Tag Archives: mushrooms

What I Ate Gluten-Free & Vegan in Cleveland, Ohio

Our visit to Cleveland, Ohio, was packed with fun sightseeing and, of course, delicious food. While we were excited to visit iconic spots like the Christmas Story House and the Rock & Roll Hall of Fame, we were just as eager to discover plant-based eats in the area. After a full day of exploring, we found a vibrant vegan spot just outside the city called The Vegan Club CLE — and it turned out to be one of the best meals of our trip.

Colorful Vibes & Warm Hospitality

As we pulled up to The Vegan Club, we were immediately drawn to the welcoming storefront and the cheerful interior. We arrived just before closing time and were lucky enough to be seated and served by the owner himself. The atmosphere was bright and modern, filled with vibrant art and cozy seating — a perfect place to unwind after a day on our feet.

The service was wonderful. The owner was incredibly kind and knowledgeable about the menu, taking extra care to point out the gluten-free options available. It’s always refreshing to dine somewhere that takes dietary needs seriously without compromising flavor or experience.

Our Gluten-Free Vegan Feast

We started by ordering a large bottle of Pellegrino sparkling water to share, which felt like a refreshing reset after a hot afternoon.

My husband ordered the okra fries and the black bean bowl, which came loaded with chili beans, wild rice, vegan crema, pickled veggies, and guacamole. It was hearty, flavorful, and full of nourishing ingredients.

I decided to treat myself to a more indulgent meal and ordered the Szechuan Buffalo Wingz with a side of fresh-cut French fries. These weren’t your typical vegan wings — they were made from crispy oyster mushrooms, battered in rice flour (yes, gluten-free) and tossed in a spicy buffalo sauce. Served with a creamy aioli, they hit that perfect balance of crunchy, spicy, and satisfying.

The French fries were hand-cut and perfectly crispy, lightly seasoned, and served with classic ketchup on the side. It felt like such a treat to be able to enjoy fried food at a restaurant, which is something I rarely get to do on a gluten-free vegan diet.

A Must-Visit for Plant-Based Travelers

If you’re planning a visit to Cleveland and want to find vegan food that’s both delicious and allergy-friendly, I can’t recommend The Vegan Club enough. Whether you’re looking for something nourishing or craving crispy comfort food, they have something for everyone — and they do it with heart.

Have you ever visited Cleveland or tried The Vegan Club? Let me know in the comments below. And don’t forget to check out the reel at the top of this post to see more behind-the-scenes shots of our experience.

Air Fryer Vegan Red Pepper Stuffed Mushrooms

Looking for a delicious and easy vegan appetizer? These Vegan Red Pepper Stuffed Mushrooms are a crowd-pleaser! Filled with a savory mixture of red sweet peppers, garlic, and melted vegan mozzarella, they’re perfect for any gathering or even as a tasty snack. Plus, they’re cooked in the air fryer, making them quick and convenient.

Mushrooms are not only delicious but also a great source of vitamin D, which can be challenging to get on a vegan diet. They help support bone health, immune function, and overall well-being. Including mushrooms in your meals is a simple way to add this essential nutrient to your diet, especially if you’re enjoying these stuffed mushrooms as part of your regular recipe rotation.

To make this recipe, I use a few of my favorite kitchen tools that make preparation a breeze. I highly recommend using the Insta Air Fryer for perfectly cooked stuffed mushrooms every time. Lining the basket with these parchment liners makes cleanup quick and easy. A good pair of tongs helps with handling the hot mushrooms, and these spatulas are perfect for mixing and stuffing. For the filling, I use the Ninja BN601 Professional Plus Food Processor to get everything finely chopped and well-blended.

For this recipe, I love using Violife shredded mozzarella as the cheese of choice. It has a wonderful flavor and texture that complements the stuffed mushrooms perfectly. Just keep in mind that vegan cheese often takes a little longer to melt than traditional cheese. So, if you notice the cheese isn’t fully melted after the recommended cooking time, feel free to leave the mushrooms in the air fryer for an extra minute or two.

