We love reading other vegan blogs, and recently stumbled upon a delicious recipe by the folks over at The Vegan Version and decided to give it a go. It was for Veggie Chorizo Stuffed Mushrooms. We had a pack of Trader Joe’s soy chorizo in the fridge and all other other ingredients on the list – except mushrooms. So, what the heck, we stuffed zucchinis instead. These zucchinis were small and were the variety that grows into a round ball instead of the usual oblong shape. They made an excellent “stuffing” vessel in the absence of mushrooms.
Overall, we followed the Vegan Version’s Veggie Chorizo Stuffed Mushroom recipe pretty closely. We used a package of Trader Joe’s soy chorizo, a small red onion, green and red peppers, vegan cream cheese (Toffuti brand), olive oil and salt/pepper. We did add an additional Tablespoon of panko bread crumbs and we tossed in about two teaspoons of Italian seasoning mix, too. The mixture came together perfectly and was delicious in our hollowed-out zucchini balls. Oh – it did take a slightly longer baking time – probably because the zucchini was much thicker than mushrooms. We needed 40 minutes in the oven rather that 20.
The resulting supper was delicious. We shared it with non-veg family members, as a sidenote. They had some concerns that the “weird vegan dinner” might not be filling or flavorful. Nothing could have been further from true! The Vegan Version’s Veggie Chorizo Stuffed Mushroom recipe was both simple and tasty. No one had room for two of these little guys – they were very satisfying with a multitude of flavors and textures. To seal the deal – someone even asked for the recipe! Thanks, Vegan Version, for this winning combination!