black Himalayan salt
• ¼ tsp sea salt

For the water bath

• 1 liter distilled or bottled water
• 1 & ⅔ tsp sodium alginate

To blend with the puree

• ¾ tsp calcium lactate
• 1/16 tsp xanthan gum
• 200 g purée

Tagliatelle Classic Pasta

Classic vegan pasta recipe

• 5 & ½ cups fine semolina flour
• 1 & ½ cups of lukewarm water
• 3 pinches of salt
• 1 tsp olive oil

Smoked Mushroom Pancetta

Pancetta Glaze

• ¼ cup salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 2 tbsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp nutritional yeast
• 2 cups golden syrup
• ¾ cup liquid smoke
• ¼ cup apple cider vinegar

Mushroom

• ½ kilo / 1.1lb king brown mushrooms

Carbonara Sauce

• 1 cup cashews soaked in water overnight
• 1 & ½ cups olive oil
• 1 cup almond mylk
• 2 & ½ tsp lemon juice
• 1 & ¾ tsp paprika
• 1 tsp salt
• 2 tbsp nutritional yeast

Bringing it all together

• 2 & ½ cups charcoal tagliatelle *For a GF option, use a gluten free tagliatelle. We make our gluten free pastas from chickpea flour.
• ¼ cup smoked mushroom pancetta
• ½ cup carbonara sauce
• ½ cup water
• 2 vegan egg yolks see above
• Leaves for garnish
• Salt to taste
• Plant-based parmesan

Instructions

Vegan Egg Yolk

Make the puree

• To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

Get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a flat bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

Reverse spherification

• Get a round tablespoon or measuring spoon, fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

Tagliatelle Classic Pasta

• In a bowl or on a wooden board, mix together the flour, the salt, the oil, the color (if you are adding some) and the water. Add the water a little at a time while kneading the pasta, until all the flour comes together in a smooth dough. Some doughs will need more wetness than others to come together. If you are finding it is not quite coming together, slowly add additional lukewarm water, but be careful to not over-do it. Knead for at least 10 minutes, then cover in film and set aside to rest for at least 30 minutes (up to an hour).
• Use a pasta machine or a rolling pin (or a wine bottle) to roll the dough, then cut it into your favorite shape. For those of you rolling with a pin, split your dough into two balls, speaking of which do you know where pasta goes to dance? The meat ball (or for the purpose of this book the eggplant ball). Place one of the dough balls on a floured surface and roll it out until it is thin.
• Dust again with flour to stop it from sticking and loosely roll it up like a roll up. With a ruler or eye test, measure about 8mm (the official width of tagliatelle), and with your best knife cut it into strips. With super clean fingers, unroll them and separate them into bunches (bunch size should be one plate full).
• When you are ready to cook the fresh pasta, drop into plenty of generously salted boiling water for 1 to 2 minutes (the salted water should basically taste like the sea before you put the pasta in)

Smoked Mushroom Pancetta

• To make your glaze, throw all your dry ingredients in a blender and blitz on high. Slowly add your liquids as you go until nice and smooth. Dice your mushrooms into 1cm squares, give a generous coat of the glaze and oven roast on high until golden brown. And it’s as easy as that, just pop in the oven for about 25 minutes at 200°C / 390°F.

Carbonara Sauce

• Soak your cashews. The next day, strain away all the liquid and place the soaked nuts in a big mixing bowl with your mylk, lemon juice, paprika, salt & yeast. Slowly add the nuts into the blender until nice and smooth, slowly adding the olive oil as you go. Season to taste. Store in your fridge for up to 7 days.

Bringing It All Together

• ! If you have made fresh pasta you will only need to cook it in salted boiling water for two minutes. If you are using packet pasta, check the recommended cooking time. Bring salted water to boil (salted water should taste like the beach) and add your pasta.
• In a separate pan on medium heat add half a cup of water, half a cup of carbonara sauce, a quarter cup of your mushroom pancetta and bring to a heat. Drain your pasta, transfer it to the pan with the sauce, add a generous amount of salt and toss it together in the pan until it bands together (about a minute).
• Now you are ready to plate up, transfer to your favorite pasta bowls, cover in plant-parmesan, add your favorite leaves (basil or similar). Now for the final and most eggciting part, add your egg yolk to the center of your pasta (egg marks the spot) and serve immediately.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry

This article was written by Editorial Team on the PBN Website.

Kent-based brand Urban Farm-It secured the listing for its 200g punnets of fluffy white individual mushrooms. They cost £5 a pack, and the punnet is fully recyclable. 

“Bringing this unique ingredient to consumers across the country is a huge milestone for us,” said Urban Farm-It founder Elliot Webb in a statement. “Lion’s mane is gaining recognition for its versatility in plant-based cooking, with its meaty texture making it an excellent alternative to seafood and meat.”

Read more: Better Nature Launches Tempeh With Comparable Protein To Chicken

What are the benefits of lion’s mane mushrooms?

Lion’s mane mushrooms are still a relatively niche product in the UK, but they are growing in popularity due to their versatility and apparent links to improved brain health. A growing body of research indicates that they may support cognitive function by promoting nerve growth, which helps protect and regenerate brain cells. Some studies indicate they could aid memory, focus, and even reduce symptoms of mild cognitive impairment.

In addition to their possible health benefits, they are a popular ingredient in vegan cooking due to their meaty texture and ability to absorb flavors. They can be made into convincing meat alternatives, and are particularly known for being transformed into realistic plant-based steaks, a recipe made popular by plant-based chef Derek Sarno.

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

This article was written by Polly Foreman on the PBN Website.

