Wild Mushroom Gravy
adapted from simpleveganblog.com
Ingredients:
2 tbsp extra virgin olive oil
2 tbsp vegan butter
¼ flour (I like whole wheat flour but white is ok too)
½ tsp garlic powder
½ tsp onion power
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp ground black pepper
2 tbsp tamari or soy sauce
2 cups vegetable stock (Better than Bouillon is my favorite)
1 cup unsweetened soy or hemp milk (do not use nut milk; the flavor won’t be as good)
3-4 cups of de-stemmed and finely chopped mixed mushrooms (i like to use shiitake and crimini)
Optional: white truffle oil
Instructions:
1. Heat a saucepan over medium + heat and add the butter. When melted, toss in the mushrooms and saute until cooked. I like a lot of flavor in my mushrooms, so at this point I toss in a little minced garlic and a splash of white wine and cook for 1 minute.) Take mushrooms out of the pan and set aside to cool.
2. Add the olive oil to a saucepan and when hot, whisk in the flour and cook over medium heat for 1-2 minutes or until it starts to become golden brown. Do not let it burn, and whisk it frequently.
3. Add the tamari or soy sauce and whisk one more time.
4. Slowly whisk in the vegetable stock and the soy milk until no clumps remain.
5. Cook over medium heat for about 5 minutes or until the gravy starts to thicken.
6. Remove from heat and add the cooked diced mushrooms and stir to combine.
7. I really like adding just a small touch of white truffle oil at this point. It just deepens the richness and adds a lot of wonderful flavor. White truffle can be very strong, so add in increments. A few twists of fresh black pepper are nice as well.
8. Serve immediately, or you can refrigerate. When rewarming the gravy, simply heat over medium heat while whisking.
Enjoy~
Vegan Herb Mushroom “Stuffing” (we’re not stuffing turkeys; just ourselves 🙂
Ingredients you have in your package:
Croutons
Herb garlic powder mix
Flax meal
Dried mushrooms
Onion
Pecans. Cut these into smaller pieces to add to the stuffing.
Additional Ingredients you will need:
3 tablespoons Olive oil or vegan butter
3 – 3 ½ cups of Broth (I like Better than Bouillon)
Salt and pepper to taste
Celery, washed and diced, about 2 cups.
Optional ingredients:
1-2 cups of Carrots, washed and diced
1 cup of chopped parsley
20 fresh sage leaves, whole. I like to mix these in as it adds a lot of color
2-3 Beyond sausage, crumbled, sauteed, and mixed in. I like the sweet Italian flavor for this. Don’t overcook as they will cook in the stuffing as well.
Instructions
1. Rehydrate the dried mushrooms overnight or for a couple of hours in a bowl of warm water, covered. You can leave them out, or put them in the fridge when the water is cooled. I like dehydrated mushrooms because the flavor is really intense and yummy, and the porcini mushrooms in the dried mix are delicious!
2. Before making the stuffing, remove mushrooms from the liquid and chop them into smaller pieces (not dice, just chop). Often there may be some small grains of mushroom dust or grit at the bottom of the liquid; take care not to grab that. You can use the mushroom liquid and add it to your broth if you like.
3. Preheat the oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish vegetable oil or spray with nonstick spray.
4. Also prepare flax egg by mixing 1 tablespoon of the flaxseed meal with 2 ½ tablespoons of water and set aside.
5. Prepare your broth and set aside; adding half the herb and garlic powder to your broth. Taste for flavor, and add more herb mix if you’d like.
6. Sauté the onion and celery (and carrots if using them) in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
7. Put at least ¾ of the unseasoned croutons in a large bowl.
To the bowl of bread, pour most of the broth then add the remaining ingredients (cooked veggies, flax egg, pecans, and parsley if desired. If adding sausage, add cooked sausage now as well) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread. Note: every batch is unique due to the bread and moisture, so you may have to adjust amounts a little bit. The most important thing is that the stuffing has the right consistency.
8.Transfer stuffing to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp. I also like to drizzle a little extra melted vegan butter on top right after taking the foil off.
9.Remove from the oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
Enjoy~
The original Green Goddess Sandwich recipe by Alanna Taylor-Tobin was featured in The Bonjour Gourmet. We made it vegan with the following modifications:
• In the dressing, we did not use anchovies
• We used Follow your heart Vegan mayo
• We used miyokos chive or favorite flavor cream cheese instead of mozarella.
