PORTABELLA MUSHROOM GYROS

SERVES 2 PITAS

FOR THE VEGETABLES

2 large portabella mushroom caps

2 tbsp vegan Worcestershire sauce

1 tsp ground cumin

1 tsp maple syrup

1⁄2 tsp dried oregano

1 tbsp coconut oil

1⁄4 cup diced red onion

1⁄2 red bell pepper, diced large

FOR THE FRESH WHITE SAUCE

1⁄2 cup vegan mayonnaise

1⁄4 cup raw shelled hempseeds

1 tbsp lemon juice

1⁄4 tsp dried mint

1⁄4 tsp dill weed

FOR THE TO ASSEMBLE

2 pita flatbreads

28g (1oz) baby spinach

NUTRITIONAL VALUES

Calories: 576kcal
Fat: 33.5g (7.5g S.Fat)
Carbs: 53.7g
Protein: 16.3g
Sugar: 8.9g
Sodium: 927mg

METHOD

VEGETABLES
Using a spoon, remove the stems and gills from the mushrooms. Discard. Using a sharp knife, cut the mushrooms into thick strips.

In a medium mixing bowl, combine the Worcestershire sauce, cumin, maple syrup, and oregano. Allow the mushroom slices to marinate in the marinade for 10 minutes.

In a large skillet over medium-high heat, heat the oil. Sauté the onion and bell pepper for 10 minutes. Cook for 5 minutes more after adding the marinated mushroom slices. Remove from the heat and set aside to cool.

FRESH WHITE SAUCE
In a small bowl, combine all the Fresh White Sauce ingredients and set aside.

ASSEMBLY
Place a layer of spinach leaves on top of each flatbread. Spoon the Fresh White Sauce down the center of the plate. On top, arrange the mushroom and bell pepper mixture. Each flatbread should be folded in half and secured with decorative picks.

TEMPEH STUFFED CREMINI MUSHROOMS

SERVES 6 PORTIONS

18 cremini mushrooms

2 tbsp diced red onion, small dice 85g (3oz) tempeh, diced very small, or pulsed small

Pinch of onion powder

Pinch of cayenne pepper

1⁄4 cup rice, cooked

1 tbsp tamari

NUTRITIONAL VALUES

Calories: 117kcal
Fat: 1.8g (0.4g S.Fat)
Carbs: 16.9g
Protein: 9g
Sugar: 3.9g
Sodium: 182mg

METHOD

Remove the stems from the mushrooms and set aside the caps. Set aside the finely chopped stems.

In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.

Preheat the oven to 350°F (180°C, or gas mark 5).

Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven

TOASTED PROTEIN MUSHROOM ROLLS

SERVES 6 PORTIONS

1⁄4 cup raw cashews, soaked for 1 hour

1 tbsp plus

2 tsp dairy-free milk

1 tsp lemon juice

1⁄4 tsp salt

Pinch of ground black pepper

113g (4oz) button mushrooms

1⁄4 cup dairy-free butter, divided

2 tbsp raw shelled hempseed

9 slices whole-grain bread

NUTRITIONAL VALUES

Calories: 118kcal
Fat: 6.9g (5.9g S.Fat)
Carbs: 13.8g
Protein: 0.9g
Sugar: 2.9g
Sodium: 136mg

METHOD

In a food processor, combine cashews, milk, lemon juice, salt, and pepper. Blend until smooth.

Clean and finely chop the mushrooms.

In a small skillet, melt 1 tablespoon butter over medium- high heat. Cook for 5 minutes after adding the chopped mushrooms. Remove from the heat and stir in the cashew mixture and hempseed. Stir everything together thoroughly.

Preheat the oven to 425°F (220°C, or gas mark 7).

Remove the crusts from the bread and leave it in a square shape. Using a rolling pin, thinly roll each square. These squares will be rolled up by you. Roll up each square with 1 tbsp mushroom mixture.

Melt the rest of the butter.

Roll the rolls in melted butter after cutting them in half. Bake for 8 minutes, or until the rolls are browned, on cookie sheets.