Read more: 30-Minute Caramelized Sprouts With Butter Beans

This stuffing stands out because it doesn’t need oven space, leaving room for other dishes. It’s prepared entirely on the stovetop, making it quick and convenient. For those who prefer baked stuffing, the recipe also includes easy instructions for popping it in the oven. It’s versatile, gluten-free, and designed to serve six to ten people, making it ideal for group meals.

Read more: Vegan Sweet Potato Casserole With Marshmallows

Savory stove top stuffing

This stove top stuffing saves you oven space during Christmas cooking. Plus, it's completely plant-based and has a great texture thanks to the mushrooms, lentils, and cubed bread.

No ratings yet

Servings8 cups

Ingredients

Spice mix

• 1 teaspoon dried rubbed sage
• 1 teaspoon sweet paprika powder
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• ¾ teaspoon salt
• ½ teaspoon dried rosemary crushed
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper about 10 turns
• 1 pinch cayenne powder optional

Everything else

• 8 slices bread cut into ½-inch cubes (we like 100% whole grain or sprouted)
• 2½ cups mushrooms diced (175 g / any variety)
• 1 cup celery diced (100 g)
• 1 cup yellow onion diced (160 g)
• ¼ cup shallot diced (35 g)
• ¾ cup carrot diced (100 g)
• 1 tablespoon garlic minced (8 g)
• 1½ cups canned black lentils drained and rinsed (275 g / about 1 15-oz. can / sub green or brown cooked or canned lentils if necessary)
• 1 teaspoon white or yellow miso
• 2 cups low-sodium vegetable broth or stock
• ¼ cup parsley chopped (5 g / any variety)

Instructions

• Heat oven to 375 °F (190 °C).
• Place the cubed bread onto your baking sheet(s) and spread in a single layer. Bake for 10–13 minutes, stirring once midway through baking, so the bread pieces get evenly toasted. You want the cubes to be completely dry and crunchy. Keep an eye on them so they don’t burn.
• While your bread is baking, add all of the spice mix ingredients to a small jar or container with a tight fitting lid. Place the lid on and give it a few shakes, then set aside for now.
• When your bread cubes are done toasting, remove them from the oven and set them aside to cool.
• Heat a pot over medium heat for 2 minutes. Once hot, add the mushrooms, celery, onion, shallot, carrot, and garlic and sauté for about 10 minutes or until the veggies are tender.
• Add all of the spice mix, lentils, and miso. Stir until well combined, about 1 minute.
• Add the vegetable stock and bring just to a boil, then remove from heat and add the toasted bread cubes and parsley. Quickly and gently stir and toss the bread cubes a few times to coat them with the mixture, then place a lid on the pot and set your timer for 8 minutes.
• After 8 minutes, remove the lid, gently fluff your stuffing with a fork. Do not place the lid back on your pot at this point or your stuffing may become mushy.
• Serve.

This recipe was created by Clean Food Dirty Girl. Start a trial to Plant Fueled Life for more plant-based and oil-free recipes like this. Photos by Amber Asakura.

Read more: Try This Creamy Pumpkin Pasta With Maple Sage And Pecan Crumb

This article was written by Molly Patrick on the PBN Website.

Read more: 10 Vegan Recipes To Serve At Your Christmas Party

This list brings you 10 vegan centerpiece recipes that are perfect for the holidays. Expect classics with a twist, like lentil and mushroom Wellingtons, seitan pot roasts, and maple garlic tofu. From savory wreaths to vegan “roast chicken,” these dishes are designed to take center stage on your Christmas table.

Each recipe offers something different, whether it’s rich flavor, texture, or eye-catching presentation. With so much variety, you’re sure to find the perfect dish to anchor your holiday feast. Here are 10 vegan centerpieces to serve at your Christmas dinner.

Read more: 25 Authentic Vegan Christmas Recipes For The Holiday Season

Festive eggplant and tomato rice bake

This classical Italian dish, known as a timballo, is made vegan using a recipe by Nadia Fragnito. This molded bake uses vegan parmesan, vegan mozzarella, eggplant, and tomato risotto. This eggplant and tomato rice bake’s presentation and straightforward preparation make it ideal for a dinner centerpiece.

Find the recipe here.

Wild mushroom loaf

If you’re a mushroom fan and are still undecided about your Christmas centerpiece, try this wild mushroom loaf from Romy London. This mushroom loaf is like a typical nut roast with cashews, almonds, and flax seeds, but the wild mushrooms incorporated into the dish add a deep, meaty flavor and texture. It’s pretty easy to make: all you need to do is prepare your ingredients and bake them in a loaf tin. For decoration, add some parsley on top before slicing.

Find the recipe here.

Maple and garlic tofu roast

For a roast ham alternative this Christmas, try this maple and garlic tofu roast from Romy London. The recipe uses firm tofu, maple, tamari, and red wine to create a festive flavor. You pan-fry the tofu and then oven-bake the crisp block in the wine sauce with onions and carrots. The result is a rich and flavorful meat alternative that pairs well with all the best holiday sides.

Find the recipe here.

Seitan pot roast

Next, try this seitan pot roast from Romy London. It is filled with plant-based umami flavors and excellent with veggies. The recipe shows you how to make your own seitan, and the seasoning and stock ingredients are extensive. From nutritional yeast to red wine and everything in between, this pot roast pulls out all the flavor stops. You can serve it with mixed vegetables of your choice and cook it all together in a casserole dish.

Find the recipe here.

Vegan beef wellington

BOSH! has it’s own meaty and vegan centerpiece ready for Christmas. This vegan beef wellington recipe uses plant-based burger meat rather than lentils or other alternatives to fill the pastry. Plant-based puff pastry, a rich mushroom duxelles, and sesame seeds for garnish make this wellington come together. If you’re craving a meat-like alternative, try this recipe.