Pickled spring onions (makes enough for 4-6 sandwiches):
2spring onions, bulb thinly sliced
1/2cupwhite wine vinegar
2teaspoonssugar
1teaspoonfine sea salt
1/4teaspoonblack peppercorns, lightly crushed
Per Sandwich:
2 slices pan bread (I like something with a neutral flavor such as Josie Baker’s Wonderbread)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried
Making The Sandwiches
Pickle the onions:
In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the sandwiches:
Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
Optional: 1 teaspoon red-pepper flakes, if you want it spicy, we left it out
Delicious double–chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.
Added Tips: a few light suggestions from the Chef’s at Goatlandia Kitchen
Ingredients
½ cup Vegan Butter (112g)
½ cup White Granulated Sugar (100g)
½ cup Light Brown Sugar(100g)
1 teaspoon Vanilla Extract
1 cup All Purpose Flour(125g)
⅔ cup Cocoa Powder (56g)Unsweetened
1 teaspoon Baking Soda
¼ teaspoon Salt
1 Tablespoon Soy Milk or other non-dairy milk
1 cup Vegan Chocolate Chips (175g) + more for pressing into the tops of the warm cookies after baking
Instructions
Preheat the oven to 350°F (180°C).
Add the vegan butter and brown and white sugar to the bowl of your stand mixer and cream them together. Add the vanilla extract and mix in.
Sift the flour and cocoa powder into a separate mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add the 1 Tablespoon soy milk or other non-dairy milk and mix into a thick cookie dough.
Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls. Add a splash of more milk IF the dough is still crumbly, it should hold together easily and you want moist cookies once they are baked.
Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
Press in a few more chocolate chips to the top of the cookies as they come out of the oven.
Deb says, “I love this recipe because it’s super easy to make and everyone loves it. I like to top it with berries that have been lightly sautéed in butter, cointreau or lemon juice, and sugar. And then vegan whipped cream of course 🙂 And you can add on top a few flakes of Maldon salt; this really makes the chocolate flavor pop!”
Chocolate Molten Lava Cake
Makes 12 individual lava cakes
Preheat oven to 350. Grease up small, individual ramekins on bottom inside and sides with a neutral oil and set on sheet tray.
DRY
2 cups Whole Wheat Flour
¾ cup cacao powder
¼ teaspoon salt
1 teaspoon baking soda
WET
1 ½ cup sugar
2 cups cold water
8 T olive oil
2 T lemon juice or vinegar
2 teaspoon vanilla extract
to be added later:
1/2 cup chocolate chunks
Sifting dry ingredients:
1. Take a large bowl and place a sieve on it. Add your dry ingredients: whole wheat flour, salt, baking soda and cacao powder. Sift into bowl and set aside.
2. Prepare wet ingredients. Take sugar and cold water and stir with whisk until sugar is dissolved. Add oil and stir well. Add vanilla and lemon juice and stir again very well.
3. Pour wet ingredients into dry ingredients bowl and mix well with a wired whisk. Do not overmix!
4. Pour batter in greased ramekins and place chocolate squares in so they get immersed in the batter. Fill ramekins about 3/4 of the way full as they will rise when baked.
5. Place sheet tray in oven and bake for 15-20 minutes keeping oven door closed the entire time! Check on cakes and make sure they are cooked fully on the outside with a gooey center. Pull out of oven once completed and served immediately!
Here is a favorite recipe of Deb’s and anyone who has had her delicious vegan cooking!
Adapted from The Washington Post recipe for Roasted Portobello Mushroom, Pecan and Chestnut Wellington, Goatlandia founder Deborah Blum has made her own version she calls Roasted Wild Mushroom, Portabello & (Vegan) Sausage Wellington. Not only are we sharing the recipe, you can watch Deb make it in this video!
