15 Hearty Mushroom Vegan Recipes You’ll Love

Mushrooms are earthy, flavorful, and versatile, making them perfect for vegan meals.

They add texture and umami to soups, stir-fries, pasta, and hearty main dishes.

Vegan mushroom recipes can be quick, easy, and satisfying for any meal.

From creamy sauces to roasted dishes and savory sautés, mushrooms enhance the depth of plant-based cooking.

These 15 mushroom vegan recipes provide inspiration for breakfast, lunch, or dinner.

They make plant-based eating delicious, nutritious, and full of bold flavor.

15 Hearty Mushroom Vegan Recipes You’ll Love

Mushroom vegan recipes show that plant-based meals can be hearty, satisfying, and flavorful.

These 15 recipes include soups, mains, stir-fries, and pasta dishes for any occasion.

Mushrooms bring texture, depth, and umami without animal products, making dishes more satisfying.

Perfect for weeknight dinners, meal prep, or entertaining friends, these recipes are versatile and easy to customize.

With mushrooms as your star ingredient, you can create delicious, wholesome, and creative vegan meals anytime.

Vegan Creamy Mushroom Risotto

A rich and comforting vegan risotto featuring earthy mushrooms, creamy coconut milk, and aromatic herbs.

It is naturally creamy without dairy, satisfying, and perfect for cozy dinners or special occasions.

The mushrooms add umami depth while the rice absorbs every layer of flavor.

Ingredients:

• 1 ½ cups Arborio rice
• 3 cups vegetable broth
• 2 cups mushrooms, sliced (cremini, button, or shiitake)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• ½ cup unsweetened coconut milk
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• ½ tsp thyme
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large skillet over medium heat so the onions and garlic soften evenly.
• Add chopped onion and sauté for 5–6 minutes until translucent and aromatic.
• Stir in minced garlic and thyme, cooking for another 1–2 minutes until fragrant.
• Add sliced mushrooms and cook until they release moisture and begin to brown, approximately 8–10 minutes.
• Pour in Arborio rice and stir to coat each grain with the mushroom mixture.
• Gradually add warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb liquid before adding more.
• Continue this process for 18–20 minutes until the rice is tender but slightly al dente.
• Stir in coconut milk and nutritional yeast, mixing thoroughly to create a creamy consistency.
• Adjust black pepper to taste and fold in fresh parsley before serving.
• Serve warm as a standalone dish or paired with a fresh green salad.

This vegan mushroom risotto is creamy, rich, and packed with umami.

The mushrooms and coconut milk provide depth without dairy.

It is a comforting, satisfying, and elegant plant-based dinner.

Vegan Stuffed Portobello Mushrooms

Large Portobello mushrooms stuffed with quinoa, vegetables, and herbs make a hearty vegan main dish.

The mushrooms act as natural bowls that absorb flavors beautifully.

It is filling, low in fat, and rich in texture and aroma.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup cooked quinoa
• ½ cup spinach, chopped
• ½ cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp black pepper
• ¼ cup pine nuts, toasted
• 2 tbsp fresh basil, chopped

Instructions:

• Preheat the oven to 375°F so mushrooms cook gently without drying.
• Brush mushrooms with 1 tbsp olive oil on both sides and place on a baking sheet.
• Heat remaining olive oil in a skillet over medium heat and add garlic, sautéing for 1–2 minutes until fragrant.
• Add spinach and cherry tomatoes, cooking until spinach wilts and tomatoes soften, about 4–5 minutes.
• Stir in cooked quinoa, smoked paprika, black pepper, and pine nuts, mixing thoroughly.
• Spoon the quinoa mixture generously into each mushroom cap, pressing slightly to secure filling.
• Bake for 20 minutes, until mushrooms are tender and the filling is heated through.
• Remove from oven and sprinkle with fresh basil for fragrance and color.
• Serve warm as a satisfying vegan main course or side dish.

