These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. They are served with a savory soy dipping sauce on the side. These freeze well and can be prepared in advance, making them great for entertaining and large groups!

Ingredients

These are extremely versatile and can be filled with any ingredients you prefer. Unfortunately, I only had won-ton wrappers on hand, so that is what I used here. However, many grocery stores carry vegan or egg-free dumpling wrappers, so you don’t get the funky square edge like I have in this recipe.

I like to use any fresh veggies I have on hand, but I almost always add cabbage as it lends its crunchy texture and mild flavor to help with some of the softer ingredients. It also holds up well for frying.

• 1 14 oz block of firm tofu
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup chopped mushrooms
• 4 green onions, chopped
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• olive oil, or oil for frying
• salt and pepper to taste
• 1 package of wrappers

Dipping Sauce

• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar
• sesame seeds for garnish
• 1 tsp red pepper flakes (optional)

Instructions

These are a little time consuming to assemble, but are really easy to make! Sometimes I use a dumpling press to save me some time and take the guesswork out of sealing the edges but these are not required.

1. Press the block of tofu to expel most of the water and chop all your veggies.
2. In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
3. Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
4. Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.

5. Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
6. Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
7. Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
8. Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.

Storage

These vegan mandu dumplings store and freeze really well making them perfect for meal prep, serving at large gatherings, or for freezer meals.

Store leftovers in an airtight container in the fridge for three or four days or freeze for up to three months. Reheat them in a skillet with a little oil to re-crisp them. Steam for a minute or two before serving.

To make these ahead, prepare your dumplings and assemble and press them, but don’t cook them yet. Keep them in the fridge for a day to two until you are ready to heat and serve. Fry them and steam them like normal before serving. The sauce can be made several days in advance and keeps well in the fridge.

Variations

The versatility of these dumplings makes them so easy to customize. If you are cooking for a crowd, they are easy to duplicate, or if you want fewer servings, you can always pair down the recipe as well.

• For our meat eaters, substitute the tofu for pork and you have a wonderfully flavorful crowd-pleasing appetizer or main meal.

• These are already naturally dairy free, but to make sure they are compliant, check the label of the wrappers you use and make sure no dairy was used.

• The same thing applies to gluten-free variations, except you will also want to use Tamari instead of soy sauce.

Try these other recipes:

Thai Yellow Curry with Crispy Tofu

Vegan Lettuce Cups

Thai Peanut Udon Noodles

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Mandu Tofu Vegetable Dumplings

These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. Served with a savory dipping sauce. These freeze well and can be prepared in advance. Great for entertaining and large groups!

Course Appetizer, Main Course

Cuisine Korean

Keyword dumplings, mandu, vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly 15 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 14 oz block of firm tofu
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup chopped mushrooms
• 4 green onions, chopped
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• olive oil, or oil for frying
• salt and pepper to taste
• 1 package of wrappers

Dipping Sauce

• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar
• sesame seeds for garnish
• 1 tsp red pepper flakes (optional)

Instructions

• Press the block of tofu to expel most of the water and chop all your veggies.
• In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
• Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
• Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.
• Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
• Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
• Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
• Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.

The post Mandu Tofu Vegetable Dumplings appeared first on The Hungry Carrot.

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is easy to make, dairy-free, and gluten-free. It’s perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, cremini mushrooms, or goat cheese. We will be adding this dish to our favorites for Fall and Winter recipes and making it for a Thanksgiving or Christmas dish!

With a few simple ingredients and just a few minutes of time, this dish comes together in a snap. We have been having a lot of cold and snowy nights recently, and I have been craving something filling and hearty that embraced the season. Enter pumpkin sage pasta!

I used campanelle pasta here because I like the texture, and the noodles hold onto the sauce really well. Feel free to use whatever type of pasta you like! Just cook it according to the package instructions. Most pasta is al dente and ready to eat in about 9-11 minutes.

We enjoyed this pumpkin pasta dish completely plant based and topped it with fresh sage leaves. For those looking for added complexity, this would taste amazing with some cremini mushrooms, goat cheese crumbles, or shredded parmesan on top! For our carnivores, try this with ground sausage for a spicy protein kick!

Ingredients

Let’s take a look at the needed ingredients to make this creamy, dreamy pumpkin sage pasta.

