Vegan soybean stuffed mushrooms
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
Method
- 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.