Air Fryer Vegan Red Pepper Stuffed Mushrooms

Filled with a savory blend of red sweet peppers, garlic, and dairy-free mozzarella, this recipe is sure to impress both vegans and non-vegans alike.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Servings 4

Equipment

1 Air fryer
1 Food Processor

Ingredients

24 oz. white mushrooms
4 small sweet peppers or 1 cup chopped red peppers
1 tbsp garlic minced
1/2 cup non-dairy shredded mozzarella Violife recommended
5-8 mushroom caps from reserved mushrooms

Instructions

Clean the Mushrooms: Submerge the mushrooms in a bowl of water to remove any dirt. Once clean, either allow them to air dry or gently pat them dry with a towel.
Prepare the Mushroom Caps: Remove the stems from all the mushrooms. Set aside 5-8 caps for the stuffing mixture and reserve the rest for filling.
Chop the Peppers: Clean and roughly chop the red sweet peppers into large chunks.
Make the Stuffing: In a food processor, combine the chopped red peppers, minced garlic, reserved mushroom caps, and shredded mozzarella. Process until the mixture is finely chopped and well-combined, making it easy to stuff into the mushrooms.
Stuff the Mushrooms: Spoon the stuffing mixture into each of the reserved mushroom caps, pressing lightly to ensure they are well-filled.
Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
Air Fry the Mushrooms: Place a piece of parchment paper in the air fryer basket and arrange the stuffed mushrooms in a single layer. Depending on the size of your air fryer, you may need to cook them in batches. Cook for 10 minutes, or until the mushrooms are tender and the stuffing is heated through.
Serve: Once cooked, remove the mushrooms from the air fryer and serve immediately. For added flavor, you can sprinkle with additional shredded cheese or panko breadcrumbs before air frying.

Notes

For extra crispiness, top the stuffed mushrooms with panko breadcrumbs before air frying.
If you prefer a more melted cheese texture, you can extend the cooking time by a couple of minutes.

Keyword Mushroom

I hope you give this Vegan Red Pepper Stuffed Mushrooms recipe a try! Let me know how it turned out in the comments below. I’d love to hear your thoughts and any variations you come up with. Enjoy cooking and happy eating!

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Effortless Vegan Mushroom Risotto: Instant Pot Magic!

Are you craving a creamy, comforting bowl of risotto but dread the thought of standing over the stove, endlessly stirring? Say hello to your new kitchen superhero: the Instant Pot. With its set-it-and-forget-it convenience, making risotto has never been easier or more hassle-free. Today, we’re diving into the delightful world of Easy Vegan No-Stirring Mushroom Risotto cooked to perfection in the Instant Pot.

Incorporating nutritional yeast into your Easy Vegan Mushroom Risotto brings a multitude of benefits to the dish. Firstly, nutritional yeast enriches the risotto with a savory, cheesy flavor, enhancing its overall taste profile without the need for dairy products. This is particularly advantageous for those following a vegan or lactose-free diet, allowing them to enjoy the creamy richness of risotto while adhering to their dietary preferences. Additionally, nutritional yeast is a nutritional powerhouse, boasting a wealth of essential vitamins and minerals, including B vitamins like B12, which can be challenging to obtain from plant-based sources alone.

When it comes to incorporating green beans into your Easy Vegan Mushroom Risotto, the choice between fresh and canned offers distinct advantages. Opting for fresh green beans lends a vibrant crunch and a burst of garden-fresh flavor to your risotto. Their crisp texture adds a delightful contrast to the creamy rice base, elevating the dish to new heights of sensory delight. On the other hand, canned green beans provide convenience and time-saving benefits, as they can be effortlessly incorporated once the Instant Pot has finished cooking. While they may lack the crispness of their fresh counterparts, canned green beans offer a tender, succulent bite and ensure a quick and hassle-free meal preparation. Ultimately, whether you choose fresh or canned green beans depends on your preference for texture, flavor, and convenience, but rest assured, both options promise a delicious outcome in this effortless risotto recipe.

