Are you a savory lover looking for some delicious plant-based inspiration? Look no further! Mushrooms are one of the most versatile and flavorful ingredients in any kitchen, and when paired with creamy sauces, they become truly irresistible. In this article, we’ll be exploring 18 creamy vegan mushroom recipes that are sure to satisfy your cravings. From classic comfort dishes like stroganoff and risotto to innovative twists on tacos and pizza, these mouth-watering creations showcase the best of vegan cuisine.
From hearty bowls of creamy soup to indulgent pasta dishes and flavorful curries, our selection of recipes is designed to please even the most discerning palate. And with a focus on using everyday ingredients like cashews, coconut milk, and nutritional yeast, you’ll be able to whip up these tasty treats in no time.
So, without further ado, let’s dive into the world of creamy vegan mushroom goodness! In this article, we’ll be sharing recipes for…
Creamy Vegan Mushroom Stroganoff
A rich and satisfying plant-based take on the classic Russian dish, this Creamy Vegan Mushroom Stroganoff is a perfect comfort food for any occasion. With its creamy sauce and tender mushrooms, it’s sure to become a new favorite!
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan sour cream (such as soy-based or cashew-based)
– 1 tablespoon Dijon mustard
– 1/4 cup nutritional yeast
– 8 oz. vegan eggless noodles (such as rice noodles or quinoa noodles)
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the paprika, garlic powder, salt, and pepper. Stir to combine.
5. In a small bowl, whisk together the vegan sour cream, Dijon mustard, and nutritional yeast. Pour the mixture over the mushroom mixture and stir until combined.
6. Serve the stroganoff over cooked noodles.
Cooking Time: 20-25 minutes
Garlic Butter Vegan Mushroom Pasta
A rich and savory pasta dish that combines the flavors of garlic butter, sautéed mushrooms, and tender vegan spaghetti.
Ingredients:
– 1 pound vegan spaghetti
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegan butter or margarine
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the mushrooms and cook for 3-4 minutes, until they release their moisture and start to brown.
4. Stir in the vegan butter or margarine until melted. Add the thyme and season with salt and pepper to taste.
5. Combine the cooked spaghetti and mushroom mixture. Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Mushroom Risotto with Cashew Cream
A creamy and flavorful vegan risotto made with Arborio rice, sautéed mushrooms, and a rich cashew cream sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup cashews
– 2 tablespoons lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook Arborio rice according to package instructions.
2. In a large skillet, sauté onion and mushrooms in olive oil until tender.
3. Add garlic and cook for an additional minute.
4. Blend cashews with lemon juice and 1/4 cup water to create a creamy sauce.
5. Combine cooked rice, mushroom mixture, and cashew cream. Season with thyme, salt, and pepper.
6. Simmer for 2-3 minutes, stirring frequently, until the flavors have melded together.
Cooking Time: 20-25 minutes
Smoky Mushroom and Lentil Vegan Burgers
Elevate your burger game with this flavorful and nutritious vegan patty, packed with the earthy goodness of mushrooms and lentils.
Ingredients:
– 1 cup cooked green or brown lentils
– 1/2 cup cooked mushrooms (such as cremini or shiitake), finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 egg replacement (such as flaxseed or chia seed gel)
– 1/4 cup breadcrumbs (gluten-free)
Instructions:
1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. In a large bowl, combine cooked lentils, mushrooms, onion, garlic, smoked paprika, chili powder, salt, and black pepper. Mix well.
3. Add the olive oil, egg replacement, and breadcrumbs to the mixture. Stir until just combined.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Cook the patties for 4-5 minutes per side, or until they’re nicely browned and slightly firm to the touch.
6. Serve immediately on a toasted bun with your favorite toppings!
Cooking Time: 8-10 minutes
Vegan Mushroom and Spinach Lasagna
A plant-based twist on a classic Italian dish, this lasagna is packed with sautéed mushrooms and spinach, layered between tender noodles and rich tomato sauce.
Ingredients:
– 8-10 lasagna noodles
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cups fresh spinach leaves
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups marinara sauce (homemade or store-bought)
– 1 cup vegan mozzarella cheese shreds (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until the mixture is tender. Add spinach and cook until wilted. Season with salt and pepper.
