Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup. That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up.
Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:
sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.
It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe.
Slurp responsibly. 😉 Love, FGG
- 2 bunches of carrots (about 4 cups) - chopped
- 1 sweet potato - chopped
- 2 C cremini mushrooms - sliced relatively thin
- 1/2 red onion - diced
- 1/2 yellow onion - diced
- 5 cloves of garlic - diced
- 1/4 C fresh oregano - loosely chopped
- 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
- 2 C water (or more or less depending on the thickness you'd like to achieve)
- 2-3 tsp red pepper flakes
- Salt & pepper to taste (I used little salt due to the use of veggie broth)
- 1/4 C olive oil
- Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
- In a sauce pan, heat olive oil over low/medium - medium heat
- Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
- Add garlic and stir occasionally for about 1-2 minutes
- Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
- Remove pan from heat
- Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
- In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
- Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
- Done!
- Serves 4-6 bowls depending on how large of a bowl you're serving.
- White- Riesling or chardonnay
- Red- Beaujolais or pinot noir
Carrot Mushroom Barley Soup
Welcome back! This super easy, healthy, vegan, and flavorful Carrot Mushroom Barley Soup is a fall favorite of mine. This is my first food post since moving to Oregon from Beijing and it feels amazing to be posting about food again! Pictures? Well, terrible. I didn’t anticipate on shooting this recipe and made a quick last minute decision to do so… sorry for the horror! I have been beyond crazy busy since returning to the US. Not enough minutes in the day to accomplish everything I’d like to be doing. I’ll be trying to hone in on my amateur food photography shots over the next few months with more planned recipes – especially soup since this is most definitely soup season. Anything soul warming is a must! *Side note: Been overindulging in hot apple cider (from the farm of course – this is Oregon!) with spiced rum. So warm everything for the fall for sure. Took two weeks to figure out why I was so bloated! 😉 Was worth it, however, currently back on the less caloric concoctions. As usual, I digress. I had been craving barley and a different style soup. In this particular Carrot Mushroom Barley pot, I did not add small white beans, though this is my recommendation. Takes it to a new level! Sometimes, I cut the carrot portion in half and sub in sweet potato for a slightly different, and yes, sweeter flavor. Remember, any recipe can be used as just a base recipe for you. Feel free to substitute, add, adjust etc to your taste buds or simply to use whatever is left in your fridge. Waste nothing! Slurp, spill, slobber, and sip yourself into autumn… Enjoy!
- 9 small to medium carrots- diced loosely
- 3/4 package sliced (medium in thickness) mushrooms - I prefer white or cremini
- 10.5 ounces cooked barley
- 32 ounces veggie broth (I usually add a couple teaspoons of Better than Bouillon as well)
- 1 medium yellow onion - diced loosely
- 3 cloves garlic - diced loosely
- Olive to coat pan
- Salt & pepper to taste (be mindful of your salt usage pending upon how much sodium your veggie broth has)
- Oregano to taste (I enjoy quite a bit)
- Optional (but extremely recommended): 1 can of small white beans
- Place olive oil in pot on low-medium heat. Add onion and a dash of salt. Cook for about 3 minutes
- Add garlic. Cook for about 1 more minute
- Add mushrooms and a dash of salt and pepper. Cook for 3 minutes more
- Add carrots, oregano, and veggie broth (bouillon as well if using). Cook until carrots are soft. Approximately 10 minutes
- Remove from heat and puree with an immersion blender
- Return pot to low-medium heat and add barley and small white bean (if using). Stir occasionally and add any remaining oregano, broth, salt/pepper you'd like
- Let cook on low for approximately 10-15 minutes
- Enjoy!
- Substitute half the portion of carrots for sweet potato!
- You can also add 1/4 dry white wine for a different flavor.
- Pinot Noir
The BEST Vegan Thanksgiving Menu
Happy almost T-day, everyone! This is mostly a repost from last year with a few additions. In this post, I am giving you my recipes AND my favorite premade vegan roasts. Honestly, I serve at least one every year. It’s 2019 so we have options, people! When I was 8 years old and vegetarian, it meant I could eat a lot of potatoes and some sides. As a vegan? I would’ve had nothing but some veggies. Then came Tofurky. It was okay at the time. Now, Tofurky has jazzed it up and we have Gardein and Field Roast to give Tofurky some serious competition.
