45+ Hearty & Tasty Sunday Vegan Mushroom Recipes to Satisfy

Mushrooms are not only delicious and versatile, but they also bring an earthy, savory flavor to vegan dishes that can satisfy even the most die-hard meat lovers.

If you’re looking for new ways to enjoy plant-based meals on a lazy Sunday, you’ve come to the right place.

Whether you’re preparing a cozy dinner for yourself, cooking for your family, or hosting friends, mushrooms are the perfect ingredient to create hearty, satisfying dishes.

From comforting stews to creamy risottos and savory pies, there’s no shortage of vegan mushroom recipes to elevate your Sunday meal.

In this article, we’ve gathered over 45 vegan mushroom recipes to inspire your next Sunday meal.

With options for every taste—from simple stir-fries to indulgent casseroles—you’ll find dishes that are easy to make and packed with flavor.

So, grab your favorite mushrooms, fire up your stove, and let’s get cooking!

45+ Hearty & Tasty Sunday Vegan Mushroom Recipes to Satisfy

Whether you’re a long-time fan of mushrooms or just starting to explore their delicious potential in vegan dishes, these 45+ Sunday vegan mushroom recipes are sure to impress. From rich, creamy risottos to hearty stews and comforting casseroles, mushrooms make for the ideal ingredient to create satisfying and flavorful meals. These recipes are perfect for a leisurely Sunday when you want something nourishing and comforting but without the hassle of complicated cooking. With just a few simple ingredients and a little creativity, you can transform your Sunday into a mushroom-filled feast that everyone will enjoy.

So, the next time Sunday rolls around, why not spice up your meal routine with one of these mushroom-centric dishes? You’ll be amazed at how versatile, delicious, and fulfilling vegan mushroom recipes can be.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, rich, and savory dish that perfectly combines mushrooms, onions, garlic, and a luscious plant-based sauce. It’s a comforting meal ideal for a Sunday dinner, full of flavor but light on the stomach. The use of vegan sour cream and a splash of white wine gives it the depth and elegance of the traditional stroganoff, making it a crowd-pleasing favorite.

Ingredients

• 1 lb (450g) mixed mushrooms (cremini, shiitake, button, or portobello)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp flour (or gluten-free flour)
• 1 cup vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup unsweetened almond milk or coconut milk
• 2 tbsp vegan sour cream
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 8 oz (225g) pasta (preferably egg-free)

1. Cook the pasta according to package instructions. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
3. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the mushrooms to the skillet and cook for about 8-10 minutes, stirring occasionally until they release their moisture and become golden brown.
5. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw taste of the flour.
6. Pour in the vegetable broth and white wine, stirring to incorporate. Let the mixture simmer for about 5 minutes, until the sauce has thickened slightly.
7. Reduce the heat and add the almond milk, vegan sour cream, and Dijon mustard. Stir until smooth and creamy. Season with salt and pepper to taste.
8. Serve the mushroom stroganoff over the cooked pasta and garnish with fresh parsley.

This Vegan Mushroom Stroganoff is a perfect Sunday meal for mushroom lovers. The creamy sauce, combined with the umami flavors of the mushrooms, creates a dish that is both satisfying and comforting. The rich textures of the sauce make it feel indulgent, yet it’s made entirely with plant-based ingredients. Whether served over pasta or paired with a side of rice, this dish will surely become a staple for vegan comfort food enthusiasts.

Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a show-stopping dish that’s perfect for a special Sunday meal. It features a flavorful mushroom filling with herbs and garlic, all wrapped in a golden, flaky puff pastry. This savory dish is ideal for entertaining guests or enjoying a luxurious dinner at home. It’s rich, satisfying, and sure to impress.

Ingredients

• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup spinach, chopped
• 1/4 cup vegan cream cheese or cashew cream
• Salt and pepper, to taste
• 1 sheet vegan puff pastry
• 1 tbsp plant-based milk (for brushing)
• 1 tbsp Dijon mustard

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped mushrooms to the pan and cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
4. Add the fresh thyme and chopped spinach, cooking for another 2-3 minutes until the spinach wilts.
5. Stir in the vegan cream cheese or cashew cream, and season with salt and pepper. Let the mixture cool slightly.
6. Lay the puff pastry sheet on a parchment-lined baking sheet. Spread the Dijon mustard evenly over the center of the pastry.
7. Spoon the mushroom mixture onto the center of the pastry, shaping it into a log. Fold the sides of the pastry over the filling and seal the edges to form a tight log. Brush the top with plant-based milk for a golden finish.
8. Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
9. Let the Wellington cool for 10 minutes before slicing and serving.

