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VEGAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
• Remove the stems of the mushrooms and chop them into pieces. Set aside.
• Add the chickpeas to a bowl and mash them with a fork.
• Heat oil in a large skillet, add onion, pepper, and all spices. Stir to combine and cook for 3-4 minutes.
• Also, stir in garlic, mashed chickpeas, and walnuts.
• Next add the tomato paste, tamari, balsamic vinegar, and dairy-free milk. Stir to combine.
• Finally, add the chopped mushroom stems and stir. Cook for a few more minutes, then set aside.
• Place the portobello mushrooms on the lined baking sheet and fill each mushroom with the filling until there is no filling left.
• Bake in the oven for about 10 minutes, then add vegan cheese of choice (I used my vegan cheese sauce) and bake for a further 10 minutes. Garnish with fresh herbs and enjoy!

STUFFED CELERY

Steps:

• Cut off tops and bottoms of the celery.
• Cut the stalks in half. Set the stalks aside.
• Using a medium size mixing bowl and a handheld mixer, beat the cream cheese and mayonnaise for 1 minute.
• Sprinkle the packet of ranch dressing and fresh cracked pepper over the cream cheese mixture. Continue to mix until the ingredients are well incorporated.
• Fold in the shredded mozzarella.
• Spoon in and spread the cream cheese mixture into the celery stalks.
• Lightly sprinkle the smoked paprika over the stuffed celery stalks, if desired. Keep refrigerated until you are ready to serve.