Beyond Stuffed Mushrooms

Ah, here we are again. Another day and another night of our Tokyo Diner love fest. Just in case you’re still thinking about whether or not this idea is for you and your family, consider how much easier it’ll make trips to the grocery store, especially when you need to limit your time out of the house more than ever.

It’s simple, you add the staples to your evergreen list, things like onions and garlic, bell peppers, carrots, broccoli…whatever your favorite things to eat are. Make sure you get what you want and then get what’s available, get what’s local and seasonal and then work with what you have.

For this night, I gave my husband one directive: stuffed mushrooms. He could add whatever he wanted, season using whatever flavors struck his fancy and Beyond Stuffed Mushrooms is what he came up with.

There was a half a kilogram package of brown and white extra large mushrooms in the fridge that inspired my request and he cleaned them, tossed them in oil, herbs and spices before popping them in the oven. It can take anywhere from 20 to 45 minutes, depending on your stove and the size of the mushrooms.

In the meantime, saute the mushroom stems, onion, bell pepper and garlic until it’s how you like it. But the beyond part of the equation is that there is a small disc of Beyond Sausage between the mushroom and the vegetables. He sliced 2 Beyond sausages and pressed them into the mushroom with this thumb, allowing them to cook with the remaining liquid from the mushrooms and the residual oil from the sauteed veggies.

Pop them back in the oven for another 15 minutes, just to get everything blended perfectly. Feel free to add your favorite brand of vegan cheese if you like, but he knows I have a love-hate relationship with most vegan cheese so he left if off. (Isn’t he wonderful? :P)

This is the perfect recipe for enjoy a serving of baked fries, you know if you have a slight potato addiction like I do.

This was a delicious meal that was fairly satisfying but meals like this always remind me why I prefer a plant based diet, because it fills you up with the fewest calories possible, allowing you to splurge on flavor.

Pesto Beans & Beyond Sausage

Recently I found myself binge watching this strange British reality show called ‘Can’t Pay We’ll Take It Away’ and it’s pretty fantastic in an awful train wreck kind of a way. Anyway, long story short one of the people who owed money was eating beans & sausage, which I immediately thought to myself was kind of protein redundant. Then I remembered we still had a couple Beyond sausages in the freezer and I decided why not vegan-ize it?

But of course I couldn’t just stop with a fancy vegan tomato sauce for the beans. Nope, I wanted something with a bit more flavor since we’re rounding the corner into winter and there aren’t many chances to enjoy fresh basil and I figured, why not pesto beans with the sausage?

Why not, indeed?

This is another recipe you can file under easy weeknight vegan meals because it took about half an hour and that includes all the time it took to get the pesto the right consistency.

As far as ingredients go, I used canned canellini beans (known as navy beans in some parts of the world), pesto, grilled shallots and two Beyond Sausage links. The pesto contains: basil, lemon zest, capers, scallions, parsley, roasted red pepper (about a quarter), hot sauce, lemon juice, and vegan parm (ParVeggio).

Grill the shallots and when they’re almost how you want them, toss the links into the skillet and cook using the instructions on the package. They are fairly greasy so if you use oil to cook the shallots, take it easy because there will be grease. Drain and rinse the beans, then warm through and toss with pesto.

I even put a little smear of pesto under the vegan sausage to bring it all together and I topped it with a sprinkling of smoky paprika because it smells as good as it tastes and it adds such depth to just about everything.

Just in case you’re wondering, yes I did wash it down with something ice cold, but it was Harmin which I’ve showed you a million times so I decided not to today. Well…that and the fact that I’m still getting acquainted with my new phone, hence the limited photos for today’s recipe.