Plant-Based Honey Glazed Strips with Stuffed Mushrooms and Veggies

Name: Plant-Based Honey Glazed Strips with Stuffed Mushrooms and Veggies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: 2.5 cup water; 1 cup chickpea flour; 1/4 cup of oil (sunflower or olive work well); 1/2 teaspoon lemon juice; 2 tsp salt; 1/4 cup of chickpea cheese; As many button mushrooms as you want; 1 tsp of breadcrumbs; A few spinach leaves, chopped up small; 1 garlic clove, crushed and minced1 tsp chopped chives; 1 tsp parsley, chopped very small; 1/2 teaspoon of smoked paprika; 1 tbsp olive oil; 1 tsp salt; 1 sweet potato, chopped into smallish cubes; 2 handfuls of kale, chopped into small pieces with the stem removed; A handful of fennel sliced chopped in pieces; 1 tsp salt; Some dried cranberries chopped up or pomegranate seeds; A handful of toasted pine nuts; 2 tbsp glassa balsamic vinegar; 2 tbsp tamari or soy sauce; 2 tbsp vegan honey; 2 tbsp orange juice; 1/2 tsp ground ginger; 1/2 tsp salt (use less first, then adjust to your taste); 1 tsp corn starch; 1 tsp of agar agar powder; Some ground black or red pepper; 1x Juicy Marbles filet

Honey Glazed Strips

STUFFED MUSHROOMS & ROASTED VEGGIES

A Sweet and Savory Plant-Based Experience

Imagine the satisfying crunch of the garlic-peppercorn crust, the creamy richness of chickpea cheese-stuffed mushrooms, and the caramelized sweetness of roasted sweet potatoes. It’s a dish made to impress, whether you’re sharing it with loved ones or treating yourself to something extraordinary.

This recipe blends culinary creativity with plant-based brilliance, offering layers of flavor in every bite. Let’s get cooking and bring this show-stopper to life!

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The Steps to Culinary Excellence

Chickpea Cheese for Creamy Mushroom Filling

The heart of the stuffed mushrooms is a rich, creamy chickpea cheese. Made from simple ingredients, it’s cooked until thick and velvety before being chilled to perfection.

Pro Tip: Stir consistently while cooking to avoid clumps.

Savory Stuffed Mushrooms

Button mushrooms are roasted to juicy perfection, then filled with a flavorful chickpea cheese mix enhanced by spinach, garlic, and smoky paprika. A final sprinkle of breadcrumbs and a drizzle of olive oil adds a crispy finish.

Customization Tip: Add a pinch of nutritional yeast for extra umami.

Roasted Sweet Potato and Kale Side

Sweet potato cubes are pan-roasted to golden perfection, then tossed with crisp fennel and fresh kale. Toasted pine nuts and dried cranberries or pomegranate seeds add a satisfying crunch and a pop of sweetness.

Upgrade It: Swap kale for Swiss chard or add a sprinkle of cinnamon to the sweet potatoes for a twist.

Honey Glazed Sauce

This sweet and tangy glaze is the star of the dish, combining vegan honey, balsamic reduction, tamari, and orange juice with aromatic spices. Simmered to thicken, it’s the perfect topping for the garlic-crusted Juicy Marbles filet.

Make It Your Own: Adjust the amount of ginger or pepper for your preferred level of spice.

Garlic and Peppercorn Rubbed Steak

Juicy Marbles filet is transformed into irresistible strips, coated in a sticky garlic-peppercorn crust. The layers of flavor make it a centerpiece worthy of any meal.

Pro Tip: Ensure the filet is evenly coated with starch and spices for a perfectly crisp exterior.

Assembling the Dish

Once all the components are ready, the magic happens. Plate the stuffed mushrooms and roasted sweet potato with kale first, creating a vibrant and textured base. Add the crispy, garlic-peppercorn rubbed Juicy Marbles strips on top. Drizzle generously with the honey glaze, letting it coat the filet and spill over the plate.

