30+ Irresistible Holiday Vegan Mushroom Recipes for Your Feast

The holiday season is all about celebration, indulgence, and sharing delicious meals with family and friends.

If you’re looking for plant-based dishes that pack a punch of flavor while fitting seamlessly into your holiday spread, look no further than mushrooms!

Mushrooms are versatile, rich in umami, and can be used to create a variety of vegan dishes that will impress even the most dedicated omnivores.

Whether you’re preparing a cozy dinner or hosting a festive gathering, vegan mushroom recipes are the perfect way to elevate your meals.

In this blog post, we’ve rounded up 30+ vegan mushroom recipes that span appetizers, main dishes, sides, and even holiday-worthy desserts!

From creamy mushroom stroganoff to savory stuffed portobello mushrooms, you’ll find mouthwatering options to suit every palate and dietary preference.

30+ Irresistible Holiday Vegan Mushroom Recipes for Your Feast

Whether you’re a long-time vegan or simply looking to add more plant-based dishes to your holiday menu, mushrooms offer endless possibilities for creating satisfying, savory, and festive recipes.

The 30+ vegan mushroom recipes featured in this blog post are perfect for any occasion, from intimate family dinners to grand holiday feasts.

Not only are they flavorful and hearty, but they also highlight the rich, earthy taste of mushrooms, making them a great centerpiece for your plant-based meal.

This holiday season, make mushrooms the star of your table.

These recipes will not only delight your guests but also show that vegan cooking can be just as indulgent and festive as traditional holiday fare.

Vegan Mushroom Wellington

A festive twist on the classic Wellington, this recipe uses mushrooms as the main filling, paired with savory herbs and wrapped in golden, flaky puff pastry. Perfect for a holiday feast, this dish is sure to impress even non-vegans.

Ingredients:

• 1 lb cremini or button mushrooms, finely chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup spinach, chopped
• 1/2 cup cooked quinoa or rice
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 sheet of vegan puff pastry
• 1 tablespoon non-dairy milk (for brushing)
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent.
3. Add the chopped mushrooms and cook for 8-10 minutes, until the mushrooms release their moisture and become golden brown. Stir occasionally.
4. Stir in the spinach and thyme, cooking until the spinach wilts. Season with salt and pepper.
5. Add the quinoa or rice and mix until combined. Remove from heat and let the mixture cool slightly.
6. Roll out the puff pastry on a parchment-lined baking sheet. Spread a thin layer of Dijon mustard down the center of the pastry.
7. Pile the mushroom mixture in the center, shaping it into a log. Fold the pastry over the filling, sealing the edges to create a tight package.
8. Brush the top of the pastry with non-dairy milk to help it brown.
9. Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
10. Let it cool for 5 minutes before slicing and serving.

This Vegan Mushroom Wellington is the ideal holiday main course, bursting with rich, umami flavors that will satisfy both vegans and non-vegans alike. It looks as good as it tastes, making it perfect for impressing guests at festive gatherings.

Vegan Mushroom Stuffing

A rich and hearty stuffing filled with the earthy flavors of mushrooms, garlic, and fresh herbs. This vegan version is a perfect side dish for any holiday meal, complementing savory main courses with its delicious, comforting taste.

Ingredients:

• 4 cups stale bread, cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb mixed mushrooms (such as cremini, shiitake, and button), chopped
• 1 cup vegetable broth
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until soft.
3. Add the chopped mushrooms and cook for 10 minutes until they release their moisture and become browned.
4. Stir in the sage, thyme, salt, and pepper. Add the vegetable broth, allowing it to simmer for a few minutes to combine the flavors.
5. In a large bowl, combine the bread cubes with the mushroom mixture. Toss until the bread is well-coated with the broth and seasonings.
6. Transfer the mixture to a greased baking dish and cover with foil.
7. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes to crisp the top.
8. Garnish with fresh parsley before serving.

This Vegan Mushroom Stuffing is full of savory depth and packed with earthy flavors, making it a cozy addition to any holiday meal. The combination of herbs, mushrooms, and toasted bread creates a hearty dish that pairs perfectly with other festive sides and mains.

