Tag Archives: mushroom

Mushroom and Kale Vegetable Soup Recipe (vegan)

Vegetarian Mushroom Kale Soup
I make soup no matter the season, but during the winter I make a pot each week, using whatever produce I have on hand. This fresh vegetable soup has a little bit of everything: sautéed leeks, earthy mushrooms, sweet delicata squash and tender kale. Spiced with smoked paprika, coriander and cumin, it’s warming and hearty.
Vegan Mushroom Kale Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)
2 tablespoons olive oil
3 leeks, halved lengthwise and thinly sliced (white and light green part only)
1 package (8 ounces) crimini mushrooms, sliced
2 teaspoons kosher or fine sea salt
2 cloves garlic, minced
1/4 cup dry vermouth or white wine
1 cup coarsely chopped carrots
1 delicata squash, peeled, seeded and cut into bite-size pieces
4 cups water
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups chopped fresh Tuscan kale leaves
1 cup chopped fresh tomato
1 tablespoon tamari (soy sauce)

In a large (4-quart) pot, heat oil over medium heat. Add leeks; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant. Add vermouth; cook 1 to 2 minutes until liquid has evaporated, stirring to scrape up browned bits from bottom of pan.

Add carrots, squash, water, smoked paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Add kale and tomatoes; simmer about 5 minutes more or until kale is tender. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 7 cups soup

More vegetable soup recipes:
Slow Cooker Vegetable Soup
Vegan Winter Vegetable Soup
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Chickpea Soup from Last Ingredient
Mushroom Kale Soup

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Vegan Mushroom Lettuce Wraps Recipe

Vegan Mushroom Lettuce WrapsVegetarian lettuce wraps are incredibly versatile. Really, you can stuff them with any number of delicious things like tofu, hummus or quinoa. The key is to pile on fresh toppings to add flavor and texture.

For this lettuce wrap recipe, I made a simple filling of sautéed mushrooms and sweet pepper seasoned with chile paste, tamari and cilantro. To finish the dish, I spooned the warm mushroom filling into romaine leaves and topped with cashews, green onion and a squeeze of lime. Feel free to switch up the toppings– avocado, cucumber or toasted sesame seeds would pair well with the mushroom filling.

Vegan Mushroom Lettuce Wraps Recipe
Mushroom Filling:
1 tablespoon olive oil
1 medium red bell pepper, cut into bite-size pieces
1 package (8- to 10-ounces) crimini mushrooms, halved and thickly sliced
1 tablespoon sambal oelek chile paste
1 tablespoon tamari (gluten free soy sauce)
2 tablespoons chopped fresh cilantro leaves
Lettuce Wraps and Toppings:
Lettuce leaves (I used romaine hearts)
Roasted cashews (I used unsalted, raw cashews that I roasted)
Sliced green onion tops
Lime wedges

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add red pepper and mushrooms; cook 8 to 10 minutes until vegetables are tender and beginning to brown and any liquid has evaporated, stirring frequently. Remove from heat; stir in sambal and tamari. Stir in cilantro.

To make lettuce wraps, fill lettuce leaves with warm mushroom mixture. Top with cashews and sliced green onion. Serve with lime wedges.

Makes 4 appetizer servings (about 2 cups mushroom filling)

Tip: For a paleo friendly recipe, use a soy-free tamari alternative such as coconut aminos.

Vegetarian Lettuce WrapsMore vegetarian wrap recipes:
Vegan Mushroom Tacos
Shiitake Mushroom Lettuce Wraps from Food and Style
Mango Tempeh Lettuce Wraps by Oh My Veggies

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)

Gluten Free Mushroom Kale Pasta Gluten free pasta that actually tastes like pasta! My latest food find is gluten free brown rice tagliatelle pasta from Jovial Foods. It worked well in this vegetarian pasta with sauteed mushrooms, kale and cream.

For best results, be careful not to overcook the pasta, and immediately toss it with the veggies and cream after draining. Timing is everything! All your veggies should be prepped and ready to cook before dropping the pasta in the water.

Gluten Free Vegetarian Pasta

Gluten Free Pasta with Mushrooms and Kale Recipe (vegetarian)
4 ounces gluten free brown rice tagliatelle pasta
2 tablespoons olive oil
1 large or 2 medium shallots, thinly sliced
8 ounces crimini mushrooms, sliced
4 cups chopped kale leaves (I used dinosaur kale)
1/4 teaspoon fine sea salt
4 tablespoons heavy cream
freshly ground black pepper

Cook pasta according to package directions in boiling salted water; drain.

Meanwhile, while pasta is cooking, heat olive oil in a 10-inch sauté pan or skillet over medium heat. Add shallots and mushrooms, cook 5 to 7 minutes until mushrooms are tender and browned, stirring frequently. Add kale and salt; cook and stir 2 to 3 minutes until kale is wilted. Add hot cooked pasta to mushroom-kale mixture in sauté pan. Add cream; toss pasta mixture to coat. Season with freshly ground black pepper. Taste and add additional salt, if needed.

Makes 2 generous servings

Tips:
-If you like a bit of heat, add a pinch of red pepper flakes to the pan along with the shallots and mushrooms.
-For extra flavor, top the finished pasta with a sprinkling of fresh herbs or a vegetarian cheese.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Mushroom Kale Pasta

Easy Vegetarian Stuffed Peppers Recipe

Vegetarian Rice Stuffed PeppersVegetarian stuffed peppers are a true comfort food. It’s a huge bonus that they are easy to make. Simply halve a few fresh bell peppers and stuff them with a flavorful, veggieful filling. Bake until the peppers are tender and the filling is steaming.

For this stuffed pepper recipe, I used leftover cooked rice as the base of the filling. (I used Jasmine brown rice, but cooked white rice would also work.) A mix of onion, garlic, mushrooms and a splash of soy sauce add savory rich flavor. To keep the stuffed peppers light and healthy, only a small handful of cheese is added.
Vegetarian Mushroom Stuffed Peppers
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe
1 tablespoon olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, coarsely chopped
2 cloves garlic, finely chopped
1 cup cooked brown or white rice
1 tablespoon tamari (soy sauce)
1/4 teaspoon dried thyme leaves
fine sea salt and freshly ground black pepper
2 medium red, green or yellow bell peppers (about 6 ounces each)
1/4 cup shredded Colby-Jack cheese

Preheat oven to 375 degrees F.

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add onion, cook 3 to 4 minutes until softened, stirring frequently. Add mushrooms; cook 5 to 6 minutes until mushrooms are tender and liquid has evaporated, stirring occasionally. Add garlic, cook and stir until fragrant, about 1 minute. Remove from heat. Add cooked rice, tamari and thyme; mix well. Season to taste with salt and black pepper.

Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted.

Makes 4 stuffed pepper halves

Tip: For vegan stuffed peppers, omit the cheese or use a vegan cheese alternative.
Mushroom Rice Stuffed Peppers