Vegan Thanksgiving: Roasted Vegetable and Tofu Stuffed Portobello Mushrooms
Thanksgiving may look a little different this year, but that doesn’t mean you can’t still enjoy a delicious vegan meal. This roasted vegetable and tofu stuffed portobello mushroom dish is the perfect entree for a vegan Thanksgiving. The mushrooms are stuffed with a flavorful mixture of roasted vegetables, herbs, and tofu, making for a hearty and satisfying meal. Serve this dish alongside some roasted potatoes and green beans for a complete vegan Thanksgiving feast.
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 cup diced onion
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegan butter
- 14 ounces firm tofu, drained and crumbled
- 1/4 cup vegan Parmesan cheese
- 1/4 cup chopped fresh parsley
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Clean the mushrooms and remove the stems. Place the mushrooms on the baking sheet and brush the tops and insides with olive oil. Roast in the preheated oven for 10-15 minutes until lightly browned and just tender. Remove from oven and set aside.
In a large skillet over medium heat, heat the olive oil. Add the bell peppers, garlic, onion, oregano, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the vegan butter and stir to combine.
Add the crumbled tofu and cook until lightly browned, about 5 minutes. Remove from heat and stir in the vegan Parmesan cheese and parsley. Taste and adjust seasonings if desired.
Fill each mushroom cap with the vegetable and tofu mixture. Place the mushrooms back on the baking sheet. Bake in preheated oven for 15 minutes, until the mushrooms are heated through and the filling is lightly browned. Serve hot.