This year my vegan thanksgiving will look a bit different. One, I’m divorced. Thank. Fucking. God. Well, not yet, but soon. It couldn’t come fast enough. I’m doing a Friendsgiving, okay, one of my sisters will be here too, at my new and awesome apartment. I thought I’d miss my house SO much. Turns out, I don’t. I guess home is wherever and whatever you make it. This year, I’m serving many of the recipes below and a roast. I’m also adding a staple salad from Thanksgivings of my childhood. My mother made this salad every year. I don’t have a pic of it, however, I use mesclun greens, red onion, sliced purple grapes and small bits of apple, candied pecans or walnuts, garbanzo beans, vegan blue cheese or vegan feta (optional), and a homemade honey mustard dressing. SO GOOD! My friends, their kids, the Macy’s parade, lots of jazz records, awesome cocktails, dresses that stretch to match my belly as it begins to bust, my couch, and a massive sleepover at my place will complete my holiday of fun. Hell yeah!
Below are recipes for soups, salad, appetizers, entrees, and amazing cocktails. Enjoy the grub and please leave a comment if you make these or even one of these recipes, and let us know what your thoughts are! -FGG
Click on a recipe to bring you directly to the link!
PS- The featured image is by, RUNNING ON REAL FOOD
PPS- I remember seeing this when it aired. I was having a sleepover and my friend and I were watching this from my mother’s bed. I LOVED Adam Sandler. Cheers to the past! 😉
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Pumpkin Coconut Curry Soup
Lentil Soup with Sauteed Mushrooms (Vegan)
Sauteed Veggie & Farro Spiralized Zucchini Salad
Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is Go Veggie Vegan Parmesan)
The BEST Pumpkin Seeds Ever!
Premier Tomato Bruschetta with Olives & Capers
Vegan Mushroom Lentil Wellington
Vegan Pumpkin Mac n’ Cheese
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Crazy Delicious Veggie Couscous
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
A Maple Bourbon Fruit Fling Named Rosemary
Blackberry Royale
Amazon Link To My Two Self-Published Books!
Image by, Player.One
4 Vegan Soups & Sandwiches
4 Vegan Soups & Sandwiches are perfectly paired for your dining enjoyment. 😉 All easy, all healthy, and all crazy delicious. We’ve been having a pretty mild winter in Portland, OR. No complaints here! Love wearing my winter clothes but have yet felt the need to wear a coat on a daily basis. I went to the mountain to go sledding, soooo voila. Snow fix done. Will most likely go back in March (for my bdayyyy) to go skiing. Hopefully, my Beach Body madness will make me stronger so I don’t feel like I’m dying a slow and snowy death on the slope. Worrrkkk iiittt!!
Sooo… I will soon be posting far better vegan Beach Body recipes than the shit that is currently out there. Most of my soups and sandbos will make an appearance as well. The colored Tupperware totally freak me out b/c it looks like an anorexic move, however, I completely get it. Portion control is everything! Moderation is everything! If only life were that fucking easy. If only self-control was that easy… ; )
Anyway, enjoy the grub! If you have a favorite soup/sandbo combo please, by all means, let me know. Happy Thursday! -FGG
PS- I love this Tribe Called Quest song. It was on my mind the other day…
*CLICK ON THE TITLE OF THE RECIPE TO BRING YOU DIRECTLY TO THE LINK.
1. Lentil Soup with Sauteed Mushrooms (Vegan) & The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever! -(Use vegan eggs, vegan parm, and vegan mayo)
2. Classic Vegan Chili & Loaded Tofu & Veggie Bagel!
3. Creamy Vegan Carrot Sweet Potato & Mushroom Soup & Tofu Tuna
4. Vegan Kale, Broccoli, & White Bean Soup & Lentil Sloppy Joes To Die For! – (Use a vegan cream cheese and vegan shredded cheese)
15 Vegetarian Recipes for Toddlers
15 Vegetarian Recipes for Toddlers, are crazy healthy, easy, and most importantly, delicious. Flavor is everything to my kid. If it tastes good, he’ll eat it. These are 15 vegetarian and vegan recipes that toddlers and kids will love!