1. 1 16 oz box of campanelle pasta (or your favorite)
2. 1 tbsp dairy-free butter
3. 1/2 yellow onion- chopped
4. 1/2 tbsp minced garlic
5. 5 finely chopped sage leaves plus some extra for garnish
6. 1 tsp onion powder
7. 1 tsp garlic powder
8. 1 cup raw pumpkin puree
9. 1 cup vegan heavy cream or full-fat coconut milk
10. salt and pepper to taste, plus extra salt for pasta water
11. 1/2 cup pasta water for thinning if needed

Instructions

1. Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
2. Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
3. Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
4. Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
5. Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

Storage

This pasta is easy to make ahead of time and bring to potlucks, gatherings, holiday dinners like Thanksgiving or Christmas, or make for meal prep to simplify your weekday evenings.

Store any leftovers in the fridge in an airtight container. Reheat over the stove with a little extra cream or broth, or microwave and top with fresh herbs and cheese.

Alternatively, you can freeze this pasta in an airtight container for up to three months. Thaw in the fridge overnight before reheating.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Pumpkin Sage Pasta

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is dairy-free and gluten-free. Perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, some cremini mushrooms, or goat cheese.

Course Main Course

Cuisine American

Keyword pasta, Pumpkin, Sage

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz box of campanelle pasta (or your favorite)
• 1 tbsp dairy-free butter
• 1/2 yellow onion- chopped
• 1/2 tbsp minced garlic
• 5 finely chopped sage leaves plus some extra for garnish
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup raw pumpkin puree
• 1 cup vegan heavy cream or full-fat coconut milk
• salt and pepper to taste, plus extra salt for pasta water
• 1/2 cup pasta water for thinning if needed

Instructions

• Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
• Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
• Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
• Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
• Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

The post Pumpkin Sage Pasta appeared first on The Hungry Carrot.

Grilled cauliflower steaks are such an easy alternative when you are craving something different but not complicated. They develop such a nice char and caramelization on the grill and they pair with just about anything.

Cauliflower is a great chameleon. It can take on the flavors of seasonings and herbs and add a wonderful texture. We did a simple olive oil and spice baste on these steaks before grilling them so they maintained a nice crunch without getting too soft.

A chimichurri sauce brightens these cauliflower steaks up with a herby and fresh flavor. Here is the original recipe for our chimichurri sauce that goes on practically everything from roasted or grilled veggies to sandwiches and wraps to drizzled on top of pizza.

Ingredients

There isn’t a whole lot to these despite the pretty appearance. All you need is a quality fresh head of cauliflower and some chimichurri fixings before you have a tasty and flavorful dinner, appetizer, or side dish!

Cauliflower Steaks

• 1 head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• salt and pepper to taste

Chimichurri

• 1 cup chopped parsley
• 1 tbsp minced garlic
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Instructions

Let’s dive into how to make these simple yet beautiful cauliflower steaks! It takes only a few minutes of prep and then a few more on the grill for a quick vegetarian, vegan, and plant-based meal you will want to make on repeat!

1. Preheat an outdoor grill to medium-high heat.
2. Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
3. Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don’t go to waste. Or you can reuse the extra florets in another recipe.
4. Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
5. While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
6. Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.

What to Pair Cauliflower Steaks With?

Cauliflower is so versatile and goes with just about anything. I love them paired with saffron rice, roasted potatoes, green beans, garlic bread, or a simple fresh salad. Here are some other ideas on what to serve with these tasty steaks!

Potatoes: Whether you are a potato wedge person, a roasted baby potato fan, or a mashed potato fiend, I truly believe there is a potato for every meal. These are no exception, steaks pair great with potatoes!

Salads: Fresh veggies are the perfect accompaniment to cauliflower steaks. Plus, the chimichurri is perfect for a salad topping as well!

Roasted Veggies: I love to throw some other veggies on the grill or some veggie kabobs because they also are delicious covered in chimichurri. I love to grill mushrooms, peppers, onions, and pineapple.

Bread: I also believe in having bread with just about every meal and this dish is no exception. I love garlic toast for a traditional approach, but a simple buttered slice of bread or dinner rolls.

Toppings: It may not be the first thing you think of when you think of cauliflower steaks, but these gluten-free fried onion straws taste incredible! Other sauces are really good too like chipotle sauce, hummus, garlic aioli, a viniagrette, or just fresh herbs.

Mac and Cheese: What is not to love about mac and cheese? And better yet this cauliflower mac and cheese is vegan and plant-based as well.

Storage and Reheating

These veggie steaks are best on the same day if you prefer the crunch and char of the edges and leaves. After the first day, they get a little softer, but are still great for leftovers!

Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven until warmed through.