These stuffed mushrooms are hearty, flavorful, and packed with nutrients.

The mushrooms provide umami, while the filling adds texture and richness.

They are perfect for a plant-based dinner that feels indulgent yet healthy.

Vegan Mushroom and Spinach Stir-Fry

A quick and flavorful stir-fry with mushrooms, spinach, garlic, and tamari sauce.

It is savory, low-fat, and perfect for busy weeknight dinners.

The mushrooms add meaty texture while the spinach stays tender and vibrant.

Ingredients:

• 3 cups mushrooms, sliced
• 4 cups fresh spinach
• 1 onion, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp low-sodium tamari
• 1 tsp sesame oil
• ½ tsp black pepper
• 1 tsp ginger, grated
• 2 tbsp chopped green onions

Instructions:

• Heat olive oil in a large skillet over medium-high heat so vegetables cook evenly without steaming.
• Add sliced onions and sauté for 3–4 minutes until soft and aromatic.
• Stir in garlic and grated ginger, cooking for 1–2 minutes until fragrant.
• Add sliced mushrooms and cook for 6–8 minutes until they release moisture and begin to brown.
• Add fresh spinach gradually, folding gently into the mushrooms so it wilts without becoming soggy.
• Pour in tamari and drizzle with sesame oil, stirring to coat vegetables evenly.
• Season with black pepper and adjust flavor if necessary with more tamari for depth.
• Cook an additional 2–3 minutes until everything is heated through and flavors meld.
• Remove from heat and sprinkle chopped green onions on top for freshness.
• Serve immediately as a main dish or over rice or noodles for a complete meal.

This mushroom and spinach stir-fry is savory, quick, and satisfying.

The mushrooms add umami, while spinach and green onions provide freshness.

It is a perfect plant-based dish for busy weeknights or meal prep.

Vegan Creamy Mushroom Pasta

A luscious plant-based pasta dish with mushrooms, cashew cream, and aromatic herbs.

The cashew cream makes the sauce rich without dairy.

It is indulgent, comforting, and perfect for weeknight dinners or special occasions.

Ingredients:

• 12 oz pasta of choice (gluten-free optional)
• 3 cups mushrooms, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup raw cashews, soaked for 4 hours
• 1 ½ cups water
• 2 tbsp olive oil
• ½ tsp thyme
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

• Cook pasta according to package instructions until al dente, then drain and set aside.
• Heat olive oil in a large skillet over medium heat so onions and garlic cook evenly.
• Add chopped onions and sauté for 5–6 minutes until translucent and aromatic.
• Stir in minced garlic and thyme, cooking for 1–2 minutes to release fragrance.
• Add sliced mushrooms and cook for 8–10 minutes until they soften and brown lightly.
• Drain soaked cashews and blend with water until smooth to make cashew cream.
• Pour cashew cream into the skillet with mushrooms, stirring to create a creamy sauce.
• Add cooked pasta to the skillet and toss to coat evenly in the mushroom sauce.
• Season with black pepper and fold in fresh parsley for aroma and color.
• Serve immediately with extra parsley on top for garnish.

This creamy mushroom pasta is rich, indulgent, and plant-based.

The cashew cream adds luxurious texture without dairy.

It is perfect for cozy dinners or entertaining vegan guests.

Vegan Mushroom and Lentil Shepherd’s Pie

A savory vegan twist on classic shepherd’s pie with mushrooms, lentils, and mashed potatoes.

It is hearty, comforting, and perfect for cold evenings.

The mushrooms add umami depth while lentils provide protein.

