81 Vegetarian Mushroom Recipes | Healthy Meatless Meals 

81 Vegetarian Mushroom Recipes | Healthy Meatless Meals 


Whether you’re a seasoned vegetarian or you’re giving Meatless Monday a try, this collection of the best vegetarian mushroom recipes will help! 

Mushrooms are truly the perfect meatless ingredient. They offer a great texture and loads of umami to make a satisfying dish without any of the meat. Not only are these little fungi great for making uniquely meatless dishes, they are a fantastic meat replicate in old favorites, too.

If you find yourself in need of some vegetarian mushroom recipe inspiration, this is the ultimate list. I gathered up all of my favorite mushroom recipes in one grand collection for you! Browse the list or find the category you’re looking for by clicking on the links below.

Jump Ahead to What You’re Looking For


Mushroom Sandwiches & Wraps

Mushroom Pasta Dishes

Mushroom Recipes for Taco Tuesday

Stuffed Mushrooms

Mushroom Soup Recipes

Mushroom Entrées

Mushroom Appetizers

Mushroom Side Dishes

Mushroom Breakfast Dishes

More Mushroom Recipes

Easy One-Pot Mushroom Pasta with Parmesan and Spinach

Easy One-Pot Mushroom Pasta with Parmesan and Spinach

This one-pot garlic parmesan pasta with mushrooms and spinach is a delightfully creamy dish that is so easy to make! It has a savory, rich flavor and comes together in 30 minutes for a delicious weeknight meal.


I don’t know about you, but when I am strapped for time to make dinner, I make pasta.


Of course, the usual marinara sauce and spaghetti gets old pretty fast. I’ve gotten creative with easy one-pot pasta dishes that I can toss together for a quick dinner.


This one is a favorite in our house for a number of reasons. We are huge mushroom fans, and this recipe really highlights the savory umami flavor of mushrooms. It also has a good amount of protein and veggies, making it a complete meal if needed!


This easy dinner recipe is a great one to keep in your back pocket for any occasion.


If you are on the hunt for fast and easy pasta dishes that taste fancy, this creamy garlic parmesan pasta will quickly become your new go-to.


One-Pot Garlic Parmesan Pasta with Mushrooms and Spinach Recipe

This easy recipe makes for some delicious and decadent pasta! This one-pot creamy mushroom pasta is one of my go-to meals when I want something comforting, quick, and flavorful.


Serve it up with a nice salad and some garlic bread or go truly one-pot and eat this pasta by itself. It’s a delicious and nourishing meal either way!

Two plates of mushroom pasta with fresh greens

Why You’ll Love This Recipe

One Pot: I love a good one-pot meal. Who wants to do extra dishes? This pasta dish can be made in just one pot for easy clean-up when you’re finished enjoying it!

Creamy: With a good dose of heavy cream and freshly grated parmesan cheese, this pasta is creamy and delicious without being too heavy or rich. 

Easy: You can’t get much easier than a one-pot meal! All you have to do is cook your pasta, make a simple, creamy sauce, then combine it all together.


There are endless possibilities with this flexible, forgiving dish! 

Make it gluten-free: Use your favorite gluten-free pasta in place of the regular pasta in this dish.

Add veggies: You can always add more vegetables! Add some peppers, artichoke hearts, sun-dried tomatoes, broccoli, or even more sauteed mushrooms for an extra dose of veggies.

Add a protein: Want more protein? Add grilled chicken strips or fried tofu to this recipe to make it extra filling! I also like to substitute chickpea pasta to get even more protein.

Make it vegan: This creamy pasta is easily made vegan! Simply substitute the butter, cream, and parmesan for your favorite plant-based alternatives. I’ve tried it with unsweetened cashew milk and vegan parmesan cheese and it is just as delicious!

Make it extra lemony: Add more lemon juice or some lemon zest for an extra tangy dish.

An up-close photo of mushroom pasta

How to Store Leftovers

Leftovers will save in an airtight container in the fridge for about 3 days. When you reheat the pasta, you may need to add a splash of cream or water to refresh the sauce.