Vegan Mushroom Gravy

A silky, rich gravy made from mushrooms and plant-based ingredients, this vegan mushroom gravy brings an elevated, comforting touch to any holiday meal. It’s perfect over mashed potatoes, roasted vegetables, or even a hearty vegan loaf.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups mixed mushrooms (cremini, button, shiitake), sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste
• 1 tablespoon non-dairy butter (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 10 minutes.
3. Stir in the garlic and thyme, cooking for another minute.
4. Sprinkle the flour over the mushrooms and stir to combine. Let it cook for 1-2 minutes to remove the raw flour taste.
5. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 5-7 minutes until thickened.
6. Add the soy sauce or tamari, and season with salt and pepper to taste. If you like a richer gravy, stir in the non-dairy butter.
7. Serve hot over mashed potatoes, roasted vegetables, or your favorite vegan dish.

This Vegan Mushroom Gravy is a rich, velvety sauce that enhances any holiday meal with its deep, savory flavor. Whether poured over mashed potatoes or ladled on top of a roast, it’s the perfect way to bring everything together for a comforting, plant-based feast.

Vegan Mushroom and Lentil Shepherd’s Pie

A hearty, comforting dish with a savory mushroom and lentil filling, topped with creamy mashed potatoes. This vegan shepherd’s pie is a perfect main course for any holiday gathering, offering both rich flavor and satisfying textures.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms (cremini or button), chopped
• 1 cup green or brown lentils, cooked
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup non-dairy milk
• 2 tablespoons vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
3. Add the chopped mushrooms and cook for about 8 minutes, until they release their moisture and begin to brown.
4. Stir in the cooked lentils, vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Let the mixture simmer for about 10 minutes, until it thickens slightly.
5. Meanwhile, cook the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and mash with non-dairy milk and vegan butter until smooth and creamy.
6. Transfer the lentil and mushroom mixture to a baking dish. Spread the mashed potatoes evenly over the top, smoothing it out with a spatula.
7. Bake in the preheated oven for 20-25 minutes, until the top is lightly golden.
8. Let it cool for a few minutes before serving.

This Vegan Mushroom and Lentil Shepherd’s Pie is a filling, flavorful main dish that brings together earthy mushrooms, hearty lentils, and creamy mashed potatoes. It’s the ideal comfort food to serve at your holiday table, offering a satisfying and wholesome alternative to traditional meat-based pies.

Vegan Mushroom Pot Pie

A delicious and comforting vegan pot pie with a rich mushroom filling, peas, carrots, and a flaky, golden crust. This savory dish is perfect for a cozy holiday dinner and can be made in individual portions for a fun, personal touch.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (button or cremini), chopped
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup non-dairy milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet vegan puff pastry (or pie crust)
• 1 tablespoon non-dairy milk (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the chopped mushrooms, carrots, and peas. Cook for another 7-10 minutes, until the mushrooms are browned and the vegetables are tender.
4. Stir in the flour and cook for 1-2 minutes, allowing the flour to absorb the moisture and thicken.
5. Gradually add the vegetable broth and non-dairy milk, stirring constantly until the mixture becomes thick and creamy. Stir in soy sauce, thyme, salt, and pepper.
6. Transfer the mushroom and vegetable mixture into individual pie dishes or a large baking dish.
7. Roll out the puff pastry and place it over the dish, trimming any excess. Crimp the edges and brush the top with non-dairy milk.
8. Bake for 25-30 minutes, or until the crust is golden brown and crisp.
9. Let the pot pies cool for a few minutes before serving.

This Vegan Mushroom Pot Pie is an indulgent, comforting dish that makes a perfect centerpiece for a holiday meal. The rich, creamy filling combined with the flaky pastry creates a satisfying experience, perfect for family gatherings or special occasions.

Vegan Mushroom Risotto

A creamy and comforting risotto made with earthy mushrooms and fresh herbs. This vegan mushroom risotto is a luxurious side dish that pairs beautifully with any holiday meal, bringing warmth and richness to the table.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 1 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 1 cup mushrooms (shiitake, cremini, or button), sliced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 2 tablespoons non-dairy butter

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.
3. Add the white wine (if using) and cook, stirring constantly, until it is absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process for about 20-25 minutes, until the rice is tender and creamy.
5. In a separate pan, sauté the mushrooms with a little olive oil over medium heat for about 5 minutes, until they are browned and tender.
6. Once the risotto is cooked, stir in the sautéed mushrooms, thyme, nutritional yeast (if using), and non-dairy butter. Season with salt and pepper to taste.
7. Serve warm as a side dish or light main course.

