Ingredients:

• 3 pints of mushrooms, cleaned and stems removed
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons vegan butter
• 2 table spoons of coconut aminos
• 1//2 teaspoon of liquid smoke
• 3 slices vegan cheese
• 1 teaspoon pink salt
• 1 teaspoon steak seasoning
• 1 teaspoon black pepper
• 1 tablespoon of Shavone's Everyday Essence
• 1 teaspoon dried italian seasoning
• 1 teaspoon garlic power
• 4 tablespoons of vegan mayo
• 1 tablespoon of gochujang
• 3 vegan hoagie rolls or sub rolls

Instructions:

1. Roughly chop the portobello mushrooms into chunks.
2. In a blender or food processor, pulse the mushrooms until they reach a ground beef-like consistency and place in mixing bowl. Be careful not to over-process; you want some texture to remain.
3. Add seasonings, coconut aminos, and liquid smoke. Mix well and let set.
4. Heat a flat griddle pan over medium heat.
5. Once the griddle pan is hot, add 1 tablespoon of olive oil to the pan. Then add the sliced green peppers and onions. Spread them out evenly on the griddle.
6. Allow the peppers and onions to cook for about 3-4 minutes until they start to soften and caramelize slightly. Add pink salt, pepper, and Shavone's Everyday Essence
7. Push the peppers and onions to one side of the griddle pan, and add the blended mushrooms to the other side. Spread them out evenly.
8. Cook the mushrooms and veggies simultaneously, stirring occasionally, until the mushrooms are browned and the veggies are caramelized, about 5-7 minutes.
9. Add the vegan butter to the mushrooms cook for another 2-3 minutes to allow the flavors to meld together in sections.
10. While the mixture is cooking, slice the hoagie rolls in half lengthwise.
11. Place a slice of vegan cheese on top of each sectioned serving of the mushroom and veggie mixture on the griddle. Then, place the sliced rolls on top of each serving, allowing them to toast slightly and melt the cheese while creating toasted edges.

Serve hot and enjoy your Vegan Mushroom Steak Philly with all the delicious flavors of a classic Philly cheesesteak, but completely plant-based! 

Ingredients:

• 2 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup vegan mayo
• 1 tablespoon coconut aminos
• 1/4 cup finely diced onions
• 1/4 cup diced pickles
• 1/4 cup diced celery
• 1 tablespoon mustard
• 1 teaspoon pink salt
• 1 teaspoon black pepper
• 1 tablespoon of Shavone's Everyday Essence
• 1 teaspoon dried parsley
• 1 tablespoon nori seaweed, finely chopped 

Instructions: 

1. In a large flat dish or bowl, mash the chickpeas with a fork or potato masher until they reach a flaky consistency. 
2. Add the vegan mayo, coconut aminos, diced onions, pickles, celery, mustard, seasonings, and chopped nori seaweed to the bowl with the mashed chickpeas. Mix well until all ingredients are evenly combined. 
3. Serve the chickpea "tuna" salad on sandwiches, wraps, salads, or enjoy it as a dip with crackers or veggies. 
4. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. 

Enjoy this flavorful and protein-packed vegan alternative to traditional tuna salad!

Ingredients: 

• 1 pound white or bella mushrooms, finely to lump chopped
• 1 tablespoon nori seaweed, finely chopped 
• 1 cup panko breadcrumbs
• 1 tablespoon of Shavone's Everyday Essence
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hotsauce
• 1 teaspoon garlic powder
• 1 tablespoon of dried parsley
• 1 tablespoon coconut aminos
• 1 teaspoon cajun seasoning (or substitute with paprika, celery salt, black pepper, and cayenne pepper)
• Salt and pepper to taste
• 3 tablespoons of frying oil

Wet Mixture:

• In a mixing bowl, combine the vegan mayonnaise, Dijon mustard, hot sauce, garlic powder, coconut aminos, cajun seasoning and Shavone's Everyday Essence. Mix until well combined.

Dry Mixture:

• In a large bowl, combine the panko breadcrumbs, nori seaweed, and dried parsley to lump chopped mushrooms. Mix well.
• Fold in wet mixture, ensuring all ingredients are thoroughly mixed.

Cooking Instructions:

1. Heat the frying oil in a large skillet over medium heat.
2. Form the mixture into patties, shaping them to resemble crab cakes.
3. Carefully place the formed crab cakes into the skillet, being cautious not to overcrowd the pan.
4. Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy.
5. Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
6. Serve the vegan crab cakes hot with fetticinni and garnish with herbs or accompanied by your favorite dipping sauce.

Enjoy Symphony of Mushrooms and Nori, Golden and Crispy!

Ingredients:

• 4 tablespoons vegan butter, divided
• 1 tablespoon olive oil
• 1 pound mixed mushrooms, sliced
• 1 large onion
• 2 cloves garlic, minced
• 1 teaspoon thyme
• ½ teaspoon pink salt
• 1 tablespoon of Shavone's Everyday Essence
• 1 teaspoon coconunt aminos
• 6 slices of vegan swiss cheese
• 1 package savory slider rolls (12 count)

For the topping:

• 2 tablespoons vegan butter, melted
• 3 tablespoons vegan Nutritional Yeast
• ¼ teaspoon garlic powder
• ¼ teaspoon pinch salt
• 1 dash of coconut aminos

Instructions:

1. In a large skillet over medium heat, heat the olive oil and 2 tablespoons of vegan butter. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.
2. Add the remaining 2 tablespoons of vegan butter along with the onions, garlic, and thyme. Stir and cook until the shallots have softened, about 3 minutes. Add the salt and tamari and cook for another 3 minutes or until well combined.
3. Preheat oven to 350 degrees Fahrenheit.
4. Meanwhile, make the topping for the rolls. Put the vegan butter in a small bowl and microwave until melted. Add the Nutritional Yeast, garlic powder, coconut aminios, and pink salt. Stir to combine.
5. Cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment-lined baking pan. Layer half of the vegan swiss cheese, then the mushroom mixture, then the other half of the vegan cheese, and cover with the top of the rolls.
6. Brush the tops with the melted vegan butter mixture and bake for 12-15 minutes, until the buns are golden brown and the cheese has melted. Following the lines of the rolls, cut into individual sliders.

Indulge in guilt-free decadence with these savory Vegan Mushroom Sliders—packed with flavor, compassion, and comfort in every bite!