3 Veganuary Mushroom Recipes: Hearty, Delicious, and Easy to Make

Whether you're diving into Veganuary to embrace plant-based eating or just love mushrooms (who doesn’t?), these inspiring recipes will satisfy every craving.

Mushrooms, with their meaty texture and savoury umami flavour, make the perfect addition to comforting vegan dishes. From a velvety vegan mushroom stroganoff to a rich risotto, here’s how to bring out the best in your mushrooms.

Key Points:

• Creamy Vegan Mushroom Stroganoff
• Vegan Mushroom Risotto
• Harvest your own mushrooms at home with Urban Farm-It
• Vegan Lion’s Mane Mushroom Soup
• Elevate your Veganuary with mushroom growing kits from Urban Farm-It

Creamy Vegan Mushroom Stroganoff

This hearty dish is a vegan spin on a classic and is perfect for cold nights. The creamy vegan mushroom stroganoff sauce is rich with garlic cloves, vegan butter, and non-dairy milk, creating a velvety base for your cooked pasta.

Ingredients:

• 2 tablespoons of olive oil
• 1 large chopped onion
• 3 garlic cloves, minced
• 400g oyster mushrooms, sliced
• 1/2 cup vegan cream or canned coconut milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup white wine (try a vegan Pinot Grigio or Sauvignon Blanc)
• 1 1/2 cups vegetable broth

Instructions:

1. Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onions and cook for 5-10 minutes until translucent.
2. Add the garlic cloves and sauté for 1-2 minutes.
3. Stir in the oyster mushrooms and cook for 8-10 minutes until browned and tender.
4. Pour in the white wine and simmer for 2-4 minutes until the liquid reduces.
5. Add the vegan cream, vegetable broth, and salt for flavour. Simmer on low-medium heat for 20-25 minutes.
6. Serve the stroganoff sauce over cooked pasta or brown rice and garnish with fresh parsley.

Tip: For a more varied texture, use a mix of mushrooms – we love to use shiitake alongside the oyster mushrooms.

Vegan Mushroom Risotto

Risotto is an indulgent yet simple dish that transforms humble brown or arborio rice into a luxurious bowl of comfort. The combination of fresh mushrooms, vegetable broth, and white wine creates layers of flavour that keep you coming back for more.

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Ingredients:

• 1 cup brown rice (or arborio for a creamier texture)
• 1 baking sheet with a drizzle of olive oil
• 2 cups vegetable broth
• 1/4 cup white wine (like vegan Sauvignon Blanc)
• 200g of your chosen mushrooms, halved or chopped (e.g., oyster mushrooms, button, or shiitake)
• 3 spring onions, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup canned coconut milk
• 2 tablespoons vegan butter
• Fresh parsley to garnish

Instructions:

1. Preheat the oven to 200°C and roast your mushrooms on a baking sheet with a little olive oil for 20-25 minutes.
2. Heat 2 tablespoons of vegan butter in a pan over medium-high heat and add spring onions and garlic cloves. Cook for 2-3 minutes.
3. Add the basmati rice and stir for 1-2 minutes until coated.
4. Pour in the white wine and let it simmer until absorbed.
5. Gradually add the vegetable broth, stirring frequently over medium heat for 20-25 minutes until the rice is tender.
6. Add the roasted mushrooms and stir in the canned coconut milk.
7. Season with black pepper and salt to taste.

Serve warm and top with a sprinkle of fresh parsley for a pop of colour.

Harvest your own mushrooms at home with Urban Farm-It

Ready to take your love for mushrooms to the next level? With Urban Farm-It’s Lion's Mane grow kits, you can cultivate fresh, delicious mushrooms at home. Whether you’re adding Lion’s Mane to your wellness routine or craving oyster mushrooms for your next risotto, our beginner-friendly kits make home-growing simple and sustainable. What’s more rewarding than cooking with mushrooms you’ve grown yourself? Give it a try and taste the difference!

Vegan Lion’s Mane Mushroom Soup

Nothing beats a comforting bowl of vegan mushroom soup on a chilly day. This creamy mushroom sauce base is perfect with a side of crusty bread or poured over rice for a satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 chopped onion
• 3 garlic cloves, minced
• 500g fresh lion’s mane mushrooms, sliced
• 2 cups vegetable broth
• 1/2 cup non-dairy milk (such as oat or soy milk)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley and spring onions for garnish

Instructions:

1. Heat the olive oil in a pot over medium heat. Add the chopped onions and sauté for 5-10 minutes until soft.
2. Add the garlic cloves and cook for 1-2 minutes until fragrant.
3. Stir in the fresh lion’s mane mushrooms and cook for 8-10 minutes until they release their juices and start to brown.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to medium and simmer for 20-25 minutes.
5. Stir in the non-dairy milk and blend the soup until smooth, or leave it chunky for texture.
6. Season with salt and black pepper, and garnish with fresh parsley and spring onions.

Serving Suggestion: Serve with toasted sourdough, or enjoy the sauce over rice for a heartier option.

Elevate your Veganuary with mushroom growing kits from Urban Farm-It

Why not elevate your plant-based dishes with the rich flavours and meaty texture of homegrown mushrooms? From oyster and shiitake to unique varieties like lion’s mane, growing your own means fresh, flavourful mushrooms every time.

Are you ready to start your home-growing journey? Order your growing kit today and enjoy fresh, delicious mushrooms anytime!