I haven’t tried to freeze these before, but if you do, drop us a comment and let us know how it went!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Cauliflower Steaks with Chimichurri

Grilled cauliflower steaks with chimichurri are delicious, easy to make, and bursting with caramelized fresh flavors. They are perfect as a side dish, main entree, or for an appetizer when you want to wow a crowd.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Cauliflower Steaks

• 1 head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• salt and pepper to taste

Chimichurri

• 1 cup chopped parsley
• 1 tbsp minced garlic
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Instructions

• Preheat an outdoor grill to medium-high heat.
• Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
• Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don't go to waste. Or you can reuse the extra florets in another recipe.
• Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
• While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
• Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.

The post Grilled Cauliflower Steaks with Chimichurri appeared first on The Hungry Carrot.

Grilled lion’s mane steak ciabatta sandwiches are what you should be making for dinner tonight! They are packed with incredible flavor and texture and are so filling. Lion’s mane mushrooms are marinated and grilled with crispy onion straws, peppery arugula, creamy vegan garlic aioli, and a tangy BBQ sauce on grilled ciabatta buns. What is not to love?

We are still on our never-ending mushroom kick over here with our homegrown kits cranking out oyster and lion’s mane mushrooms, and trying to squeeze out the last bit of Summer barbeques before Fall fully kicks in. The kids are back in school which means we are looking for easy and crowd-pleasing dinners to make our weeknights easier. Cue these mushroom steak sandwiches! They are AMAZING and everyone loves them, even my meat-eating husband.

These vegan steak sandos pair perfectly with some cauliflower mac and cheese, potato wedges, or a crunchy salad. These are already vegetarian, dairy-free, and plant-based, but you can swap out the soy sauce in the marinade to make them gluten-free too!

I love these lion’s mane mushroom steaks on grilled ciabatta bread, but you can use whatever you like! I bet they would be amazing on a potato bun too. The mushrooms are meaty and mimic a steak texture perfectly. The combo of the creamy garlic aioli and tangy BBQ sauce knocks the flavor profile out of the park! Top these handhelds with crispy onion straws and peppery fresh arugula and there is just nothing better. Except maybe a cold glass of chardonnay for good measure. Try these out and let us know what you think!

Ingredients

Mushroom Steaks

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

Try these other related recipes:

Vegan Red Wine Quinoa Burgers

Grilled Veggie Kabobs with Chimichurri

Black Bean Quesabirria Tacos with Consume

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Lion’s Mane Steak Ciabatta Sandwiches

Marinated meaty mushrooms are grilled to perfection with crispy onion straws, peppery arugula, creamy garlic aioli, and a tangy barbeque sauce served on a charred ciabatta bun. It's the perfect meaty and filling meal for meat eaters and vegans alike. Serve with potato wedges or a Summer salad for your next BBQ and get ready to wow your guests!

Course Dinner, Main Course

Cuisine American

Keyword ciabatta, grilled steak sandwiches, lion’s mane steaks

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Mushroom Steaks

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce
• oil for frying

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Mix the flour, salt, and pepper in a shallow dish or bowl. Drain the onion slices and toss them in the flour mixture until well coated.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices in a single layer until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

The post Grilled Lion’s Mane Steak Ciabatta Sandwiches appeared first on The Hungry Carrot.

This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

High-protein tomato soup is made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

I am not going to lie, this recipe was born out of how much silken tofu and tomatoes I had lying around. I figured why not make a high-protein soup? And honestly, I am glad that I did. A few iterations later and now we have this recipe for a silky and decadent roasted veggie bowl of goodness. It’s packed with protein, it’s low-calorie, and gluten and dairy-free.

If you are looking to make this a special meal, serve it in a homemade bread bowl, with homemade croutons, crusty bread, or with a grilled tomato sandwich.

Ingredients

• 4 large tomatoes-halved
• 2 large bell peppers-halved and deseeded
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish

Instructions

1. Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
2. Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
3. Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
4. Serve warm and garnish with extra basil, croutons, or vegan cheese.
5. Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

Storage Information

Refrigeration:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing:

• For longer storage, freeze the soup in individual portions.
• Use freezer-safe containers or zip-lock bags.
• The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
• Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.

This high-protein tomato soup is not only a nutritious choice but also incredibly versatile and easy to make. Perfect for meal prepping, it can be enjoyed any time of the year. Give this recipe a try, and happy cooking!

