Vegan Carrot Salad With Mushrooms And Peas Food

VEGAN MUSHROOM SALAD

Vegan Mushroom Salad image

This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.

Provided by chefcs

Categories Salad Vegetable Salad Recipes

Time 4h10m

Yield 65

Number Of Ingredients 7

Ingredients

2 cups vegetable oil, or more to taste
1 cup lemon juice, or more to taste
2 bunches curly-leaf parsley, roughly chopped
¼ cup salt
8 cloves garlic, chopped
2 tablespoons ground black pepper
5 pounds whole fresh mushrooms, thinly sliced

Steps:

Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 1.8 g, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 3 mg, Sugar 0.7 g

MUSHROOM AND SPLIT PEA SOUP

Mushroom and Split Pea Soup image

This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.

Provided by Mary Jenny

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 lb sliced fresh mushrooms
1 large carrot, chopped
1 stalk celery, chopped
1 1/2 teaspoons curry powder
5 cups vegetables or 5 cups chicken broth
1 cup split peas
1 large bay leaf
fresh ground pepper

Steps:

In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.

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