If you’re wondering what to cook with a surplus of mushrooms, you’ve come to the right place. These delicious vegan mushroom ideas are easy to make, healthy, and beginner-friendly.
Browse through this list, and take your pick: from protein-rich meals with tofu, and pasta, to vegetable-packed soups – all of them nutritious, vegan, and fulfilling. Hopefully, you’ll find your next mushroom meal on this list!
VEGAN MUSHROOM DINNER IDEAS
You've decided to clean up your fridge, and you're staring at a full carton of mushrooms, feeling slightly uninspired. Fear not, these mushrooms can be quickly converted into a delicious vegan dinner with a couple of simple ingredients.
Pan fried tofu with mushrooms
Pan-fried tofu with mushrooms is a quick and delicious recipe that is perfect for everyday, last-minute dinner.
Total cooking time: 25 mins
Chickpea crepes - Savoury mushroom pancakes
These savory pancakes are gluten-free and they're made with simple ingredients, yet they are delicious and fulfilling.
Total cooking time: 30 mins
Mushroom Risotto
Endlessly creamy and chewy, this mushroom risotto is an Italian favorite and made vegan with good quality vegan parmesan cheese. Serve it as a Sunday dinner with a green side salad and a sprinkle of parsley on top.
Total cooking time: 40 mins
Tofu Soup
Here's a step-by-step guide on how to make the best, simplest, tofu soup with ideas for spring, fall, and winter. Mushrooms are added to this soup for a chewy and almost meaty texture that complements the tofu well.
Total cooking time: 20 mins
Lentil bolognese
Our lentil-mushroom bolognese is an Italian classic with an ultra-rich and hearty sauce, perfect with pasta, lasagna, or zucchini noodles. Grated mushrooms are added for an additional serving of "camouflaged" veggies - it's a pasta sauce that will please your entire family.
Total cooking time: 40 mins
Vegan Mushroom Pasta
Vegan mushroom pasta is a quick and creamy pasta recipe, that you can make in just 30 mins! It's simple, yet incredibly delicious and flavorful.
Total cooking time: 30 mins
Tofu Scramble with vegetables
Technically not a dinner, but this mushroom tofu scramble is a protein-rich and easy meal - so it deserves a spot on this list. You can make it with a few simple ingredients, and you can serve it with sauteed mushrooms, kale, or bell pepper.
Cooking time: 10 mins
Creamy pasta with chestnuts pesto
This pasta is cozy, creamy, cheesy, earthy, and made with a few ingredients, including chestnuts, hazelnuts, and sauteed mushrooms. Perfect for autumn and winter, and great as a romantic dinner idea.
Total cooking time: 45 mins
Mushroom Ragu (Mushroom Bolognese)
Grated or blended mushrooms , tomato paste, and fresh herbs make the base of this meat-free but delicious mushroom ragu. Serve this meat-free sauce on fettuccine or tagliatelle pasta, and enjoy with a glass of red wine.
Total cooking time: 30 mins
Braised Tofu
This braised tofu is a Chinese-inspired recipe with a beautiful dark sauce to serve as the main dish on boiled or steamed rice. Braising is a cooking method that combines dry heat and wet heat for optimal flavor.
Total cooking time: 35 minutes
Kung Pao Tofu
We love serving this mushroom kung pao tofu recipe with rice and fresh herbs; it's a great way to add color and spice to a weeknight dinner.
Total cooking time: 30 minutes
Mushroom Wellington
This mushroom wellington is easy to make with simple ingredients like lentils, mushrooms, and walnuts. It's a guaranteed crowd-pleaser, especially if served with our tasty mushroom gravy.
Cooking time: 60 mins
Tofu Stir Fry
Here's an easy and versatile 30-minute tofu stir fry with your favorite veggies and a tasty sauce that makes it better than a takeaway. Serve it with white rice or noodles and sprinkle it with scallions for an Asian-inspired dinner idea.
Cooking time: 35 mins
Hummus Pasta
Ready in less than 30 minutes, this hummus pasta with mushrooms. Creamy hummus paired with tasty sauteed mushrooms and al dente rigatoni, make a quick, wholesome weeknight dinner.