The Vegan Mushroom Wellington is a stunning, hearty dish that will elevate any Sunday dinner. The rich mushroom filling paired with the crispy, flaky puff pastry creates a satisfying texture contrast that’s both delicious and indulgent. This dish is perfect for holiday meals, special gatherings, or simply treating yourself to something extraordinary. It’s not only a feast for the taste buds but also a visual delight, sure to impress anyone at your dinner table.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a creamy, flavorful dish that’s perfect for a cozy Sunday meal. Made with Arborio rice, mushrooms, and a simple vegan broth, it’s a comforting dish that’s both rich and satisfying. The key to making this risotto perfectly creamy without dairy is patience, and the results are well worth it. A dash of white wine and fresh herbs make this meal feel sophisticated, yet it’s entirely plant-based.

Ingredients

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for about 8-10 minutes, stirring frequently, until the mushrooms are tender and browned.
3. Stir in the Arborio rice and cook for 2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook for another 1-2 minutes, allowing the rice to absorb the liquid.
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 this process until the rice is tender and creamy, about 20-25 minutes.
6. Once the rice is cooked, stir in the nutritional yeast, salt, and pepper. Add fresh parsley and a squeeze of lemon juice for extra brightness.
7. Serve hot, garnished with additional parsley if desired.

This Vegan Mushroom Risotto is the perfect dish for a laid-back Sunday. The rich umami flavor of the mushrooms combined with the creamy texture of the Arborio rice makes for a deliciously satisfying meal. The careful addition of broth and the slow cooking process bring out the best in every ingredient, creating a velvety dish that’s both comforting and refined. Perfect for a Sunday night meal or a simple weeknight indulgence, this vegan risotto will leave you feeling full, content, and nourished.

Vegan Mushroom Tacos

These Vegan Mushroom Tacos are a vibrant and satisfying dish, perfect for a laid-back Sunday dinner. The earthy, umami-rich mushrooms are sautéed with onions, garlic, and a blend of spices, creating a flavorful filling for soft tortillas. Topped with fresh salsa, avocado, and a squeeze of lime, these tacos are full of zest and perfect for taco night or a casual Sunday gathering.

Ingredients

• 1 lb (450g) mixed mushrooms (shiitake, cremini, or button mushrooms), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1/4 cup vegetable broth
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh salsa (tomato, cilantro, onion, lime)
• Fresh cilantro, chopped
• Lime wedges, for serving

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
2. Add the garlic and cook for another minute, stirring frequently.
3. Add the sliced mushrooms to the skillet and cook for about 7-8 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
4. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Pour in the vegetable broth and cook for another 3-4 minutes, allowing the mixture to become well-coated with the spices.
5. Warm the tortillas in a dry skillet or microwave.
6. To assemble the tacos, spoon the mushroom mixture onto each tortilla, then top with slices of avocado, fresh salsa, cilantro, and a squeeze of lime juice.
7. Serve immediately, with extra lime wedges on the side.

These Vegan Mushroom Tacos are a quick, flavorful, and filling meal that captures the essence of taco night with a plant-based twist. The mushrooms provide a savory base, while the spices and fresh toppings give each bite a burst of flavor. This dish is perfect for casual gatherings, making it a great choice for a Sunday dinner. Simple to prepare yet incredibly satisfying, these tacos are sure to become a go-to meal in your vegan repertoire.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are a savory, satisfying dish that is both nutritious and flavorful. The large, meaty Portobello caps are stuffed with a flavorful mixture of sautéed mushrooms, garlic, spinach, and vegan cheese, creating a hearty and satisfying meal. Baked to perfection, this dish is perfect for a Sunday lunch or dinner.

