Vegan Mushroom recipes are an all time favorite for many vegetarian, they’re easy to cook, take very little time, and can be adapted in so many different ways, their versatility is almost limitless.
Plus, their unique flavor makes them a distinct addition to any dish of your choice.
So whether you’re adding your mushrooms to pasta, curries, or stews, or even using them in a food processor in order to make a paste, you can be sure that mushrooms will make a great addition to your cooking.
In this guide, we’ll go through 15 of the most amazing vegan mushroom recipes that you can make at home!
This Mushroom Rice recipe is full of tender rice, caramelized mushrooms, and fresh herbs. Made with vegan butter for extra creaminess, it makes a delicious side dish or light meal.
Ingredients
1 1/21 1/2lbs. mushrooms, cleaned and sliced
2tbsp2olive oil
3tbsp3vegan butter, divided
11small onion, finely diced
22garlic cloves, chopped
1 1/2cups1 1/2Basmati rice or other long grain rice
2 1/4cups2 1/4fully seasoned vegetable broth
1/4cup1/4parsley, chopped
Directions
Heat up the olive oil in a large pot and add half of the mushrooms. Cook until nicely browned, remove from the pot, and set aside.
To the same pot, add 2 tablespoons of butter, onion, garlic, and the remaining sliced mushrooms. Cook for about 5 minutes.
Add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.
At this point, add the broth, stir, and bring it to a boil. Reduce the heat to medium low, cover with a lid, and simmer for 15 minutes.
After the 15 minutes have passed, turn off the heat and remove the lid. Add about 1 tablespoon of vegan butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Mushroom Rice rest for 10 minutes.
Lastly, remove the lid, stir everything together, and serve immediately. Enjoy!
Mushroom rice is an instant classic and is perfect either on its own or served as a side dish that everyone can share alongside the main meal!
Its flavors are so rich and strong but still won’t overpower your main meal.
This recipe makes use of fresh onions, mushrooms, and aromatic herbs, and with the use of some vegan butter, is super creamy too!
There are loads of different ways you can make changes to this dish if you want to try and adapt it, the inclusion of some diced red chills is one way to spice it up, or you can try adding some soy sauce and sesame oil to the rice to give it a more eastern flavor.
The perfect winter warmer. Nothing tastes better than a nice hot bowl of stew at the end of a long cold dark winter day, which is where this delicious vegan mushroom recipes stew comes in!
With the gorgeous seasoned broth, and the inclusion of all of your favorite hearty vegetables that makes this delicious stew even better.
The key to this dish is the inclusion of some fresh dill, which truly adds something special in terms of flavor and aroma.
When it comes to your choice of vegetables, you can add any of your winter favorites, but the best tasting stew comes from using in season vegetables that will ensure your stew has the wholesome flavor that you want from your stew!
Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.
In a large skillet, cook the mushrooms in olive oil for 5 minutes, until they start to brown.
Add the cherry tomatoes, garlic, salt, pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes are tender and release their juices.
In the meantime, drain the pasta and reserve some pasta water.
Add spinach, pasta, and about a ¼ cup of pasta water to the tomatoes, and keep cooking until the spinach is wilted. Use more pasta water, if necessary.
The worst thing for any cook is finding a delicious vegan mushroom recipes looking recipe, and then finding out it takes a long time to prepare and cook, thankfully, with this recipe, there is no such problem!
This fragrant dish only takes 25 minutes for it to be ready and waiting for you to enjoy, it doesn’t consist of many ingredients, and you can add as much or as little seasoning as you would like to this dish to make it entirely your own.
This dish is also incredibly healthy, and is packed full of nutrition!
Prepare the cashew cream. Add the cashews, water and salt to the blender jug and blend until smooth. Set aside.
Prepare the mushroom sauce. Add the vegan butter and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated.
Then add in the sliced mushrooms and sauté until the mushrooms are softened.
Add in the vegetable stock and all the cashew cream and stir it in. Lower the heat and bring to a simmer and keep stirring until it's thickened.
Add salt and black pepper.
Serve over anything and everything that needs a sauce (more ideas in the blog post)!
This sauce makes an excellent addition to any dish you’d want to adorn with a flavorsome, and savory sauce.
This sauce is also super healthy, and is easy to make too, which means that you don’t have to spend too much time making the sauce or distracting you from cooking your main dish!
Once you try this sauce, you’ll soon want to add it to everything you make without looking back!
1can1(14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1tsp1dried Italian seasoning
1cup1plain couscous, uncooked
1cup1baby spinach leaves, torn
1/2tsp1/2salt
1/8tsp1/8ground black pepper
Directions
Heat oil in medium saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Add water, drained tomatoes and Italian seasoning to saucepan; bring to a boil.