Find the recipe here.

Roasted chestnut cranberry stuffed squash

The next recipe on this list is a roasted chestnut cranberry stuffed squash by Nourishing Amy. Try something different with this quinoa, mushroom, chestnut, and cranberry-filled squash. It looks great and tastes even better. It’s an exciting centerpiece best served with the balsamic sprouts included in the recipe.

Find the recipe here.

Orange and cranberry roast wreath

Try this orange and cranberry roast wreath for something extra festive and pretty to look at on a Christmas table. This Romy London recipe is beautifully decorated with cranberry sauce, olive shavings, and nuts, while the wreath is packed with flavorful ingredients. By using heaps of veggies, garlic, orange juice, peanut butter, almond flour, and more, this dish is sure to impress hungry dinner guests.

Find the recipe here.

Vegan roast ‘chicken’

School Night Vegan’s vegan roast chicken could be the perfect centerpiece for your Christmas dinner. The dish is entirely vegan, using firm tofu and butterbeans to make the chicken. The chicken is then marinated and roasted with festive vegetables. While it takes some prep work, this is an excellent choice if you want a meat alternative to chicken on your table.

Find the recipe here.

Lentil and mushroom wellington

Here is another vegan wellington to make this Christmas. It’s a lentil and mushroom version which uses gluten-free puff pastry and heaps of veg to bring the wellington together. The dish uses green lentils, brown mushrooms, walnuts, carrot, and celery for the base ingredients. Then, seasonings like tamari and garlic pair with vegan white wine to add depth to the filling.

Find the recipe here.

Vegan roast beef

The last recipe on this list is for vegan roast beef. It comes from Carleigh Bodrug and uses chickpeas, vital wheat gluten, and beet powder to create a roast beef-like texture and appearance. You make it by blending the ingredients, creating a thick dough, kneading it into a loaf, and steaming it. Storing it overnight in foil gives you the best results. To enhance the loaf, add some steak spice on the outside and char it in a pan.

Find the recipe here.

Read more: 5 Unique Vegan Christmas Dinner Ideas To Try This Festive Season

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 5 Vegan Savory Pie Recipes

To make the pie, roast the mushrooms until golden, enhancing their natural umami flavor. Meanwhile, cook onions and garlic with fresh rosemary, thyme, and brown sugar for a sweet, aromatic base. Add Guinness to the mixture, letting it reduce to concentrate the flavors, then stir in mustard, soy sauce, and flour for a creamy consistency. Spoon the filling into a puff pastry-lined dish, cover with another pastry layer, and bake until golden.

This recipe, from Kim-Julie Hansen’s cookbook Best of Vegan, is a collaboration with BOSH. Serve this hearty pie hot, with your favorite vegetables or on its own.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

Mushroom and Guinness pie

Try your hand at this vegan take on the classic Irish pie which uses mushroom and Guinness rather than beef. Serve it to friends with veggies or mashed potatoes and enjoy.

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Duration1 hour hr 30 minutes mins

Cook Time1 hour hr 5 minutes mins

Prep Time25 minutes mins

Servings4

Ingredients

• 1 x 500 g (18-ounce )block dairy-free puff pastry or 2x 250g 9-ounce puff pastry rounds (see Note)
• 700 g (1 ½ pounds) cremini or chestnut mushrooms
• 3 tablespoons olive oil
• Sea salt and ground black pepper to taste
• 4 yellow or white onions thinly sliced
• 6 garlic cloves finely chopped
• 3 sprigs fresh rosemary plus extra to garnish
• 3 sprigs fresh thyme
• 1 tablespoon light brown sugar
• 300 ml (1 ¼ cups) Guinness or other stout or brown ale
• 2 tablespoons plus 1 ½ teaspoons plain flour plus extra for dusting
• 1 to 2 tablespoons Dijon mustard to taste
• 1 tablespoon plus 1 teaspoon dark soy sauce
• 2 tablespoons vegan butter or margarine

Instructions

• Line a 23cm (9-inch) round pie dish with one half of the puff pastry (roll it out first if using a pastry block).
• Preheat the oven to 160°C fan (350°F/Gas 4) and line a baking tray with parchment paper.
• Quarter the mushrooms and spread them over the lined baking tray. Drizzle with 1 tablespoon of the oil, season lightly with salt and pepper and roast for 15 minutes. When the mushrooms are golden and slightly shrivelled, remove and set aside, reserving any juices.
• Meanwhile, warm the remaining 2 tablespoons oil in a large frying pan. Add the onions and garlic and cook for 10 minutes over a medium heat, stirring occasionally, until softened. Reduce the heat to medium-low.
• Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stalks (the leaves should easily come away). Finely chop the leaves, discarding the stalks. Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.
• Pour the Guinness into the pan, bring to a simmer, and cook for 10 more minutes to reduce the liquid. Reduce the heat to low and add the mushrooms and any juices from the tray. Add the flour, mustard and soy sauce and simmer gently for 15 to 20 minutes, stirring regularly. Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like.
• Let cool slightly, then spoon the mushroom mixture into the pie dish lined with puff pastry.
• Lightly dust a work surface with flour and roll out the remaining pastry until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and
• lay the pastry over the top. Cut off the excess pastry and crimp the edge either by pinching it between your finger and thumb all the way around, or by pressing it against the dish with the back of a fork.
• Melt the vegan butter in the microwave and use a pastry brush to brush it all over the pastry. Use a small sharp knife to cut a little cross in the centre so that steam can escape. Top the crust with a few rosemary sprigs to make it look fancy. Bake for 30 to 35 minutes, until the pastry is golden brown. Serve hot.

If using puff pastry rounds (usually about 250g/9oz each), you do not need to roll them out.

Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image credit: Kim-Julie Hansen

Read more: 3 Vegan Cottage Pie Recipes

This article was written by BOSH on the PBN Website.

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The mole itself is a labor of love, requiring a variety of spices like coriander, cinnamon, and star anise, which infuse the sauce with layers of flavor. Raisins and a hint of cane sugar add sweetness, while the Mexican chocolate gives it a distinct richness. This mole pairs wonderfully with roasted oyster mushrooms, whose meaty texture complements the sauce beautifully, creating a hearty dish.

Serve the black mole and oyster mushrooms with warm corn tortillas and a sprinkle of sesame seeds for garnish. This meal is ideal for special occasions, as the mole’s flavor only deepens with time, making it even better after a day or two. With this recipe, vegans can enjoy a traditional Mexican mole, reimagined with plant-based ingredients for a unique, comforting dish.

Read more: 10 Vegan Dinner Ideas To Make In November

Black mole with oyster mushrooms

Enjoy the subtle, sweetness, and nuttiness of this vegan black mole sauce with roasted oyster mushrooms. It's sure to be a winner at your next dinner.

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Servings6

Ingredients

For the mole

• 2 cups low-sodium vegetable broth
• 6 tablespoons neutral oil such as avocado oil, divided
• 4 puya chiles stemmed and seeded
• 3 guajillo chiles stemmed and seeded
• 3 ancho chiles stemmed and seeded
• ¼ teaspoon coriander seeds
• ¼ cup sesame seeds
• ¼ cup pumpkin seeds 3 whole cloves
• 1 cinnamon stick
• ½ star anise
• 1 4-inch piece French bread cut into 4
• ½ medium yellow onion quartered 1 ripe Roma tomato, halved
• 3 garlic cloves peeled
• ¼ cup raisins
• ¼ cup cane sugar
• 1 3.3-ounce disk Mexican chocolate (such as Ibarra), roughly chopped
• 1 teaspoon sea salt

For the oyster mushrooms

• 3 tablespoons neutral oil such as avocado oil, or extra-virgin olive oil
• 1 tablespoon fresh or dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1½ pounds king oyster mushrooms

To serve

• ¼ cup sesame seeds
• Corn tortillas store-bought or homemade, warmed

Instructions

• To make the mole, heat the broth in the microwave or on the stovetop until hot.
• Heat 2 tablespoons oil in a large sauté pan over medium heat. Add the chiles and cook for 10 seconds on each side, or until lightly charred (watch closely as they will char quickly). Transfer the chiles to a blender, add the hot broth, and let the chiles soak while you toast the remaining ingredients.
• Add the coriander seeds to the same pan and toast over medium heat for 5 seconds, then transfer to the blender.
• Add the sesame seeds, pumpkin seeds, cloves, cinnamon stick, and star anise to the pan and toast over medium heat, stirring continuously, for 1 to 2 minutes, until golden. Transfer to the blender.
• Turn the heat down to medium-low. Add 2 tablespoons oil to the pan and, when hot, add the bread pieces and toast on each side for 1 minute, or until golden. Transfer to the blender.
• Add the onion and tomato to the pan and cook over medium-low heat, undisturbed, for 4 minutes, then flip and cook for an additional 4 minutes, until beginning to char. Add the garlic cloves and cook for 2 minutes on each side, or until slightly charred. Transfer to the blender. Remove the pan from the heat.
• Add the raisins, sugar, chocolate, and salt to the blender and blend on high until smooth, 1 to 2 minutes.
• Heat the remaining 2 tablespoons oil in a large, deep sauté pan over medium-low heat. Hold a fine-mesh strainer over the pan and pour the contents of the blender through the strainer, then discard the solids in the strainer. The sauce should be smooth and creamy, with a consistency similar to Alfredo sauce. If it is too thick, stir in another ¼ to ½ cup broth or water. Taste and add more salt to your liking. Turn the heat down to low, partially cover the pan, and cook, stirring occasionally, for 25 to 30 minutes. Since the mole is fairly thick, it will not come to a simmer.
• Meanwhile, preheat the oven to 400°F for the mushrooms.
• In a small bowl, combine the oil, oregano, garlic powder, salt, and pepper and mix well.
• Lay the whole oyster mushrooms on a rimmed baking sheet and evenly drizzle the oil mixture over the mushrooms, then gently toss with your hands, making sure everything is well coated. Roast for 12 minutes, then flip the mushrooms and roast for an additional 12 minutes, or until golden and crispy.
• To serve, add a generous spoonful of mole to each plate, then top with some of the crispy golden mushrooms, garnish with sesame seeds, and enjoy with warm tortillas.

Excerpted from PLANTAS by Alexa Soto. Copyright © 2024 by Alexa Soto. Photographs by Alexa Soto. Used with permission from Voracious, an imprint of Little, Brown and Company.

Read more: 30 Fall Recipes To Warm Up Your Evenings

This article was written by Alexa Soto on the PBN Website.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

This recipe brings high-protein and bold flavors together. The mushrooms add an earthy depth, while the soy curls pack in protein and a satisfying bite. Fresh scallions, bell peppers, and a drizzle of sesame oil complete the dish, adding both crunch and aroma. Each element enhances the smoky, savory notes that make Korean BBQ so popular.

From The Korean Vegan by Joanne Lee Molinaro, this recipe shows how plant-based ingredients can capture traditional flavors. It’s perfect for weeknight dinners or gatherings, offering a hearty, flavorful experience without the meat.

Read more: Miso Is A Magic Ingredient That Upgrades Any Dish – 6 Recipes To Try

Mushroom bulgogi steaks

Mushroom bulgogi steaks are a vegan twist on Korean BBQ, featuring savory soy curls and mushrooms marinated in a rich, umami-packed sauce. This hearty, flavorful dish captures the essence of bulgogi with plant-based ingredients perfect for any occasion.