Ingredients

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1 tbsp olive oil
• 1 cup cremini mushrooms, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup vegan cream cheese or cashew cheese
• 1/4 cup nutritional yeast
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Salt and pepper, to taste
• 1/4 cup panko breadcrumbs (optional, for topping)
• Fresh parsley, chopped, for garnish

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and garlic, cooking for 5-7 minutes until the mushrooms release their moisture and become tender.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
4. Remove from heat and stir in the vegan cream cheese, nutritional yeast, thyme, salt, and pepper. Mix until smooth and well-combined.
5. Spoon the mixture into the mushroom caps, packing it in gently.
6. Optional: Sprinkle the tops with panko breadcrumbs for a crispy finish.
7. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Garnish with fresh parsley before serving.

These Vegan Mushroom and Spinach Stuffed Portobellos are the perfect Sunday dish when you’re craving something both hearty and light. The combination of the earthy mushrooms, creamy filling, and fresh spinach offers a balance of flavors and textures that makes this meal truly special. They’re easy to prepare and visually impressive, making them perfect for entertaining guests or treating yourself to a deliciously satisfying meal. Whether served with a side salad or on their own, these stuffed mushrooms will undoubtedly be a crowd-pleaser.

Vegan Mushroom and Kale Frittata

This Vegan Mushroom and Kale Frittata is a savory, satisfying dish that is both wholesome and flavorful. Made with chickpea flour and packed with mushrooms, kale, and nutritional yeast, it’s a plant-based version of the classic frittata, perfect for brunch, lunch, or a cozy Sunday meal. The rich, egg-like texture combined with the savory mushrooms and greens makes for a delicious and nutritious dish.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 cup cremini mushrooms, sliced
• 1 cup kale, chopped (stems removed)
• 1/2 cup water or vegetable broth
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1/2 tsp turmeric
• 1/4 tsp black salt (kala namak)
• Salt and pepper, to taste
• Fresh parsley, for garnish

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
3. Add the sliced mushrooms to the skillet and cook for another 5 minutes until tender and browned.
4. Stir in the chopped kale and cook for 2-3 minutes until the kale wilts.
5. In a bowl, whisk together the chickpea flour, nutritional yeast, turmeric, black salt, salt, and pepper. Add the water or vegetable broth and whisk until smooth.
6. Pour the chickpea mixture into the skillet with the mushrooms and kale. Stir gently to combine, then let it cook over medium heat for 5-7 minutes, until the edges start to set.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and golden on top.
8. Let it cool for a few minutes before slicing and serving. Garnish with fresh parsley.

The Vegan Mushroom and Kale Frittata is a delicious, protein-packed dish that is both filling and nutritious. The chickpea flour gives the frittata an egg-like texture, while the mushrooms and kale provide savory, earthy flavors. Perfect for a Sunday brunch or lunch, this dish is easy to make and packed with wholesome ingredients. It’s a great option for those seeking a vegan alternative to traditional frittata, with a hearty and satisfying taste that will please everyone at the table.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a creamy, rich dish that makes for a perfect Sunday dinner. The earthy mushrooms are sautéed and simmered with arborio rice, creating a comforting risotto that is velvety and full of flavor. Using vegetable broth and a touch of nutritional yeast for a cheesy flavor, this dish is both vegan and incredibly satisfying. It’s a perfect choice for those looking for a hearty, yet delicate meal that pairs wonderfully with a light salad or roasted vegetables.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450g) mixed mushrooms (cremini, shiitake, or button), sliced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for 8-10 minutes, until the mushrooms release their moisture and become golden brown.
4. Add the arborio rice to the skillet, stirring to coat the rice with the oil and mushrooms.
5. Pour in the white wine (if using) and cook for 2-3 minutes until most of the liquid is absorbed.
6. Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Stir in the nutritional yeast, thyme, salt, and pepper. Adjust seasoning to taste.
8. Remove from heat and let sit for a few minutes before serving. Garnish with fresh parsley.

This Vegan Mushroom Risotto is the epitome of comfort food, offering a creamy and savory experience in every bite. The mushrooms add depth and earthiness, while the rice becomes perfectly creamy as it absorbs the vegetable broth. Nutritional yeast gives the dish a cheesy flavor without dairy, making it a wonderfully satisfying vegan meal. It’s an excellent choice for a Sunday dinner, especially for those who enjoy a luxurious, yet easy-to-make dish. Serve with a side salad or your favorite vegetables to complete this perfect meal.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a plant-based take on the classic Russian dish, creamy and full of savory mushroom goodness. The rich, velvety sauce is made from a blend of coconut milk, vegetable broth, and a hint of Dijon mustard, paired perfectly with sautéed mushrooms and onions. This comforting and hearty dish is served over egg-free noodles, making it a satisfying and wholesome Sunday dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) mixed mushrooms (cremini, button, or portobello), sliced
• 1 tbsp flour (use chickpea flour for a gluten-free version)
• 1 cup vegetable broth
• 1 cup full-fat coconut milk
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 8 oz (225g) egg-free pasta or noodles
• Fresh parsley, chopped, for garnish

