Vegan Meatball and Mushroom Creamy Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish. You can swap out the meatballs and double up on the mushrooms if you want to make this purely plant focused.
What’s in the creamy pasta?
Vegan single cream- I use oatly vegan cream. I would recommend using a sinlge cream rather than a creme fraiche alternative.
Mushrooms- Chestnut mushrooms work really well in this recipe but if you have access to shiitake, oyster or chanterelle mushrooms give those a try.
Dijon Mustard- This really helps give a tang to the dish, a depth of colour and vinegar, don’t skip this ingredient!
Tamari- I love frying my mushrooms and meatballs in tamari (a gluten free soy sauce) as it has a much deeper flavour than soy in my opinion. It works really well with mushrooms and garlic with a sort of ‘meaty’ flavour profile.
What meatballs did I use?
For this recipe I used the Future Farm vegan meatballs, however there are so many brands out there that offer delicious vegan alternatives. There’s The Curators, Linda McCartney, Birdseye and Plant Pioneers – all vegan.
What if I don’t have meatballs?
Simply double up the mushrooms instead. I would use two different types such as chestnut and oyster. Oyster mushrooms give a lovely meaty texture due to their thickness.
Creamy Vegan Meatball and Mushroom Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish.
- 250 g mushrooms
- 1 tsp garlic powder
- 1 tbsp vegan butter
- 250 ml oatly cream substitute for single cream
- 5 tagliatelle nests around 160g
- 2 tbsp tamari sub for soy sauce
- 1 tsp Dijon mustard
- 1 tsp dried parsley
- 1 tsp dried sage
- Really generous pinch of salt and pepper
- 100 ml pasta water
Get a pot of water on to boil, season heavily with salt and add the tagliatelle
Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs
Fry on a medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavour)
After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard
Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs
Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving
There are loads of vegan meatball options out there in the supermarkets at the moment. I've tried the Curators, Birdseye, Future Farm, Meatless Farm and they all work really well! Be sure to fry them off first before adding the cream to help get the lovely texture.
Don't have meatballs? Simply double up on the mushrooms, why not add two types such as oyster and chestnut.
If you like this, why not try my 15 Minute Creamy Ravioli 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.
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.
- 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
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
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
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.
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.
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.
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
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!
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.