parsnips

Stuffed Mushrooms & Root Veggie Phyllo Rolls

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Tempeh Stuffed Mushrooms

These mushrooms are super tasty and the perfect appetizer for a holiday party.  The marsala wine is really essential for this dish- the flavor it adds is really delicious. You can also use this same method and stuffing to stuff portobellos for a wonderful entree.

Ingredients:

  • 12 Large Button Mushrooms, stems removed and hallowed out; reserve stems
  • 1 Tbsp olive oil
  • 3 Tbsp Marsala Wine
  • 1/2 Cup tempeh, small dice
    • Tempeh marinade
      • 1/2 Tbsp lite soy sauce
      • 1/4 tsp smoked paprika
      • 1/8 tsp chili flakes
      • 1/8 tsp garlic powder
      • 1/8 tsp thyme
      • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1/3 cup onion, small dice
  • 1/4 cup celery, small dice
  • 1/2 cup whole wheat panko
  • 2 Tbsp vegetable broth
  • salt and pepper to taste

Directions:

Preheat oven to 375F

  1. Place the mushrooms in a bowl and toss with the olive oil and marsala and marinate while preparing the remaining ingredients.
  2. In another bowl whisk together the tempeh marinade ingredients and then place the tempeh in the marinade.
  3. While the mushrooms and tempeh are marinating chop up the mushroom stems.  Heat the 1 tablespoon of olive oil in a large saute pan over medium-high heat and toss in the onion, mushroom stems and celery;cook for 4-5 minutes.
  4. Stir the tempeh with marinade into the pan with the onion mixture; cook for 5-6 minutes. Stir in the panko and vegetable broth; cook for 3-4 minutes.
  5. Taste and season with salt and pepper.
  6. Place the mushrooms in a shallow baking dish, pour the leftover marsala marinade over. Using a teaspoon stuff the mushrooms until full.
  7. Bake for 35-40 minutes until browned.

Root Veggie Phyllo Rolls

Ingredients:

  • 2 yukon gold potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 package phyllo dough
  • 1/4 cup vegan butter, melted

Directions:

Preheat the oven to 350F

  1. Toss the potatoes, carrots, and parsnips with the olive oil, curry powder, salt and pepper; place in a single layer in a baking dish and bake for 30 minutes.
  2. Line a baking sheet with parchment paper. Place two sheets of phyllo on the baking sheet side by side, slightly overlapping in the middle. Brush the phyllo with vegan butter and then place another layer of phyllo and continue for 5 layers.
  3. Place the potato mixture on one side of the phyllo dough leaving a one inch boarder.  Now roll up the phyllo brushing the phyllo with vegan butter as you roll.
  4. Bake for 30-35 minute until brown. Let sit for 5 minutes and then slice into rounds.