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
3. Add the garlic and sauté for another minute until fragrant.
4. Stir in the sliced mushrooms and cook for 8-10 minutes until they release their moisture and become golden brown.
5. Sprinkle the flour over the mushrooms and stir to combine, cooking for another 2 minutes to get rid of the raw flour taste.
6. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the coconut milk, Dijon mustard, and smoked paprika. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
7. Season with salt and pepper to taste.
8. Toss the cooked pasta with the mushroom stroganoff sauce and stir to combine.
9. Serve hot, garnished with fresh parsley.

This Vegan Mushroom Stroganoff is rich, comforting, and full of flavor, making it an excellent option for a Sunday dinner. The creamy coconut milk sauce envelops the mushrooms and pasta, creating a luscious texture that feels indulgent yet light. This dish is easy to prepare and is sure to please even non-vegans with its savory taste and hearty, satisfying ingredients. Enjoy it with a side of steamed vegetables or a green salad for a complete meal that will leave you feeling fully satisfied.

Vegan Mushroom Wellington

Vegan Mushroom Wellington is a show-stopping dish perfect for special Sunday meals or holiday gatherings. The hearty mushroom filling, flavored with garlic, thyme, and spinach, is wrapped in a buttery, flaky puff pastry for a comforting and satisfying bite. Whether you’re entertaining guests or treating yourself, this mushroom Wellington offers all the flavors of a classic wellington without the meat, making it a crowd-pleasing vegan option.

Ingredients

• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms (shiitake, cremini, or button), chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 sheet vegan puff pastry, thawed
• 2 tbsp non-dairy milk (for brushing)

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for 5 minutes, until softened.
3. Add the garlic and chopped mushrooms, cooking for 8-10 minutes until the mushrooms release their moisture and become golden.
4. Stir in the spinach and cook for 2-3 minutes until wilted. Season with salt, pepper, thyme, and nutritional yeast.
5. Remove from heat and stir in the breadcrumbs, allowing the mixture to cool slightly.
6. Roll out the puff pastry on a floured surface. Spoon the mushroom mixture into the center of the pastry, shaping it into a log.
7. Fold the edges of the pastry over the filling, sealing it. Place the Wellington seam-side down on a baking sheet.
8. Brush the top of the pastry with non-dairy milk for a golden finish.
9. Bake for 30-35 minutes, until the pastry is golden brown and crispy.
10. Let it cool for a few minutes before slicing and serving.

Vegan Mushroom Wellington is an elegant and delicious alternative to the traditional meat-filled version. The savory mushroom filling, combined with the flaky, buttery puff pastry, creates a comforting dish that’s perfect for Sunday dinners or festive occasions. This recipe is both visually stunning and packed with flavor, making it a great way to impress your guests or enjoy a special meal with your loved ones. Whether served with a side of roasted vegetables or a fresh salad, this Wellington will undoubtedly be a standout on your dinner table.

Vegan Mushroom Tacos

These Vegan Mushroom Tacos are a flavorful and satisfying twist on traditional tacos. The mushrooms are sautéed with a blend of spices, including cumin, chili powder, and smoked paprika, creating a rich and smoky filling. Topped with fresh salsa, avocado, and a squeeze of lime, these tacos are bursting with flavor. Whether you’re serving them for a casual Sunday meal or a taco night with friends, these mushroom tacos are sure to be a hit.

Ingredients

• 1 tbsp olive oil
• 1 lb (450g) cremini mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced mushrooms and cook for 8-10 minutes until they release their moisture and become golden brown.
4. Add the cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for another 2-3 minutes, allowing the spices to toast and the mushrooms to soak up the flavors.
5. Warm the tortillas in a dry skillet or microwave.
6. To assemble the tacos, spoon the mushroom mixture onto the tortillas, then top with fresh salsa, avocado slices, and a sprinkle of cilantro.
7. Serve with lime wedges on the side for an added burst of flavor.