My mom got lucky with me in the fact that I’d eat anything. Even though I was her only vegetarian at the time (began that journey when I was 8), I was a human garbage disposal for everything else (was? … is – 😉 ). And, she very rarely cooked meat… Fast forwarding: My kid went from eating all veggies to eating none. This was incredibly depressing for me, as veggies are my ultimate fave! Well, next to my carb-o-holic, or more accurately, total carb whore, self. Now, I have to puree them in everything, and bribe him through chaotic fucking meltdowns to eat the teeeeeeniest piece of a veggie because I’m not giving up on that shit. I’m sick of eating pureed everything or having to make two separate meals. Fuck that.
I’ve loved food from the moment I took my first bite, or so I assume. Teaching your kiddo that healthy food is tasty and will be their fuel for their body is soooo important! Imagine learning to play the piano at 30? Learning to ski, surf, or swim at 30? Possible? Totally. Difficult and arduous? Hell yes! When we learn how to do things when we are young, our path to ability and understanding is ridiculously easier. Teach your wee one/s to cook! Being in the kitchen together can be crazy fun! My little dude has an apron (though he’s usually naked – haha), a chef’s hat, and his own little kitchen tools. He loves helping me make his food. It’s rewarding as an adult, so imagine how rewarding it is when you’re a kid! Not to mention, the amazing bonding time with your kiddo. If you make it fun, it’s fun. If you make food good, it’s good. Simple as that. Vegetarian or vegan shouldn’t mean bland or difficult. Hopefully, these recipes will plant the seed to give you creative ideas of your own. If so, please share! Enjoy! -FGG
PS- Click the name of the recipe to bring you directly to the link! Recipes listed in the order of the pictures (first being the featured pic – Quinoa Pancakes)
PPS- Enjoy the tune! 😉
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Vegan Quinoa Fruit & Veggie Infused Pancakes!
Creamy Vegan Macaroni and Cheese!
Crazy Delicious Veggie Couscous
G’s Avocado Pasta
G’s Creamy Veggie Sauce (no cream)!
Eggplant Meatballs (Vegan)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Lentil & Tofu Breakfast Quesadillas
Vegan Thanksgiving Recipes & Menu
Vegan Thanksgiving Recipes & Menu is your go-to guide for faux T-day this November. All things delicious, all things festive, and all things healthy. Say whaaa?! I was encouraged to serve vegetarian and meat last year for T-day. I said, “fuck that!” That is demeaning to both myself and my kitchen. Why would my vegan grub taste any different than my vegetarian grub? So, naturally, being who I am, I did what I wanted. After all, it was me, and only me, who was cooking for 8 people. I’m not complaining, I love doing it solo, just don’t tell me what to do in my kitchen. Now, hope you’re not thinking I’m a cruel, control-freak kinda asshole, I assure you, I’m not. I am speaking in defense of food. If you make it well, it tastes good. Simple as that. A lesson to be taught to many who think that no food can be a meal without meat or cheese. That’s nuts-o. It’s 2018. I think by now, we should all be aware that plant-based food is DOPE! Just like any food! If you cook chicken or pasta without flavoring, it sucks. It’s alllll about flavor. I had 2 meat eaters, a gluten free-er, 5 vegetarians and moi last Thanksgiving. The result? Everyone loved the food! And I mean alllll of the food. I made everything GF as well. For me, this holiday is about eating amazing food, drinking copious amounts of delicious wine, shoveling some pie in your overflowing and about-to-burst belly, unbuttoning your pants, or losing the tights, and then enjoying good company with some good games. Last year, we somehow made it to the dart board. I have NO idea how anyone was standing long enough to make that happen. It was awesome.
Below are recipes for: soups, salad, appetizers, entrees, and an amazing cocktail. Enjoy the grub and please leave a comment if you make these, or even one of these recipes, and let us know what your thoughts are! -FGG
Click on recipe to bring you directly to the link!
