Brown Girl Vegan

Category: Mushroom Recipes

  • Sausage Stuffed Portabello Mushrooms

    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein festive side dish or snack idea? I gotchu. Make these healthy, balanced vegan sausage stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive side.

    In this recipe, we used dehydrated soy chunks to recreate ‘sausage’ with a similar texture by rehydrating and breaking them apart. Then we’ll saute them in aromatics and spices for the ultimate flavorful stuffing.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan sausage – you can use a plant based alternative or just use dehydrated soy chunks
    • big portabello mushrooms – you can use smaller ones too! But they shrink quite a bit so personally I prefer stuffing the bigger mushrooms. Keep the mushroom stems aside and chop them to include them as part of the mince.
    • olive oil – for air frying
    • aromatics – green chili, ginger-garlic paste
    • ground spices – garam masala, chili powder, cumin, coriander, turmeric, black pepper
    • seasonings – light soy sauce
    • lemon juice
    • vegetables – chopped bell peppers
    • garnish – chopped cilantro or mint leaves

    Allium free substitutions: Omit garlic paste and substitute with asafoetida (hing).

    Gluten free substitutions: Ensure soy sauce and asafoetida (hing) are gluten free.

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    Sausage Stuffed Portabello Mushrooms

    These air fryer vegan sausage stuffed portabello mushrooms make for the perfect high protein side dish – and they’re addictive & delicious!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Indian, Western
    Keyword: christmas, mushroom recipes

    Ingredients

    • 12 portabello mushrooms
    • drizzle olive oil
    • 1.5 cups dried soy chunks / TVP
    • 1 green chili
    • 1 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp coriander powder
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp gluten free soy sauce
    • squeeze lime
    • corn starch slurry (1 tsp corn starch + 1/4 cup water)
    • 1 cup chopped tricolor bell peppers 1/3 of each bell pepper
    • mint leaves for garnish

    Instructions

    • Rehydrate soy chunks in hot water for about 10 minutes and drain the excess water.
    • Remove stems from mushrooms and chop them finely. Chop tri colored bell peppers and green chili finely.
    • Add oil to a pan. Add green chili and ginger-garlic paste – Saute until aromatic.
    • Add mushroom stems, bell peppers and all ground spices. Saute until spices are cooked – this will take about 5 minutes.
    • Add soy sauce, a squeeze of lime and corn starch slurry. Mix well.
    • Stuff the filling into the mushrooms and air fry for about 5-8 minutes until mushrooms are cooked. Top with chopped coriander or mint. Enjoy!
  • Lion’s Mane Mushroom Biryani

    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion’s Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.

    This is the one dish that I grew up eating and loved: Biryani. I remember the times my family and I would hunt high and low for the restaurant serving the best biryani (though I used to eat meat then). I was able to recreate the flavours of a dum biryani with simple steps like flavouring the mushrooms with a generous amount of spice so the rice is moist and aromatic.

    This is a slightly more simple version of my Oyster Mushroom Biryani recipe as it’s mostly made in one pot – the pressure cooker. It makes you several portions, perfect for a family or friends’ gathering. You can also meal prep this and pack it with veggies and is versatile enough if you want to switch up ingredients to add more vegetables or protein to the dish.

    Biryani is a rice dish made with layers of spiced sautéed vegetables, rice, and lots of herbs. In this case, the flavours infuse in the marination and pressure cooking process. It’s also a naturally gluten free dish but most you find at restaurants are probably not vegan due to the heavy usage of ghee.

    What You Need

    • Rice – I usually use long grain basmati rice when making briyani and that’s how it is traditionally prepared. You can use short grain as well (though some times it’s prepared in another method).
    • Mushrooms – I use lion’s mane mushroom for this recipe to recreate ‘chicken’ biryani. You can also use tofu or chickpeas paired with other vegetables.
    • Spices – Both whole and ground spices are important for this recipe. You can find the whole list of spices on my recipe card below.
    • Herbs – Fresh herbs like mint and coriander are essential.
    • Dairy Free Yogurt – a lot of times, yogurt is a popular addition when mixing the vegetables, you can easily substitute that with coconut cream!

    You can pair this biryani with my easy 5-minute Vegan Carrot & Cucumber Raita!

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    Lion’s Mane Mushroom Biryani

    This home-style one pot aromatic Lion's Mane Mushroom Biryani is loaded with warm spices, herbs and fragrant basmati rice, paired with a refreshing raita.
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: biryani, indian food, indian recipes, lion’s mane mushroom
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 2 cups lion’s mane mushroom
    • 2 tsp ginger-garlic paste
    • 2 tsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 tsp biryani masala optional
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 3/4 cup plant based yogurt / coconut cream

    Biryani

    • 1.5 cups long grain basmati rice
    • 2.5 cups water
    • 3 small red onions
    • 2 tsp ginger-garlic paste
    • 1 green chili chopped
    • 2 medium tomatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 2 bay leaves
    • 5 cloves
    • 1 star anise
    • 1 cinnamon stick
    • 3 cardamoms
    • 1 tbsp garam masala
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1.5 tsp salt
    • 2 tbsp chopped mint leaves
    • 2 tbsp chopped coriander