Stir in couscous, spinach, salt and pepper; cover. Remove from heat; let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork before serving.
This super savory mushroom couscous with hints of fresh herbs and zesty lemon is a dish that is going to become a summertime staple for you and your guests, with such a unique combination of flavors, this dish will be sure to provide something different to your dinner table, and serves as the ultimate salad accompaniment for those warm summer evenings. and finally it is one of the vegan mushroom recipes.
These Baked Portobello Mushrooms have so much flavor thanks to the Chipotle in Adobo sauce they're brushed with. You'll love the "meaty" texture and taste of this vegan dish.
Ingredients
33medium portobello mushrooms
1tbsp1pureed chipotle in Adobo sauce
3tbsp3olive oil
1tsp1garlic powder
1tsp1paprika
1tsp1salt
Directions
Remove the stems from the portobello mushrooms and peel the skin from the caps. Slice the mushrooms into ⅓-inch-thick strips.
Place all of the seasoning ingredients together (oil, chipotle in Adobo, garlic powder, paprika, and salt) and stir well.
Place the mushroom slices onto a parchment paper-lined baking sheet and brush them with the seasoning mix on both sides.
Bake them for about 15 minutes at 450°F. Serve on top of your sandwich, make tacos, burritos, or on the side of your favorite dishes.
If you’re a new vegan and are used to eating meat consistently, then chances are you’ll adore these baked portobello mushrooms, which will help give your meals that meaty flavor that you’ll be craving in your early vegan mushroom recipes days.
This dish also adds a new dimension to the mushroom’s flavor thanks to the inclusion of the Chipotle Adobo sauce that the mushrooms are garnished with.
Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions. Drain.
Meanwhile, in a separate large saute pan, add the butter and cook over medium-high heat until melted. Add the onion, carrot and celery and saute for 6-8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through. Add the garlic and mushrooms and continue cooking for an additional 4-5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
Pour in the wine, and give the mixture a good stir. Let the mixture come to a boil and simmer for about 2-3 minutes, or until the wine is reduced by about half.
Add in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and a generous pinch of salt and pepper. Stir to combine. Let the mixture continue cooking until it comes to simmer. Then reduce heat to medium-low, and simmer uncover for about 10 minutes so that it slightly reduces.
Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
Once the pasta is cooked and drained, combine it with the sauce and toss until combined. Serve immediately, garnished generously with Parmesan.
A vegan take on a meaty classic, this bolognese dish is a reworking of everyone’s favorite pasta dish, but instead of including meat, that meaty taste is brought to you by these delicious mushrooms.
The mushrooms help to compliment the red sauce of the bolognese, and the best part about this dish is just how easy to make it is! It’s also perfect for meal prepping too.
11package (2 sheets) vegan puff pastry sheets, thawed if using frozen
1/21/2small butternut squash, peeled and sliced thinly
Vegan "Egg" Wash
1tbsp1plant milk
1tbsp1olive oil
Directions
Chop the mushrooms and onion finely. Keeping the filling on the smooth side without any large chunks will make it easier for the puff pastry to hold and not tear.
Add an even amount of filling to each Mushroom Wellington. This recipe is portioned for four servings so that the puff pastry doesn't get too much filling to hold.
Work quickly with the puff pastry. To keep it from warming up or drying out, work quickly as you close the pastry around the filling.
Score the wellington. Scoring the top of the puff pastry allows steam to escape and acts as a guide as the dough rises and puffs. You can use any design or technique you like to do this.
As a vegan, it can sometimes be hard to wow your non-vegan guests, however, this amazing mushroom wellington is sure to do the trick.
The wellington’s pasty has that really nice flaky texture on the outside, whilst the inside consists of the gorgeous mushroom filling that is savory and especially filling.
This main dish is perfect anytime for vegan mushroom recipes, but would work well around the holiday festivities!
In a deep non-stick skillet or saucepan, add the oil, mushrooms, onion, and garlic and cook them over medium heat until browned.
Add the red wine and cook for 1-2 minutes, until it starts to evaporate.
At this point, add the salt, Italian herbs, onion powder, red pepper flakes, and tomato paste. Stir, and cook for another minute.
Now add the carrots, celery, and vegetable stock. Bring to a boil, reduce the heat to medium-low, cover with a tight lid, and cook for about 30 minutes, until the vegetables are tender.
Make the flour slurry by whisking 1 tablespoon of flour with ⅛ cup of water. Stir in the butter and the slurry into the mushroom sauce. If you’d like, you can add a bit more stock or water to bring the sauce to the desired consistency.
Add the fresh parsley, stir, and your Mushroom Bourguignon is ready.
Another fancy dish to wow your guests with is this beautiful mushroom bourguignon.
