35+ Mouthwatering Saturday Vegan Mushroom Recipes for Every Occasion

Mushrooms are a fantastic addition to any vegan kitchen, offering an earthy, savory flavor and hearty texture that can make any dish feel indulgent.

Whether you’re a long-time vegan or just looking to try more plant-based meals, mushrooms are versatile enough to elevate anything from soups and stews to tacos, pizzas, and pasta dishes.

If you’re seeking to enjoy a cozy, satisfying Saturday meal, look no further! We’ve compiled a collection of 35+ Saturday vegan mushroom recipes that are perfect for any occasion.

These dishes will not only highlight the rich umami of mushrooms but will also showcase a variety of cooking methods and flavors.

So, grab your apron and get ready to explore the world of vegan mushroom delights that will fill your home with delicious aromas.

35+ Mouthwatering Saturday Vegan Mushroom Recipes for Every Occasion

Mushrooms are a true kitchen staple, and their ability to adapt to various cooking styles makes them the perfect ingredient for creating satisfying and flavorful vegan meals.

From hearty risottos and savory curries to crispy tacos and rich stews, the possibilities for mushroom-based vegan recipes are endless.

With these 35+ Saturday vegan mushroom recipes, you’ll never run out of ideas for your next weekend meal.

Whether you’re cooking for yourself, your family, or hosting a gathering, these dishes will surely impress everyone at the table.

So why wait? Embrace the delicious versatility of mushrooms, and enjoy these mouthwatering plant-based meals all weekend long!

Savory Mushroom and Spinach Tart

This savory mushroom and spinach tart is a delightful centerpiece for a Saturday brunch or dinner. The flaky vegan puff pastry cradles a rich filling of sautéed mushrooms, spinach, and creamy cashew cheese. It’s elegant enough to impress guests but simple enough to make at home.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 2 cups cremini mushrooms, thinly sliced
• 2 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ cup cashew cream (or any plant-based cream)
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
3. Add mushrooms, thyme, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and brown slightly.
4. Stir in spinach and cook until wilted. Remove from heat and mix in cashew cream.
5. Roll out the puff pastry on the prepared baking sheet. Spoon the mushroom-spinach mixture onto the pastry, leaving a 1-inch border.
6. Fold the edges of the pastry over the filling and bake for 20–25 minutes or until golden brown.
7. Let the tart cool slightly before slicing and serving.

A rich blend of earthy mushrooms and creamy cashew cheese makes this tart an irresistible dish that pairs perfectly with a fresh side salad or a bowl of warm soup.

Vegan Creamy Mushroom Stroganoff

This creamy mushroom stroganoff is comfort food at its finest. Hearty, satisfying, and packed with flavor, it’s the perfect dish to cozy up with on a Saturday evening. A blend of creamy cashew sauce and savory mushrooms ensures a decadent experience without the dairy.

Ingredients:

• 12 oz wide vegan pasta (e.g., tagliatelle or fettuccine)
• 2 tbsp olive oil
• 3 cups mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk
• ½ cup cashew cream
• 2 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant.
3. Add mushrooms and cook until they release their moisture and brown slightly.
4. Stir in vegetable broth, plant-based milk, Dijon mustard, nutritional yeast, smoked paprika, and nutmeg. Simmer for 5 minutes.
5. Add cashew cream and reserved pasta water, stirring until the sauce thickens. Adjust seasoning with salt and pepper.
6. Toss the cooked pasta in the sauce until well-coated. Garnish with fresh parsley and serve warm.

This stroganoff is a creamy, dreamy dish that brings the perfect balance of richness and heartiness. Serve with crusty bread for the ultimate indulgence.

Miso-Glazed Mushroom Skewers

These miso-glazed mushroom skewers are a smoky, umami-packed treat perfect for a Saturday grilling session. The marinade’s combination of sweet, salty, and savory flavors enhances the mushrooms’ natural earthiness, creating a dish that’s both simple and satisfying.

Ingredients:

• 16 oz button or baby bella mushrooms, cleaned and stems trimmed
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Sesame seeds and chopped scallions for garnish

Instructions:

1. In a small bowl, whisk together miso paste, soy sauce, maple syrup, sesame oil, garlic, and ginger to create a marinade.
2. Add mushrooms to a large bowl and pour the marinade over them. Toss to coat evenly. Let marinate for at least 30 minutes.
3. Preheat your grill or grill pan to medium heat. Thread the marinated mushrooms onto skewers.
4. Grill skewers for 8–10 minutes, turning occasionally, until the mushrooms are tender and slightly charred.
5. Garnish with sesame seeds and chopped scallions before serving.