PS- Sorry for the day-late post! It was my kiddo’s bday party (HUGE) on Saturday, and his actual bday on Sunday. He got all of me. No time for anything or anyone else. My heart, G-man. 😉
PPS- The featured image is by: RUNNING ON REAL FOOD
PPPS- I remember seeing this when it aired. I LOVED Adam Sandler. Cheers to the past! 😉
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Pumpkin Coconut Curry Soup
Sauteed Veggie & Farro Spiralized Zucchini Salad
Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is “Go Veggie Vegan Parmesan)
15 Awesome Vegan Recipes for the Fall!
So, it’s been a while… a long while. I am making a vow right now that I am going to get my shit together and start blogging like I was doing before summer hit. In fact, I’m gonna blog ten times f’in’ harder than that! Why? Well, one, because I LOVE it! Two, because I’m listening to “Crushing It!” by, Gary Vaynerchuk and I am sooo inspired! It literally makes me want to pull my car over mid-drive and start blogging, writing my book, and starting my podcast. I freakin’ heart you hard, Gary. 😉
Okay, back to the title of this post: 15 Awesome Vegan Recipes for the Fall! I have compiled 15 of my favorite autumnal recipes (appetizers, salad, soups, pasta, cocktails etc) from the archives of this blog that make my soul warmer and happier in what should be called, the BEST season of the year. Who doesn’t love fall foliage, the crisp air, apple and pumpkin picking, tractor rides at farms, corn mazes at farms, all things pumpkin spice, all things maple, and of course, some warm food on a cold day?! Obviously, only the soulless! Click on the recipe title to bring you directly to the link. See you all soon… -FGG
PS- My mother had said she was listening to George Winston’s “Autumn” the other day which has inspired the musical selection for this post. Totally reminds me of my childhood!
SOUPS:
Pumpkin Coconut Curry Soup, Creamy Vegan Carrot Sweet Potato Mushroom Soup, Creamy Vegan Broccoli Soup, Lentil Soup with Sautéed Mushrooms
APPETIZERS & SALAD:
Artichoke & Balsamic Parmesan Hummus (replace real parm for vegan parm – GO VEGGIE is my fave), The BEST Vegan Nach Cheese Sauce Ever! (who doesn’t love nachos during game season?!), Sautéed Veggie & Farro Spiralized Zucchini Salad
MEALS:
Vegan Pumpkin Mac n’ Cheese, Vegan Mushroom and Lentil Wellington, Crazy Delicious Veggie Couscous, Spaghetti Squash with Cheesy Marinara, Lentil Sloppy Joe’s (replace shredded cheese with vegan shredded cheese like Daiya’s)
COCKTAILS & DESSERT:
A Maple Bourbon Fling Named Rosemary, Warm & Delicious Spiked Choco-Coffee, 3 Minute/4 Ingredient Hot Chocolate Mini-Mug Cake (Replace Egg with Follow Your Heart Vegan Egg – this stuff is awesome!)
Vegan Sausage Stuffing
Vegan Sausage Stuffing is honestly the BEST EVER! My exe used to make this for me every year. He’d dry out the bread for days and do it old school. Always perfect! I know I promised this recipe a day or two ago; however, it has been absolutely fucking crazy to say the least. And, for the first time in two years, I can say “crazy” in the best of ways. It feels amazing. If you follow the blog, you’ll have some semblance of the woes in which I am referring to. Alas, ’tis Thanksgiving and it is a time to be thankful, grateful, and full of deliciousness.
Imma gonna keep this short and sweet since this post is in the 11th hour. I’m chillin’ with the kiddo, cooking for tomorrow, and writing this post. I’ve just been given a 30-minute performance from Grey where he “conducted,” performed magic, danced, and sang. So sweet!
Happy Thanksgiving, everyone! Click the name of the recipe/post below for more amazing vegan Thanksgiving recipes. Gooble ’til you wobble, friends!
A Bob Marley T-day tune for you…
Vegan Sausage Stuffing
Serves: 8-10
Ingredients –
8 cups unseasoned stuffing cubes (or dry bread out for a few days prior!)