4. In a separate pot, heat marinara sauce over medium heat.
5. To assemble lasagna, spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange 4 noodles on top. Spread half the mushroom-spinach mixture, followed by half the vegan ricotta cheese, and finally half the vegan mozzarella shreds. Repeat layers.
6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Coconut Milk Vegan Mushroom Curry
A rich and creamy vegan curry that combines the earthy flavors of mushrooms with the warmth of coconut milk, perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice, naan, or with your favorite accompaniments.
Cooking Time: 20-25 minutes
Vegan Mushroom and Walnut Pâté
A rich and creamy spread that’s perfect for snacking or as a dip for your favorite crackers. This vegan pâté is made with sautéed mushrooms, walnuts, and a hint of garlic, giving it a deep and savory flavor.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/2 cup walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
2. Add the walnuts and garlic to the skillet and cook for an additional 2-3 minutes, stirring frequently.
3. Remove the skillet from the heat and let it cool slightly.
4. Transfer the mixture to a blender or food processor and blend until smooth and creamy, adding the lemon juice as needed to achieve the desired consistency.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Balsamic Glazed Roasted Mushrooms
Elevate your mushroom game with this sweet and savory recipe. Perfect as a side dish or added to pasta, meat, or vegetables for an extra burst of flavor.
Ingredients:
– 1 lb mixed mushrooms (such as cremini, shiitake, and button)
– 2 tbsp olive oil
– 2 tbsp balsamic glaze
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss mushrooms with olive oil, balsamic glaze, thyme, salt, and pepper until evenly coated.
3. Spread mushroom mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until mushrooms are tender and caramelized, stirring halfway through.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Mushroom and Thyme Soup
Vegan Mushroom and Thyme Soup: A hearty and comforting soup perfect for a chilly day.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (almond or soy)
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms, minced garlic, and dried thyme. Cook for an additional 5-7 minutes, or until the mushrooms release their liquid and start to brown.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 20-25 minutes, or until the soup has thickened slightly.
6. Stir in the non-dairy milk and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Stuffed Portobello Mushrooms with Quinoa
Elevate your appetizer game with this flavorful recipe that combines the earthy taste of portobello mushrooms with the nutty goodness of quinoa. This easy-to-make dish is perfect for a quick and satisfying meal or as an impressive addition to any gathering.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 cup cooked quinoa
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked quinoa, garlic, and parsley.
3. Stuff each mushroom cap with the quinoa mixture, dividing it evenly among the four caps.
4. If using feta cheese, sprinkle on top of the quinoa filling.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Vegan Mushroom Shepherd’s Pie
Vegan Mushroom Shepherd’s Pie Recipe
A classic comfort food dish gets a vegan makeover! This hearty pie is filled with sautéed mushrooms, savory lentils, and creamy mashed potatoes.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup cooked lentils
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups mashed potatoes
– 1/4 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in the cooked lentils, thyme, salt, and pepper.
5. In a separate pot, boil the potatoes until tender. Drain and mash with broth.
6. Transfer the mushroom mixture to a 9×13-inch baking dish. Top with mashed potatoes.
7. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Serve hot and enjoy!
Crispy Vegan Mushroom Tacos
Elevate your taco game with these crispy, savory, and flavorful vegan mushroom tacos that will transport you to a fiesta of flavors!
Ingredients:
– 1 cup cremini mushrooms, sliced
– 1/2 cup cornstarch
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, cilantro, lime juice
Instructions:
1. In a medium bowl, mix together mushrooms, cornstarch, and a pinch of salt.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Add mushroom mixture to the skillet; cook for 5-6 minutes or until crispy and golden brown.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked mushrooms onto tortillas, followed by your desired toppings.
Cooking Time: 15-20 minutes
Vegan Mushroom and Kale Stir-Fry
This hearty vegan stir-fry is a flavorful and nutritious meal option that combines the earthy taste of mushrooms with the nutritional benefits of kale. With just a few simple ingredients, you can create a satisfying dish that’s perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 tablespoon olive oil
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded, leaves chopped
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon soy sauce (make sure it’s vegan)
– 1 tablespoon rice vinegar
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 3-4 minutes.
