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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

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