Vegan Tempeh Stuffed Mushrooms

The vegan Thanksgiving recipe you didn’t know you needed.

It always surprises me when people say they dislike mushrooms because I could eat a platter of these as a meal! The flavors are top notch and the texture is perfect. I have adapted this recipe from one of my all time favorite cookbooks The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz, I highly reccommend adding it to your kitchen library! Let’s jump right into this recipe!

Step One

Prepare your tempeh!

  • 3 TBSP coconut aminos
  • 1 TBSP olive oil
  • 1 TBSP balsamic vinegar
  • 1 – 8 oz package of Tempeh

Whisk together all the wet ingredients and crumble in the tempeh. Marinate for 45 minutes to an hour.

I find it easy to crumble the tempeh while its still in the package so I don’t have to get my hands dirty and can just pour it right in from the bag.

Step Two

Clean and prepare your veggies!

  • 3 – 8 oz packages of Cremini mushrooms
  • 1 medium onion
  • 1 green bell pepper

WASH them mushrooms! Remove the stems and chop em up along with the onion and bell pepper.

Step Three

Let’s get cooking!

  • 2 TBSP minced garlic
  • white pepper
  • salt
  • garlic & herb seasoning
  • paprika
  • thyme
  • 1/2 cup panko bread crumbs
  • 1/2 cup Follow Your Heart Parm shreds
  • 5 chopped green onions

Heat up some oil in a big skillet and add you onion and bell pepper, saute until soft add in the garlic and all the spices (I think spices should be to taste so get creative) stir until combined, and slowly add in your marinated tempeh along with a little more olive oil. Let all of that cook together for about 10 minutes and remember to stir frequently. Add in the parm shreds and bread crumbs and stir until the bread crumbs are toasty and the “cheese” is melted. Next, add in your chopped mushroom stems and re-season with your spices, let the mushrooms release water, and add water as needed, (I personally added about 2 ounces of extra water). Take off heat and fold in green onions let cool off slightly. Your mixture should not be dry, everything should stick together! 

Step Four

Final Steps!

Melt some vegan butter, (I like Earth Balance buttery sticks or Miyokos Oat milk butter) and spread on your sheet pan and sprinkle with some salt and pepper. Fill up your mushrooms with the delicious filling and bake at 350 for 25 minutes!

You can follow along with this recipe (and many others) over on my Tiktok!

4 thoughts on “Vegan Tempeh Stuffed Mushrooms

  1. Great post, love stuffed mushrooms, and a fantastic entry dish for your Thanksgiving meal, I made some for my Mother and she loved them, also being a lover of sweet potatoes, would you have something to spice up that dish, instead of the everyday recipes out there ? Keep up the great work Jessica, always a pleasure to read, and have a great Thanksgiving

    Liked by 2 people

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