Browsing Tag

mushroom recipe

Dinner Recipe

Wild Rice and Mushroom Soup

vegan wild rice and mushroom soup

Vegan Wild Rice & Shiitake and Oyster Mushroom Soup

This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.

What’s in the recipe?

Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.

Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.

Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.

Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.

Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.


vegan wild rice and mushroom soup


Follow me on Instagram and Pinterest

 

vegan wild rice and mushroom soup

Wild Rice & Mushroom Soup

Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
Prep Time 5 mins
Cook Time 21 mins
Servings 2 people

Ingredients
  

  • 1 tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top

Instructions
 

  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

Notes

If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if needed
Allow 20 minutes extra cooking time if cooking wild rice from raw

If you like this recipe why not try my Garlic & Tomato Pasta Dish

vegan tomato pasta recipe

Dinner Recipe

Shiitake Vegan Gyros with Creamy Oregano Dip

mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Infused Vegenaise

These vegan gyros inspired wraps are made with wild mushrooms (shiitake, oyster and chanterelle) seasoned with a shawarma spice mix and brought together with a creamy vegan ‘mayo’ using Follow Your Heart Vegenaise. Whether you have home made fluffy pittas or shop bought, the filling will bring this dish to life.

Let’s get into the vegan gyros.

Wild Mushrooms- I’ve used a mix of chanterelle, shiitake and oyster mushrooms. At my local supermarket there’s a 250g pack of mixed wild mushrooms which is brilliant for adding a range of texture. If you don’t have access to these, using a mix of portobello, cup and chestnut mushrooms will work a treat.

Shawarma Spice- To give a delicious flavour to the mushrooms, add a good tbsp of shawarma spice mix, which will add a bit of umami to the veg. I also used garlic and

Fluffy Pittas- For a gyros style wrap you want a fluffy big pitta. You can make these by hand however you need a really hot griddle pan or oven to be able to get that fluffy but even bake. I just bought these ones.

Fries- I’ve opted for a white potato to make the homemade chips but you can use sweet potato if preferred. I’ve seasoned the potato with oregano, thyme and salt and roasted them in olive oil.

Herby ‘Mayo’ Dip- I’ve used the Follow Your Heart Avocado Oil Vegenaise for this mixed with oregano, parsley and thinly chopped cucumber.


vegan mushroom gyros

Cooking Tips For Vegan Gyros

Mushrooms & Garlic- To get a beautiful flavour with the mushrooms, fry them with a little tamari and a few cloves of minced garlic for maximum flavour

Crispy Chips- You can add a sweet smoked paprika to the fries to make them feel a little more traditional too! I remember when we were in Athens they had a beautiful sweet smoked paprika salt on them, it was delicious.

Layer up the vegenaise dip- Go heavy on the ‘mayo’ as you want lots of the delicious sauce to accompany the salad & filling.


Follow me on Instagram, Youtube & Pinterest

mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Vegenaise

Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
Prep Time 8 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

For the mushrooms:

  • 250 g mixed mushrooms
  • 2 cloves garlic minced
  • 1 ½ tsp shawarma spice mix substitute for cajun
  • 1 tsp olive oil

For the fries:

  • 1 1 large baking potato sub for 1 large sweet potato
  • 1 tsp dried parsley
  • 1/2 tsp oregano
  • ½ tsp thyme
  • Large pinch salt

For the wraps:

  • 2 large tortilla wraps
  • Handful spinach
  • Pickled red onions
  • 3 tbsp Follow your heart avocado oil vegenaise
  • ½ tsp oregano
  • ½ tsp parsley
  • ½ cucumber quartered optional

Instructions
 

  • Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
  • Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
  • Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
  • Layer on the cooked potato fries, fold and enjoy!

Notes

If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.

If you like this recipe why not try my Wild Mushroom Tuscan Soup

tuscan mushroom soup recipe vegan