This Vegan Mushroom Risotto is the epitome of comfort food with its creamy texture and earthy mushroom flavors. It’s the perfect dish to serve alongside holiday meals or as a standalone entrée for a cozy dinner, offering a rich and satisfying taste without any dairy.

Vegan Mushroom Tacos

Flavorful and vibrant vegan tacos filled with savory mushrooms, avocado, and a zesty cilantro-lime slaw. These tacos are perfect for a casual holiday gathering or as a festive twist on traditional Mexican flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mushrooms (cremini, shiitake, or button), sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Salsa (optional, for topping)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, until they are golden brown and tender.
2. Stir in the cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to fully coat the mushrooms.
3. While the mushrooms cook, prepare the slaw by mixing the shredded cabbage, cilantro, lime juice, olive oil, and apple cider vinegar in a bowl. Season with salt and pepper.
4. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds per side.
5. Assemble the tacos by adding the seasoned mushrooms to each tortilla. Top with slices of avocado, a generous spoonful of slaw, and salsa, if desired.
6. Serve immediately and enjoy.

These Vegan Mushroom Tacos are a fresh, vibrant addition to any holiday spread, offering a light yet flavorful option that pairs perfectly with the richness of other festive dishes. The combination of mushrooms, creamy avocado, and tangy slaw makes each bite a delightful explosion of flavor.

Vegan Mushroom Stroganoff

A creamy, indulgent dish that puts a vegan twist on the classic beef stroganoff, this Vegan Mushroom Stroganoff is made with earthy mushrooms and a rich, dairy-free sauce. It’s a perfect comfort food for the holidays, served over pasta, rice, or mashed potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, shiitake, or button), sliced
• 1 tablespoon flour
• 1 cup vegetable broth
• 1/2 cup non-dairy sour cream
• 1 tablespoon soy sauce or tamari
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 pound pasta (or mashed potatoes, rice, or cauliflower rice for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft.
2. Add the mushrooms and cook for 8-10 minutes, until browned and softened.
3. Stir in the flour, cooking for 1-2 minutes to create a roux.
4. Gradually add the vegetable broth, whisking continuously to prevent lumps, until the mixture thickens into a creamy sauce.
5. Stir in the non-dairy sour cream, soy sauce, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 5-7 minutes until the sauce is thick and smooth.
6. While the sauce is simmering, cook the pasta according to package instructions. Drain and set aside.
7. Serve the mushroom stroganoff over the cooked pasta, mashed potatoes, or rice, and garnish with fresh parsley.

This Vegan Mushroom Stroganoff is rich, creamy, and satisfying, making it the ideal dish for a cozy holiday meal. The earthy mushrooms and savory sauce combine beautifully to create a dish that’s indulgent yet plant-based, perfect for sharing with loved ones.

Vegan Mushroom and Sweet Potato Casserole

This hearty and flavorful casserole combines the richness of mushrooms with the sweetness of roasted sweet potatoes, making it an ideal side dish for holiday gatherings. With a crispy topping and a savory mushroom filling, it’s a comforting and festive addition to any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (button or cremini), sliced
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup vegetable broth
• 1/2 cup coconut milk (or other non-dairy milk)
• 1 teaspoon ground sage
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
3. Add the mushrooms and cook for 7-8 minutes, until they release their moisture and become golden.
4. In a separate pot, boil the sweet potatoes in salted water until fork-tender, about 10-15 minutes. Drain and mash until smooth.
5. Stir the vegetable broth, coconut milk, sage, thyme, salt, and pepper into the mushroom mixture. Simmer for 5-7 minutes, allowing the flavors to combine and the sauce to thicken.
6. In a large casserole dish, layer the mashed sweet potatoes and the mushroom mixture, starting with the sweet potatoes on the bottom. Top with breadcrumbs and nutritional yeast, if using.
7. Bake for 20-25 minutes, until the top is golden and crispy.
8. Let the casserole cool for a few minutes before serving.