1/2 C vegan butter
1 1/2 C onion – diced
1 C celery – diced
1/2 C carrot – diced
4 garlic cloves – finely chopped
1 pound vegan sausage – (I am a FIRM believer that Lightlife’s Gimme Lean Sausage is the BEST for this recipe – roll into small balls)
2 3/4 C veggie broth
1 Tbl fresh rosemary – chopped
1 Tbl fresh sage – chopped
1/4 C fresh parsley – chopped
1/2 tsp freshly ground black pepper
Directions –
Preheat the oven to 350 F and use olive oil or vegan butter to grease a baking pan
Place the stuffing cubes in a large mixing bowl
In a large pan, melt the butter. Add the onions, carrots, and celery and cook over medium heat – stirring occasionally, for about 8-10 minutes
Add the garlic and cook for 2 more minutes
Add the vegetables to the bowl of stuffing cubes
In the same pan, cook the sausage over medium heat for 5 minutes
Add the sausage to the mixing bowl
Add the veggie broth, herbs, and pepper to the mixture and mix until the bread is soft
Transfer the stuffing to the baking pan and bake for about an hour to an hour and 10 minutes OR cook in pan on medium-low heat until everything is combined (about 5-10 minutes)
Done!
CLICK ON RECIPE TO BRING YOU TO LINK!
The BEST Vegan Thanksgiving Menu Ever!
Vegan Autumn Salad
Vegan Creamy Garlic Mashed Potatoes & Gravy
Vegan Lentil Nut Loaf
Vegan Creamy Cheesy Mashed Cauliflower & Gravy
Creamy Cheesy Pasta (Vegan)
Creamy Cheesy Pasta (Vegan) is a go-to in my household. My kid thinks it’s mac n’ cheese so he scarfs it down AND I trick him into eating veggies. Score!!! For me, I love it because it’s incredibly easy, delicious, and healthy. I get loads of nutrients all at once. Lastly, I can make a huge pot and have lunches for me and the wee man for days. Another score for sure! Especially with my insane schedule and life. Time is incredibly valuable!
This is another recipe I made when I was sick. Honestly, I can’t even sit when I’m on my death bed. I feel like if I truly want to shift gears from teaching (I’m a music teacher) to branding myself via this blog, my books, and my upcoming podcast and vlog, I can’t EVER take a break! However, I fuckin’ love it. 😉
I thought I’d share the journey of my weight loss since I spoke about that in the last food post. Down another 3 in a week! Honestly, I tried to cut carbs out completely for a few weeks but it was hard af. Now, I’m limiting them. I don’t mind having one meal a day in carbs. That, I can handle. In a dish like this where the sauce is incredibly healthy, I feel even less guilty. I just re-tweaked my meds and the insatiable appetite did not come back. Fucking phew! How someone gains 60 lbs in 14 months is totally, completely, bat shit crazy, kinda fucked bs. At this point, since the 14 lbs fell off in 6 weeks and I’m still going down, I’m hoping that I’ll have a svelte bod by June. 😉 I miss my bikinis, cute dresses & jeans etc. We need a reunion – ASAP! The way I’m doing it outside of the med switch (albeit the most important part for sure) is by cutting some carbs, cutting some booze, going to sleep earlier, and getting back on the workout train since I just quit my tap dance class. I’m so fucking eager to be myself again, that moving toward that goal quickly is all of the motivation I need. Could I be doing more? Fuck yeah, but this is what’s working for me. It’s what I can give right now. The last thing I’ll say is this, don’t overdo it so you get tired and quit. It’s SO easy to quit. Start small and add on more workouts, dieting etc as you go so you stay in the groove. Gotta be in it to win it, right?! 😉
Happy Monday! -FGG
Here’s a great tune to liven up your Monday blues. 😉
Creamy Cheesy Pasta (Vegan) – Serves 4
Ingredients-
1/2 C raw cashews – soaked overnight from the day prior – drain them now
12 ounces dry elbow macaroni noodles – cooked
1 1/2 C cooked butternut squash – scoop out of the shell
1/2 C carrot – diced & steamed
1 C coconut milk (I use the full fat milk for a better texture)
1/4 C nutritional yeast
2 tsp Dijon mustard (this may sound like a weird ingredient but trust me, it works and is totally necessary!)
1/2 tsp salt (or more to your liking)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp turmeric
Pepper to taste
Directions-
Combine sweet potato, carrot, and 1/4 – 1/3 cup of water in a high powered blender (I use my Vitamix) and blend until smooth and creamy
In a bowl, add the cashews to the squash & carrot mix, coconut milk, lemon juice, Dijon mustard, salt, nutritional yeast, black pepper (if using), turmeric, garlic powder, and onion powder – blend until completely creamy & smooth
Pour the sauce over the pasta – mix well
Done!
