Vegan Stuffed Portobello Mushroom over Quinoa

Ingredients:

  • Cooked quinoa
  • 4 large portobello mushrooms
  • 1 package of firm tofu (frozen and thawed)
  • 1/2 of a large tomato (diced)
  • 1 cup of fresh spinach
  • 1/4 of a large red onion (diced)
  • 4 cloves of garlic (minced)
  • 1 1/2 teaspoons of dried oregano
  • 1 teaspoon of dried basil
  • 1 1/2 tablespoons of nutritional yeast
  • 1 teaspoon of lemon juice
  • Daiya vegan mozzarella “cheese”
  • olive oil
  • balsamic vinegarrette
  • salt and pepper

Course: side dish

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