Try More Tasty Winter Recipes

Blood Orange Vodka Sparkler

Vegetarian Stuffed Mushroom Caps

Vegetarian Tortilla Soup

    Yield: 4 servings

    Easy One-Pot Mushroom Pasta with Parmesan and Spinach

    A plate of mushroom pasta with parmesan cheese and a grater next to it.

    This one-pot garlic parmesan pasta with mushrooms and spinach is a delightfully creamy dish that is so easy to make! It has a savory, rich flavor and comes together in 30 minutes for a delicious weeknight meal.

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes


    • 8 ounces ffarfalle pasta
    • 1 pint fresh mushrooms (I use baby bella mushrooms)
    • ¼ cup butter
    • 6 garlic cloves, minced
    • 1 teaspoon red chili pepper flakes
    • 2 teaspoons basil or italian seasoning
    • 2 tablespoons flour
    • 1 cup heavy whipping cream
    • ½ cup parmesan cheese, freshly grated
    • 3 cups fresh spinach
    • Juice of one lemon
    • Salt and black pepper to taste


      1. Fill a large pot or dutch oven with salted water and bring to a boil.
      2. Boil the noodles until they are al dente according to the package instructions. 
      3. Drain the noodles, reserving a cup of pasta water.  Toss the noodles lightly in olive oil and set aside.
      4. In the same pot, melt your butter and add the onions and mushrooms. Saute over medium-high heat until soft and golden brown.
      5. Add the garlic and saute another 1-2 minutes, until fragrant. Stir regularly to prevent it from burning.
      6. Add the flour and stir well to thoroughly coat the mushrooms in flour.
      7. Pour the cream into the pan and give it a quick stir. Heat the mixture until it begins to simmer. Do not allow it to boil.
      8. Add the cheese and continue to simmer until the sauce starts to thicken. Add pasta water as needed to achieve your desired consistency.
      9. Add your spinach, then simmer until the spinach wilts, around one minute.
      10. Toss the cooked pasta in the sauce and continue simmering until the pasta is warm and everything comes together. Do not overcook as your noodles will get mushy.
      11. Add lemon juice and give the pasta a quick stir.
      12. Serve immediately, topped with extra parmesan cheese.
    A plate of mushroom pasta with the text "Creamy mushroom pasta with parmesan and spinach"
    Refreshing Blood Orange Vodka Sparkler Cocktail

    Refreshing Blood Orange Vodka Sparkler Cocktail

    Enjoy citrus season with this refreshing blood orange vodka sparkler. With its gorgeous color and tart, delicious flavor, this drink is perfect for brightening up a happy hour.

    It can feel like winter doesn’t have much to offer when you’re cold, the skies are grey, and the garden is at rest. Fortunately, there are a few bright spots in the dead of winter and one of those bright spots is orange season! 

    Citrus fruits are the perfect winter delight as they are loaded with vitamin C and taste the sweetest from December – May. 

    This time of year, I love adding lemons, limes, oranges, and grapefruit to everything I can! Salads, yogurt, smoothies, and toast are all adorned with orange slices, lime and lemon juice, and more. 

    Of course, one of my favorite ways to use citrus, especially blood oranges, is making citrus cocktails. The juice of the blood orange has a vibrant color and a sweet yet tart flavor that makes for a well-balanced, beautiful cocktail.


    Blood Orange Vodka Cocktail

    There are so many amazing ways to use blood oranges in cocktails. You can use any liquor you like, but I personally think blood oranges and vodka go perfectly together.

    This blood orange vodka sparkler comes together in just a couple of minutes and has a refreshing, tangy flavor that is sure to satisfy. 


    Looking down on a blood orange cocktail.

    Why You’ll Love This Cocktail

    • Simple ingredients
    • Easy to make
    • Perfect for parties and hosting
    • Adaptable to any preferences or dietary needs
    • Beautiful color


    Blood Orange Mocktail

    This recipe makes a delicious blood orange mocktail! To make it virgin, simply omit the vodka and add more seltzer water. Sweet, fruity, and refreshing, it’s the perfect alcohol-free beverage!




    Fresh blood oranges: The star of the show! Blood oranges have a unique flavor and a deep red color that make this drink a showstopper.

