This Vegan Mushroom Skillet features a medley of tender mushrooms cooked in a creamy, tangy sauce made with mustard and vegan Asiago cheese. The mushrooms take on the flavor of the sauce, creating a satisfying and rich dish that’s perfect over pasta, rice, or with a side of bread for dipping. It’s comforting, savory, and easy to make!

Ingredients:

  • For the skillet:
    • 1 tablespoon olive oil (or your preferred cooking oil)
    • 1 medium onion, diced
    • 3 cups mushrooms (such as cremini, button, or shiitake), sliced
    • 2 cloves garlic, minced
    • 1 block (14 oz) extra firm tofu, drained and cubed (or use plant-based “chicken” strips)
    • 1/2 cup vegetable broth
    • Salt and pepper to taste
  • For the creamy asiago and mustard sauce:
    • 1/2 cup canned coconut milk (or any plant-based milk)
    • 2 tablespoons Dijon mustard (or whole grain mustard for extra texture)
    • 1/4 cup nutritional yeast (for a cheesy flavor)
    • 1/4 cup vegan Asiago cheese (or another plant-based hard cheese)
    • 1 teaspoon lemon juice (optional, for brightness)
    • 1 teaspoon dried thyme
    • 1/2 teaspoon garlic powder
    • 1 tablespoon flour or cornstarch (optional, to thicken the sauce)

Instructions:

  1. Cook the tofu or plant-based chicken:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu (or plant-based “chicken”) and cook, stirring occasionally, for 7-10 minutes, until the tofu is golden and crispy on all sides. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
  2. Sauté the vegetables:
    • In the same skillet, add a little more oil if needed, then sauté the diced onion for 2-3 minutes, until softened.
    • Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become golden brown. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  3. Make the creamy asiago and mustard sauce:
    • In a bowl, whisk together the coconut milk, Dijon mustard, nutritional yeast, vegan Asiago cheese, lemon juice (if using), thyme, garlic powder, and flour/cornstarch (if using to thicken the sauce). Season with salt and pepper to taste.
  4. Combine the tofu and sauce:
    • Return the cooked tofu (or plant-based chicken) to the skillet with the mushrooms. Pour the sauce over the mixture and stir to coat everything evenly. Allow the sauce to simmer for about 5-7 minutes, or until it thickens to your desired consistency. If it gets too thick, you can add a splash of vegetable broth or plant milk to loosen it up.
  5. Serve:
    • Once the sauce has thickened and everything is well coated, remove the skillet from the heat. Serve the dish over rice, pasta, or alongside crusty bread to soak up the delicious sauce.

Nutrition (per serving, approximate):

  • Calories: 280-350 kcal (depending on serving size and ingredients)
  • Carbohydrates: 10-15g
  • Protein: 15-18g (from tofu and mushrooms)
  • Fat: 20-24g (mostly from the coconut milk and oil)
  • Fiber: 3-5g
  • Sodium: 400-500mg (depends on salt and broth used)

Note: Nutritional values will vary based on specific ingredients and serving sizes.

Why You’ll Love It:

  • Rich & Flavorful: The creamy sauce with tangy mustard and vegan Asiago cheese creates a depth of flavor that’s irresistible.
  • Customizable: You can easily swap in your favorite plant-based proteins or mushrooms, and adjust the spices to fit your taste.
  • Comforting & Satisfying: This dish is hearty, filling, and perfect for a cozy meal. It’s a great way to get a delicious plant-based “chicken” dinner.
  • Quick & Easy: The recipe comes together in about 30 minutes, making it perfect for a weeknight meal.