We have a guest in the kitchen! Kacey of The Cookie Writer is here and are so excited to have her join us. We’re starting off the New Year right with this whole roasted mushroom chili! Healthy, vegan, gluten-free, and just plain delicious, you can always add in extra ingredients to make it your own!
Hello! Kacey from The Cookie Writer here with my whole roasted mushroom chili recipe!
I’m so thankful to be here today as a guest writer for Mushrooms Canada (bragging rights for winning the Appetizer Spotlight Contest last August with my Mushroom and Beef Cheese Balls!)
We have a guest in the kitchen! We’re so happy to welcome back Kelly of The Gouda Life. Today, she’s brought us a drool-worthy pie that is vegan friendly, but will certainly make everyone at the table hungry.
Recently, we had a dear friend return home after months of being on the road in Europe with his band. I wanted to make him something hearty and homey. Something to curb the chill in the air and that he may not have been able to get on the road. This cottage pie is vegan, as is our friend, and the mushrooms make it so meaty and rich. The sweetness of the squash make an amazing companion to the mushrooms and the smokey paprika warms the whole dish. If you’re not vegan, feel free to add real butter and even a little sprinkle of cheese in (and over) the mashed potato topping.