This Vegan Mushroom and Sweet Potato Casserole is a perfect holiday side dish that combines savory and sweet flavors with a satisfying texture. It’s a great way to showcase seasonal produce, and the crispy topping adds a delightful contrast to the creamy filling.

Vegan Mushroom and Cashew Nut Loaf

This vegan nut loaf is packed with mushrooms, cashews, and fresh herbs, making it a perfect hearty option for a holiday main course. Served with a rich mushroom gravy, this loaf is both filling and flavorful, offering a wonderful alternative to traditional meatloaf.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini or button), chopped
• 1 cup cashews, chopped
• 1 cup cooked lentils
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseed mixed with 1/4 cup water (for flax egg)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon dried rosemary
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste

For the Mushroom Gravy:

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 tablespoons flour
• 2 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon soy sauce or tamari

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the mushrooms and cook for 8-10 minutes until browned. Remove from heat.
4. In a large mixing bowl, combine the cooked lentils, chopped cashews, breadcrumbs, flax egg, thyme, rosemary, soy sauce, and salt and pepper. Add the mushroom mixture and mix until well combined.
5. Transfer the mixture to a greased loaf pan, pressing it down firmly.
6. Bake for 35-40 minutes, until the top is firm and golden brown.
7. While the loaf bakes, make the mushroom gravy. Heat olive oil in a skillet and sauté the mushrooms for 5-7 minutes until tender.
8. Stir in the flour and cook for 1-2 minutes, then gradually add the vegetable broth, whisking constantly to avoid lumps. Let the gravy simmer for 5 minutes, until it thickens. Season with salt, pepper, and soy sauce.
9. Serve the nut loaf with the mushroom gravy.

This Vegan Mushroom and Cashew Nut Loaf is perfect for holiday dinners, offering a satisfying texture and savory flavor profile that’s both comforting and hearty. The cashews add a wonderful richness to the loaf, while the mushroom gravy complements it beautifully for a memorable, plant-based feast.

Vegan Mushroom and Broccoli Quiche

A savory, protein-packed quiche filled with mushrooms, broccoli, and a creamy tofu-based filling. This vegan quiche is a great addition to your holiday brunch or dinner, offering a lighter yet still rich option for the season.

Ingredients:

• 1 pre-made vegan pie crust (or homemade if preferred)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini or button), sliced
• 1 cup broccoli florets, chopped
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1/4 cup non-dairy milk
• 1 tablespoon Dijon mustard
• 1 teaspoon turmeric (for color)
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the mushrooms and cook for 7-8 minutes until browned and tender. Stir in the broccoli and cook for an additional 2-3 minutes.
4. In a blender or food processor, combine the crumbled tofu, nutritional yeast, non-dairy milk, Dijon mustard, turmeric, smoked paprika, salt, and pepper. Blend until smooth and creamy.
5. Stir the sautéed mushroom and broccoli mixture into the tofu mixture and pour the entire filling into the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.
7. Let the quiche cool for a few minutes before slicing and serving.

This Vegan Mushroom and Broccoli Quiche is a flavorful and healthy holiday dish, offering a satisfying and protein-rich option for breakfast or brunch. The combination of earthy mushrooms, fresh broccoli, and creamy tofu creates a comforting, hearty quiche that’s perfect for any occasion.

Vegan Mushroom and Asparagus Pasta

A creamy, plant-based pasta dish featuring earthy mushrooms and fresh asparagus. This Vegan Mushroom and Asparagus Pasta is rich, flavorful, and perfect for a light yet satisfying holiday meal that’s full of seasonal ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, shiitake, or button), sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 12 oz pasta (such as fettuccine, penne, or spaghetti)
• 1/2 cup vegetable broth
• 1/2 cup non-dairy cream or coconut milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the mushrooms and cook for 7-10 minutes until browned and tender.
4. Stir in the asparagus and cook for an additional 3-4 minutes, until the asparagus is tender but still vibrant green.
5. Add the vegetable broth, non-dairy cream, lemon juice, thyme, salt, and pepper. Stir to combine and let it simmer for 3-5 minutes until the sauce thickens slightly.
6. Toss the cooked pasta into the pan, coating it with the mushroom and asparagus sauce.
7. Serve with fresh parsley and additional lemon juice, if desired.