    Vodka: You want to use a good vodka in this recipe; quality does matter. Feel free to substitute your favorite liquor instead.

    Seltzer water: Plain club soda works great or try it with flavored seltzer water for a twist.

    Simple syrup: We will be using honey simple syrup for this recipe because the flavor compliments blood orange juice beautifully. You can also substitute regular simple syrup or maple syrup.

    Lime juice: I always recommend fresh juice. The bottled lime juice just doesn’t taste the same.


    Two blood orange cocktails with a sprig of rosemary, a lime wedge, and a wooden lime juicer next to them.


    Switch up the citrus: This recipe is all about the blood oranges, but you can use another type of orange or even grapefruit instead.

    Add a flavored simple syrup: Have some fun with the simple syrup by making it with rosemary, strawberries, raspberries, or another flavor that would go well with blood orange.

    Garnishes: Have fun with your garnishes. Use sprigs of fresh herbs like rosemary or mint, a citrus slice, dried oranges, or edible flowers.

    Make it a mule: Instead of honey syrup and club soda, use ginger beer to make this recipe a blood orange vodka mule. Serve it in a copper mug for the full effect.


    Blood Orange vs. Grapefruit

    Blood oranges and grapefruits are often confused, but they are very different from each other. While both fruits are citrus, their flavors, size, and color are unique. 

    Blood oranges are much smaller than grapefruits and their flavor is sweeter than grapefruit, though generally less sweet than regular oranges. Blood oranges have an orange or redish peel and the flesh is a deep red or purple color. 

    Grapefruits are very large members of the citrus family and they have a distinctly sour and bitter flavor. Grapefruits have a pale orange-yellow peel with pink flesh on the inside. 

    This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

    A cocktail being poured into a glass from a cocktail shaker

    How to Make Honey Simple Syrup

    I like using honey simple syrup to avoid refined sugar and add a unique flavor to my cocktails. Honey syrup is the perfect flavor to go with this citrussy, bright cocktail!



    • 1 cup honey
    • 1 cup water


    1. Combine the honey and the water in a small saucepan.
    2. Heat the mixture on low heat, stirring to help the honey dissolve.
    3. Once the honey is completely dissolved, remove the syrup from the heat. Don’t cook longer than necessary.
    4. Allow the syrup to cool completely before using it in a cocktail.
    5. Store in the fridge for 3-4 weeks.


    All you really need for this recipe is a measuring cup and a jar to shake it in. If you want to make the process a little easier, though, you may consider this cocktail-making equipment:



    More Delicious Cocktails You’ll Love

    Raspberry Margarita

    Strawberry Mojito

    Yield: 2 drinks

    Refreshing Blood Orange Vodka Sparkler Cocktail

    Two blood orange cocktails with a blood orange slice in the center of the glass and a sprig of rosemary sticking out the top. a lime wedge is next to them.

    Enjoy citrus season with this refreshing blood orange vodka sparkler. With its gorgeous color and tart, delicious flavor, this drink it perfect for brightening up a happy hour.

    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 5 minutes


    • 4 ounces blood orange juice
    • 4 ounces vodka
    • 1 ounce honey simple syrup
    • 2 ounces lime juice
    • Seltzer water
    • Rosemary for a garnish
    • Extra lime juice and sugar for a sugar rim


      1. Gather two glasses, roughly 16 ounces in volume
      2. Dip the rim of each glass in lime juice, then sugar to create a sugar rim.
      3. Combine the juices, simple syrup, and vodka in a cocktail shaker with large ice cubes. Shake well.
      4. Add fresh ice to each glass, then pour the cocktail shaker out into the glasses, straining the ice out with the shaker lid.
      5. Top each cocktail off with seltzer water to the top.
      6. Garnish with sprigs of rosemary and a slice of blood orange
    A pinterest image. A photo of a blood orange cocktail with the text "blood orange vodka sparkler"

    Vegetarian Stuffed Portobello Mushrooms

    Vegetarian Stuffed Portobello Mushrooms

    These stuffed portobello mushrooms are the perfect meatless entrée. They are savory, flavorful, filling, and sure to satisfy even the meat-lovers!