No ratings yet

Servings4

Ingredients

For the mushroom bulgogi steaks

• 1 cup Soy Curls
• 3 to 4 dried shiitake mushrooms
• ½ cup Omma’s Korean BBQ Sauce
• 1 scallion cut into 2-to 3-inch lengths
• ¼ red onion julienned
• ¼ cup chopped green bell pepper
• Oil for grilling
• ½ tablespoon sesame oil
• 1 teaspoon toasted sesame seeds

To make Omma’s Korean BBQ Sauce

• ½ red onion cut into chunks
• 3 scallions trimmed
• 8 to 9 cloves garlic peeled
• 1 cup soy sauce
• ¼ cup brown rice syrup or your preferred sweetener
• 2 tablespoons rice vinegar
• 2 tablespoons mirin
• ½ cup rough-chopped Korean pear or apple
• ½ cup rough-chopped red bell pepper
• 1 knob fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon freshly ground black pepper
• ¼ cup Mushroom Dashi or water
• 2 tablespoons potato starch

Instructions

For the mushroom bulgogi steaks

• Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.
• In a large zip-top plastic bag or reusable silicone bag. place the Soy Curls, barbecue sauce, scallions, red onion, bell pepper, and shiitakes. Make sure all the Soy Curls are submerged in the sauce. Place it in the refrigerator and marinate for at least 4 hours or up to 24 hours.
• Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated soy curls, scallions, onions, and mushrooms on the grill pan or grill topper, basting with the remaining marinade.
• Drizzle with the sesame oil and garnish with the sesame seeds before serving.

For Omma’s Korean BBQ Sauce

• Make the marinade: In a high-powered blender, combine the red onion, scallions, garlic, soy sauce, brown rice syrup, rice vinegar, mirin, Korean pear, bell pepper, ginger, sesame oil, and pepper and blend until smooth and frothy.
• Make the sauce: Transfer the marinade to a medium pot and bring to a boil over medium-high heat. Cook the liquid until reduced by about one-third, about 20 minutes.
• In a small bowl, stir together the mushroom dashi into the potato starch to create a slurry. Gradually stir the slurry into the cooking marinade and continue stirring until the sauce thickens.
• Once the sauce has thickened, remove it from the heat and let it cool (allowing it to thicken a little more). Once cooled, store it in the refrigerator for use in the next several days or freeze it for future use.

Excerpted from Korean Vegan Copyright © 2021 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: From Sandwiches To Dhal: 9 Recipes Where Apple Is The Secret Ingredient

This article was written by Joanne Lee Molinaro on the PBN Website.

Read more: Using Mushrooms As Meat: The Ultimate Guide

Chef and café co-owner Helen Wilson sourced the mushrooms from Welsh mushroom grower Madarch Ty Cynan Mushrooms. The café already served “medicinal” mushroom drinks. Wilson had been on the hunt for a local Lion’s mane supplier for a long time. “When I found out [Lion’s mane] was being grown in Carmarthenshire I couldn’t wait to experiment with it and see if it could be made into a burger,” she said in a statement.

In addition to tempeh and seitan, the mushroom patties are made with 11 herbs, spices, and “other top secret ingredients.” The double cooked burgers are served with sriracha mayonnaise, pickles, and tomato in a vegan brioche bun. They come with a side of roasted Welsh baby potatoes and salad.

Burger benefits

Lion’s mane appealed to Wilson as an ingredient for the mushroom’s health and environmental benefits. With its distinctive furry texture, the mushroom has been linked to improved cognitive and nervous system function.

Read more: Derek Sarno’s ‘Dream’ Project Turns Chicken Farm Into Mushroom Growing Operation

Being versatile, with an umami flavor and meaty bite, Lion’s mane mushrooms are becoming an increasingly popular replacement for meat from animals. Mushrooms have a vastly smaller environmental impact than meat, using less land and water and with few carbon emissions. As mushrooms feed on decaying matter, they can also help cut food waste by upcycling it into nutrient-rich meat alternatives.

“Our motivation is to produce food and drink that is not only good for people’s health but is also better for the environment and sustainability and a Lion’s Mane Burger produced in Wales, by us, is just this,” said Wilson. “Reducing or stopping consumption of animal products is the single biggest thing anyone can do to reduce their carbon footprint — this is what we are passionate about.”

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

This article was written by Claire Hamlett on the PBN Website.

Read more: 10 Vegan Noodle Recipes

The zoodles are combined with sautéed oyster mushrooms, long beans, and spring onions. This mix of fresh veggies, along with a flavorful sauce of vegan oyster sauce and light soy sauce, creates a dish that’s both nutritious and satisfying. A cornstarch slurry gives the dish a glossy finish, while a quick stir-fry keeps the zoodles fresh and slightly crunchy. The vibrant colors and textures make this dish visually appealing and perfect for gatherings.

Read more: 5 Creative Courgette Recipes

Longevity zoodles

These longevity zoodles offer a vegan, gluten-free twist on traditional longevity noodles. This dish features vibrant zoodles with stir-fried vegetables and umami-rich sauces. It’s simple, healthy, and perfect for celebrations.