These Vegan Mushroom Tacos are a delicious and satisfying meal that’s packed with flavor. The earthy mushrooms combined with smoky spices create a savory filling that’s perfect for taco night or a quick and easy Sunday meal. The fresh salsa, creamy avocado, and tangy lime add a refreshing contrast, making each bite irresistible. These tacos are not only simple to make but also customizable, allowing you to add your favorite toppings or garnishes. Serve them with a side of rice or beans to complete the meal.

Vegan Mushroom Bolognese

This Vegan Mushroom Bolognese is a hearty and savory pasta sauce made with a rich mixture of mushrooms, tomatoes, and herbs. The mushrooms create a meaty texture, making this dish a perfect alternative to traditional meat-based bolognese. Paired with your favorite pasta, this dish is both filling and full of flavor. Whether it’s a quiet Sunday evening or a dinner gathering, this vegan bolognese is sure to please everyone at the table.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb (450g) mushrooms (cremini, button, or portobello), finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1/2 cup plant-based milk
• 12 oz (340g) pasta (spaghetti or your favorite variety)
• Fresh basil, chopped, for garnish

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables are tender.
3. Stir in the chopped mushrooms and cook for 10 minutes, until they release their moisture and become tender.
4. Pour in the red wine (if using), and let it simmer for 3-4 minutes to reduce.
5. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir to combine, then lower the heat and let the sauce simmer for 20-25 minutes, stirring occasionally.
6. Stir in the plant-based milk and cook for another 5 minutes to achieve a creamy, rich texture.
7. Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
8. To serve, spoon the bolognese sauce over the cooked pasta and garnish with fresh basil.

This Vegan Mushroom Bolognese offers all the rich flavors and comforting textures of the traditional meat version, but with a plant-based twist. The mushrooms create a hearty and savory base for the sauce, while the tomatoes and herbs provide depth and brightness. The addition of plant-based milk adds creaminess, making it feel indulgent without the dairy. Serve it with a side of garlic bread or a simple green salad for a complete, satisfying meal. This dish is a perfect Sunday dinner or a cozy weeknight meal.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are a gourmet and hearty dish that’s perfect for a Sunday dinner. Large, meaty portobello mushrooms are stuffed with a savory mixture of sautéed mushrooms, spinach, garlic, and breadcrumbs, then baked until golden and delicious. This recipe is simple yet elegant, making it a great choice for those looking for a light but satisfying meal that’s full of flavor and texture.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 lb (225g) cremini mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish

1. Preheat the oven to 375°F (190°C).
2. Place the portobello mushroom caps on a baking sheet, gill side up. Drizzle with olive oil and season with salt and pepper. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the garlic and chopped cremini mushrooms, cooking for 8-10 minutes until the mushrooms release their moisture and become golden brown.
5. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
6. Remove the skillet from heat and stir in the breadcrumbs, nutritional yeast, salt, and pepper.
7. Spoon the mushroom and spinach mixture into the portobello caps, pressing down gently to pack the filling.
8. Bake the stuffed mushrooms in the oven for 15-20 minutes, until the tops are golden and crispy.
9. Garnish with fresh parsley before serving.

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are a perfect blend of earthy flavors and satisfying textures. The large portobello caps provide a meaty base for the savory filling, which is packed with mushrooms, spinach, and breadcrumbs for extra richness. The nutritional yeast adds a cheesy flavor, while the garlic and herbs bring everything together. This dish is both elegant and simple, making it an ideal choice for a Sunday dinner or a special occasion. Serve with a light side salad or roasted vegetables to complete the meal.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a creamy, comforting dish that makes for a perfect Sunday dinner. Made with Arborio rice, a variety of mushrooms, vegetable broth, and a touch of white wine, this dish is a rich and flavorful alternative to traditional risotto. The earthy mushrooms pair beautifully with the creamy rice, creating a dish that’s both indulgent and satisfying. With the right amount of patience, you can create this restaurant-quality dish at home for a cozy, refined meal.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (cremini, shiitake, and button), sliced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, kept warm
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish
• Fresh lemon zest, for garnish

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. If using white wine, pour it in now and cook for 2-3 minutes until it’s absorbed by the rice.
5. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
6. Stir in the nutritional yeast, salt, and pepper. Adjust seasoning as needed.
7. Remove from heat and let the risotto sit for a few minutes before serving.
8. Garnish with fresh parsley and lemon zest before serving.