Try these other related recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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High-Protein Roasted Tomato Soup

High-protein tomato soup made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

Course Main Course

Cuisine American

Keyword roasted tomatoes, tofu, tomato soup

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 large tomatoes-halved
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish
• 2 large bell peppers-halved and deseeded

Instructions

• Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
• Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
• Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
• Serve warm and garnish with extra basil, croutons, or vegan cheese.
• Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

The post High-Protein Roasted Tomato Soup appeared first on The Hungry Carrot.

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Lion’s mane mushroom steaks are pan-seared, marinated, then grilled to perfection for a quick and easy insanely delicious meal you will want to make again and again. They are truly one of my favorite things to make for Summer BBQ’s or for when you want a hearty meal that takes almost no effort. They are also incredible to use in steak ciabatta sandos for a complete meal.

Ingredients

These incredible little steaks are so easy to make and most of the ingredients you probably already have on hand.

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
2. Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
3. In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
4. While they are marinating, heat a grill to medium-high heat.
5. Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
6. Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

Health Benefits of Lion’s Mane Mushrooms

It’s no secret that reducing your red meat intake is better for your health. If you are looking for an alternative to steak, these steak mushies fit the bill. They are packed with beneficial health-boosting compounds without any of the cholesterol, extra calories, and fats. Here are some great reasons to try lion’s mane steaks next time you are firing up the grill:

1. Cognitive Health: Lion’s Mane mushrooms are renowned for their brain-boosting power. They contain compounds like hericenones and erinacines that stimulate the production of nerve growth factor (NGF), which is essential for the growth and maintenance of neurons.
2. Anti-inflammatory Properties: These mushrooms possess strong anti-inflammatory properties, which can help reduce inflammation in the body, potentially lowering the risk of chronic diseases.
3. Immune Support: Lion’s Mane mushrooms are rich in polysaccharides, particularly beta-glucans, which enhance the immune system by activating various immune cells and improving overall immune response.
4. Digestive Health: They contain prebiotic fibers that support gut health by promoting the growth of beneficial bacteria in the digestive tract.
5. Antioxidant Activity: Lion’s Mane mushrooms are packed with antioxidants that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases and promoting overall health.

How Do Mushrooms Stack Up?

Lion’s mane mushrooms look just like steak and are so easy to impart savory flavors with different marinades and sauces. They are meaty and I hate to say it, but mimic the fleshiness of traditional red meat. Even your omnivores will love these.

We have been growing our own lion’s mane and oyster mushrooms and honestly, it’s pretty easy to do. All you really need is a starter kit and some water. We have experimented with a few different kits, but these are our favorites: The Bloom Box and Back to the Roots.

They grow right on your countertop and are ready within a week or two to start cooking with. Plus, you can usually get a second round of mushrooms from each kit which is pretty cool. I can’t wait to hear what you think of these. Happy cooking!

Try these other recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lion’s Mane Mushroom Steaks

Marinated lion's mane mushroom steaks are the perfect dish for a summer BBQ. They are meaty, juicy, and savory plus super easy to make, and taste incredible. Use them as your main dish, on a steak sandwich, or cut them up for a stir-fry.

Course Dinner, Main Course

Cuisine American

Keyword lion’s mane steaks, vegan steak

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

The post Lion’s Mane Mushroom Steaks appeared first on The Hungry Carrot.

This recipe is awesome for meal prep and keeps in the fridge for several days. We like it for its kid-friendly nature and ease of customizing this to suit different spice level needs.

Comforting Curry

Yellow curry, or “Kaeng Kari” in Thai, is one of the many varieties of curry found in Thai cuisine. Thai cuisine itself is a melting pot of flavors and influences from neighboring countries like India, Malaysia, and China, which is reflected in its diverse range of curries. Yellow curry is distinguished by its mild heat and rich, creamy texture, often compared to Indian curry due to the use of turmeric and other spices.

There are so many different variations and types of curry. I love this version for its low spice level and it’s easy to throw together with whatever I have on hand. For those wanting more spice, it’s easy to add more heat and make it the way you prefer.

Curry is comforting and warm, and the spices all feel indulgent. Perfect for curling up on the couch or for when you might be feeling under the weather and need something to combat the common cold. If you are looking for more Thai recipes, check out our Spring Rolls with Peanut Sauce or Thai Udon Noodles.

Ingredients

Curry is such a versatile dish that can be easily customized for spice levels, vegetables, and proteins. Here are the core ingredients you will need and some ideas for variations.