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Servings6

Ingredients

• 3 large zucchini and/or summer squash about 2.2 lb [1 kg]
• 1 large carrot
• 3 tbsp neutral oil
• 4 shallots thinly sliced
• 1 tsp fresh ginger finely chopped
• 8 oz (230 g) oyster mushrooms torn into bite-sized pieces
• 3 garlic cloves finely chopped
• 5 spring onions cut into 2 in (5 cm) segments
• 10 sprigs yellow or garlic chives optional
• 1 lb (455 g) long beans cut into 3 in (7.5 cm) segments
• 1 watermelon radish thinly sliced
• 2 tbsp vegan oyster sauce
• 2 tsp light soy sauce
• 1 tsp raw cane or granulated sugar
• ½ tsp salt
• ¼ tsp white pepper powder
• 2 tbsp cornstarch dissolved in 3 tbsp water

Instructions

• Use a hand-spiralizer, mandolin, or julienne vegetable peeler to spiralize the zucchini and carrot. Set on a clean dishcloth to absorb excess moisture while preparing the other ingredients.
• Heat a wok or large skillet over high heat with 1 tbsp of the oil. When hot, add the shallots and ginger and stir-fry for 2 to 3 minutes until fragrant. Toss in the mushrooms and stir-fry for another 2 minutes.
• Transfer to a plate and add another 1 tbsp of the oil to the wok and stir-fry the garlic, spring onions, chives, long beans, and watermelon radish for 2 minutes. Transfer to the plate with the mushrooms.
• With the remaining 1 tbsp of oil, stir-fry the zucchini noodles for 1 minute, then return the stir-fried veggies to the wok. Season with the oyster sauce, soy sauce, sugar, salt, and white pepper, tossing to coat everything evenly. Drizzle in the cornstarch slurry and stir-fry for 1 more minute. These are best served immediately.

Taken from The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Late-Night Snacks by Christine Wong (Chronicle Books, £25)

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

Mushrooms and walnuts are the key ingredients in this pasta dish and they each have huge benefits for a plant-based diet. Walnuts are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They also offer protein, fiber, and antioxidants like vitamin E.

Mushrooms are a great source of B vitamins, including riboflavin and niacin, which boost energy and metabolism. Mushrooms also contain selenium and vitamin D, essential for immune function. When ready, be sure to top this pasta with your favorite vegan cheese.

Read more: 23 Comforting Vegan Pasta Recipes

Mushroom and walnut ragu

This ragu recipe is easy to prepare in advance, Simply store the mushroom and walnut ragu in the fridge or freezer then make your pasta when you want to eat it.

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Servings2

Ingredients

• 1 onion peeled and cut in large chunks
• 1 carrot peeled and cut in large chunk
• 2 garlic cloves peeled
• 300 g mushrooms
• 70 g walnuts
• 2 tbsp of olive oil
• Salt and pepper
• 1 tsp of each tomato and miso paste
• 1-2 bay leaves
• 80 ml tomato passata
• 1 tbsp soy sauce
• 1 tbsp oregano
• ⅓ tsp chilli flakes optional
• ½ tsp garlic granules
• 300 ml veggie stock
• Fresh parsley

Serve with

• Pasta
• Plant-based grated cheese

Instructions

• In a food processor, add the onion and carrot chunks and the garlic cloves and blitz for few seconds, then set aside the mixture.
• Then blitz the mushrooms and set them aside in a separate bowl. Then blitz the walnuts and set aside too.
• In a pan, add the olive oil, and the onion-carrot mixture with a pinch of salt and sauté for few minutes.
• Then add the minced mushrooms, and sauté until all the water of the mushrooms has been evaporated.
• Then add the walnuts, and sauté for a minute or two, before you add the tomato and miso paste, all the spices, and sauté for 1-2 minutes.
• Then add the tomato passata and soy sauce, stir through, then add the veggie stock, lower the heat and simmer for 15-20 minutes, stirring occasionally.
• The add the chopped parsley, your cooked pasta and enjoy.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: Miso Is A Magic Ingredient That Upgrades Any Dish – 6 Recipes To Try

This article was written by Natali Eleftheriou on the PBN Website.

Read more: 15 Vegan Breakfast Ideas

Sweet potatoes, for instance, are rich in fiber, vitamin A, and potassium, making them a great start to your day. Apples provide natural sweetness and antioxidants, while pumpkin offers beta-carotene for immune health. Mushrooms and kale bring earthy flavors that pair perfectly with other autumn ingredients. These seasonal ingredients make vegan breakfasts hearty, warm, and satisfying.

In the fall, vegans have endless opportunities to explore different flavors and textures, from fluffy apple pie pancakes to a mushroom and kale tofu scramble. The season’s produce adds natural sweetness to dishes like sweet potato waffles or a pumpkin baked oatmeal. Sweet potato and berry smoothie bowls offer a nutrient-dense, refreshing option, while a vegan omelet made with seasonal veggies is great for savory cravings. Whether you’re looking for something savory or sweet, these dishes offer variety and the opportunity to try new recipes.

Read more: 20 High Protein Breakfast Ideas

7 fall breakfast ideas

The autumnal dishes on this list balance taste, nutrition, and warmth. Whether you want to start the day with something sweet like a berry breakfast bake or a savory tofu scramble, the produce available this season is naturally nutrient-dense and filling. Here are seven tasty and fun recipes to try.

Fluffy apple pie pancakes

The first of the fall breakfasts on this list is the fluffy apple pie pancakes from For The Utter Love Of Food. These pancakes contain everything you could possibly want out of a warm fall brekkie. Expect typical fall flavors like apple, cinnamon, and maple syrup, which pairs beautifully with a Biscoff crumble and vegan vanilla ice cream. Made in only 30 minutes, this recipe is super easy to achieve and extra rewarding, especially when cozied up on chilly mornings.

Find the recipe here.

Sweet potato, apple, and berry smoothie

Next up is this unique, perhaps unusual, but delicious sweet potato, apple, and berry smoothie bowl. Maybe you haven’t considered using sweet potato in a smoothie, or you’re not shy about using veggies wherever possible. Whatever the case, this recipe from Jazz Apple is yummy, nutritious, and topped with nuts and fruit for added texture and flavor. Plus, you can make it in only 10 minutes, which is ideal for a quick breakfast.