    As a vegetarian, I often crave a “steak and potatoes” type meal without the meat. These stuffed portobello mushrooms are just the dish I need! They are a fantastic main course when served with mashed potatoes and green beans. My meat-eater husband is a huge fan of mushrooms and loves this recipe even more than I do!

    Mushrooms are an ideal substitute for meat because of their rich umami flavor and meaty texture. They are absolutely delicious and also pack a nutritious punch!

     Mushrooms are delicious in just about any savory meal – like tacos, pasta, stir fries, and burgers – but my favorite way to serve them is stuffed with delicious veggies and cheese. 


    What to Eat with Stuffed Mushrooms

    These stuffed mushroom caps make a great vegetarian main dish. They are best served with a combination of delicious sides, such as:

      • Mashed, baked, or au gratin potatoes
      • Green salad
      • A warm vegetable side, such as green beans or asparagus
      • Rolls or garlic bread
      • Creamy pasta

    Two portobello mushrooms with a bowl of pesto and green olives

    Purchasing Portobello Mushrooms

    You should be able to find these mushrooms at your local grocery store, but the options can feel overwhelming. Portobello mushrooms (also spelled portabello or portabella), are also referred to as white button, common white, baby bella, or cremini mushrooms. 

    Most grocery stores sell the large caps as “portobello mushroom caps”, which measure 3-5″ across rather than the baby versions of them which measure 1/2 – 2′ across and often have the stem attached. If you are unable to find the large portobello mushroom caps, smaller mushrooms work too.

    Can I make these vegan?

    Yes, these stuffed mushrooms are very easy to make vegan! Make sure you are using vegan pesto and substitute the feta for vegan feta or omit the cheese altogether.

    How to Wash Mushrooms

    Mushrooms are highly absorbent, making washing them a challenge. Some prefer to rub the dirt off without water, usually with a dry or damp paper towel. I often use water, especially with very dirty mushrooms. If you are washing your mushrooms with water, follow these guidelines:

    • Don’t wash them early: Mushrooms shouldn’t be washed very long before you are ready to use them. I recommend cooking them within 10 minutes of washing them.
    • Use as little water as possible: Don’t soak your mushrooms or run them under water for very long. Turn the faucet on low and run your mushrooms under cold water, scrubbing the dirt off with your hands and removing them from the water as soon as possible.
    • Don’t use a scrub brush: mushrooms can’t handle a hearty scrub like potatoes or carrots. Just use your hands to remove the dirt.

    Carrot tops pesto ingredients including, carrot greens, lemons, and garlic. Sitting on a cutting board with a knife.


    Swap the cheese: The feta adds a saltiness and tangy flavor that I quite enjoy, but there are many other great options. Try this recipe with mozzarella cheese, goat cheese, or parmesan cheese instead.

    Try fresh herbs: Instead of the pesto, experiment with some fresh basil, fresh thyme, and/or fresh parsley.

    Make them mini: swap out the large portobello caps for smaller mushrooms, with the mushroom stems removed, to make these bite-size. They make a great appetizer or side dish when made this way.

    How to Make Stuffed Mushrooms

    Bake the Mushrooms

    After washing and drying your mushroom caps, it’s time to do the first bake. Rub the mushrooms in a little bit of oil and place them on a lined baking sheet with the gills pointed down. Bake at 400° for 10 minutes, then remove from the oven and mop up any excess water that was released. Don’t overbake; they will be baked again with the filling and you don’t want soggy mushrooms.

    Prep the filling

    Start by chopping all of your veggies. I like them diced pretty small for this recipe so you get loads of flavor in each bite. Begin sauteing the chopped onion with a drizzle of olive oil until it is translucent. Add the minced garlic and saute another 1-2 minutes. Next, add the rest of the vegetables, the pesto, the red pepper flakes, and the feta and saute for a couple minutes. Once the filling is warm and the veggies have become well-mixed, remove from the heat.

    Stuff the Mushrooms

    Turn the mushrooms gill-side up. Carefully spoon the filling into the mushroom caps, distributing the mixture evenly. Sprinkle the bread crumbs on top, gently pressing down so it sticks to the vegetable mixture.

