Creamy Cashew Mushroom Stroganoff
Blending cashews with lemon juice and hot water creates a luscious cream for this plant-based take on comforting stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.
Smoky Cauliflower Steaks with Tomato Sauce & Microgreens
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Celery Root Carpaccio
This hors d’oeuvre is traditionally made with thinly sliced raw beef or fish, but we’ve swapped the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.
Roasted Beet Wellington
Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy goat cheese for this healthy take on beef Wellington.
Portobello Mushroom Burger with Marinara Sauce & Provolone
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.
Written by Ivy Manning for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to firstname.lastname@example.org.