Vegan Recipes for Special Occasions

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Spicy Roasted Portabellas

These portabella mushrooms are juicy and the flavour is awesome. Our family love them with Easter, Thanksgiving, and Christmas dinner.

These were made along with Savory Roasted Potatoes. Use the delectable leftover broth from the potatoes to baste the mushrooms.

I highly recommend you try serving the potato and mushroom recipes together. The spicy potato broth should be enough for about eight medium mushroom, or four gigantic ones. If you are serving more than four people the smaller mushrooms might be more manageable to make as they will fit on your baking sheet better and can more easily be divided amongst your guests.

These mushrooms were almost six inches in diameter and I used all the potato liquid. If you are not making the roast potatoes or you need extra broth for basting, try the recipe below.

The Ingredients

4 five inch portabellas or 8 three inch

3/4 cup extra virgin olive oil

juice of one lemon (or 1/4 cup balsamic vinegar)

2 tsp. salt

1 tsp. freshly ground black pepper

4 cloves garlic (minced)

1 tsp. cayenne pepper

1 tsp.dried basil

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried mustard powder

2 tbsp. brown sugar (or maple syrup)

Gently rinse the mushrooms, or wipe them with a damp paper towel, remove the stems, and pat dry. Place them on a large baking tray with the underside up. Wisk together all of the ingredients, (if not using potato gravy) and pour evenly over each mushroom. Bake at 375 degrees until portabella mushrooms are juicy and tender through, about 10 minutes. Serve immediately, or reheat just before serving.

The picture below shows a vegan menu that works beautifully for Easter, Thanksgiving, Christmas, or any other holiday feast.

A Vegan Holiday Feast

For recipes see Orange Ginger Duck, Butter Roasted Asparagus, Traditional Bread Stuffiing, and Savory Roasted Potatoes (not shown).

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