We’ll say it if nobody else will, “soup season is never over.” Sure, there are heartier soups and stews with ingredients that lend themselves to colder months, but you can enjoy soup year round. For example, you can enjoy a cold gazpacho in the summer or a creamy zucchini and potato soup in the winter. In the case of this recipe, it makes for a great appetizer or light entree. After cooking the ingredients, blend them together to make a velvety soup that seems to intensify in flavor with each spoonful you eat.

Unlike traditional mushroom soup recipes, this one calls for portobello mushrooms. Some would argue that they are the undisputed mushroom champs, but that is not a decision for us to make. Portobellos are mature cremini mushrooms that exhibit a more intense flavor profile and meatier texture. That’s why you commonly see them as burger patty replacements. They are naturally low in calories and offer 15 different vitamins, minerals, and antioxidant compounds. Some of these nutrients include selenium, copper, vitamin D, and B-vitamins.

Some of the phytonutrients in portobello mushrooms help to boost the immune system by charging up white blood cells. These mushrooms also contain antioxidants that may help reduce inflammation and and improve cardiovascular health. Now, is eating this soup going to make you the healthiest person alive? No, but it tastes great and can be a great addition to your healthy diet, especially if you are trying to watch your caloric intake.

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Looking for a vegan meat substitute that isn’t manufactured in a lab? Forget the fake meat and starting cooking with portobello mushrooms! You can grill the entire caps and sandwich them between two slices of bread to make hearty sandwiches or burgers. Trying to steer clear of bread? Slice up portobello caps and sauté them with other veggies in a stir-fry, or make these vegan fajitas.

Like other mushrooms, portobellos exhibit an earthy flavor. You can counteract a bit of that earthiness by scraping out the undersides of the caps. Rinse them out and lightly scrape them with your fingers (it can be a good idea to wear disposable gloves for this) prior to slicing up the caps. If you really want that mushroom flavor to vanish, you have to season them properly and thoroughly. In the case of this recipe, you create your own taco seasoning by using a series of spices. The reason to avoid store bought taco seasoning is because it contains excess sodium, added flavors, and preservatives.

This fajita dish is very simple to make because all you have to do is thinly slice the bell peppers, red onion, and portobellos, season them, and bake them for 25 minutes. Make sure that you remove the pan halfway through the cooking process so that you can mix them up for even cooking. While the veggies are cooking, you can prepare the pico de gallo, which is very easy to make. Once the veggies are out of the oven, toast your corn tortillas and assemble your fajitas. Please enjoy!

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Portobello mushrooms, also called portabella, offer a rich flavor profile and meaty texture. For this reason, people regularly use them as meat substitutes. They are less spongy than button mushrooms and easily take on a variety of flavors. You can grill, stuff, broil, bake, or saute portobellos, but this recipe showcases how delicious they can be after dehydrating them.

Portobellos are naturally rich in riboflavin (vitamin B2), which is essential for energy production. It assists the body with breaking down carbohydrates into sugar for fuel. Portobellos are also high in selenium, a mineral that helps support healthy immune function, fertility, and cognition. It also plays a key role in maintaining thyroid hormone metabolism and DNA synthesis, in addition to protecting the body from infection and oxidative stress.

The key to making this mushroom jerky is just to let it take the time it needs in the dehydrator. It will most likely take about 10-12 hours, which is why it can be convenient to dehydrate overnight. Before you place the thinly sliced portobello in the dehydrator, make sure that all of the slices are liberally coated in the marinade. There are many seasonings and flavors that give this mushroom jerky depth of flavor, making it a tasty snack for anyone on a raw vegan diet. Try it out and let us know how you like it in the comments below.

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It’s taco time! And that is excellent news for anyone who is on a raw vegan diet because tacos are easy to make and very filling. Many people think that raw vegan tacos take forever to make, but you can have a full plate of raw tacos in under 20 minutes. Plus, this recipe requires less than 10 ingredients so you know it will come together quickly.

In the past, we published several raw taco recipes with walnut “meat” and “mushroom.” This recipe unites these two ingredients and the result is a taco filling that’s meatier than ever. Portobello mushrooms have a natural meaty texture, and walnuts reach that consistency after a few pulses in the food processor. When you pulse both mushrooms and walnuts in the food processor, you get a consistency similar to ground beef. And the flavor is reminiscent of the taco meat you know and love.

The best way to intensify the taco flavor in the “meat” is to let it sit for about 30 minutes before serving. The flavors get to know each other and form a harmonious marriage that elevates the tacos. You are free to add the raw vegan toppings that you enjoy, for example, avocado slices, cilantro, or tomatoes. You can click here to make a raw pico de gallo that refreshes the palate with a subtle spice. Comment below what your favorite taco toppings are (cleanse approved, of course) and if you enjoy this recipe.

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It’s safe to say that cooked mushrooms are tasty as can be, but you can’t cook during your cleanse. That means that it’s time to marinate and dehydrate! As long as you dehydrate food below 115º F, you can have it during the cleanse. The only thing we will say about dehydrating your food is that it is a time consuming process. Fortunately, this recipe does not take the typical 10-12 hours that other dehydrated recipes entail. What does take time is the marinating process. If you fail to marinate raw mushrooms, they won’t taste like anything. They can easily take on flavors, and the marinade in this recipe is full of rich herbs and spices.

Portobello mushrooms are some of the best food sources of vitamin D, but they also contain other nutrients. Some of the key vitamins and minerals in portobellos include potassium, riboflavin, niacin, copper, selenium, and pantothenic acid. Fill up on these dehydrated portobellos on a lovely evening during your cleanse. You can thank us later.

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Vegan dinners do not have to be complex. Often times, and this goes for all cooking, it is the simplest food that tastes the best. Focusing on imparting flavor to the core ingredients that make up a dish is your number one priority. For this recipe, that means concocting the perfect combination of spices.

You’ll want to make the taco seasoning before you decide to make this entree. The reason for that is to help you save you time every when you’re hungry. This fajita recipe contains the classic bell pepper and onion combination, and the thicker portobello slices have a similar texture to sautéed meat. They are filling and loaded with beneficial nutrients, so eat up!

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This recipe requires a little marinating overnight, but this allows the flavors to intensify, resulting in a wonderfully rich and zesty appetizer will impress your taste buds. Mushrooms and beets have earthy flavors, but they are muted by the powerful spices in this recipe.

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The best thing about grilling portobello mushrooms, aside from the meaty deliciousness, is that they are substantial and similar in texture to a piece of grilled meat. The difference between portobellos and meat is that mushrooms are much easier on the digestive system. Marinating the mushrooms is essential if you want to avoid the inherent earthy flavor of mushrooms. While it’s your decision to remove the stems of the mushrooms, we recommend discarding them because they can be fibrous and unpleasant.

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We are taking a different approach to burgers by using the portobello mushroom caps as the buns. Stuffed with mixed greens, cashew cheese, and guacamole, these dehydrated burgers are perfect for a filling dinner while cleansing.

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Dinner just got a whole lot more delicious. Did you know that portobello mushrooms are incredibly rich in vitamin D? Well, they are!

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