Mad for Mushrooms {Two Delicious Vegan Bowls}
Hello friends! We’re coming into another glorious stretch of weather here in Atlanta. This time of year truly is fabulous, so why not share a few fabulous bowls to enjoy out in the sunshine? I’m still hanging on tight to the mushroom bandwagon so my Meatless Monday is featuring two of my recent favorites again: Trumpets and Chestnuts!
I shared last time one of the mouthwatering ways I’ve been making my Trumpet mushrooms, but this week I opted for another classic preparation: as part of a stir fry. In my book you can never go wrong with a skillet meal. Whatever vegetables you have on hand can almost always come together easily on the top of your stove. Mushrooms of course are a fantastic addition to add umami and great texture to your dish. This week I pulled out my last stash of saved soy curls to cook along with my fresh farmers market goodies.
I chopped and sliced all of my vegetables, all while the soy curls rehydrated in some water before getting down to cooking my hearty bowl. After draining the soy curls, I added them to a hot skillet to cook through. Next I set the cooked protein aside and added the sliced mushrooms to the hot pan to cook those through, as well. I added those to the bowl with the soy curls and proceeded to sauté the rest of my vegetables: spring onions, celery, orange bell pepper and bok choy.
Once the vegetables were cooked to my liking I mixed the mushrooms and soy curls back into the pan with an almond butter sauce (about a third of a cup of plain almond butter whisked together with about 3 tablespoons low-sodium tamari, 3 tablespoons of rice wine vinegar, a teaspoon of gochujang and some fresh minced ginger) and just warmed the mixture totally through.
To serve I tossed in a few generous handfuls of broccoli sprouts. They provide a nice bite, but are also incredibly nutritious. We ate it as is the first day, but then to make the leftovers stretch I added brown rice to the remainder for a few extra meals!
Next up on to share from the previous week is a new recipe for Chestnut Mushroom Bourguignon from The Veg Space’s blog. I have been very much enjoying the Chestnut mushrooms as much as the Trumpets, so I had perused Pinterest for some new ideas on preparation. When I say this one was good, I mean I wiped the cooking pan clean with bread to sop up every last bit of that sauce kind of good.
Mushrooms in a red wine sauce is classic, though this particular recipe is usually made with beef. To keep it fully vegan make sure the red wine you purchase is vegan-friendly. The site barnivore.com is a great resource for checking! The recipe was incredibly simple to make, so don’t let the name fool you into thinking it is a challenge. I substituted fresh fennel bulb for the shallots since I had some from the market and kept it simple with just the Chestnut mushrooms so I didn’t have to go to the store for any button mushrooms.
The smell of the sauce cooking on the stovetop was just heavenly. I couldn’t help but take a few tastes while it simmered away. This mixture would be delicious on just about anything, however I opted for a bowl of farro and crumbled tofu for the base this time.
The final bowl was so good that I hope my pictures do it full justice. I highly, highly recommend giving this recipe a try! I was tempted to make it again this week but I’m out of red wine.
It still is funny thinking how I used to view mushrooms as absolutely abhorrent in any preparation. Thank goodness my palate has matured along with the rest of me. Having such amazingly fresh and high quality mushrooms does indeed help with that. There’s nothing worse than buying a package from the store only to open it up to find a slimy mess of old shrooms. Those can stay far away as I am a spoiled mushroom lover now–only the best will do!