This Vegan Mushroom and Asparagus Pasta is light yet indulgent, with creamy flavors that perfectly balance the brightness of the asparagus and the depth of the mushrooms. It’s a beautiful dish for any holiday table, offering a fresh and seasonal flavor combination that will leave everyone satisfied.

Vegan Mushroom Bolognese

A plant-based take on the classic Italian bolognese sauce, this Vegan Mushroom Bolognese is made with finely chopped mushrooms and lentils for a rich, hearty filling that pairs beautifully with pasta. It’s a fantastic option for those looking for a comforting yet vegan-friendly dish for the holidays.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, shiitake, or button), finely chopped
• 1 cup cooked lentils (green or brown)
• 1/2 cup red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 12 oz pasta (spaghetti or your choice)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the finely chopped mushrooms and cook for 8-10 minutes until they release their moisture and become golden brown.
3. Stir in the cooked lentils, red wine (if using), crushed tomatoes, tomato paste, oregano, and basil. Bring to a simmer and cook for 20-25 minutes, allowing the sauce to thicken and the flavors to meld.
4. While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
5. Taste the sauce and adjust seasoning with salt and pepper as needed.
6. Serve the bolognese sauce over the pasta and garnish with fresh parsley.

This Vegan Mushroom Bolognese offers a rich, comforting alternative to the traditional meat sauce. The combination of mushrooms and lentils creates a hearty texture, making it a perfect main dish for the holidays that everyone will love.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

A show-stopping dish that’s both elegant and full of flavor, these Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are filled with a savory spinach and mushroom mixture, baked to perfection. They make an excellent main or side dish for any festive meal.

Ingredients:

• 4 large portobello mushrooms, stems removed and cleaned
• 1 tablespoon olive oil
• 2 cups spinach, chopped
• 1 cup mushrooms (button or cremini), finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup nutritional yeast
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup non-dairy cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushroom caps with olive oil and place them on a baking sheet, gill side up. Roast in the preheated oven for 10-12 minutes until tender.
3. While the mushrooms roast, heat a bit of olive oil in a pan over medium heat. Add the chopped spinach and cook for 2-3 minutes, until wilted. Remove from heat and set aside.
4. In the same pan, sauté the chopped mushrooms and garlic for 5-7 minutes, until the mushrooms release their moisture and become tender.
5. Stir in the cooked spinach, breadcrumbs, nutritional yeast, thyme, salt, and pepper. Mix well to combine.
6. Stuff each roasted portobello mushroom cap with the mushroom and spinach mixture, pressing it down gently to pack it in.
7. If desired, sprinkle non-dairy cheese on top of each stuffed mushroom and return them to the oven. Bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Serve warm as a main or side dish.

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are rich, flavorful, and make for a beautiful presentation at any holiday table. The combination of the tender portobello mushroom, savory filling, and optional cheese creates a dish that’s both satisfying and delicious.

Vegan Mushroom and Cauliflower Shepherd’s Pie

A delicious twist on the classic shepherd’s pie, this Vegan Mushroom and Cauliflower Shepherd’s Pie uses cauliflower mash instead of traditional mashed potatoes for a lighter, creamy topping. It’s a comforting and hearty dish that’s perfect for any holiday meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, shiitake, or button), chopped
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 large head cauliflower, cut into florets
• 1/4 cup non-dairy milk
• 2 tablespoons vegan butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the mushrooms and cook for 7-10 minutes, until they release their moisture and become browned.
4. Stir in the carrots, peas, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Let the mixture simmer for 10 minutes, until the vegetables are tender and the sauce thickens slightly.
5. While the filling simmers, steam the cauliflower florets for 10-12 minutes until soft and tender.
6. Mash the steamed cauliflower with non-dairy milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.
7. Transfer the mushroom and vegetable mixture to a baking dish. Spread the cauliflower mash over the top, smoothing it out evenly.
8. Bake for 25-30 minutes, or until the top is lightly golden and the filling is bubbling.
9. Let it cool for a few minutes before serving.

This Vegan Mushroom and Cauliflower Shepherd’s Pie is a lighter take on the classic comfort food, with creamy cauliflower mash on top and a savory, veggie-filled mushroom base. It’s a hearty and wholesome addition to any holiday feast that’s sure to please vegans and non-vegans alike

Note: More recipes​ are coming soon!