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Portobello Tetrazzini Soup

September 29, 2017 by Epicurean Vegan

Portobello Tetrazzini Soup - Epicurean Vegan

Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.

INGREDIENTS:
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)

DIRECTIONS:
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.  Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes. Stir in the half and half and parsley and heat. Top individual servings with Parmesan and enjoy!

Portobello Tetrazzini Soup
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author: Epicurean Vegan
Serves: 3
Ingredients
  • 2 Tbs vegan margarine
  • 3 cloves of garlic, minced
  • 1 C diced onion
  • 5 portobello mushroom caps, cut into cubes
  • 4 C vegetable broth
  • ½ C red wine
  • 4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
  • 1 C frozen peas
  • ½ tsp dried lemon peel
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
  • 1 C chopped parsley
  • Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
  1. In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
  2. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
  3. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
  5. Stir in the half and half and parsley and heat.
  6. Top individual servings with Parmesan and enjoy!
3.5.3228

 

 

Filed Under: Soups Tagged With: fast and easy, gluten-free, Hearty, portabellas, Portobellos, savory, stew, vegan tetrazzini soup

Grilled Portobello Burgers

September 11, 2011 by epicureanvegan

Grilled Portobello Burgers -- Epicurean VeganPortobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.

INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato

DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:

Grilled Portobello Burgers -- Epicurean Vegan

At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2  minutes of grilling, add the buns and toast them.

To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Grilled Portobello Burgers -- Epicurean Vegan

Grilled Portobello Burgers
 
Print
Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.
Author: Epicurean Vegan
Ingredients
  • 3-4 portobello caps, rinsed and patted dry
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • ¼ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Red onion slices
  • Burger buns
  • 8-10 basil leaves
  • Sliced tomato
Directions
  1. The recipe didn't specify how hot to heat the grill, so to be safe, we set it on the low side. While that's heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil.
  2. At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
  3. To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: fast and easy, grilled, portabellas, portabello, red onion, tomato

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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