This Vegan Mushroom Risotto is the epitome of comfort food, with its creamy texture and savory depth of flavor. The combination of sautéed mushrooms and Arborio rice creates a satisfying, hearty dish, while the nutritional yeast provides a cheesy flavor without the dairy. The slow addition of broth makes the risotto creamy and rich, and the bright lemon zest adds a refreshing contrast. It’s perfect for a leisurely Sunday evening meal, paired with a glass of vegan wine or a crisp salad.

Vegan Mushroom and Sweet Potato Shepherd’s Pie

This Vegan Mushroom and Sweet Potato Shepherd’s Pie is a hearty, comforting meal that’s perfect for a Sunday dinner. The filling is made with a savory mixture of mushrooms, carrots, peas, and lentils, topped with creamy mashed sweet potatoes. Baked until golden and bubbling, this dish is a nutritious and flavorful twist on the classic shepherd’s pie. The mushrooms add umami depth to the filling, while the sweet potatoes provide a velvety smooth topping.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms (button or cremini), sliced
• 1 medium carrot, diced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup cooked green or brown lentils
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup plant-based milk
• 2 tbsp vegan butter
• Fresh parsley, chopped, for garnish

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the garlic, sliced mushrooms, and diced carrot, and cook for 8-10 minutes until the mushrooms release their moisture and become tender.
4. Stir in the peas, lentils, vegetable broth, tomato paste, dried thyme, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens and becomes a savory filling. Remove from heat and set aside.
5. In a separate pot, boil the diced sweet potatoes in salted water for 10-12 minutes until tender. Drain and return to the pot.
6. Mash the sweet potatoes with plant-based milk and vegan butter until smooth and creamy. Season with salt and pepper to taste.
7. Spread the mushroom and lentil filling evenly in the bottom of a baking dish. Top with the mashed sweet potatoes, spreading them out evenly.
8. Bake for 20 minutes, or until the top is golden brown.
9. Garnish with fresh parsley before serving.

This Vegan Mushroom and Sweet Potato Shepherd’s Pie is a warm, satisfying dish that’s perfect for a Sunday feast. The combination of hearty vegetables, savory mushrooms, and creamy sweet potatoes offers a comforting meal that’s both nutritious and delicious. The earthy mushrooms bring depth to the filling, while the sweet potato topping adds a rich, velvety texture. This dish is great for meal prep or as a hearty centerpiece for a Sunday dinner with friends and family. Serve with a side of steamed greens or a simple salad for a complete meal.

Vegan Mushroom and Lentil Stew

This Vegan Mushroom and Lentil Stew is a warming, hearty dish perfect for a cozy Sunday. Packed with earthy mushrooms, protein-rich lentils, and plenty of vegetables, this stew is both nourishing and filling. The combination of herbs and spices adds layers of flavor, while the lentils make the stew thick and satisfying. Whether you’re looking for a nutritious meal or a comforting bowl of goodness, this stew will warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini, shiitake, or button), sliced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups kale or spinach, chopped
• 1 tbsp lemon juice
• Fresh parsley, chopped, for garnish

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, sliced mushrooms, diced carrot, and celery. Cook for another 7-10 minutes, until the mushrooms have released their moisture and the vegetables are softened.
3. Stir in the lentils, vegetable broth, thyme, bay leaf, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender and the stew has thickened.
4. Stir in the chopped kale or spinach and cook for another 5 minutes until wilted.
5. Remove the bay leaf and stir in the lemon juice.
6. Taste and adjust seasoning as needed, then serve in bowls, garnished with fresh parsley.

This Vegan Mushroom and Lentil Stew is the ultimate comfort food for a Sunday meal. The combination of mushrooms and lentils makes for a hearty and protein-packed stew, while the vegetables and greens add freshness and vibrancy. The earthy mushrooms lend an umami depth to the stew, while the lemon juice brightens it up. This stew is perfect for meal prep and can be enjoyed throughout the week. Pair it with a slice of crusty bread or a simple side salad for a complete, satisfying meal.

Note: More recipes are coming soon!