Toasted Protein Mushroom Rolls Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
¼ cup raw cashews, soaked for 1 hour
1 tablespoon plus 2 teaspoons dairy-free milk
1 teaspoon lemon juice
¼ teaspoon salt
Pinch of ground black pepper
4 ounces button mushrooms
¼ cup dairy-free butter, divided
2 tablespoons raw shelled hempseed
9 slices whole-grain bread
1Add cashews, milk, lemon juice, salt, and pepper to a food processor. Process until smooth.
2Clean mushrooms and finely chop.
3Heat 1 tablespoon butter over medium-high heat in a small skillet. Add chopped mushrooms and sauté for 5 minutes. Turn off the heat and add the cashew mixture and hempseed. Stir well.
4Preheat the oven to 425°F.
5Cut crusts off of the bread and leave in a square shape. Roll each square thin with a rolling pin. You will be rolling up these squares. Spread 1 tablespoon mushroom mixture onto each square and roll up.
6Melt remaining butter.
7Cut rolls in half and roll in melted butter. Place rolls on cookie sheets and bake for 8 minutes or until browned.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.