Tag: mushrooms

Vegan Spinach dumplings in mushroom sauce

Vegan Spinach dumplings in mushroom sauce

Ingredients: (phyllo (or filo) dough) (for about 6 large dumplings or 12 smaller) 450 g all purpose flour 100 g wholewheat spelt flour 350 ml warm water 3 tbsp olive oil 2 tsp apple cider vinegar 1,5 tsp salt Method: Place flour in a mixing 

Corn semolina with vegetables

Corn semolina with vegetables

Ingredients: (for 3-4 persons) 250 g corn semolina 1 medium onion (chopped) 2-3 cloves garlic (chopped) 1 medium leek 1 large zuchinni 200 g mushrooms sliced thinly (champignons in this recipe) 1 can diced tomatoes fresh parsley, oregano, basil salt and pepper, turmeric Method: Cook corn 

Zuchinni and mushroom moussaka

Zuchinni and mushroom moussaka

Ingredients: (for 4 persons)

  • 4 large potatoes sliced thinly
  • 1 large zuchinni sliced thinly
  • 200 g mushrooms sliced thinly (champignons in this recipe)
  • 100 g grated vegan cheese (GreenVie Gouda)

Bechamel sauce:

  • 6 dl water
  • 2 dl oat milk (or any other plant milk)
  • 2 tablespoons all purpose flour
  • spices (salt, pepper, turmeric, dill, cayenne pepper)
  • 2 large spoons nutritional yeast (optional)

Method:

  1. Preheat your oven to 200 degrees Celsius / 392 degrees Fahrenheit.
  2. Slice thinly all the vegetables.
  3. Mix all the ingredients for bechamel sauce in a large pan and whisk until it boils. Let it simmer for a few minutes so that sauce thickens a little.
  4. To assemble moussaka put sliced potatoes at the bottom of the baking tray, cover them with vegetables and bechamel mix, then cover with grated cheese. Repeat until you run out of vegetables. Cover the top with potatoes, bechamel sauce and finish with grated cheese.
  5. Bake for 25-30 minutes.
Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Recipe for 3 persons Ingredients: (for 20x30cm glass baking tray) 12 lasagna leaves 1 large leek (chopped) 2 cloves minced garlic 250g fresh mushrooms (champignon) 1-2 grated carrots 1 broccoli 1 pepper (I like green pepper, sometimes I use red) 1 can of red beans 

Mushroom soup

Mushroom soup

Ingredients: (for 3-4 persons) 400g mushrooms (I used fresh, you can also use frozen) 1 medium onion 3 cloves garlic 2 large carrots 2 celery sticks 4-6 medium potatoes (dice 4 potatoes and slice 2 thinly) 2 bay leaves vegetable oil, salt, pepper, dill, cayenne 

Spelt “risotto” with zuchinni, green pepper and mushrooms

Spelt “risotto” with zuchinni, green pepper and mushrooms

Ingredients: (for 2 persons)

  • 200g spelt
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (chopped)
  • 300g zuchinni
  • 1 green pepper
  • 200g mushrooms sliced thinly (champignons in this recipe)
  • fresh parsley and dill
  • salt and pepper, turmeric

Method:

  1. Rinse spelt with water and cook in hot and salted water for about 15-20 minutes.
  2. Clean and slice the mushrooms, pepper and zuchinni.
  3. Chopp onions and saute them in 3 tablespoons vegetable oil.
  4. Add chopped pepper, zuchinni and mushrooms and continue cooking for a few minutes until they soften.
  5. Add 2-3 cloves chopped garlic, chopped parsley, a pinch or two of dill and add salt and pepper to taste.
  6. If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
  7. Add cooked spelt and mix.
  8. Serve and enjoy! 🙂

It tastes amazing if you add some homemade parmesan or nutritional yeast 🙂

Buckwheat with mushrooms

Buckwheat with mushrooms

Ingredients: 150g buckwheat 1 large onion (chopped) 2 cloves garlic (chopped) 400g mushrooms sliced thinly (champignons in this recipe) fresh parsley and dill salt and pepper Method: Rinse buckwheat with water and cook in hot and salted water for about 15-20 minutes. Clean and slice