Plating Tip: Use a wide plate to showcase the variety of colors and textures.
Pairing Suggestion: Serve with a crisp white wine or a chilled herbal tea for a refreshing complement.

Rated 5.0 stars by 1 users

Author:

Lucy Albert

Servings

Prep Time

15 minutes

Cook Time

60 minutes

Image of Plant-Based Honey Glazed Strips with Stuffed Mushrooms and Veggies

Ingredients

Chickpea Cheese (for Stuffed Mushrooms)

2.5 cup water
1 cup chickpea flour
1/4 cup of oil (sunflower or olive work well)
1/2 teaspoon lemon juice
2 tsp salt

For Mushroom Stuffing

1/4 cup of chickpea cheese
As many button mushrooms as you want
1 tsp of breadcrumbs
A few spinach leaves, chopped up small
1 garlic clove, crushed and minced1 tsp chopped chives
1 tsp parsley, chopped very small
1/2 teaspoon of smoked paprika
1 tbsp olive oil
1 tsp salt

Roasted Sweet Potato & Kale Side

1 sweet potato, chopped into smallish cubes
2 handfuls of kale, chopped into small pieces with the stem removed
A handful of fennel sliced chopped in pieces
1 tsp salt
Some dried cranberries chopped up or pomegranate seeds
A handful of toasted pine nuts

Honey Glazed Sauce

2 tbsp glassa balsamic vinegar
2 tbsp tamari or soy sauce
2 tbsp vegan honey
2 tbsp orange juice
1/2 tsp ground ginger
1/2 tsp salt (use less first, then adjust to your taste)
1 tsp corn starch
1 tsp of agar agar powder
Some ground black or red pepper

Garlic and Peppercorn Rubbed Steak

1x Juicy Marbles filet
1 tbsp garlic powder
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp salt
1 tbsp of corn starch (add more as needed)
1/2 cup of water
1 tsp of oil (oil of choice, for cooking)

Directions

Make the chickpea cheese

In a bowl, whisk chickpea flour with salt, slowly adding water to prevent clumping.
Cook the mixture in a pot over medium heat, stirring continuously for 10 minutes until thickened.
Cool and refrigerate to set.

Prepare the Stuffed Mushrooms

Preheat oven to 400°F (200°C). Line a tray with baking paper.
Remove mushroom stems, drizzle with oil and salt, and roast for 12 minutes.
Mix chickpea cheese with smoked paprika, spinach, garlic, chives, parsley, breadcrumbs, and oil.
Fill mushroom caps, sprinkle breadcrumbs, and roast for another 6-8 minutes.

Cook Sweet Potato and Kale

Pan-roast sweet potato with oil until golden and cooked through.
Add fennel and roast for 2-3 minutes, then toss in kale. Top with pine nuts and cranberries.

Make the Honey Glazed Sauce

Combine all sauce ingredients in a pot. Bring to a boil, then simmer for 2-3 minutes until thickened.

Garlic and Peppercorn Rubbed Steak

Coat Juicy Marbles filet in cornstarch, dip in water, and cover with spice mix.
Sear in a non-stick pan with oil for 2 minutes per side.

Assemble and Serve

Plate the sweet potato, kale, and stuffed mushrooms first. Add the garlic-peppercorn strips and drizzle with the honey glaze. Enjoyyy!

Sweet, Savory, and Satisfying

This dish isn’t just a meal; it’s a masterpiece of flavors. The honey glaze ties it all together with the perfect balance of sweetness and tang, making every bite unforgettable.

Cook it, love it, and share it! Snap a photo of your creation and tag us @juicymarbles to show off your plant-based brilliance. Bon appétit!

Honey Glazed Strips

A Sweet and Savory Plant-Based Experience

The Steps to Culinary Excellence

Chickpea Cheese for Creamy Mushroom Filling

Savory Stuffed Mushrooms

Roasted Sweet Potato and Kale Side

Honey Glazed Sauce

Garlic and Peppercorn Rubbed Steak

Assembling the Dish

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