    Bake the Stuffed Mushrooms

    Return the mushrooms to the preheated oven and bake for another 10-15 minutes. When the mushrooms are tender, the feta is soft and melty, and the breadcrumbs are golden brown, remove the caps from the oven. Serve Immediately with your favorite sides.

    This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

    A jar of carrot top pesto with carrots, garlic, and lemons surrounding it.

    What Makes this Seasonal for Winter?

    I try hard to make my meals with in-season produce as much as possible for my health, connection to nature, and for the environment. Eating seasonally also allows me as a gardener to grow as much of my own food as I can.

    These vegetarian stuffed portobello mushrooms are the perfect winter meal because they utilize in-season vegetables, storage vegetables, and canned vegetables. While winter is a season where little is being grown, storage vegetables and preserved vegetables are ideal for filling in the gaps.

     Mushrooms are a beautiful winter vegetable that are high in vitamin D, making them a great choice for those months when the sun is scarcely out. 

    Onions and garlic are considered storage vegetables, which means they can last for many months in the right conditions. Storage vegetables are grown in the summer and fall, then kept for use throughout the winter.

    The rest of this dish is made using canned vegetables, which are preserved during their peak season to be eaten later in the year.

    As for the pesto, I always make big batches in the summer when basil is plentiful and freeze it in small jars. Alternatively, you can purchase it in jars or grow your own basil indoors.

    Try more delicious winter meals:

    Vegan Sourdough Banana Pancakes

    Vegetarian Tortilla Soup

    Winter Veggie Soup

    Yield: 4 Mushroom Caps

    Vegetarian Stuffed Portobello Mushrooms

    Two stuffed mushrooms with a sprig of basil on each. An olive and a bowl of pesto are in the background.

    These stuffed portobello mushroom caps are the perfect vegetarian entrée. Savory, filling, and easy to make, this healthy meal is perfect for weeknights or fancier dinners.

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes


    • 4 whole portobello mushroom caps
    • ¼ cup white onion, minced
    • 1 15 oz. can of artichoke hearts in water
    • 1 12 oz. jar of roasted red peppers
    • 2 garlic cloves, minced
    • 1 cup spinach, fresh or frozen (if frozen, use less)
    • ¼ cup kalamata olives, sliced
    • ¼ cup green olives, sliced
    • ¼ cup pesto
    • 1 tsp red pepper flakes
    • ½ cup feta cheese
    • ½ cup panko bread crumbs
    • Salt and black pepper to taste
    • Extra virgin olive oil


    1. Preheat the oven to 400° F. Gently wash and pat dry your mushroom caps. Brush the caps lightly with olive oil and cook, rib side down, on a lined sheet pan in the oven for 10 minutes.
    2. Drain and chop the artichoke hearts and roasted red peppers. Saute them with the minced onion until the onion becomes translucent. 
    3. Add the garlic, spinach, olives, red pepper flakes, pesto, and feta cheese and continue to cook for 5 - 10 minutes, until the juices have cooked off and the flavors have combined.
    4. When the mushrooms are finished cooking, remove from the oven and mop up any juice that was released. 
    5. Flip the baked portobello mushrooms over and fill them with the vegetable mixture until you’ve used it all. Sprinkle each cap with panko bread crumbs, pressing down gently to get the bread crumbs to stick.
    6. Bake the stuffed mushrooms in the oven for another 10-15 minutes, until the feta cheese is melty and the bread crumbs are golden brown.
    A pinterest image of a stuffed mushroom with a sprig of basil on top. In the background is another stuffed mushroom, a bowl or pesto and a green olive. The text reads "easy vegetarian stuffed mushrooms"

    Vegan Sourdough Banana Pancakes

    Vegan Sourdough Banana Pancakes

    These delicious sourdough vegan banana pancakes are the best way to use up extra sourdough starter and brown bananas. Long-fermented for easy digestion and made with simple ingredients, these pancakes make for a healthy, easy breakfast. 

