These mushroom sliders are mouth-watering and extremely allergen friendly!
Here's what you need:
3 portobello mushrooms sliced
1 onion chopped
1/2 cup balsamic
1/4 cup nutritional yeast
2 tbsp dijon
3 tbsp olive oil
1 tsp basil
2 tbsp of vegan soy-free mayo
1 tbsp dijon
1 tbsp nutritional yeast
1 tbsp maple syruph
Marinate portobellos in balsamic, dijon, 2 tbsp olive oil and basil for a
minimum of 20-30 mins.
Saute onions in 1 tbsp olive oil and 2 tbsp balsamic.
Saute portobellos in the marinade and coat with nutritional yeast.
Mix spread ingredients
Serve on GF Buns.
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1. Melt chocolate chips and rim coupe glass
2. Dip rimmed glass into candy cane pieces
2. Let glass cool in fridge
3. Shake creme de cacao and peppermint schnapps for 10 seconds in shaker
4. Pour into coupe glass
*This is a 2018 Live Free Holiday Party Recipe! Read more here*Add to cart to get a FREE downloadable PDF.
This is a delicious allergen-friendly alternative, that everyone will enjoy!
Here's what you need:
1 butternut squash
2 carrots diced
2 stocks celery chopped
1 red onion diced
2 cups vegetable broth
3/4 wild rice
1/2 cup basmati rice
1/2 cup craisins
1/4 cup sunflower seeds (pepitas)
2 tbsp minced garlic
2 tbsp of coconut sugar
2 tbsp of melted vegan butter
2 tbsp of sage
2 tbsp of olive oil
3 tbsp of coconut oil
1/4 tsp salt & pepper
Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck.
Roast squash at 375F for 60 minutes, until tender.
Let squash cool after roasting in the oven.
Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent.
Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked.
When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot.
Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture.
Add pepitas, craisins and spices to pot mixture and stir thoroughly.
Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil.
Bake for another 25-45 minutes.
This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!
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