Name: Vegan soybean stuffed mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 large portobello mushrooms; 1 small leek; 1 garlic clove, minced; 3 Tbsp natural soy yoghurt; 1 Tbsp Vegan mayo; ½ lemon zest and juiced; 1 Tbsp chopped coriander leaves; 1 cup soybean; To serve:; Vegan mayo; Ground pepper

Vegan soybean stuffed mushrooms

3 Jun 2021

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

These vegan soybean stuffed mushrooms are zesty and zingy, perfect for a Spring/Summer vegan midweek meal. Serve it with a crispy salad on the side.

Ingredients

4 large portobello mushrooms
1 small leek
1 garlic clove, minced
3 Tbsp natural soy yoghurt
1 Tbsp Vegan mayo
½ lemon zest and juiced
1 Tbsp chopped coriander leaves
1 cup soybean
To serve:
Vegan mayo
Ground pepper

Instructions

Steam or blanch the soybeans, then rinse and set aside.
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Cut out the stalks of the mushroom, then chop them up. Thinly slice the leek.
Mix all the ingredients together, taste, then adjust the seasoning and acidity. Add more yogurt if needed.
Stuff the mushrooms with the mixture, put them on the lined tray, then bake for about 15 minutes, until the mushrooms are tender.
Serve warm with mayo drizzled on the top.