    Garnish

    • chopped coriander

    Serving

    • carrot and cucumber raita

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Air fry mushrooms for 5-10 minutes at 180C until firm and crisp. Mix the mushrooms with aromatics, spices, plant based yogurt and give them all a good mix. Marinate for about 1 hour – overnight for deeper flavour.
    • Wash basmati rice until the water runs clear. Soak in 2.25 cups water which you will then use to cook the biryani later.
    • Slice onions and chop tomatoes finely.
    • In a pressure cooker, add enough oil to cover the base of the pot. Add whole spices and saute for 1-2 minutes.
    • Add onions and saute until translucent and slightly browned. Add chopped tomatoes.
    • Add powdered spices and fry until tomatoes are cooked fully, become mushy and the mixture and the oil separates.
    • Add back in the marinated mushrooms and saute for a 5 minutes. Add rice and water. Mix well.
    • Pressure cook for about 20 minutes on a low-medium flame. Leave it in heat for 10 minutes.
    • Add chopped coriander and mint – give the biryani a good mix. Garnish with more coriander and serve with plant based raita. Enjoy!
  • Vegan Chettinad Chicken Masala

    Vegan Chettinad Chicken Masala

    This indian-style ‘chicken’ masala is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!

    This Chettinad ‘Chicken’ Masala recipe cleared out in just a few minutes by my family because it made such an addictive side dish! Made with a delicious Chettinad-style gravy, this is the perfect accompaniment to any meal. The ‘chicken’ is actually made with one of my favourite type of mushrooms – lion’s mane mushroom.

    Chettinad cuisine originates from the Chettinad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour! They are also known for their spiciness but you can make it customisable. Another must add is grated coconut to make it taste closest to the authentic version.

    What You Need for This Recipe

    • fresh lion’s mane mushroom – you can also get the frozen or dehydrated version, just takes a little more time to thaw or soak in water.
    • marinade – turmeric, garam masala, kashmiri chili powder, black pepper, plant based yogurt, lime juice
    • aromatics – tomato, garlic, ginger paste, onion
    • whole spices – cinnamon sticks, black peppercorn, fennel seeds, cumin seeds, coriander seeds, red chilies
    • ground spices – turmeric, garam masala, kashmiri chili powder, black pepper
    • lime juice – for acidity
    • grated coconut – a must for most chettinaad dishes!
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    Vegan Chettinad Chicken Masala

    This indian-style 'chicken' stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!
    Prep Time40 minutes
    Cook Time40 minutes
    Total Time1 hour 20 minutes
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 6

    Ingredients

    Mushroom Marinade

    • 400 g lion's mane mushroom
    • 2 tsp ginger-garlic paste
    • 1 tbsp garam masala
    • 1/2 tbsp coriander powder
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/2 tsp lime juice
    • 1/3 cup dairy free yogurt

    Masala Paste

    • 1 tbsp groudnut oil but you can use any oil!
    • 1/2 tbsp coriander seeds
    • 1/2 tbsp fennel seeds
    • 1 tsp cumin seeds
    • 6-8 whole black peppercorns
    • 3 cloves
    • 1 cinnamon stick
    • 4 dried red chilies
    • 2 tsp ginger-garlic paste
    • 3/4 cup fresh grated coconut

    Chettinad Gravy

    • 1 large red onion
    • 3 medium tomatoes
    • 1 tbsp kashmiri chili powder
    • 1 tbsp garam masala
    • 1/4 tsp turmeric
    • 2 sprgs curry leaves
    • salt if needed
    • 1/2 tsp black pepper
    • 1/2 tsp lime juice
    • splash water

    Garnish

    • 4 tbsp chopped coriander

    Instructions

    • Wash lion's mane mushrooms and pull them apart into bite sized chunks. Add all ingredients for the marinade and mix well. Marinate for about 1 hour – overnight for deeper flavour.
    • Add 1 tbsp oil and roast all the masala ingredients (except coconut, garlic, and ginger) for 2–3 mins till fragrant.
    • Add in ginger-garlic paste and saute for a minute.
    • Add grated coconut, roast until the mixture is browned. Cool and grind with splash of water to a smooth paste.
    • Heat oil in a wider and heavy-bottomed pan. Add onions and sauté till golden brown. Add tomatoes and cook till soft and oil starts to separate.
    • A secret hack that my family taught me is to slice the tomatoes and cook them face down – then mash them directly in the pan so you get all the juices in.
    • Add powdered spices – garam masala, kashmiri chili powder & turmeric.
    • Add the ground masala paste and cook the paste with onion-tomato mixture for 10-15 minutes on medium flame till oil releases. This is really a patience game! It might cook faster or take slightly longer depending on the heat and the nature of the pan.
    • While this is cooking, air fry the lion's mane mushroom at 180C for about 10-12 minutes with a drizzle of oil.
    • Add curry leaves to the gravy and give it a good mix.
    • Add the fried lion's mane mushroom and mix well with the masala. Add salt, black pepper and a splash of water if too thick.
    • Cover and cook on medium heat for about 20 minutes, stirring occasionally. Add more water for a gravy-style curry or reduce it for a dry roast style.
    • Garnish with fresh coriander. Serve hot with steamed rice, chapathi, dosai or idiyappam. Enjoy!

