Vegan Thanksgiving Entrees: Stuffed Portobello Mushrooms & Pumpkin Pasta

Vegan Thanksgiving Series: Stuffed Portobello Mushrooms & Pumpkin Pasta Entrees

In the first and second part of this series, I shared my favorite vegan appetizer and side recipes to make up a delicious Thanksgiving meal.  Now, I’m including two of my favorite vegan entrees that both adhere to the fall theme. The wild rice in the Portobello mushrooms, for instance, adds an earthy taste, while the pumpkin sauce for the pasta brings out quintessential Thanksgiving flavors. Like the other vegan recipes I’ve shared, both are fairly quick to make so that no one wears themselves out cooking too much on the big day. Happy Thanksgiving, everyone!

Stuffed Portobello Mushrooms

Ingredients

4 large Portobello caps

1/2 cup wild rice

2 cups vegetable broth

2 tablespoons olive oil

1 small onion, diced

3 garlic cloves, minced

2 tablespoons chopped fresh parsley

Salt & pepper to taste

Directions

Pour wild rice and vegetable broth into small pan. Heat to a boil, bring down to a simmer and cover. Simmer for about 45 minutes or until fork tender.

Preheat oven to 400 degrees Fahrenheit. Place mushrooms on a cookie sheet. Brush mushrooms with olive oil and bake for 15 minutes.

Heat rest of olive oil in a skillet over medium heat. Add onion and sauté until translucent. Add garlic and cook for another minute. Mix in cooked rice, parsley, and salt and pepper to taste.

Spoon mixture into mushrooms. Cook in the oven for another 5 minutes.

Pumpkin Pasta

Ingredients

16 ounces uncooked brown rice penne pasta

1 cup tomato puree

1 cup pumpkin puree

1/4 cup water

1/2 cup coconut milk

1 small onion, diced

2 garlic cloves, minced

1 tablespoon olive oil

Salt & pepper to taste

Directions

Fill pot with water and bring to a boil. Add pasta, and cook until al dente (about 10 minutes).

In the meantime, heat the olive oil in a skillet over medium heat. Add onion and sauté until translucent. Add garlic and cook for another minute. Slowly stir in tomato puree, pumpkin puree, water and coconut milk. Bring to a simmer and let cook for about 5 minutes until all the flavors are even throughout the sauce. Salt and pepper to taste.

Drain the pasta. Stir the pasta into the sauce, until it’s evenly coated. Serve immediately.

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