Find the recipe here.

Mushroom and kale tofu scramble

Mushrooms and kale are an excellent combination for an autumn breakfast. With mushrooms being high in vitamin D and kale with its iron-rich composition, eating these seasonal veggies in fall is a great way to get essential nutrients. That’s why Happy Skin Kitchen‘s mushroom and kale tofu scramble is on this list. You get the benefits of the kale and the mushrooms alongside the tofu, which is a complete protein. This recipe can be completed in just 15 minutes, and it’s great to serve with toast.

Find the recipe here.

Pumpkin baked oatmeal

What’s more autumnal than a pumpkin baked oatmeal made with pumpkin spice, cinnamon, pumpkin puree, chopped pecans, and pumpkin seeds? This comforting breakfast from World of Vegan is everything you’d want on a cold morning. It’s simple to execute and done in only 25 minutes. Thanks to all the pumpkin, it’s also nutrient-dense and full of vitamins A and C. Once cooked, add as much maple syrup as you like to this tasty meal.

Find the recipe here.

Sweet berry breakfast bake

Sticking with warm dishes, this sweet berry breakfast bake is another must-try. It comes from Yecenia Currie and is ideal for lazy Sunday mornings. Rather than being made with oats, this bake uses quinoa and chia seeds with coconut milk and flax egg to make the base of this recipe. Other ingredients include plant-based protein powder, maple syrup, cinnamon, and vanilla paired with a mix of berries. To top it off, add coconut whipped cream, fresh berries, almonds, or pecans to make this breakfast bake come to life.

Find the recipe here.

Sweet potato waffles

Add these sweet potato waffles to your fall meal rotation for a speedy and versatile breakfast. This recipe comes from Rachel Ama and is a simple mixture of sweet potato, flour, plant milk, and some seasonings. Granted, you need a waffle maker to make the dish, but you can freestyle this dish once you’ve made the waffles. For something savory, you can top the waffles with grilled tomato, avo, hummus, and spinach. Or, for a sweet option, use maple syrup, fruit, and vegan yogurt, for example.

Find the recipe here.

Vegan omelet with mushrooms and kale

The final recipe on this list of fall breakfast ideas is a wholesome vegan omelet with mushrooms and kale. It comes from Happy Skin Kitchen, and, as mentioned previously, mushrooms and kale are incredible ingredients to include in a fall breakfast. This recipe, in particular, combines a silken tofu and chickpea flour ‘omelet’ with chestnut mushrooms, kale, avocado, and vegan cheese. Not only do you get a protein-rich meal, but you can also have it done in just 20 minutes.

Find the recipe here.

Read more: 8 Easy Vegan Egg Recipes, From Yolks To Omelet

This article was written by Kaitlyn Lourens on the PBN Website.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

Mushrooms are a popular meat substitute due to their dense, meaty texture and ability to absorb flavors. In this dish, the mushrooms soak up the savory and slightly sweet bulgogi sauce, offering a great vegan twist on traditional Korean bulgogi, typically made with beef. The king oyster mushrooms in this recipe are hearty and absorb the bulgogi sauce well, ensuring every bite is flavorful. The gochujang, or Korean chili paste, adds a touch of spice, enhancing the depth of the dish.

This recipe is served with fresh lettuce, steamed rice, and vegan kimchi, making it a well-rounded and nutritious meal. The mushrooms provide a good source of fiber and nutrients. Whether you’re looking for a lighter meal or a flavorful plant-based alternative to meat, this vegan Korean bulgogi mushroom dish is a delicious and easy-to-make option.

Read more: 20 High Protein Vegan Dinner Ideas

Korean bulgogi mushrooms

Serve these vegan Korean bulgogi mushrooms with your favorite rice and sides for a filling dinner. Traditional Korean banchan like kimchi and soybean sprouts are crunchy and flavorful additions worth trying with this recipe.

No ratings yet

Duration35 minutes mins

Cook Time20 minutes mins

Prep Time15 minutes mins

Servings3

Ingredients

For the mushrooms

• 1 lb (450 g) king oyster or trumpet mushrooms

For the bulgogi sauce

• ¼ cup (60 ml) soy sauce
• 2 tbsp (28 g) packed dark brown sugar
• 1 ½ tsp (4 g) grated fresh ginger
• 1 tsp gochujang Korean chili paste
• 2 tbsp (30 ml) toasted sesame oil
• 3 cloves garlic minced
• ⅓ cup (85 g) finely grated Asian pear or pear puree
• 1 tsp toasted sesame seeds
• Pinch of freshly ground black pepper

To cook and serve

• 1 tbsp (15 ml) neutral oil
• 1 small onion thinly sliced
• Fresh lettuce
• Steamed rice
• Vegan kimchi
• Chopped scallions for garnish (optional)
• Sesame seeds for garnish (optional)

Instructions

Prepare the mushrooms

• Slice the king oyster mushrooms in half horizontally. Cut them into 3- to 4-inch (7.5- to 10-cm)-long and 1-inch (2.5-cm)-thick strips. Alternatively, you can just shred or break them apart with your hands.

Prepare the sauce

• In a large bowl, mix together the sauce ingredients until the sugar is diluted. Feel free to adjust the seasonings depending on your preference. Add the mushroom strips. Mix together to evenly coat the mushrooms.

Cook the mushrooms

• Heat a large cast-iron skillet or wok over medium-high heat. Add the oil. Once hot, add the onion. Sauté for 2 to 3 minutes, or until the onion is translucent and lightly browned. Add the mushrooms, including the sauce that has not been absorbed. Moving the mushrooms every 2 to 3 minutes, cook for 7 to 8 minutes, or until they have absorbed the sauce and are lightly browned.
• Turn off the heat and serve hot with fresh lettuce, steamed rice and kimchi, if desired. Top with chopped scallion and sesame seeds, if you’d like.