3. Add the chopped kale, salt, and black pepper; stir-fry until the kale is wilted, about 2-3 minutes.
4. Stir in soy sauce and rice vinegar; continue cooking for an additional minute.
5. Serve hot over your favorite grain or with steamed vegetables.
Cooking Time: 10-12 minutes
Creamy Mushroom Vegan Alfredo Pizza
A game-changing twist on the classic Italian dish, this vegan Alfredo pizza combines the richness of cashew cream with the earthiness of sautéed mushrooms. Perfect for a comforting dinner or satisfying snack.
Ingredients:
– 1 pre-baked pizza crust (homemade or store-bought)
– 1 cup cashews
– 1/2 cup water
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 8 ounces mushrooms (button, cremini, or shiitake), sliced
– 1 clove garlic, minced
– 1/2 cup vegan Alfredo sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Soak cashews in water for at least 4 hours. Drain and rinse.
2. Blend soaked cashews with lemon juice, salt, and 1 tablespoon olive oil until smooth.
3. Heat remaining olive oil in a skillet over medium-high heat. Add onion and mushrooms; cook until softened (about 5 minutes).
4. Preheat oven to 400°F (200°C). Spread the mushroom mixture on the pizza crust, leaving a small border.
5. Pour the cashew cream sauce over the mushrooms, followed by vegan Alfredo sauce.
6. Bake for 15-20 minutes or until the crust is golden and the sauces are bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Vegan Mushroom Bolognese Spaghetti
A plant-based twist on the classic Italian dish, this vegan mushroom bolognese spaghetti is a hearty and flavorful meal that’s perfect for a cozy night in. With a rich and savory sauce made with mushrooms, tomatoes, and herbs, you’ll be hooked from the first bite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1/4 cup vegetable broth
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper, to taste
– 12 oz spaghetti
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Combine cooked spaghetti with sauce; add reserved pasta water if needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Grilled Portobello Mushroom Steaks
Elevate your dinner game with this flavorful and nutritious recipe that’s perfect for a weeknight meal or special occasion. By grilling portobello mushroom caps, you’ll get a rich, earthy flavor and meaty texture that will satisfy even the most discerning palates.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced into 1-inch thick “steaks”
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and thyme.
3. Brush both sides of the mushroom “steaks” with the marinade.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 12-16 minutes total
Vegan Mushroom and Leek Pot Pie
A savory and comforting vegan take on a classic pot pie, featuring tender mushrooms and sweet leeks wrapped in a flaky crust.
Ingredients:
– 1 1/2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium leeks, thinly sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan puff pastry, thawed
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, leeks, onion, and garlic in olive oil until tender.
3. Roll out puff pastry to fit a 9-inch pie dish. Place the pastry-lined dish on a baking sheet.
4. Fill the pie crust with the mushroom mixture and sprinkle with thyme.
5. Roll out remaining puff pastry to fit top of pie. Crimp edges to seal.
6. Brush top crust with water and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Miso-Glazed Shiitake Mushroom Skewers
Elevate your appetizer game with these sweet and savory skewers, perfect for any occasion. This recipe combines the rich flavor of shiitake mushrooms with the umami taste of miso.
Ingredients:
– 12-15 shiitake mushroom caps
– 2 tbsp white miso paste
– 1 tbsp honey
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 cup water
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, and rice vinegar.
3. Thread mushrooms onto skewers, leaving a small space between each cap.
4. Brush the miso glaze evenly onto both sides of the mushroom caps.
5. Place skewers on a baking sheet lined with parchment paper.
6. Drizzle remaining glaze over the mushrooms.
7. Bake for 12-15 minutes or until mushrooms are tender and caramelized.
Cooking Time: 12-15 minutes
Serve warm, garnished with sesame seeds and chopped green onions if desired. Enjoy!
Summary
Get ready to indulge in the rich flavors of mushrooms with these 18 creamy vegan recipes! From classic comfort foods like Vegan Mushroom Stroganoff and Creamy Mushroom Alfredo Pizza, to innovative twists like Smoky Mushroom and Lentil Burgers and Miso-Glazed Shiitake Skewers, there’s something for every savory lover. Discover how cashews, coconut milk, and other plant-based ingredients can create indulgent sauces and creamy textures. Whether you’re a pasta aficionado or a curry connoisseur, these mouthwatering recipes are sure to satisfy your cravings.
Leave a Reply