Ingredients:

• 2 cups mushrooms, chopped
• 1 cup cooked green or brown lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots
• 3 cups mashed potatoes (vegan butter optional)
• 2 tbsp olive oil
• ½ tsp thyme
• ½ tsp black pepper
• 1 tbsp tomato paste

Instructions:

• Preheat oven to 375°F so the pie cooks evenly and develops a golden top.
• Heat olive oil in a skillet over medium heat so onions and garlic soften gently.
• Add chopped onions and garlic, cooking for 5–6 minutes until translucent and aromatic.
• Stir in mushrooms, cooking until they release moisture and begin to brown, about 8–10 minutes.
• Add tomato paste, lentils, peas, carrots, thyme, and black pepper, mixing thoroughly.
• Cook for 5 minutes to allow flavors to meld and vegetables to heat through.
• Transfer mixture to a baking dish, spreading evenly.
• Top with mashed potatoes, spreading smoothly to cover the filling completely.
• Bake for 20–25 minutes until the top is slightly golden and the filling bubbles around edges.
• Remove from oven and allow to cool slightly before serving.

This vegan mushroom and lentil shepherd’s pie is hearty, flavorful, and comforting.

The mushrooms add depth while lentils provide protein and texture.

It is perfect for a satisfying plant-based main course for dinner

Vegan Mushroom and Barley Stew

A hearty vegan stew combining earthy mushrooms, nutty barley, and root vegetables.

The slow-cooked flavors develop deep umami richness without dairy or meat.

It is perfect for chilly evenings or batch cooking for the week.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup pearl barley
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so onions and garlic soften evenly.
• Add chopped onions and sauté for 5–6 minutes until translucent and fragrant.
• Stir in minced garlic and thyme, cooking gently for 1–2 minutes so the aroma develops.
• Add sliced mushrooms and cook for 8–10 minutes until they release moisture and brown slightly.
• Stir in diced carrots and celery, allowing them to mix with mushrooms and onions.
• Pour in vegetable broth and add pearl barley, stirring to combine all ingredients.
• Increase heat to bring the stew to a gentle boil, then reduce to simmer for 35–40 minutes.
• Stir occasionally to prevent sticking and ensure even cooking, letting barley absorb flavors.
• Season with smoked paprika, salt, and black pepper, adjusting to taste.
• Garnish with fresh parsley and serve hot, pairing well with crusty bread.

This mushroom and barley stew is hearty, flavorful, and satisfying.

The barley adds a nutty, chewy texture while mushrooms provide umami depth.

It is a perfect warming vegan dish for cozy evenings or meal prep.

Vegan Mushroom Lentil Loaf

A savory, protein-packed vegan loaf with mushrooms, lentils, and aromatic herbs.

It is moist, flavorful, and perfect as a main dish or sliced for sandwiches.

The mushrooms add richness and depth while the lentils provide structure and protein.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1 cup cooked green lentils
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup rolled oats
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp thyme
• ½ tsp smoked paprika
• ½ tsp black pepper
• Salt to taste

Instructions:

• Preheat oven to 375°F and line a loaf pan with parchment paper for easy removal.
• Combine ground flaxseed with water in a small bowl and let sit for 5 minutes to form a flax egg.
• Heat olive oil in a skillet over medium heat so onions and garlic cook gently.
• Add onions and sauté for 5–6 minutes until translucent and fragrant.
• Stir in garlic and thyme, cooking for 1–2 minutes to release aroma without burning.
• Add finely chopped mushrooms and cook until they release moisture and brown slightly, about 8–10 minutes.
• Transfer mushroom mixture to a large bowl and mix with cooked lentils, oats, tomato paste, flax egg, smoked paprika, salt, and pepper.
• Stir until fully combined and mixture holds together but is not too wet.
• Press the mixture into the prepared loaf pan evenly.
• Bake for 35–40 minutes until firm, golden on top, and cooked through.
• Remove from oven and let cool slightly before slicing.

This mushroom lentil loaf is hearty, moist, and rich in flavor.

The mushrooms add depth while lentils and oats provide protein and texture.

It is perfect as a vegan main course or meal-prep option.

Vegan Mushroom Tacos with Smoky Sauce

Flavorful vegan tacos filled with mushrooms, peppers, and smoky chipotle-style sauce.