  • Char Siu ‘Pork Belly’

    Char Siu ‘Pork Belly’

    This char siu ‘pork belly’ made with lion’s mane mushrooms is succulent, full of flavour and tastes almost exactly like the traditional version! Served with rice and crisp cucumbers.

    Char Siu (Chinese BBQ pork), a beloved dish in Chinese cuisine known for its sweet, savory, and slightly smoky flavor. Even though as a child I was not allowed to consume pork due to religious reasons (on hindsight it was not entirely just religion – it was a health concern too), I still found myself sneakily trying a plate of Char Siu Rice at the hawker centre just 5 minutes away from my home.

    The beauty of the dish lies in the smokiness and sweetness that comes together with a drizzle of sauce and fresh steamed hot rice. Char Siu is traditionally made with pork, often pork belly, and roasted to create a tender, caramelized outer layer.  Char siu refers to barbecued pork and directly translates to “fork roast” in Cantonese, referring to the traditional method of skewering the pork and roasting it over an open flame.

    Once I turned vegan, the only Char Siu substitutes were ultra processed, ‘red-looking’ soy meat that was far from juicy. So I turned to the plant based saviour that soaks in flavours like a sponge while retaining the chewy texture: lion’s mane mushrooms.

    Lion’s mane is making its way round the health and wellness community with its potential cognitive and immune-boosting properties, but it’s been a really common plant based substitute in many vegetarian restaurants in Singapore and Asia. Eating them whole is a fun way to substitute meat in many recipes.

    Their meaty, slightly fibrous texture gives them the perfect opportunity to be in place of meats like chicken, pork and beef. Marinating them in a flavourful Char Siu glaze gives them a rich and smoky flavour. Whether you’re roasting, grilling, or pan-frying, you can achieve a crispy caramelized exterior while keeping the inside moist and succulent.

    Ingredients You Need

    • lion’s mane ‘steaks’ – get large lion’s mane mushrooms. I get mine from Mushroom Buddies
    • char siu marinade – we need a balance of sweet, salty, savoury, and smokey flavours
      • vegan hoisin sauce
      • light soy sauce, dark soy sauce
      • chinese five-spice powder
      • agave syrup
      • fermented red beancurd (this is KEY for the flavour + red colour!) – if you’re unable to find this, you can use red miso
      • vegan oyster sauce
      • shaoxing wine – chinese cooking wine
      • sesame oil
      • white pepper
      • minced garlic
      • beetroot juice (for colour) – you can also use beetroot powder or dragonfruit powder
      • pinch liquid smoke
    • steamed rice
    • asian greens of choice – bok choy, kailan or kang kong (water spinach)
    • crisp cucumbers

    Allium free substitutions: Omit minced garlic in marinade and substitute with asofoetida (hing).

    Print Recipe

    Char Siu ‘Pork Belly’

    This char siu 'pork belly' made with lion's mane mushrooms is succulent, full of flavour and tastes almost exactly like the traditional version! Served with rice and crisp cucumbers.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Asian, Chinese
    Keyword: lion’s mane mushroom, mushroom recipes, pork belly
    Servings: 4

    Ingredients

    • 2 large lion's mane steaks or 4 smaller ones
    • 1/2 tsp 5-spice
    • 1/4 tsp white pepper
    • 1 tsp toasted sesame oil
    • 2 tsp minced garlic
    • 1 tbsp vegan hoisin sauce
    • 1 tbsp vegan oyster sauce
    • 1 tsp light soy sauce
    • 1 tbsp shaoxing wine
    • 2 tsp red fermented bean curd
    • 1 tbsp agave / maple syrup / coconut sugar
    • 1/4 cup water
    • 1/4 cup beetroot juice
    • pinch liquid smoke
    • neutral oil for frying

    Serving

    • 4 servings white rice
    • cucumbers
    • asian greens of choice

    Instructions

    • Clean the mushrooms by gently wiping them with a damp cloth (avoid rinsing under water as they absorb moisture easily).
    • In a large bowl or tupperware, whisk together the ingredients for the marinade.
    • Place the mushroom steaks in, cover with a lid and shake to get the marinade evenly coated on mushrooms.
    • Let the mushrooms marinade for at least 30 minutes – you can marinate them for longer for a deeper flavour or even overnight. Flip the tupperware halfway to ensure even coating.
    • Heat oil in a large pan over medium-high heat. Once hot, add the marinated mushroom onto pan. After a minute, place a heavy lid on the mushrooms to press them down to get a 'steak' like appearance.
    • Pan fry them for 4-5 minutes on each side until golden brown and slightly seared around the edges. While cooking, spoon some of the leftover marinade over the mushrooms to glaze them
    • Slice the mushrooms. Serve them alongside a bed of white rice, cucumbers and greens. Enjoy!