Filling:
1 large yellow onion, chopped or thinly sliced
3 Tablespoon Extra Virgin Olive Oil
2 Tablespoons of chopped garlic
2 Tablespoons of each chopped: fresh rosemary, fresh thyme, fresh tarragon, and fresh sage
2 teaspoons of white truffle oil
2 Tablespoons of white wine
1 cup chopped cremini mushrooms
1 cup chopped oyster mushrooms
1 cup chopped shiitake mushrooms
1 Tablespoon of dark brown sugar
2 Tablespoons of vegan butter
1 cup of pecans
1 cup of walnuts
2 Beyond Meat Sausages; Sweet Italian (7 ounces total)
1 cup fresh bread crumbs
For the Wellingtons:
Vegan Puff Pastry. I use Pepperidge Farms. Follow thawing directions on the package, and have them thawed completely when you are ready to make this dish.
1/2 cup almond or soy milk for sealing the Wellington
Cook the Portobellos:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a spoon or dull knife, gently scrape off the gills from the underside of the portobello caps. Thoroughly coat the mushrooms with olive oil but don’t drown them. Using your hands is great for this.
Arrange the oiled caps, gill side up, on the baking sheet and top with the chopped herbs, garlic, salt and pepper. Cook the mushroom caps for 10-15 minutes until they are slightly browned but still holding their shape. When they are cool, move the caps to a plate and discard the liquid.
PRO TIP: or you can save this liquid to use as broth to make risotto or as a base for a soup!
Prepare the filling:
Heat 1 T olive oil in a large skillet over medium heat. Add the onion and cook for about 10 minutes until the onions are soft and starting to gently brown. Add the herbs, stir and cook for 3 more minutes. Add the white wine and brown sugar and stir until it has dissolved. Cook for 2 more minutes, then transfer to a large bowl.
Heat 2 T of olive oil in the same large skillet over medium high heat. Add all the chopped mushrooms, salting them lightly, and sauté until mushrooms are tender. Depending on the size of your skillet, you may have to do the mushrooms in batches.
PRO TIP: I like to sauté each type of mushroom separately, since they have different textures and therefore slightly different cook times.
Transfer the sautéed mushrooms to the large bowl with the onions and herbs.
In the same skillet, cook the Beyond Sausage on medium heat; breaking them up into small pieces as they cook. (You can also hand crumble them before adding them to the pan.) Be careful not to overcook; cook just until the sausages are hot and slightly brown. Add the sausages to the large bowl with the mushrooms, onions and herbs.
Melt the vegan butter in a small pan and add to the large bowl mixture and combine.
Combine the pecans and walnuts in a food processor and pulse until reduced to small pieces. Add the nuts to the large bowl. Add the breadcrumbs and combine. Add truffle oil, salt and pepper to taste.
Cut the portobello mushroom caps in half and set aside.
When ready to assemble the Wellington, preheat over to 350 degrees. Lightly flour a large piece of parchment paper (or a large cutting board. I roll this out right on my butcher block kitchen counter, floured of course). Roll out the puff pastry dough on it to form a 10×14 inch rectangle about an 1/8 inch thick. (You’ll be folding this pastry sheet in half once the filling is added.)
Spoon half of the filling mixture onto the rectangle, lengthwise along half of the sheet on the 10” direction. Leave a border of about 1.5” on the side you are putting the filling onto. Layer the portobello cap halves on top of the filling, then add more of the filling mixture. Use your hands to softly mold the mixture so it is a gentle mound or log shape.
PRO TIP: This recipe usually makes quite a bit of mushroom filling, so you’ll probably be able to make 2 Wellingtons, or you can save it and use to fill ravioli. It also makes a great topping on crostini for appetizers.
Brush the almond or soy milk along the outer edge of the pastry sheet and also down the very center of the sheet. -Fold the empty half of the puff pastry sheet OVER to cover the mushroom mixture; matching edges. You should now have a rectangle shaped puff pastry “pocket”, with a 1” margin/border all the way around the Wellington. Press the edges firmly to seal the Wellington.
PRO TIP: I like to use a fork and press the tines into the edge like a fringe. It helps seal the Wellington and also looks really nice!
At this point, you can also use some extra puff pastry or trimming to make decorations on the top. Use the almond or soy milk to attach them to the Wellington. I like to roll scraps into “snakes” and curl them on top of the Wellington.
Bake the Wellington until puffed, golden brown and heated through; about 60-70 minutes. Let cool for at least 10 minutes. Cut into slices and serve warm.
You can refrigerate the assembled Wellington for up to three days before cooking. Have fun, and enjoy!
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