These skewers are bursting with flavor and make a great appetizer or side dish. Pair with a bowl of steamed rice or a fresh cucumber salad for a complete meal.

Vegan Mushroom and Lentil Shepherd’s Pie

This vegan mushroom and lentil shepherd’s pie is a hearty, comforting dish that’s perfect for a Saturday family dinner. The rich lentils and mushrooms are seasoned with thyme and rosemary, then topped with a creamy mashed potato layer. It’s a satisfying and nutritious meal that will warm you up on any chilly evening.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (e.g., cremini, portobello), chopped
• 1 carrot, diced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 medium potatoes, peeled and chopped
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened.
3. Add mushrooms and carrots, and cook until the mushrooms release their moisture and the carrots begin to soften.
4. Stir in cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, until the mixture thickens.
5. Meanwhile, boil the chopped potatoes in salted water until tender (about 15 minutes). Drain and mash them with plant-based milk and vegan butter.
6. Transfer the lentil-mushroom mixture into a baking dish, and spread the mashed potatoes evenly on top.
7. Bake in the oven for 20 minutes, until the top is slightly golden.
8. Let cool for a few minutes before serving.

This shepherd’s pie is a fantastic one-dish meal that combines savory flavors and a creamy texture, making it perfect for cozy dinners. Pair with a side salad or some roasted veggies to complete the meal.

Vegan Mushroom Bolognese

This vegan mushroom bolognese is a rich and savory twist on the classic Italian pasta sauce. Using finely chopped mushrooms as the base, it provides a hearty texture and umami flavor that pairs perfectly with pasta. It’s a flavorful dish that’s sure to please everyone, even non-vegans.

Ingredients:

• 12 oz spaghetti or your favorite pasta
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups cremini mushrooms, finely chopped
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. Add the chopped mushrooms, carrot, and celery, cooking for 5-7 minutes until the mushrooms release their moisture and start to brown.
4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let simmer for 20 minutes, stirring occasionally.
5. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
6. Toss the pasta with the sauce, and garnish with fresh basil or parsley.

This mushroom bolognese offers a rich, hearty texture that mimics traditional meat-based sauces. It’s perfect for a comforting Saturday dinner and pairs beautifully with a glass of red wine.

Vegan Mushroom Tacos

These vegan mushroom tacos are bursting with bold flavors and textures, making them a fantastic option for a fun and flavorful Saturday meal. The mushrooms are marinated in a zesty lime and cumin dressing, then roasted until tender. Topped with a fresh slaw and avocado, they make for a delicious taco feast.

Ingredients:

• 2 cups button mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage or slaw mix
• 1 ripe avocado, sliced
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the sliced mushrooms with olive oil, lime juice, cumin, chili powder, smoked paprika, salt, and pepper.
3. Spread the mushrooms on a baking sheet and roast for 15-20 minutes, or until they’re tender and slightly crispy at the edges.
4. While the mushrooms roast, prepare the slaw by tossing the shredded cabbage with a squeeze of lime juice and a pinch of salt.
5. Warm the corn tortillas in a dry pan for 1-2 minutes.
6. Assemble the tacos by placing the roasted mushrooms on each tortilla, then topping with slaw, avocado slices, and fresh cilantro.
7. Serve with lime wedges on the side.

These vegan mushroom tacos are a fun, quick, and satisfying meal. The combination of roasted mushrooms, tangy slaw, and creamy avocado is both refreshing and hearty. Enjoy with a side of chips or a chilled beverage for the perfect Saturday meal.

Vegan Mushroom Risotto

A creamy and comforting vegan mushroom risotto is the perfect way to spend a Saturday evening. With earthy mushrooms, rich vegetable broth, and a touch of white wine, this dish delivers deep flavors and a luxurious texture that feels like a treat without the dairy.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (e.g., cremini, shiitake, and oyster), sliced
• 1 cup dry white wine
• 4 cups vegetable broth, kept warm
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.
2. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Stir in the Arborio rice, and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and tender, about 18–20 minutes.
6. Stir in nutritional yeast, salt, and pepper. Adjust the seasoning as needed.
7. Garnish with fresh parsley before serving.