They are savory, spicy, and satisfying without meat.

The mushrooms provide a meaty texture while the sauce is rich and aromatic.

Ingredients:

• 2 cups mushrooms, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• Salt and black pepper to taste
• 4 small corn tortillas
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice

Instructions:

• Heat olive oil in a skillet over medium-high heat so mushrooms and vegetables cook evenly.
• Add sliced onions and sauté for 3–4 minutes until soft and fragrant.
• Stir in garlic, smoked paprika, cumin, and chili powder, cooking for 1–2 minutes to bloom spices.
• Add sliced mushrooms and bell peppers, sautéing for 6–8 minutes until mushrooms release moisture and vegetables soften.
• Season with salt, black pepper, and a squeeze of lime juice to balance flavors.
• Warm corn tortillas on a separate pan until pliable.
• Spoon mushroom mixture into tortillas generously, folding carefully.
• Top with fresh cilantro for freshness and extra lime juice if desired.
• Serve immediately with a side of vegan sour cream or guacamole.

These mushroom tacos are smoky, savory, and satisfying.

The mushrooms create a meaty texture while spices add depth and warmth.

They are perfect for quick weeknight dinners or casual gatherings.

Vegan Mushroom and Sweet Potato Curry

A rich and warming curry featuring mushrooms, sweet potatoes, and coconut milk.

It is creamy, hearty, and full of exotic spices.

The mushrooms absorb the curry flavors while sweet potatoes add natural sweetness.

Ingredients:

• 2 cups mushrooms, sliced
• 1 large sweet potato, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can coconut milk (14 oz)
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

• Heat olive oil in a large skillet over medium heat so onions, garlic, and ginger cook evenly.
• Add onions and sauté for 5–6 minutes until soft and translucent.
• Stir in garlic, ginger, curry powder, turmeric, and cumin, cooking for 1–2 minutes to bloom spices.
• Add diced sweet potatoes and cook for 5 minutes, stirring to coat with spices.
• Pour in coconut milk and bring the mixture to a gentle simmer.
• Add sliced mushrooms and cook for 10–12 minutes until sweet potatoes are tender and mushrooms are cooked through.
• Season with salt and black pepper, adjusting flavor to taste.
• Garnish with fresh cilantro before serving.
• Serve with rice, quinoa, or naan for a complete meal.

This mushroom and sweet potato curry is creamy, rich, and flavorful.

The mushrooms provide umami depth while sweet potatoes add natural sweetness.

It is perfect for warming, satisfying vegan dinners.

Vegan Mushroom Stroganoff

A creamy, savory vegan stroganoff with mushrooms, onions, and a rich plant-based sauce.

It is hearty, comforting, and perfect over pasta or rice.

The mushrooms provide meaty texture while cashew cream makes the sauce luxuriously smooth.

Ingredients:

• 3 cups mushrooms, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup raw cashews, soaked for 4 hours
• 1 ½ cups water
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 12 oz pasta or rice for serving

Instructions:

• Soak cashews for at least 4 hours, then blend with water until smooth to create cashew cream.
• Heat olive oil in a large skillet over medium heat so onions and garlic cook evenly.
• Add chopped onions and sauté for 5–6 minutes until soft and translucent.
• Stir in garlic and smoked paprika, cooking for 1–2 minutes to release fragrance.
• Add sliced mushrooms and cook for 8–10 minutes until they release moisture and brown slightly.
• Pour in cashew cream and soy sauce, stirring gently to coat mushrooms and onions in a creamy sauce.
• Reduce heat and simmer for 5–7 minutes to thicken and allow flavors to meld.
• Season with black pepper and adjust salt if necessary.
• Serve over cooked pasta or rice and garnish with fresh parsley.

This vegan mushroom stroganoff is creamy, savory, and deeply satisfying.

The mushrooms provide meaty texture while cashew cream adds luxurious richness.