A gorgeous meat and dairy free alternative, the use of mushrooms and vegan butter will soon make you forget that this dish was ever meant to have meat and dairy products to begin with!
Serve this alongside either mashed potatoes, pasta, rice, or quinoa for a hearty and warm that leaves you feeling satisfied with this kind of vegan mushroom recipes.
Easy vegan dishes are sometimes hard to come by, which is why this broccoli and mushroom stir fry is such a success for those who want a super easy dish that is both filling, but easy and quick to make!
You can make this dish in just 10 minutes, and the seasonings and flavors found in this dish vegan mushroom recipes will make your guests believe that it took much more time and effort than that!
You can serve this dish with some noodles or fried rice to really bring this dish to life and give it that authentic feeling.
1/4cup1/4white wine Use Chardonnay, Pinot Gris, Sauvignon Blanc, or your favorite white wine.
44cloves garlic
1/2tsp.1/2salt or to taste
2tbsp.2fresh basil, chopped
2tbsp.2parsley, chopped
Directions
Melt the butter in a medium skillet. Add the olive oil, red pepper flakes, and mushrooms. Cook them for about 7-10 minutes over medium heat, until the mushrooms start browning nicely.
Add the white wine and cook until almost all of the wine has evaporated.
At this point, add the garlic and cook for 1 minute.
Finally, add the salt, basil, and parsley. Stir, and turn off the heat. Serve these garlic mushrooms warm.
Another fantastic side dish to make are these super juicy garlic mushrooms, the meaty flavor of the mushrooms make for a great addition to any dish you can think of, and you can even make a bigger batch to be served on table for your guests too with vegan mushroom recipes!
The best thing about these garlic mushrooms is their versatility, you can serve them alongside any meal, morning, afternoon, or evening, and will always be sure to impress your guests whether they are vegan or not!
The best Fried Oyster Mushrooms recipe aka "vegan fried chicken” for when you need that perfect comfort food indulgence. Perfectly crispy outer crust and a meaty juicy center, this recipe is not to be missed.
Ingredients
1.5cups1.5flour (all purpose or pastry whole wheat flour)
1.5cups1.5cashew milk + more as needed
2tsp2onion powder
2tsp2garlic powder
2tsp2smoked paprika
1tsp1sea salt
1tsp1oregano
1tsp1red chili flakes or chili powder to taste
1cup1flour
1cup1panko bread crumbs
2tsp2onion powder
1tsp1garlic powder
2tsp2smoked paprika
1/2tsp1/2sea salt
freshly cracked black pepper
22inches vegetable oil
1/21/2bunch thyme
1-21-2sprigs rosemary
Directions
In a medium bowl whisk together all the ingredients for the batter until combined and a thick and creamy consistency is achieved.
1.5 cups flour,1.5 cups cashew milk + more as needed,2 tsp onion powder,2 tsp garlic powder,2 tsp smoked paprika,1 tsp sea salt,1 tsp oregano,1 tsp red chili flakes or chili powder to taste
In a separate bowl whisk together all the dry ingredients until combined well. Line up next to a cookie sheet with a cooling rack inside.
1 cup flour,1 cup panko bread crumbs,2 tsp onion powder,1 tsp garlic powder,2 tsp smoked paprika,1/2 tsp sea salt,freshly cracked black pepper
Dip each oyster mushroom cluster in the wet batter to coat all over. Let any excess batter drip back into the bowl.
8 oz oyster mushrooms
Place the battered mushrooms in the bowl with the dry coating. Use a spoon and scoop some of the coating over the top. Carefully shake any excess and repeat the process with the remaining of the mushrooms. Place on a cooling rack or plate without touching each other.
Preheat a couple of inches of vegetable oil in a heavy bottom skillet. A temperature of 375”F is ideal.
2 inches vegetable oil
Use a towel and pat dry your herbs as much as you can then add them to the oil to infuse flavor. (To avoid any oil splatter make sure to dry your herbs well and take a step back when adding them).
1/2 bunch thyme,1-2 sprigs rosemary
Working in batches as to not overcrowd the pan, add your coated oyster mushrooms to the hot oil and fry for a couple of minutes on each side until golden brown. It’s important not to overcook them.
Transfer the fried mushrooms to the cooling rack without touching each other. (No need for paper towels).
Repeat the process with the remaining mushrooms and serve hot in a sandwich with lettuce and tomato or alongside fluffy mashed potatoes + a garden salad.
If you’re missing fried chicken, then this is the perfect alternative that gives you that gorgeous fried crunch that works as the perfect comfort mood. Vegan mushroom recipes always best foods for health.
Alongside these fried mushrooms, serve alongside some homemade spice vegan mayo (Find out Does Mayo Have Dairy?) or some buffalo sauce to really give that fried chicken taste!