This vegan mushroom risotto is rich, comforting, and full of umami flavors. It’s a perfect dish for a quiet Saturday night or for impressing guests with your cooking skills. Pair with a crisp green salad or steamed vegetables for a complete meal.

Vegan Mushroom and Avocado Toast

This vegan mushroom and avocado toast is a quick, flavorful, and nutritious way to start your Saturday. The earthy mushrooms and creamy avocado come together on a warm, crispy toast, topped with fresh herbs and a drizzle of balsamic glaze for an extra kick. Perfect for breakfast or a light lunch.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 cup cremini mushrooms, sliced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp balsamic vinegar
• 1 ripe avocado, mashed
• Salt and pepper to taste
• Fresh thyme or parsley for garnish
• Optional: lemon zest for extra flavor

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute, then add the mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
2. Add balsamic vinegar to the mushrooms and cook for an additional 2 minutes, allowing the liquid to reduce. Season with salt and pepper.
3. While the mushrooms cook, mash the avocado in a bowl with a pinch of salt and pepper.
4. Spread the mashed avocado on the toasted bread.
5. Spoon the balsamic-glazed mushrooms over the avocado toast.
6. Garnish with fresh herbs and a sprinkle of lemon zest, if desired.

This toast is the perfect combination of creamy, savory, and slightly tangy flavors. It’s a filling yet light option for brunch, and the versatility of the toppings allows you to adjust the seasoning to your taste.

Vegan Mushroom Fajitas

These vegan mushroom fajitas are bursting with flavors from the smoky seasoning and caramelized vegetables. Perfect for a fun and casual Saturday meal, these fajitas are full of vibrant colors, a satisfying crunch, and a smoky kick. Serve with tortillas, guacamole, and your favorite salsa for a complete meal.

Ingredients:

• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 cups mixed mushrooms (e.g., portobello, cremini, and shiitake), sliced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tbsp lime juice
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh cilantro and avocado slices for topping

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the bell peppers and onion, cooking until they begin to soften and caramelize, about 5-7 minutes.
2. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until they release their moisture and become tender.
3. Stir in cumin, chili powder, smoked paprika, lime juice, salt, and pepper. Continue cooking for another 2-3 minutes until the spices are well mixed and fragrant.
4. Warm the tortillas in a dry pan for 1-2 minutes.
5. Serve the mushroom mixture in the tortillas and top with fresh cilantro and avocado slices.

These fajitas are a great way to enjoy a tasty, satisfying meal without any meat. The mix of smoky mushrooms and peppers provides a deliciously savory filling for the tortillas, making it a perfect meal for a Saturday gathering.

Vegan Mushroom Pizza

This vegan mushroom pizza is a fantastic Saturday dinner option. The crispy crust is topped with a rich tomato sauce, sautéed mushrooms, and creamy cashew cheese, making every bite deliciously savory. You can customize it with your favorite toppings, but the earthy mushrooms are the star of the show here.

Ingredients:

• 1 pizza crust (store-bought or homemade)
• 1 cup tomato sauce
• 2 cups mixed mushrooms (e.g., cremini, portobello), sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ cup cashew cheese (or any plant-based cheese)
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 450°F (230°C).
2. Roll out the pizza dough on a floured surface and place it on a baking sheet or pizza stone.
3. Spread tomato sauce evenly over the pizza crust.
4. Heat olive oil in a skillet over medium heat. Add the mushrooms, oregano, garlic powder, salt, and pepper. Sauté until the mushrooms are tender and slightly browned, about 5-7 minutes.
5. Layer the sautéed mushrooms on top of the sauce, and sprinkle cashew cheese evenly over the pizza.
6. Bake for 10-12 minutes or until the crust is golden and the cheese has melted.
7. Garnish with fresh basil leaves before serving.

This mushroom pizza offers the perfect balance of savory mushrooms and creamy cheese, making it a satisfying and flavorful meal. It’s easy to make and can be customized with other toppings like spinach, olives, or sun-dried tomatoes.

Vegan Mushroom and Sweet Potato Stew

This vegan mushroom and sweet potato stew is a hearty and comforting dish that’s perfect for a cozy Saturday dinner. The rich broth is filled with earthy mushrooms, tender sweet potatoes, and aromatic herbs, creating a warming, nutrient-packed meal. It’s simple to prepare and full of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (e.g., cremini, portobello, shiitake), sliced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the mushrooms and cook for an additional 5 minutes, until they release their moisture and begin to brown.
3. Stir in the cubed sweet potatoes, vegetable broth, thyme, smoked paprika, and bay leaf. Bring the stew to a simmer.
4. Cover and cook for 25-30 minutes, until the sweet potatoes are tender.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh parsley.