Core Ingredients

1. Yellow Curry Paste: The heart of the dish, yellow curry paste is a blend of turmeric, cumin, coriander, lemongrass, galangal, garlic, shallots, and dried chilies. These ingredients are blended together to create a fragrant and flavorful base.
2. Coconut Milk: This adds a creamy texture and subtle sweetness to the curry, balancing the spices in the curry paste. Use quality full-fat coconut milk.
3. Tofu: Firm tofu is ideal for this dish as it holds its shape well during cooking and absorbs the flavors of the curry. Press it well so it fries up evenly.

Additional Ingredients

1. Vegetables: Commonly used vegetables include bell peppers, potatoes, carrots, and green beans. We also love bamboo shoots, lemongrass, and limes served on the side.
2. Aromatics and Spices: Kaffir lime leaves, Thai basil, and fresh cilantro enhance the aroma and flavor profile of the curry.
3. Seasonings: Soy sauce, sugar, and lime juice are used to achieve a balanced taste. Top with added hot sauce or chile sauce if desired.

Instructions

1. Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
2. Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
3. Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
4. When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
5. Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
6. Store leftovers in an airtight container in the fridge for 3-4 days.

Serving Suggestions

We serve our yellow curry with tofu over fluffy jasmine rice, but it is equally good with brown rice or rice noodles. It pairs well with side dishes like Thai cucumber salad or fresh spring rolls. For a complete authentic meal, consider serving it with a refreshing Thai iced tea or a light coconut dessert.

Nutritional Benefits

Curry is packed with nutritional powerhouses that are not only delicious but also good for you. Let’s take a look at some of the key benefits…

Tofu

1. High in Protein: Tofu is an excellent source of plant-based protein, making it an ideal choice for vegetarians and vegans.
2. Rich in Nutrients: It contains essential amino acids, iron, calcium, and magnesium, contributing to overall health and well-being.
3. Low in Calories: Tofu is low in calories and fat, making it a healthy addition to any diet.

Yellow Curry Paste

1. Anti-Inflammatory Properties: Turmeric, a key ingredient in yellow curry paste, contains curcumin, known for its anti-inflammatory and antioxidant properties.
2. Digestive Health: The spices in the curry paste, such as cumin and coriander, aid in digestion and promote a healthy gut.
3. Immune Boosting: Garlic and shallots have antimicrobial properties that support the immune system.

Coconut Milk

1. Healthy Fats: Coconut milk is rich in medium-chain triglycerides (MCTs), which are easier to digest and provide a quick source of energy.
2. Vitamins and Minerals: It contains vitamins C, E, and B vitamins, as well as minerals like iron, selenium, and magnesium.

Vegetables

1. Vitamins and Fiber: The vegetables in yellow curry provide a range of vitamins, minerals, and dietary fiber, essential for maintaining good health.
2. Antioxidants: Many of the vegetables used in the curry are high in antioxidants, which help protect the body from oxidative stress.

We hope you enjoy this take on a vegan yellow curry and enjoy making it as much as eating it! Happy Cooking!

Try these other recipes:

Oyster Mushroom Duck Bao Buns

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Thai Peanut Udon Noodles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Thai Yellow Curry with Crispy Tofu

Yellow curry with crispy tofu blends the rich flavors of Thai cuisine with yellow curry paste, coconut milk, carrots, and potatoes served over fluffy rice.

Course Main Course

Cuisine Thai

Keyword curry, tofu

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 tbsp yellow curry paste
• 1 can coconut milk
• 1 package tofu, pressed and cubed
• 2 potatoes-peeled and cubed
• 2 carrots-peeled and sliced
• optional veggies: bell pepper, bamboo shoots, chile peppers
• 1 yellow onion-chopped
• 1 cup broth or water, plus more if desired for consistency
• 1 tbsp sugar or agave
• 1 tbsp tamari or soy sauce
• chopped cilantro and lime wedges for serving

Instructions

• Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
• Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
• Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
• When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
• Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
• Store leftovers in an airtight container in the fridge for 3-4 days.

The post Thai Yellow Curry with Crispy Tofu appeared first on The Hungry Carrot.

Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

The post Smoky Black Bean Soup appeared first on The Hungry Carrot.

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and sriracha mayo for a hand-held vehicle of yum. Keep some bao buns in the freezer to make these a quick 15-minute meal for the best weeknight takeout-style dinner you could ever hope for.

Oyster mushrooms are pretty cool. They are perfect for mimicking meaty textures and flavors while being healthier and more nutritious alternatives. I’ve been testing different mushroom kits to grow my own from home so we have been cranking through the mushroom recipes. Oyster mushrooms and lion’s mane are tough to come by in my local grocery store so it’s been really cool to be able to harvest them from home whenever they are big enough. I don’t think it gets fresher than that!