Instant Pot Mushroom Risotto

Are you craving a creamy, comforting bowl of risotto but dread the thought of standing over the stove, endlessly stirring? Say hello to your new kitchen superhero: the Instant Pot.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Servings 8

Equipment

1 Instant Pot

Ingredients

1/4 cup water
2 tbsp minced garlic
8 oz. white mushrooms
4 cups vegetable broth
2 tbsp nutritional yeast
2 cups arborio rice
2 cans green beans 15 oz. or 2 cups of fresh chopped green beans

Instructions

Prep: Begin by rinsing and dicing the mushrooms. Then, portion and rinse the arborio rice in a colander.
Saute: Start the Instant Pot on the saute function. Add water and minced garlic, allowing them to cook for about 5 minutes.
Add Ingredients: Cancel the saute function, then add the mushrooms, vegetable broth, and rice to the pot. Stir in the nutritional yeast thoroughly.
Cook: Lock the lid of the Instant Pot and set it to pressure cook for 7 minutes, followed by a 5-minute natural release.
Mix: Once the pressure has been released, open the lid and add the canned green beans. Allow the mixture to sit for a few minutes before serving, allowing the flavors to meld together.

Notes

Tip: This recipe yields approximately 7 pint-sized portions, perfect for meal prep. Store leftovers in the refrigerator for up to 4 days, or freeze for later enjoyment.

With the Instant Pot handling the heavy lifting, you can indulge in creamy, flavorful risotto without the constant stirring and monitoring typically associated with traditional stovetop methods. Whether you’re a busy weeknight warrior or simply seeking fuss-free cooking solutions, this Easy Vegan Mushroom Risotto will undoubtedly become a staple in your culinary repertoire. So, dust off that Instant Pot and get ready to impress your taste buds with minimal effort and maximum flavor!

Vegan Stuffed Portobello Mushrooms

Hey there, fellow foodies! Today, we’re diving into the world of stuffed mushrooms, but not just any mushrooms – we’re talking about big, bold, and beautiful Portobello mushrooms. Get ready to embark on a culinary adventure with me as we whip up some seriously tasty Stuffed Portobello Mushrooms!

Why Portobello Mushrooms?

Before we jump into the recipe, let’s talk about why Portobello mushrooms are the star of the show. These hefty fungi are not only delicious but also incredibly versatile. They have a meaty texture and a rich, earthy flavor that pairs perfectly with a variety of ingredients, making them the ideal candidate for stuffing.

My secret weapon? Non-dairy Violfe shredded Cheese. With a passion for plant-based cuisine, I infuse every recipe with a burst of flavor and creamy richness that leaves taste buds singing. Whether I’m crafting savory stuffed mushrooms or indulging in gooey vegan pizzas, this cheese alternative adds the perfect finishing touch to my culinary creations.

Vegan Stuffed Portobello Mushrooms

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Prep Time 10

Cook Time 10

Course Appetizer

Servings 4

Ingredients

4 Portobello mushrooms
1 can pizza sauce
8 oz. Vitolife Mozzella Cheese (non-dairy)
1 tsp Italian Seasoning

Instructions

Preparation: Start by giving your Portobello mushrooms a quick rinse and a gentle pat dry. We want them squeaky clean and ready to be filled with deliciousness.
Preheat: Fire up your oven to a toasty 450 degrees Fahrenheit. We're cranking up the heat to ensure those mushrooms cook up perfectly.
Stuff 'Em: Lay your mushrooms upside down on a greased baking sheet or a silicone mat. Now, here comes the fun part – stuffing! Fill each mushroom with a generous dollop of pizza sauce, followed by a hearty sprinkle of Vitolife Mozzella Cheese. Don't forget to top it off with a dash of Italian seasoning for that extra flavor boost.
Bake: Pop those stuffed mushrooms into the preheated oven and let them work their magic for about 10 minutes. While they're baking, your kitchen will be filled with the irresistible aroma of melted cheese and savory seasonings.
Enjoy: Once they're golden brown and bubbly, your Stuffed Portobello Mushrooms are ready to devour! Serve them up as an appetizer, a side dish, or even a light meal.

Keyword pizza

There you have it, folks – a fun and flavorful recipe for Stuffed Portobello Mushrooms that’s sure to impress your taste buds. Whether you’re cooking up a feast for friends or simply treating yourself to a delicious meal, these stuffed mushrooms are guaranteed to hit the spot. So grab your apron and let’s get cooking!