Cooking time: 25 mins
VEGAN MUSHROOM SIDE DISHES
These easy and simple mushroom sides are great for weeknight dinners as they're made with easy-to-find ingredients. Find your favorite, and upgrade your pasta, salad, grain bowl, or burrito with one of these vegan mushroom recipes.
Sauteed Mushrooms
Try these sauteed mushrooms as an easy, tasty, and juicy 15-minute side dish and a versatile topping idea for pasta, soups, salads, and bruschetta. They're a great supplement to a vegan meal as they provide a bit of chewiness and subtle umami.
Cooking time: 15 mins
Roasted Vegetables
These roasted vegetables are an easy side dish that will come in handy for everyday dinners and special meals such as Thanksgiving and Christmas. With this recipe, you'll learn how to roast multiple veggies to perfection on the same baking tray and with a simple seasoning.
Cooking time: 30 mins
Mushroom Gravy
Making this mushroom gravy is so easy! You've got to try it on our mashed potatoes or as a sauce for a beautiful holiday meal with friends and family. You can make it in less than 20 minutes with simple pantry staples and vegan butter.
Cooking time: 20 mins
Roasted Mushrooms
Eat these roasted mushrooms as they are with a drizzle of good quality extra virgin olive oil and fresh parsley, or mix them in pasta, salads, grain bowls, and more.
Cooking time: 25 mins
Air Fryer Mushrooms
Super easy and quick 15-minute air fryer mushroom recipe that delivers perfectly juicy and tasty roasted mushrooms. It's a versatile side dish, an addition to salads and grain bowls, and a quick way to add more veggies to your meal.
Cooking time: 15 mins
How long do mushrooms keep in the fridge?
According to the United States Department of Agriculture, mushrooms, and other fresh vegetables, should be stored raw (uncooked) for as long as possible. In the case of mushrooms, most leftovers should be cooked within about 3 to 4 days. This window also depends on the type of mushrooms you’ve bought, so make sure to check them first before cooking.
Tips for vegan mushroom recipes
- How to store: Most of these meals keep for 1 day in the refrigerator, best if stored in an airtight container.
- How to freeze: You can also freeze these meals for up to 3 months. To freeze them, let them cool down first, then transfer them to a freezer-friendly container, leaving some space to allow them to expand.
- How to reheat: Thaw in the microwave or in a pot on the stovetop. Before serving, garnish with fresh herbs. Always refer to the individual recipes for exact guidance.
If you made any of these mushroom recipes, let us know in the comments below. We really appreciate you taking the time to rate our recipes and give us feedback – it makes our recipes better and helps other people too.
Serving suggestions for mushroom recipes
Serve mushroom side dishes with pasta, rice, brown rice, or polenta, or pair them with potatoes or salads:
- Mashed potatoes (potatoes, vegan sour cream, chives, butter).
- Cauliflower mashed potatoes (cauliflower, potatoes, milk, nutmeg, dairy-free parmesan).
- Chickpea salad (chickpeas, cucumber, cherry tomatoes, corn, mustard, maple syrup).
- Vegetable couscous salad (zucchini, red onion, eggplant, peas, couscous, olive oil).
- Tofu “chicken” salad (fried tofu, mixed leaves, tahini dressing, tomato, avocado).
For many more 30-minute meal ideas, check out our 30-minute meal category page.
20 Vegan Mushroom Recipes
Equipment
- Food processor or chef's knife to chop the mushrooms
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 1 large carrot
- 1 large stalk celery
- 2 cloves garlic
- 1 sprig rosemary or thyme
- 2 bay leaves or sage
- ⅓ cup tomato paste the thick one that comes in a tube
- 2 pounds mushrooms white button, cremini, or mixed mushrooms
- 1½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
SERVE WITH
- 1 pound pasta
- ½ cup parmesan cheese grated, or dairy-free cheese
- 1 handful flat-leaf parsley chopped, or basil
Instructions
MAKE FLAVOR BASE
- Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.
- If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.
- In a large skillet or dutch oven, warm up the olive oil.Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.Add tomato paste, grated garlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.
ADD MUSHROOMS
- Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.
- If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.
- Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.
- The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.
TOSS PASTA
- Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.Add a ladleful of pasta cooking water, finish cooking for a few seconds, and serve immediately.
- Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.
Video
Notes
Nutrition
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
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