Bao Buns

I am addicted to bao buns. They are the softest most pillowy bread treat ever invented. Ever since our trip overseas to Japan and Thailand, I have been missing these delicious handheld pockets of bliss. That is ultimately what led me to want to make another recipe featuring bao buns. If you haven’t tried my Better than Beef Bao Buns yet, do it! They are soooo good.

Why Oyster Mushroom Duck Bao Buns?

I was browsing recipes the other day for inspiration and came across a duck-style dish using oyster mushrooms created by Ben Rebuck over at Ben’s Vegan Kitchen. He’s got some seriously killer stuff. Check him out if you haven’t already!

Considering I have been swimming in oyster mushrooms, combining them with the bao buns I’ve been craving and giving them a Chinese roasted duck flair felt like a no-brainer. So here we are: oyster mushroom duck bao buns! They’ve got that sweet and savory roasted duck vibe and texture but are made with earthy oyster mushrooms that offer an awesome umami twist. Pack ’em full of your favorite fillings for a guaranteed awesome trip to flavor town.

Dietary Preferences and Tasty Adaptations

Make these savory treats how you like them! Here are a couple of ideas to get you started on ways to make sure they are compliant with your nutritional needs:

1. Vegetarian/Vegan: You’re in luck! Exactly as written, this recipe is vegan and vegetarian. If you aren’t a mushroom fan, you can always substitute tempeh or tofu or anything else you prefer!
2. Gluten-Free: Make sure to use gluten-free flour in your bao buns, but otherwise these are naturally gluten-free.
3. Dairy-Free: Avoid any milk in the bao buns and mayo if you are using that, but as written these bad boys are already dairy-free.
4. Low-Carb: You would be missing out on the bao buns, but you can always omit them and make the duck filling instead. Or try using coconut flour instead of all-purpose.
5. Low-Fat: Mushrooms are naturally low-fat and the veggies we pair them with are too! Omit the aioli if you want to cut a few calories that are fuller in fat and use an alternative like soy sauce.

What to Use for Toppings

The options are essentially limitless. I have my go-to veggies and toppings that I prefer for the ultimate flavor and texture combo, but here are some other ideas to get your wheels turning on what to put in your steamed buns.

Veggies:

I love the addition of pickled cucumbers, red cabbage, and green onions, but the world is your oyster (mushroom). Try bell pepper, shredded carrot, red onion, radish, cilantro, or anything else your heart desires.

Sauces:

Sweet, spicy, smoky, and everything in between. Try a sweet hoisin, sweet and sour, BBQ, or aioli for different flavor adaptations.

Crunch Factor:

What is a good meal without a little crunch? Top with chopped peanuts, sesame seeds, or pine nuts for that quintessential crunch.

Kick Up the Heat:

I tried some of these with Thai red chiles for authenticity and man did I melt my face. If you love spice, try those out, if you like spice but can’t go full send, try some jalapenos, red pepper flakes, sriracha, or chili paste.

Ingredients

These are a little time-intensive if you are making your own steamed buns. I make a huge batch every couple of months and keep them frozen for future use. Alternatively, they do sell bao buns in the frozen section of a lot of grocery stores.

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• salt and pepper to taste

Bao Buns

• 2.5 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

1. Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
2. Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
3. Cover and let rise for an hour in a warm location until doubled in size.
4. Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
5. Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
6. Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
7. Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

1. Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
2. Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

1. Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
2. Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

Give Them a Shot!

Oyster Mushroom Duck Bao Buns are a blast to make and so fun to share with vegan and meat eaters alike! No one has ever had a bad time holding a delicious steamed bun filled with savory duck-vibing mushrooms. So take this as your cue to go give these a try and make sure to share your experience in the comments!

Don’t forget to follow our blog for more exciting recipes! If you have any variations or adaptations, we’d love to hear about them. Happy cooking!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

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Print

Oyster Mushroom Duck Bao Buns

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and a spicy chipotle aioli for a hand-held vehicle of yum.

Course Main Course

Cuisine Chinese

Keyword bao buns, duck, oyster mushroom

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp corn starch
• salt and pepper to taste

Bao Buns

• 2 1/2 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

• Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
• Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
• Cover and let rise for an hour in a warm location until doubled in size.
• Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
• Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
• Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
• Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

• Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
• Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

• Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
• Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

The post Oyster Mushroom Duck Bao Buns appeared first on The Hungry Carrot.