It is perfect for cozy plant-based dinners or special occasion

Vegan Creamy Mushroom and Spinach Pasta

A rich, creamy vegan pasta featuring earthy mushrooms and fresh spinach.

The sauce is made from blended cashews and plant-based milk, giving a luxurious texture without dairy.

It is perfect for a comforting dinner that feels indulgent yet healthy.

Ingredients:

• 3 cups mushrooms, sliced
• 3 cups fresh spinach
• 12 oz pasta of choice
• 1 cup raw cashews, soaked for 4 hours
• 1 ½ cups unsweetened plant milk
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• 2 tbsp nutritional yeast (optional)

Instructions:

• Soak cashews in water for at least 4 hours or overnight to ensure a creamy sauce.
• Drain and blend the soaked cashews with plant milk until smooth and creamy, setting aside.
• Heat olive oil in a large skillet over medium heat so garlic and mushrooms cook evenly.
• Add minced garlic and sauté for 1–2 minutes until fragrant, taking care not to burn it.
• Add sliced mushrooms and cook for 8–10 minutes, allowing them to release moisture and brown slightly for deep flavor.
• Sprinkle dried thyme and black pepper over mushrooms, stirring to coat evenly and enhance aroma.
• Stir in fresh spinach and cook until wilted, creating a vibrant green base for the sauce.
• Pour in the cashew cream, stirring gently to coat mushrooms and spinach completely in the creamy sauce.
• Reduce heat and simmer for 5–7 minutes so the sauce thickens and flavors meld together.
• Meanwhile, cook pasta according to package instructions until al dente, then drain and add to the sauce.
• Toss pasta thoroughly so every strand is coated with creamy mushroom and spinach mixture.
• Serve immediately with a sprinkle of nutritional yeast and extra black pepper if desired.

This creamy mushroom pasta is indulgent yet entirely vegan.

The mushrooms provide earthy depth while cashew cream adds luxurious richness.

It is a comforting, satisfying dinner perfect for weeknights or special occasions.

Vegan Mushroom and Chickpea Curry

A hearty vegan curry with mushrooms, chickpeas, and aromatic spices.

It is rich, flavorful, and packed with protein and fiber.

Perfect for serving over rice or enjoying as a standalone hearty stew.

Ingredients:

• 2 cups mushrooms, sliced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can coconut milk (14 oz)
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

• Heat olive oil in a large skillet over medium heat so onions, garlic, and ginger cook evenly.
• Add chopped onions and sauté for 5–6 minutes until soft and translucent.
• Stir in minced garlic and ginger, cooking for 1–2 minutes to release aromatic flavors.
• Sprinkle curry powder, turmeric, cumin, and paprika over the onions, stirring to bloom the spices.
• Add sliced mushrooms and sauté for 6–8 minutes until they release moisture and begin to brown.
• Stir in chickpeas and cook for 2–3 minutes so they absorb some of the spice flavors.
• Pour in coconut milk and bring the mixture to a gentle simmer, stirring frequently.
• Reduce heat and simmer for 10–12 minutes to allow flavors to meld and sauce to thicken slightly.
• Season with salt and black pepper, adjusting to taste.
• Garnish with fresh cilantro before serving and pair with rice or flatbread.

This mushroom and chickpea curry is creamy, hearty, and richly spiced.

The mushrooms provide umami depth while chickpeas add protein and texture.

It is perfect for satisfying vegan meals that are warming and nourishing.

Vegan Stuffed Portobello Mushrooms

Large portobello mushrooms stuffed with a flavorful vegetable and grain mixture.

It is savory, aromatic, and makes an elegant main course or appetizer.