This vegan mushroom and sweet potato stew is a wholesome, nourishing dish that’s perfect for cooler weather. The earthy mushrooms and naturally sweet potatoes create a rich flavor profile, and the smoky paprika adds depth to the broth. Serve with crusty bread for a truly satisfying meal.

Vegan Mushroom Risotto with Lemon and Thyme

This creamy, vegan mushroom risotto is packed with earthy flavors from a variety of mushrooms, complemented by the bright notes of lemon and fresh thyme. Perfect for a relaxed Saturday dinner, the combination of rich vegetable broth and tender rice creates a dish that feels indulgent without any dairy.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 2 tbsp nutritional yeast
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the lemon juice, zest, nutritional yeast, thyme, salt, and pepper. Adjust the seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This vegan mushroom risotto is the perfect Saturday indulgence, with the earthy mushrooms and bright lemon flavor creating a balanced, flavorful dish. It’s creamy and satisfying, making it a comforting yet elegant meal for any occasion.

Vegan Mushroom Tofu Stir-Fry

A quick, healthy, and flavorful meal, this vegan mushroom tofu stir-fry is a great Saturday dinner. The tofu is crispy and golden, paired with tender mushrooms and crunchy vegetables, all coated in a savory stir-fry sauce. It’s a satisfying dish that’s easy to prepare and full of umami.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp olive oil
• 2 cups mixed mushrooms (e.g., cremini, button, portobello), sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 tsp chili flakes (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu with 2 tbsp soy sauce and cornstarch.
2. Heat sesame oil in a large pan over medium heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy, about 7-10 minutes. Remove tofu from the pan and set aside.
3. In the same pan, heat olive oil over medium heat. Add the mushrooms, bell pepper, carrot, and zucchini, and stir-fry for 5-7 minutes until tender.
4. Add garlic and ginger, cooking for another minute until fragrant.
5. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, toasted sesame oil, and chili flakes.
6. Add the crispy tofu back into the pan, pour the sauce over everything, and stir well to coat. Cook for an additional 2-3 minutes until heated through.
7. Garnish with sesame seeds and fresh cilantro.

This stir-fry is a perfect weeknight dinner that packs tons of flavor. The crispy tofu and savory mushroom mixture are balanced by the sweet and tangy stir-fry sauce, making it an ideal choice for a delicious Saturday meal.

Vegan Mushroom and Chickpea Curry

This vegan mushroom and chickpea curry is a rich and comforting dish that’s full of flavor and perfect for a Saturday night in. The mushrooms absorb the creamy coconut milk and spices, while the chickpeas add a hearty texture to the curry. It’s a great way to enjoy a nutritious and flavorful meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups mixed mushrooms (e.g., cremini, shiitake), sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in ginger, curry powder, turmeric, cumin, and coriander. Cook for another 2 minutes until fragrant.
3. Add the mushrooms to the pot and cook for 5-7 minutes until they release their moisture and soften.
4. Stir in the chickpeas, coconut milk, vegetable broth, salt, and pepper. Bring the curry to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
5. Taste and adjust seasoning if needed.
6. Serve the curry hot, garnished with fresh cilantro and lime wedges.

This vegan mushroom and chickpea curry is a warming and hearty dish. The creamy coconut milk paired with bold spices and the earthy mushrooms creates a rich and satisfying flavor, making it an excellent choice for a cozy Saturday night meal.

Vegan Mushroom and Bean Chili

This vegan mushroom and bean chili is packed with flavor and perfect for a hearty Saturday dinner. The mushrooms lend a meaty texture to the chili, while the variety of beans adds protein and fiber. A combination of warming spices and tomato creates a rich and satisfying base for this chili.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (e.g., cremini, portobello), chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper, and cook for 1-2 minutes until fragrant.
4. Add the kidney beans, black beans, crushed tomatoes, and vegetable broth. Stir well to combine.
5. Bring the chili to a simmer, and cook for 30-40 minutes, stirring occasionally, until the flavors meld and the chili thickens.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This vegan mushroom and bean chili is a filling, warming dish that’s perfect for Saturday nights. The rich tomato-based broth and hearty beans make it comforting, while the mushrooms add depth and texture. Pair it with cornbread or tortilla chips for a complete meal.

Note: More recipes​ are coming soon!