Very Vegan Stuffed Mushrooms
Last week we had some friends coming over and I wanted to make something special for the occasion, something that would be easy to eat (preferably without knives and forks) because we would be standing most of the time. Of course, it had to be healthy and tasty as well. I came up with these Very Vegan Stuffed Mushrooms and everybody was happy with the result, there was nothing left!
I prepared the stuffing ahead, so the only thing I had left to do was grill the mushrooms, fill them with the stuffing and pop them back in the oven for a few minutes. The combination of the sweet and spicy flavor of the vegan pate together with the umami taste of the mushrooms was simply mouthwatering. Extra bonus: these little warm appetizers are easy and “clean” to eat with your hands, because the vegan pate stays perfectly in place, no messy stuff here!
The Lentil Sprout and Sweet Potato pate you will make with the ingredients on the list below is enough for stuffing at least a dozen of mushrooms. If you don’t want to stuff so many mushrooms, you might want to create a few variations. Try adding some vegan pate on top of Chicory leaves. The sweetness and fullness of the Lentil and Sweet Potato pate will balance perfectly the lovely freshness and bitterness of the Chicory leaves.
How to sprout lentils
1) Rinse and soak lentils in water overnight.
2) Drain and leave lentils in the colander or place them in a sprouting tray.
3) Rinse with cold water 2-3 times per day.
4) After about 3-5 days, you’ll have sprouts measuring about 1-2 cm. The lentils are soft and edible, even raw.
5) Sprout until you see green if your colander is in the sunlight - this adds chlorophyll to your diet.
6) Store in the refrigerator for a few days in an airtight container.
Ingredients
6 Big White Mushrooms, scrubbed
1 ¼ Cup Lentil Sprouts
1 Sweet Potato, washed and cut into chunks
2-3 cloves of Garlic, finely sliced
1 Chunk of Fresh Ginger about the size of your thumb, peeled and finely chopped
2 Tbsp of Sunflower Seeds
2 Tbs of Nutritional Yeast
1 Tbsp of extra virgin Coconut Oil
2 Tsp of Garam Masala
1 Tsp of Ground Dried Chili (optional)
Salt and Pepper to taste
Instructions
1) Preheat the oven at 200 degrees Celsius.
2) Remove the stalks from the Mushrooms, cut them in chunks and set aside. Place the Mushrooms upside down on a parchment paper.
3) Heat a pan, add the Coconut Oil and cook the Garlic, the Ginger, and the Spices. Add the Sweet Potato and the stalks of your Mushrooms and cook your vegetables over medium heat. Add a little bit of water if needed. When your vegetables have softened, turn the heat off and allow them to cool down.
4) In the meantime, add the Sunflower Seeds in your food processor and grind them in small pieces.
5) When the oven has warmed up pop in your mushrooms for about 7 minutes, depending on their size.
6) When your vegetables have cooled down put them in your food processor, together with the Sunflower Seeds and the Lentil Sprouts. Process till everything is uniformly mixed but keep some texture.
7) Your mushrooms have surely sweated while in the oven, so take them out of the oven, drain them, and then stuff them with the Vegan Pate. Pop them back in the oven for about 5 minutes. Sprinkle with Nutritional Yeast Flakes and devour!
