Beef Bourguignon
Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!
all things food
Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!
Salisbury Steak is one of our favorite comfort foods! Tender beef patties smothered in a rich onion and mushroom gravy, this one-pan Salisbury steak dish is super easy to make and loaded with flavor!
This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of…
This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.
Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe!
This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.
This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:
It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:
This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):
This vegetarian meatloaf stores very well as leftovers! Here’s what to do:
If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!
A few side dishes that work well with meatloaf are mashed potatoes or mashed sweet potatoes, crispy Brussels sprouts, sauteed broccoli or broccolini, green beans almondine, roasted potatoes, or shaved Brussels sprout salad.
This vegetarian meatloaf recipe is vegetarian and gluten free.
Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.
Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.
Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.
Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.
While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.
Adapted from Martha Stewart
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →
This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.
The post Stuffed Mushrooms appeared first on Budget Bytes.
When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!
Here’s what you’ll need to make these cream cheese stuffed mushrooms:
Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)
I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.
However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!
Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.
See how we calculate recipe costs here.
In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.
Pulse in food processor until combined but still chunky.
Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.
Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.
I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!
The post Stuffed Mushrooms appeared first on Budget Bytes.
This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
The post Philly Cheesesteak Recipe appeared first on Budget Bytes.
Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!
Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉
Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!
Here’s everything you need to make this easy Philly Cheesesteak recipe:
A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store.
During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.
These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.
We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries.
As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!
See how we calculate recipe costs here.
Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.
Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.
Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.
Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.
Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.
Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?
The post Philly Cheesesteak Recipe appeared first on Budget Bytes.
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…
The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!
Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below):
Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:
Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:
I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.
Here are my tips for ensuring your chops come out perfectly tender and moist:
While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.
Here are few suggested sides to serve with these quick pork chops:
You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.
To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.
Yes you can use bone-in chops, just keep in mind the cooking time will be longer.
Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.
Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
See Note below for gluten free.
Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.
Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.
Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.
The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
The post The Best Black Bean Beet Burgers appeared first on Sweet Simple Vegan.
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient-dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
It’s amazing how many different ways there are to make homemade veggie burgers. We’ve made Chickpea Burgers, Mushroom Burgers, Grillable Veggie Burgers, White Bean Burgers, and these Filipino-Inspired Adobo Burgers and Stuffed Vegan Jalapeño Popper Burgers that are as delicious as it gets! We even have the cutest little Veggie Sliders with a Homemade Mustard Cheese Sauce.
But today we wanted to put a spin on one of our most popular recipes: Homemade Black Bean Burgers. In addition to black beans, these veggie burgers are loaded with fresh beets. In addition to adding moisture that helps to keep the patties soft and tender, the color adds a vibrancy to the patties that makes them more “meaty” in appearance! So in addition to being a good source of fiber and nutritional punch, this black bean beet burger recipe is guaranteed to become one of your favorite veggie burger recipes!
We love enjoying these burger patties as a replacement for a classic burger and load them up with our favorite toppings. Feel free to top with your favorites, or browse this list to get new ideas:
These veggie burgers are a great, quick weeknight dinner and the perfect pair for some of our favorite sides, including but not limited to Baked Mojo Fries, sweet potato fries, Beer Battered Onion Rings, and Roasted Vegetables. They’re also great for summer BBQs and pair well with some of the most classic summer side dishes:
Leftover beets can be used to make our Vegan Beet Pasta Sauce. Or, if the beets aren’t shredded yet, use the extra to make our Oven Roasted Beet Chips! You can also add sprinkle them on any salad or buddha bowl for a subtly sweet, earthy flavor.
Definitely! If you have access to pre-cooked beets at your local grocery store or simply have some leftover from another recipe, feel free to use them to make these beetroot burgers. This will help cut down on prep time significantly!
In addition to being vegan-friendly, these burger patties are naturally gluten-free. Just make sure to opt for rolled oats that have a certified gluten-free label on the bag. We love the brand Bob’s Red Mill.
Leftover burgers will keep for up to 5 days in an airtight container in the refrigerator. They can also be frozen for up to 3 months.
To freeze, arrange the baked patties on a baking sheet lined with parchment paper so that they are not touching. Place the baking sheet in the freezer and flash freeze for 1 hour, or until the patties are frozen solid. Then, transfer the frozen patties to an airtight, freezer-safe container or storage bag. This flash freeze process will keep the patties from sticking together and freezing in a solid block.
If you’d like to add an extra layer of protection to prevent sticking, place a piece of parchment paper or wax paper between each patty.
Refrigerated and frozen patties are reheated best in a preheated oven or air fryer until warmed through.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
PrintThese Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
Disclaimer: This page may contain affiliate links, which means we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
The post The Best Black Bean Beet Burgers appeared first on Sweet Simple Vegan.
Chicken Wild Rice Soup is a hearty and creamy meal in a bowl, loaded with earthy and savory flavors with chicken or turkey, mushrooms, veggies and wild rice.
These Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce, then topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.
The post Saucy Buffalo Mushrooms appeared first on Sweet Simple Vegan.
These Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce, then topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.
If you love our buffalo recipes, like this Buffalo Vegan Corn on the Cob with Ranch Dressing, Buffalo Cauliflower Wings, and Vegan Buffalo Chicken Dip, you’re going to be obsessed with these Saucy Buffalo Mushrooms! It’s easily one of our new favorite oyster mushroom recipes, rivaling our Vegan Calamari appetizer for our top pick.
Unlike our Vegan Mushroom Carnitas and Vegan Birria Tacos that are made with shredded oyster mushrooms, this mushrooms recipe features oyster mushrooms in their whole form.They’re so umami rich and hearty, you won’t believe the base of this recipe is vegan and just mushrooms!
For full measurement details, scroll down to the recipe card at the bottom of this post.
The sky is the limit when it comes to serving these saucy mushrooms. Enjoy them as a vegan appetizer (perfect for Game Days and Vegan Super Bowl Parties!), a side dish, or a topping for your favorite main course.
They would be delicious loaded on top of a vegan pizza, as a hearty sandwich filling, turned into vegan tacos, or a topping for your favorite vegan salad or vegan pasta dish.
Leave a comment down below sharing how you served them to give others additional inspiration!
This mushroom dish is best enjoyed immediately while warm, but leftovers will keep in an airtight container in the refrigerator for 2-3 days. Reheat leftovers in a large skillet to warm and crisp up again!
Freezing is not recommended.
Appetizers and Sides
Appetizers and Sides
Appetizers and Sides
Appetizers and Sides
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
PrintThese Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce and topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.
The post Saucy Buffalo Mushrooms appeared first on Sweet Simple Vegan.