Pair with:
Red – Chianti
White – Riesling
Beer – Pilsner
Vegan Mushroom Lentil Wellington
Vegan Mushroom Lentil Wellington was the best decision EVER for my Christmas dinner. It was incredibly easy to make, loaded with flavor, healthy, and seemingly fancy-schmancy so my guests were uber impressed! Typically, I hear of mushroom Wellington as a vegan substitute for beef Wellington, however, with my love for lentils and wanting a more solid stuffing, I opted to add lentils as well. So glad I did! Was crazy tasty and enjoyed by all! This recipe will be a crowd pleaser for Thanksgiving dinners, Christmas dinners, Easter dinners etc. I’d really love your opinions on this if you make it so please share in the comment section!
Along with my Vegan Mushroom Lentil Wellington I made a carrot barley soup (usually I add mushrooms but didn’t want to overload on the shrooms), and mashed potatoes & gravy (extra gravy for the Wellington). We chowed it all down with a beautiful Simi cabernet sauvignon! For the mashed potatoes, I used Earth Balance ‘butter’, unsweetened almond milk, fresh rosemary, and salt & pepper. For the gravy, I used dijon mustard, Braggs Aminos (or soy sauce), veggie broth, flour, Earth Balance, thyme, and salt & pepper.
Christmas was extra amazing this year because it was the first year that G could really get into the xmas magic and spirit (movies, songs, presents), and because it was the first year that I have spent Christmas as a home owner! I am a lover of the art of decorating for all holidays… especially, Christmas and Halloween! It was awesome to listen to my favorite xmas tunes (classics and, hello, Mariah Carey!), drink Poinsettias, and decorate the new house with the fam. A pretty amazing month! Missing my grandma hardcore over the holidays but keeping her alive in spirit. 🙂 Now, it’s the new year and I’m crazy committed to my goals/resolutions for 2018! Read my previous Poinsettia post if you’d like to join me in ‘said’ resolutions! Lastly, I’m back to work today. Great to be back in a routine, but missing sleeping late, hangin’ with G, seeing my friends, shooting food, and exploring Portland! Sigh… maybe one day my dream of blogging/writing full time will come true. Until then, enjoy your return to the grind! XO -FGG
PS- Daytime photos of the Wellington are from the next day. For the full effect of the crispiness of the loaf, look at the nighttime pics. 🙂
- 18 oz cooked lentils (I used Trader Joe's Steamed Lentils)
- 3 C sliced baby portobellos
- 1 roll of phyllo dough/puff pastry
- 1/4 C unsweetened almond milk (or any unsweetened milk) for brushing dough
- 1/4 C olive oil for brushing dough & additional 2 Tbl for pan
- 1/4 of a yellow onion -diced
- 3 cloves of garlic - minced
- Salt & pepper to taste
- 1 tsp chopped fresh rosemary
- 1 tsp all purpose seasoning
- Optional: fresh rosemary sprig for garnish
- Gravy to taste
- Heat pan with oil and add onions cooking for approximately 4 minutes
- Add garlic - stirring occasionally for 1 minute more
- Add the mushrooms, salt & pepper - stir for approximately 5 minutes
- Add the lentils, all purpose seasoning, and rosemary, and stir for approximately 5 minutes more
- Heat the oven to 375f and remove the mushrooms & lentils from the heat
- Spray a baking sheet with oil and place a few sheets of pastry on the sheet to make a large enough surface area for your Wellington and brush with oil
- Top those sheets with 5-6 more layers - brushing each layer with oil prior to placing the next layer on top
- Add contents from pan (mushroom/lentil contents)
- Cover the mixture with an additional 5-6 layers brushing oil in between layers again
- For the top layer, do not oil (top), brush with almond milk
- Press sides together, adding more oil if needed and fold upwards -flip the Wellington over and place in the oven for approximately 35 minutes or until slightly browned
- Place a sprig of rosemary on top for a garnish
- Wait at least 5 minutes before slicing
- Serve with gravy
- Cabernet Sauvignon