The mushrooms remain tender while the filling becomes rich and flavorful.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1 cup mushrooms, finely chopped
• 1 onion, diced
• 2 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• ½ tsp black pepper
• Salt to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 375°F so mushrooms cook evenly without drying.
• Clean portobello mushroom caps with a damp cloth to preserve texture.
• Heat olive oil in a skillet over medium heat so onions and garlic cook gently.
• Add diced onions and sauté for 5–6 minutes until translucent and fragrant.
• Stir in minced garlic and thyme, cooking for 1–2 minutes without burning.
• Add finely chopped mushrooms and cook for 6–8 minutes until they release moisture and brown slightly.
• Combine cooked mushrooms with quinoa, sun-dried tomatoes, black pepper, and salt in a mixing bowl.
• Spoon mixture into each portobello cap, pressing gently to hold the filling in place.
• Place stuffed mushrooms on a baking sheet and bake for 20–25 minutes until tender and heated through.
• Garnish with fresh parsley before serving.

These stuffed portobello mushrooms are savory, hearty, and satisfying.

The mushrooms provide a meaty base while the filling adds richness and texture.

Perfect for vegan main courses, special dinners, or elegant appetizers.

Vegan Mushroom and Lentil Shepherd’s Pie

A low-fat, plant-based shepherd’s pie with mushrooms, lentils, and mashed potatoes.

It is hearty, flavorful, and perfect for cozy evenings.

The mushrooms add richness while lentils provide protein and structure.

Ingredients:

• 2 cups mushrooms, chopped
• 1 cup cooked green or brown lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups mashed potatoes (vegan, made with plant milk)
• 2 tbsp olive oil
• 1 tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 375°F to bake shepherd’s pie evenly.
• Heat olive oil in a skillet over medium heat so onions and garlic cook gently.
• Add diced onions and sauté for 5–6 minutes until soft and fragrant.
• Stir in garlic and thyme, cooking for 1–2 minutes to release aroma.
• Add chopped mushrooms and cook for 8–10 minutes until moisture evaporates and mushrooms brown slightly.
• Combine mushrooms with cooked lentils, smoked paprika, salt, and pepper in the skillet, mixing thoroughly.
• Spoon mixture into a baking dish, spreading evenly to form the base layer.
• Top with vegan mashed potatoes, smoothing the surface with a spatula.
• Bake for 25–30 minutes until the top is lightly golden and filling is bubbling.
• Garnish with fresh parsley before serving.

This vegan mushroom lentil shepherd’s pie is hearty, creamy, and flavorful.

The mushrooms provide umami depth while lentils add protein and texture.

It is a comforting, satisfying meal ideal for family dinners or meal prep.

Vegan Creamy Mushroom and Asparagus Soup

A smooth, creamy vegan soup with mushrooms, asparagus, and aromatic herbs.

It is light yet filling, perfect for a starter or a main meal.

The mushrooms and asparagus create an earthy, flavorful base for the creamy soup.

Ingredients:

• 2 cups mushrooms, sliced
• 1 bunch asparagus, trimmed and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup raw cashews, soaked
• 4 cups vegetable broth
• 2 tbsp olive oil
• ½ tsp thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Soak cashews for at least 4 hours and blend with 1 cup water until smooth to make cashew cream.
• Heat olive oil in a large pot over medium heat so onions and garlic cook evenly.
• Add diced onions and sauté for 5–6 minutes until translucent and fragrant.
• Stir in minced garlic and thyme, cooking for 1–2 minutes to release aroma.
• Add sliced mushrooms and cook for 6–8 minutes until moisture evaporates and mushrooms brown slightly.
• Add chopped asparagus and sauté for 3–4 minutes until slightly tender.
• Pour in vegetable broth and bring to a gentle simmer for 10 minutes, allowing vegetables to cook fully.
• Remove from heat and blend the soup with cashew cream using an immersion blender until smooth and creamy.
• Season with salt and black pepper to taste.
• Garnish with fresh parsley before serving hot.

This creamy mushroom and asparagus soup is smooth, earthy, and satisfying.

The mushrooms provide depth while asparagus adds freshness and color.

It is perfect for a nourishing, elegant vegan meal or starter.