Mushroom Stroganoff with Wheatballs + Sicilian Rice Balls with Mushrooms and Peas. Vegan recipes
Sicilian Rice Balls with Mushrooms and Peas
•4 cups cubed Yukon gold potatoes
•2 cups cooked brown rice
•2 cups Marinara
•¼ cup unsweetened, unflavored plant-based milk
•3 cloves garlic, minced
•Sea salt, to taste
•Freshly ground black pepper, to taste
•2 cups fresh cremini or button mushrooms, trimmed and chopped
•1 cup chopped yellow onion
•1 cup bread crumbs
•½ cup fresh green peas
•2 teaspoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
•1 teaspoon finely chopped fresh thyme or ½ teaspoon dried thyme, crushed
1.Preheat oven to 450°F. Line a large baking sheet with parchment paper. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer potatoes to a large bowl; mash with a fork.
2.Meanwhile, in a large saucepan combine rice, 1 cup of the marinara sauce, the milk, and 2 of the minced garlic cloves. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 7 to 10 minutes or until liquid is absorbed. Remove from heat. Season with salt and black pepper. Add the rice mixture to potatoes; stir to combine.
3.For filling, in a large skillet cook mushrooms, onion, and the remaining 1 clove minced garlic over medium about 10 minutes or until onion is tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining 1 tablespoon nutritional yeast (if using), 1 tablespoon of the bread crumbs, the peas, basil, thyme, crushed red pepper (if using), and salt to taste. Cook for about 3 minutes or until heated through. Remove from heat. Let stand about 5 minutes or until mixture is cool enough to handle.
4.Place the remaining bread crumbs in a shallow dish. Shape ¼ cup rice mixture into a 2- to 2½ -inch patty, dusting your hands with bread crumbs if the mixture sticks to them. Spoon 1 tablespoon of filling onto center of the patty; fold edges of patty over filling to cover and roll into a ball. Roll each ball in bread crumbs to coat; place on the prepared baking sheet. Repeat with remaining rice mixture, filling, and bread crumbs.
5.Bake for 20 to 25 minutes or until lightly browned. Heat up the remaining 1 cup marinara sauce. Serve with rice balls.
Mushroom Stroganoff with Wheatballs
•1¼ lb. fresh mushrooms
•3 cups chopped onion
•1 15-oz. can white beans, rinsed and drained (1½ cups)
•1 cup whole wheat bread crumbs
•1 cup cooked quinoa
•½ cup + 1 tablespoon chopped fresh parsley
•2 tablespoons finely chopped fresh sage
•2 tablespoons finely chopped fresh thyme
•1 tablespoon flaxseed meal
•12 cloves garlic, minced
•4½ teaspoons white wine vinegar
•½ teaspoon baking soda
•¼ teaspoon sea salt
•⅛ teaspoon freshly ground black pepper
•4 cups dry whole wheat pasta, such as farfalle or fusilli
•2 cups fresh or frozen spinach
•2 cups unsweetened, unflavored plant-based milk
•2 tablespoons oat flour
1.Preheat oven to 450°F. Line a baking sheet with parchment paper.
2.Roughly chop 8 oz. of the mushrooms; set remaining 12 oz. mushrooms aside for gravy. In a food processor combine the chopped mushrooms and 1 cup of the onion. Pulse to a chunky texture. Add white beans, bread crumbs, quinoa, ½ cup fresh parsley, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, the flaxseed, 6 cloves garlic, 1½ teaspoons white wine vinegar, baking soda, the sea salt, and black pepper. Pulse to a coarse texture. Roll about 2 tablespoons of the mushroom mixture into a ball and place on prepared baking sheet. Repeat with the remaining mixture.
3.Bake 30 to 35 minutes or until wheatballs are browned and crispy.
4.For Mushroom Gravy, slice the remaining mushrooms. Transfer to a saucepan. Add the remaining 2 cups chopped onions, 6 cloves garlic, 1 tablespoon fresh sage, and 1 tablespoon fresh thyme. Cook over medium-low about 10 minutes or until all liquid has been cooked off and mushrooms start to brown. Remove ½ cup of the mushrooms from pan; set aside. To the saucepan add the plant-based milk, oat flour, and the remaining 3 teaspoons white wine vinegar. Transfer to a blender; cover and blend until smooth. Return sauce to saucepan; cook about 4 minutes more or until thickened. Stir in the reserved mushrooms.
5.Cook pasta according to package directions, adding spinach the last minute of cooking; drain. Transfer pasta mixture to a large serving dish. Arrange wheatballs on pasta. Spoon Mushroom Gravy over top. Sprinkle with chopped parsley