    We love making fancy breakfasts in my house whenever we have time. It’s such a delightful way to slow down and savor the morning. While there are so many fantastic choices for relaxing breakfasts, pancakes make the top of the list.

    These vegan sourdough banana pancakes are the perfect weekend breakfast. They are fluffy, lightly sweet, and great for your gut health. Best of all, you can make extras and eat the leftovers all week long!

    A hand pouring a glass pitcher of maple syrup on a stack of sourdough banana pancakes.

    A Few Notes on Making Sourdough Pancakes

    If you are active in the kitchen and like bananas and sourdough, you likely run into a similar problem to mine: brown bananas and oodles of extra sourdough starter. 

    In my search for a recipe that would allow me to avoid this waste, I discovered that I couldn’t find many recipes for sourdough discard banana pancakes that are also vegan. Whether you eat plant-based or not, this recipe is a tasty way to use up old bananas and sourdough discard. It’s especially helpful if you’re out of milk or eggs!

    My favorite thing about this sourdough banana pancake recipe is that the batter is long-fermented. In sourdough terms, this means that the batter is left out at room temperature for 8-12 hours for the sourdough starter to break down the sugars in the flour, which reduces the gluten and phytic acid. Long fermentation makes flour-based treats more easily digestible and healthier for your gut. 

    For the sourdough starter in the recipe, I generally use extra levain from bread making. I use this discard when it’s ripe and at its best. Because of the baking powder in the recipe, you can also use sourdough discard that is unfed.  

    A stack of sourdough banana pancakes on a blue plate with banana slices on top. There is a quarter cut out of the stack.

    Sourdough Banana Pancake Substitutions

    If you’re missing one of the ingredients in this pancake recipe, don’t worry! Pancakes are generally forgiving of substitutions.

    These pancakes are vegan, but if you don’t need a plant-based recipe, you can make lots of substitutions to fit what you have on hand!

    Plant milk: Any milk will do for this recipe. You can substitute whole cow’s milk if you aren’t dairy-free.

    Flax eggs: Feel free to substitute regular eggs (not vegan) or chia seed eggs.

    Sugar: You can swap the sugar for maple syrup if you’re looking to avoid white sugar. You can also omit it altogether; the bananas make this recipe fairly sweet on their own!

    Melted coconut oil: You can substitute any neutral oil or melted butter.


    How to Freeze Sourdough Banana Pancakes

    Making a big batch of these pancakes and freezing them is a great way to meal prep quick breakfasts! To freeze the pancakes, lay them in a freezer bag or freezer-safe airtight container in a single layer. Place a piece of parchment paper before adding another layer of pancakes. Freeze for up to 6 months.

     When you are ready to eat them, take out as many pancakes as you need and heat them in a microwave, toaster oven, or on a skillet. 

    This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

    A blue plate with a stack of banana pancakes on it . Banana slices are sitting on top of the pancakes. Maple syrup and a butter bell are in the background.

    Frequently Asked Questions

    Do these pancakes taste sour from the sourdough?

    No, they don’t. Sourdough starter does not tend to make baked goods taste sour unless the bread ferments too long, or the baker adds citric acid to make it sour. You wouldn’t even know these pancakes have sourdough starter in them!

    What else can I make with fresh sourdough starter?

    Sourdough starter can be used in just about any baked good that has flour in it. I love making sourdough English muffins, banana bread, and rolls.

    Best Toppings for Vegan Sourdough Banana Pancakes

    These pancakes are perfect for any of your favorite sweet pancake toppings! Try them with:

    • chocolate chips
    • banana slices, fresh berries, or other fresh fruit
    • vegan butter
    • peanut butter or almond butter
    • pure maple syrup
    • fruit compote

    Equipment Needed For Sourdough Banana Pancakes

    Frying pan, cast iron pan, or griddle


    Glass jar for sourdough starter

    Yield: 20 four-inch pancakes

    Easy Vegan Sourdough Banana Pancakes

    Vegan banana Sourdough Pancakes on a plate with banana slices

    These tasty vegan sourdough banana pancakes are the perfect way to use up brown bananas and sourdough starter!