Dice the onions, finely chop the garlic and chop the mushrooms.
In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
Add the garlic, mushrooms, pepper and herbs.
Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off
Remove from the heat, and stir in the soy or tamari sauce .
In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
Salt to taste and blend once again before serving.
A simple lunch vegan mushroom recipes, this vegan mushroom Pâté provides you with the earthy rich flavors you’d expect from mushrooms and also has a wonderful texture that replicates the texture found in traditional Pâté extremely well!
Overall this Pâté is creamy and delicious, with the toasted walnuts and mushrooms combining excellently to form a wonderful spread for your brunch or lunch meals!
Soak cashews overnight in water (I put them in a jar in leave it in the refrigerator). When ready to make soup, drain excess water. Soak cashews overnight in water (I put them in a jar in leave it in the refrigerator). When ready to make soup, drain excess water.
Chop cauliflower roughly, and add to a saucepan with 3/4 cup of water. Bring to a boil, then reduce heat to medium and steam cauliflower until most of the liquid is gone, about 15 minutes. Be sure the cauliflower is very tender. Add a small amount more water if necessary. Chop cauliflower roughly, and add to a saucepan with 3/4 cup of water. Bring to a boil, then reduce heat to medium and steam cauliflower until most of the liquid is gone, about 15 minutes. Be sure the cauliflower is very tender. Add a small amount more water if necessary.
In a blender (I use my Vitamix for extra creamy results), add cauliflower (with remaining small amount of water), soaked cashews, a vegetable bouillon. Blend for 2-3 minutes until the mixture is extra smooth. Add 1/4 water if necessary to get the blender going (I didn't need to add any water). In a blender (I use my Vitamix for extra creamy results), add cauliflower (with remaining small amount of water), soaked cashews, a vegetable bouillon. Blend for 2-3 minutes until the mixture is extra smooth. Add 1/4 water if necessary to get the blender going (I didn't need to add any water).
In a frying pan, add 1 tablespoon of olive oil, and then add the chopped onion and garlic. Sauté over medium high heat for 5-7 minutes until softened. Add the sliced mushrooms, and continue to sauté for another 5-7 minutes, stirring frequently. Season lightly with sea salt and black pepper.In a frying pan, add 1 tablespoon of olive oil, and then add the chopped onion and garlic. Sauté over medium high heat for 5-7 minutes until softened. Add the sliced mushrooms, and continue to sauté for another 5-7 minutes, stirring frequently. Season lightly with sea salt and black pepper.
Add the "cream" mixture to the mushroom mixture, and add thyme. Stop here if you are using this recipe as a substitute for Cream of Mushroom Soup concentrate. Add the "cream" mixture to the mushroom mixture, and add thyme. Stop here if you are using this recipe as a substitute for Cream of Mushroom Soup concentrate.
If making soup, add the kale if desired, and 2-3 cups of water. We added 2 cups the first day, and then another 1/2 of a cup when reheating the leftovers. It was very rich and could have been thinned out more! Season with sea salt and black pepper, to taste. If making soup, add the kale if desired, and 2-3 cups of water. We added 2 cups the first day, and then another 1/2 of a cup when reheating the leftovers. It was very rich and could have been thinned out more! Season with sea salt and black pepper, to taste.
Seeing this dish’s name, you would initially assume that it isn’t actually vegan, but through the use of some extremely clever ingredients, you can achieve this delicious cream of mushroom soup that is so rich and full of flavor, that you’ll soon be wondering why you didn’t make it sooner!
The best part about this soup is that it works well as either a starter or as a main dish, served alongside warm, thick slices of bread and some olive oil to dip into.
Another meaty alternative, these baked portobello mushroom steaks serve as the ultimate replacement if you’re missing steak night since going vegan.
Thankfully, you won’t ever have to miss it again thanks to these vegan mushroom recipes, which will be sure to satisfy that craving and act as the best alternative for steak that you can make at home!
You can then serve these baked Portobello mushroom steaks alongside all of your favorite traditional steak accompaniments, whether it’s asparagus, corn on the cob (Check out these Corn Recipes To Try Today), mashed potato, or homemade fries.
Or, you can use these steaks to help create the ultimate vegan steak sandwich!
Serve in a sourdough loaf with some fresh crispy lettuce, juicy tomatoes, and a dollop of vegan mayonnaise!
Conclusion
We hope you have enjoyed looking through some of our favorite vegan mushroom recipes that will be sure to amaze your guests, all whilst being super simple and easy to make in the comfort of your own home with the help of a few ingredients, all of which you should have no problem finding in your local store.
Hopefully, you are able to take inspiration from these vegan mushroom recipes, and make them for yourself sometime in the future!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
