TUSCAN “SAUSAGE”-STUFFED MUSHROOMS

Serves 6

½ block of firm tofu

1 tsp paprika

½ tsp cayenne pepper pinch red pepper flakes

1 tsp thyme

1 tsp oregano

2 tsp nutritional yeast

2 cups salt and pepper to taste

1 tbsp olive oil

10 large cremini mushrooms

Preheat the oven to 375°F. Press the tofu on a paper towel for 10 minutes to remove some of the moisture. Hollow out the mushrooms, setting aside the stems and scraping out the gills with a spoon. Finely dice the stems and put them in a bowl. Crumble the tofu and add to mushroom stems, tossing with the spices, nutritional yeast, and olive oil. Place on a sheet pan lined with parchment paper and bake at 375°F for 20 minutes. Cool slightly, then fill each mushroom cap with the vegan sausage filling.

2 tbsp olive oil

½ yellow onion, diced

10 sun-dried tomatoes in oil, chopped

4 garlic cloves, minced

1 tbsp paprika

1 tsp cayenne pepper pinch red pepper flakes

1 tbsp thyme

1 tsp oregano

2 tbsp nutritional yeast salt and pepper to taste

2 cups baby spinach

1 can coconut milk or oat cream (not lite)

1 tsp cornstarch (optional)

Heat an oven-safe pan on medium heat. Add olive oil and sauté yellow onion for 5 minutes, until the onion is soft and translucent. Add the sun-dried tomatoes and cook for 4 minutes. Toss in the garlic and spices and sauté for 2 minutes. Whisk in the coconut milk and simmer for 8 minutes. If the sauce doesn’t thicken, add cornstarch dissolved in water and stir for 2 more minutes. Add the spinach and simmer in the sauce until it is wilted.

Nestle the stuffed mushroom caps in the sauce. Place on the middle rack of the oven and bake at 375°F for 10–15 minutes until the mushrooms become tender.

Garnish with parsley and parmesan (see page 53 for our vegan parmesan recipe).