    Prep Time 5 minutes
    Cook Time 25 minutes
    Ferment Time 12 hours
    Total Time 12 hours 30 minutes


    • 2.5 cups all-purpose flour
    • 1 tbsp sugar
    • 1 tsp salt
    • 4 tsp baking powder
    • 2 cups alternative milk (I use homemade almond milk. Soy milk or oat milk would be great too.)
    • 1 tsp vanilla extract
    • 2 flax eggs (2 T ground flax seeds with 6 T warm water)
    • ½ cup ripe sourdough starter
    • 4 tbsp melted coconut oil
    • ½ cup very ripe bananas, mashed
    • Oil for cooking


    The Morning Before

    1. Feed your sourdough starter and allow it to rise on the counter at room temperature until it has doubled in size.

    The Night Before

    1. Combine ripe sourdough starter, flour, and plant milk in a large mixing bowl and mix.

    2. Cover with a damp towel and leave on the counter at room temperature overnight.

    The Next Morning

    1. Make your flax egg by combining ground flax seeds with warm water in a small bowl. Allow the mixture to sit until it has thickened (around five minutes).

    2. In a large mixing bowl, whisk together the mashed banana, flax egg, and applesauce. Make sure the flax egg is evenly distributed by mixing vigorously.

    3. Add the melted butter, salt, and baking powder and mix just until combined.

    4. Combine the banana mixture and the flour mixture from the night before and mix.

    5. Preheat a cast iron skillet on the stove at medium heat until it feels warm when you hover your hand over it. Once it is hot, sprinkle a little cooking oil onto it.

    6. To cook the pancakes, scoop 1/4 cup of batter onto the hot skillet and spread just enough to make it a ~4 inch circle. Once the top is bubbling and the edges start to curl (2-3 minutes), it's time to flip. Cook the other side until golden brown (another 1-2 minutes). If the pancakes are browning too quickly and the inside isn't cooking, turn the stove down to medium-low or low heat.

    6. Continue until all of the batter is used up. Serve with your favorite toppings.


    *If you don’t wish to long-ferment your pancakes or you simply don’t have time, you can skip that step and fry the pancakes immediately.

    **This recipe can be made with unfed sourdough starter or sourdough discard in place of the ripe sourdough starter if you aren’t long-fermenting the batter. Because of the baking powder, you will still get fluffy pancakes.

    A pinterest image of a stack of pancakes on a blue plate. The text on the image reads "vegan sourdough banana pancakes"

    Vegetarian Tortilla Soup (With Jackfruit Chicken)

    Vegetarian Tortilla Soup (With Jackfruit Chicken)


    This easy vegetarian tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor. With a variety of toppings to fully customize your bowl, this is a wonderful soup for entertaining and it’s great for the entire family.


    Having been a vegetarian my whole life, I had never had tortilla soup. I would attend get-togethers where there were different soup options and envy those who had the tortilla soup.


    I finally decided to make my soup dreams come true this year and this delicious, hearty, and flavorful soup is what I came up with. Traditional tortilla soup is made with shredded chicken, so this recipe uses jackfruit to replicate that texture. I can’t claim it is the most authentic tortilla soup recipe, but it is a delicious, hearty soup for vegetarians and omnivores alike. Once you give it a try, you’ll be craving it every snowy winter night! I especially love to make it early in the day and have a pot ready to go that evening when I know it’s going to be chilly. 


    My favorite part of this tortilla soup is the toppings. It’s good on its own, but it’s incredible when you load it up with a variety of flavor- and texture-adding toppings! It’s a great crowd pleaser for serving to guests, too, because each person gets to choose what they want to put on their bowl to suit their personal preferences. 


    How to Make Vegetarian Tortilla Soup


    This is as easy as soup can get! All you need to do is sauté the onions and jackfruit, sauté the garlic, then add the rest of the ingredients and simmer 20 – 30 minutes. I usually prep the toppings while the soup is simmering and the whole meal comes together in 45 or so minutes. If you have the time, I do prefer the soup when it’s been slowly simmered for a longer time. The flavor really infuses the jackfruit and the beans get nice and soft, but you’ll still get a delicious soup no matter how much time you have!

