Our friend Turnip Vegan has been inspiring us for years with his passion for creating exciting, healthy, and beautifully crafted vegan food. We've collaborated on some mouth-watering recipes recently such as a Lion's Mane hot dog, a Lion's Mane "fish" sandwich, a crispy Oyster mushroom wrap, a Shiitake "meatball" sandwich, a Reishi pineapple spice drink & popsicle, poblano pepper Pink Oyster enchiladas, jerk Lion's Mane wonton tacos, an Italian Oyster teriyaki bowl., and brown sugar cranberry Lion's Mane. This time, he's brought us soup; creamy green chili cannellini soup made with homegrown Shiitake mushrooms!
"Shitake mushrooms are meaty and go perfectly in this soup. After harvesting the Shiitake mushrooms, I chopped them into slices and let them soak in a flavorful steak marinate. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation. "
-Turnip Vegan
Serving Size: 4 - 6
Time To Prep: 1hr and 15mins
Time To Cook: 30 Minutes
Ingredients
• 9 - 11 oz Shiitake Mushrooms
Shiitake Marinade
• 1 Tbsp + 1 tsp steak or taco seasoning
• 1 Tbsp lime juice
• 3 Tbsp orange juice
• 2 Tbsp avocado or grapeseed oil
Creamy Green Chili Cannellini Soup
• 1/2 cup of chopped onion
• 1 Tbsp of minced garlic
• 3 cups vegetable broth
• 8 oz of green chili
• 8 oz vegan cream cheese
• 1 cup of grilled corn
• 2 x 15.5 oz cans cannellini beans
• 2 Tbsp miso
• Salt and pepper to taste
Other Ingredients
• toasted garlic bread
• lime slices
• cilantro
Ingredients
• 2 cups vital wheat gluten
• 7 0z of Lion's Mane (about 2 cups)
• 1/2 cup nutritional yeast
• 1 Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp allspice
• 1 tsp mustard powder
• 2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 3 Tbsp of mustard
• 3 Tbsp of maple
• 2 Tbsp water
• 3 Tbsp liquid amino
• 1/4 cup melted butter
Cranberry Glaze
• 1/4 cup of brown sugar
• 3 Tbsp of mustard
• 1-2 tsp of liquid smoke
• 1/2 cup of liquid amino
• 1/2 cup of fresh cranberries
• 1/4 cup of water
Step 1. Clean and remove the stems from Shiitake mushrooms. Cut the cap of the mushroom into strips.
Step 2. Mix all the ingredients for the marinade in a bowl. Add marinade to Shiitake mushrooms and cover.
Step 3. Marinate for 1 -2 hours.
Step 4. Sauté onions and garlic in oil for 3 - 4 minutes or until onions brown.
Step 5. Add miso, salt, and pepper. Stir and cook on low heat for 2 minutes.
Step 6. Add vegetable broth, vegan cream cheese, green chili, cannellini beans, and grilled corn. Cover with a lid and cook on medium for 13 - 15 minutes. Make sure to stir.
Step 7. Add marinated Shiitake mushrooms to a pan and grill for 5 minutes on both sides.
Step 8. Serve soup in a bowl with lime wedges, garlic bread, cilantro, and mushrooms on top.