Vegan Mushroom

Mushroom, Snow Peas & Green Beans with Creamy Polenta

Mushroom, Snow Peas & Green Beans with Creamy Polenta

(Serves 4)

Ingredients:

4 cups soy milk

4 cups water

1 kg mix mushrooms (oyster, button, shiitake etc)

2 garlic cloves

2 handful green beans

2 handfuls snow peas

2 cups polenta

2 sprigs fresh thyme

salt and pepper to taste

Method:

In a large saucepan add 4 cups of soy milk and 4 cups of water. Cover with a lid and bring to the boil. Meanwhile slice 2 garlic cloves. Slice 8 cups of mixed mushrooms.

Top and tail 2 handfuls of green beans. Top and tail 2 handfuls of snow peas.

When the milk and water is boiling. Stir in 2 cups of polenta. Stir constantly until for about 10 to 15 minutes until the polenta is cooked and thick. Cover with a lid and set aside.

Heat a frying pan on a high heat. Add the mushrooms. Sprinkle with salt and pepper. Cook until brown on both sides. Remove from the pan. Continue cooking the mushrooms in the same way until all mushrooms are cooked.

Add ½ cup of water to the hot mushroom pan. Add the sliced garlic. Add the green beans and snow peas. Add salt to taste. Add 2 sprigs of fresh thyme. Saute until the beans a bright green.

To serve, place some polenta on a plate. Top with with some bean and snow peas. Top with some mushrooms. Pour over some of the juice from the pan and serve.

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Mushroom, Spinach & Smoked Tofu Fettuccine

Mushroom, Spinach & Smoked Tofu Fettuccine

(Serves 4)

Ingredients:

Packet of wholemeal fettuccine (egg -free)

1 onion, sliced

3 cloves garlic, crushed

200g smoked or regular firm tofu, thinly sliced

2 large field mushrooms, sliced

Handful oyster mushrooms, sliced

2 tbsp cornflour, mixed to a slurry in 4 tbsp water

2 tbsp Dijon mustard

2 ½ cups soy or other plant mylk

Bunch parsley, stalks & leaves chopped

Large handful baby spinach

Salt & pepper

Method:

Bring a large pot of water to the boil. Place fettuccine in the boiling water and cook until tender, about 15 minutes.

Meanwhile, heat a fry pan, add the onion and garlic and saute for a few minutes.

Add the tofu and mushrooms and stir on a high heat for 5 minutes.

Add the mustard and soy mylk and stir through. Bring to a simmer and add the cornflour slurry. Mix well and stir continuously until thickened.

When the sauce has thickened, add chopped parsley, whole baby spinach leaves and cooked fettuccine. Stir and serve.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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Mushroom, Beet & Chickpea Casserole

Mushroom, Beet & Chickpea Casserole

(Serves 4)

Ingredients:

1 red onion, cut into large chunks

2 garlic cloves, roughly chopped

2 carrots, cut into 2cm lengths, then cut into quarters

6 very large mushrooms, cut into 1cm slices

6 baby beetroots, cut into 2cm cubes

1 bay leaf

1 sprig rosemary

1 can chickpeas, drained

4 tomatoes, diced (or 1 can)

4 cups vegetable stock

Salt & pepper to taste

2 tbsp brown rice flour (or arrowroot)

½ cup water

1 cup wholemeal couscous

Method:

Heat a frypan and add the onion, garlic and saute over a medium heat for 2 minutes, and add a little water to deglaze the pan.

Add the carrots, mushrooms, baby beets, bay leaf rosemary and chickpeas.

Add the diced tomatoes and vegetable stock and stir through.

Season with salt and pepper, cover and simmer for 20 minutes.

Mix the arrowroot with water and add to the pan. Stir well and allow to thicken.

Meanwhile, add the couscous to a bowl and cover with boiling water. Cover with a cloth and let stand for 5 minutes, then fluff with a fork and serve with the casserole.

Download The Recipe Click The Image Below

Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.