    A closeup of a bowl of vegetarian tortilla soup

    What to Serve the Soup With

    As I said, I love piling my tortilla soup high with many tasty garnishes to spice it up! I like to have cubed avocado, sour cream, shredded cheddar cheese, chopped green onions, fresh cilantro, and crunchy tortilla strips. If you want to take it even further, you could top it with fire-roasted corn, black olives, guacamole, or cotija cheese. I put all of the toppings in small dishes and serve them buffet-style so each person can top their own soup with their garnishes of choice. It makes the meal more fun and more flavorful!

    As for sides, you can get creative or forgo them altogether. If I want an easy weeknight dinner, I will often serve the soup with just the toppings and maybe some warm corn tortillas. For a more robust meal, some great side options are:

    Spanish rice

    Refried beans

    Tortilla chips and guacamole

    Taco salad

    Mexican slaw


    Baked tacos



    Vegan Tortilla Soup

    Can you make this soup vegan? Other than the sour cream and cheese toppings, it already is! The base of the soup is entirely vegan and with dairy-free toppings, it will be all set for a satisfying plant-based meal.

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    Looking down on a bowl of vegetarian tortilla soup. Next to it are an avocado half, a green onion, tortilla chips, and lime slices.

    What is Jackfruit?

    Jackfruit is a large, tropical fruit that is grown in South America, Asia, and Africa. It has a thick, bumpy rind and yellow flesh inside. The flesh, when cooked, easily separates into shreds that resemble pulled pork or chicken. Because of this, jackfruit is an increasingly common substitute for chicken and pork in vegetarian and vegan recipes. While you can find fresh jackfruit in some grocery stores, it is a challenge to prepare because of its size and thick rind. For that reason, we are using canned jackfruit in this tortilla soup recipe.


    Where Do I Buy Jackfruit?

    While jackfruit has gained popularity in recent years, it still isn’t the easiest to find. I buy it canned from Trader Joe’s, Whole Foods, and Sprouts. If you can’t find it in your available grocery stores, I’ve found it on Amazon.


    Vegetarian Tortilla Soup Ingredients

    Yellow Onion

    Bell pepper

    Chipotle pepper in adobo


    Chili powder

    Fire-roasted tomatoes

    Tomato paste

    Black beans


    Vegetable stock

    Optional toppings: fresh cilantro, lime, avocado, sour cream, shredded cheese, green onions, corn tortilla strips


    Don’t miss these other delicious vegetarian soup recipes:

    Butternut Squash Soup

    Winter Veggie Soup

    Yield: 4 servings

    Vegetarian Tortilla Soup

    Looking down on a bowl of tortilla soup next to an avocado half, lime slices, green onions, and tortilla chips

    This easy veggie tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes


    • 2 Tbsp olive oil
    • 1 small yellow onion, diced
    • 1/2 cup red bell pepper, diced
    • 3 cloves garlic, minced
    • ½ 7-ounce can of chipotle in adobo, or to taste
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 15-ounce can of fire-roasted tomatoes
    • 3 Tbsp tomato paste
    • 2 15-ounce cans of black beans
    • 1 can of jackfruit (14-ounce or 20-ounce)
    • 8 cups vegetable stock


    1. Heat oil in a large pot over medium-high heat and sauté bell peppers and onions until soft.
    2. Add spices and garlic, then sauté another 1-2 minutes.
    3. Drain and rinse black beans. Drain jackfruit, remove seeds, and pull chunks apart into shreds.
    4. Remove the seeds from the chipotle peppers and chop them finely.*
    5. Add the chipotle peppers, adobo sauce, tomato paste, tomatoes, beans, jackfruit, and vegetable broth, and place the lid on the pot.
    6. Bring to a boil, then reduce to a simmer over medium-low heat.
    7. Simmer soup 20-30 minutes.
    8. Serve with limes, cilantro, avocado, sour cream, shredded cheese, green onions, and crispy tortilla strips.


    *If you are sensitive to spicy foods, I recommend using less chipotle peppers and tasting it before adding the full amount.

    The Best Veggie Soup on a picture of vegetable soup