So you want raw vegan mushroom casserole?
Here it is…in all it’s RAW glory!
Y’all, this casserole is seriously delicious.
Do you love broccoli too?
Add in a cup or two of small diced broccoli florets for a cheddar-cheesy broccoli-mushroom casserole vibe.
OMG, we’re in HEAVEN!
- 24 oz. (about 3 cups) Chanterelle mushrooms, stems removed (reserved), coarsely chopped
- 2 tbsp raw tahini
- 2 tbsp sunflower seeds, soaked for 30+ minutes, rinsed & drained
- 1-2 stalks celery, coarsely chopped (about 1 cup)
- Juice of 1 lemon
- White parts of 2 green onions
- Garnish: finely chopped green onion, herbs and spices of choice, freshly cracked black or white pepper, truffle salt would also be good if you consume salt
- Prepare mushrooms. Remove stems, and place in bowl. Coarsely chop top parts, and place in separate bowl. Let tops and stems soak in hot water for 1-2 minutes. Rinse and drain. Keep them separate!
- Blend mushroom stems and remaining ingredients (except garnishes) until smooth and creamy.
- Combine sauce and mushroom tops in mixing bowl. Transfer into casserole dish. Shallower dishes will allow mushroom casserole to dehydrate quicker, so keep this in mind for timing.
- Place in dehydrate at 115 degrees for 4-6 hours.
- Top your raw vegan mushroom casserole with garnishes of your choice!
- Make it into an entree by serving it in butterleaf lettuce cups. Serve over cauliflower rice or riced zucchini (grate zucchini and then chop into rice-sized pieces). Serve alongside your favorite raw vegan soup.
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