Tuesday, February 15, 2011

Vegan Stuffed Mushrooms. Gluten-free

Last Saturday night, I decided I wanted to make myself a fancy-pants dinner. Now, by fancy, I mean that I conscientiously decided to spend more than ten minutes preparing my meal, and I chose to use more than two ingredients (salt doesn't count). When I'm cooking for myself, I often rely on "easy" foods or dishes, so rice, frozen vegetables, and salad greens show up a LOT in my meals. I don't really know why I decided to put so much effort into dinner on Saturday, but I'm glad I did, because it turned out really well.

I made stuffed mushrooms (see the recipe I created below) that even my incredibly picky housemate enjoyed! I served them with millet (that could have used more seasoning) and water-sauteed broccoli (my new favorite way of preparing veggies). I finished the meal off with some AMAZING peppermint brownies, having veganized them after seeing this recipe from Gluten-Free Goddess.

Stuffed Mushrooms 
Serves 2

6 crimini mushrooms (stems are removed from caps and chopped up to add to tofu mix)
1 pkg silken extra firm tofu, crumbled
2 T. nutritional yeast
1/4 t. garlic powder
1/4 t. lemon pepper
1/4 t. thyme
1/3 c. chopped fresh parsley
1/3 c. carrots, chopped
1/3 c. chopped pecans
Daiya (or other non-dairy cheese) for topping
Coarse sea salt
  1. Heat the oven to 350'. 
  2. Saute the tofu and all other ingredients (besides the mushroom caps and cheese) in a stovetop pan on medium-high heat until it's all cooked through. Stir occasionally. 
  3. Spoon tofu mixture into the mushroom caps, which you have placed upside down on an oven-safe tray. Sprinkle with the cheese and salt and, if you feel the need, spritz with oil. 
  4. Bake for 15 minutes. And then enjoy the heck out of them.
And the delicious brownies...

It was, all in all, a fantastic dinner. I guess cooking for one can be kinda fun...sometimes.

But don't be surprised if tomorrow my dinner consists of nothing more than salad greens with frozen corn and chopped baby carrots on top.

This is obviously missing some ice cream. Too bad I didn't have any.


JL goes Vegan said...

My mouth is watering! I have to make the stuffed mushrooms! LOVE the addition of the pecans (soft, savory with a crunch, YES!)

Scrumptious said...

Your dinner looks delicious! I love mushrooms. Yum.

How did you veganize the brownies? Karina says in her post about them that they were a disaster when she tried to make them with egg replacer. Peppermint brownies sound amazing, so I'd love to know what you did to make them egg-free.

Also, your plates are amazing! I love them so much! The different brown flowers and leaves... so awesome.

Unknown said...

JL: Thank you! So glad you like them!

Scrumptious: Thanks! I veganized the brownies with my trusty flax meal and water mixture (1 T. flax meal to 1/4 cup water for each egg, let sit about 5 minutes, then mix into batter) and it turned out just fine. However, I used a bit different combination of flours - perhaps that's why it worked?

And as for the plates, thanks again - they are Martha Stewart ones I picked up when I first moved out on my own years ago!


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