Reprinted with permission from Vegan Asian by Jeeca Uy. Page Street Publishing Co. 2021. Photo credit: Jeeca Uy.

Read more: Using Mushrooms As Meat: The Ultimate Guide

This article was written by Jeeca Uy on the PBN Website.

Read more: ‘Transfarmation’ Stories: The Farmers Switching From Animals To Crops

According to Sarno, several similarities between chicken farming and mushroom farming make such a transition possible. Writing on LinkedIn, he said that the first-of-its-kind project was one that he “once dreamed of making happen” a decade ago.

“What if less water, less land, and minimal resources could create healthier, more sustainable, delicious food,” Sarno wrote. “This isn’t a theory anymore – it’s real.”

Located in Norfolk, England, the old chicken breeding farm was one of the very first of its kind in the UK. Built in the 1960s for the very start of the national broiler industry, Sarno’s team has smoothly repurposed its various buildings and sheds to produce large crops of mushrooms.

Sarno spearheaded the culinary vision for the project but has emphasized that it’s a collaborative effort. Harry Irwin and Claire Bullen at The Little Mushroom Company are driving the transition itself, with the guidance of John Dorrian of Smithy Mushrooms.

Read more: Derek Sarno On His Career, Life After Tesco, And The Vast Power Of Mushrooms

Mushroom project is ‘redefining how we farm and cook’

Sarno is perhaps best known for co-founding Wicked Kitchen with his brother Chad. The pair spearheaded Tesco’s now-significant plant-based range, including a variety of dishes that placed the versatile and nutritious mushroom front and center.

Demand for mushrooms has grown significantly in recent years, and Smithy Mushrooms reportedly nearly tripled in size between 2019 and 2022. The company also cited increased interest in exotic varieties like oyster mushrooms, which are particularly versatile.

Sarno regularly posts innovative mushroom recipes on his social media, and he’s particularly renowned for his famous lion’s mane mushroom steak. “I’ve worked with these mushrooms for years and know how they can replace meaty textures in almost every sense, surprising both chefs and home cooks alike,” explained Sarno in a statement. “We’re not just swapping chickens for mushrooms; we’re redefining how we farm and cook. And this transformation wouldn’t have been possible without the incredible teamwork behind it.”

The project was documented by Oh Brother Creative in a short film titled The Future Of Cooking Is About To Change Forever,  which is available now on YouTube.

Read more: Using Mushrooms As Meat: The Ultimate Guide

This article was written by Liam Pritchett on the PBN Website.

Read more: 10 Vegan Noodle Recipes

So, why is ramen so popular? Ramen offers a wide variety of broths, noodles, and toppings, allowing for endless customization to suit different tastes. It is also affordable and widely available, making it accessible to many all over the world.

This recipe makes a completely plant-based ramen bowl with flavor and nutrition in mind. Not only is this bowl quick and easy to make, but it’s filled with awesome ingredients. Firstly, the dish adds plant-based protein from the tofu. Then, mushrooms, full of selenium, fiber, and protein, add an umami flavor.

Additionally, the use of miso, a fermented paste, adds further benefits such as aiding digestion and providing B vitamins. Finally, asparagus, a high protein vegetable, adds vitamins K, A, and C. Plus, the nori adds vitamin C to the dish, making it well-rounded and tasty.

Read more: 7 Nutritious And High Protein Vegan Stir Fry Recipes

Spring miso ramen bowl

The spring ramen miso bowl is a great example of how plant-based ingredients can be comforting and tasty without hassle, made in 35 minutes, this ramen recipe is definitely worth a try.

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Duration35 minutes mins

Cook Time20 minutes mins

Prep Time15 minutes mins

Servings2

Ingredients

• 2 cloves garlic minced
• 4 cups low sodium mushroom or vegetable stock
• 3 tbsp white miso paste
• 1 Tbsp dried instant wakame flakes or shredded nori optional
• 3 oz (about 1 cup) snow peas or snap peas
• 5 oz (about 12 stalks asparagus), cut into 2-in pieces
• 2 oz about ⅔ cup sliced cremini or button mushrooms
• 4 oz firm tofu cut into ¼-in cubes
• ½ cup frozen peas
• 6 oz gluten-free ramen noodles
• 1 tsp toasted sesame oil
• ½ cup sprouts or baby greens
• 2 scallions thinly sliced
• Salt to taste

Instructions

• Place minced garlic and ¼ cup of stock in a medium saucepan over medium heat. Bring to a gentle simmer and cook until aromatic; about 2 min.
• Meanwhile, bring a pot of water to boil for the ramen noodles.
• Whisk the miso paste into the liquid, mixing until smooth, and add in the remaining stock. Cover and bring the liquid up to a boil.
• Add the wakame flakes, snow peas or snap peas, asparagus, mushrooms, and tofu. Cook for 3–5 min, until the vegetables are all tender and bright green.
• Add the frozen peas and cook just until thawed; a minute or less. Turn off the heat.
• Meanwhile, cook the ramen noodles in a separate saucepan according to the directions on the package. This will take approximately 3–5 min, boiled in plain water to cover, until al dente. Drain thoroughly and toss with toasted sesame oil.
• Divide the soup, vegetables and noodles between two bowls, adding salt to taste. Top with equal amounts of sprouts and scallions before serving.

This recipe was republished with permission by Kris Carr. You can find the original here, and a link to her Instagram here and her podcast here.

Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost

This article was written by Kris Carr on the PBN Website.