Vegan Recipe Collection Over 800 Vegan Recipes

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Preheat oven to 350F. Spray baking pan with olive oil cooking spray.
Wipe mushrooms with a damp paper towel and remove stems, leaving caps intact. Place mushrooms on
the baking pan, cavity side up and set aside.
Place tofu in food processor and blend. Add peed garlic and process. Add artichoke hearts and
process. Add the leek, seasonings and yeast and process until smooth. Spoon filling into mushroom caps
and sprinkle with bread crumbs. Bake for 20 minutes. Serve hot.
Quinoa Stuffed Portobello Mushrooms
Olive oil cooking spray
1 cup quinoa
2 cups orange juice
18 baby portobello mushrooms
1 1/2 tsp olive oil
2 cloves garlic, minced
1/3 cup scallions, sliced
1/4 cup chopped red bell pepper
1/2 cup sliced baby cut carrots
1/3 cup Vegi Deli pepperoni, Zesty Italian flavour (or just use whatever packaged fake meat you can
find, or even smoked / baked tofu)
1 cup mushroom broth (or veggie stock)
1/4 sliced almonds
1/4 cup chopped fresh cilantro
Preheat oven to 400F. Spray baking pan with oil.
Rinse quinoa thoroughly several times, using a wire mesh strainer. Place in a medium saucepan with the
orange juice, stir and bring to a boil. Reduce heat to low and simmer quinoa with the pan partially
covered, stirring occasionally, for 15 minutes or until liquid is absorbed. Wipe mushrooms with a damp
paper towel and remove stems, leaving caps intact. Place mushrooms on prepared pan, cavity side up
and set aside.
In a 10 inch frying pan, heat oil, garlic, scallions, bell pepper, carrots and “pepperoni” over medium high
heat for 5 minutes, stirring frequently. Add cooked quinoa and broth. Reduce heat to medium low and
simmer mixture 5 minutes. Add almonds and cilantro and simmer 3 minutes. Spoon filling into mushroom
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