sweet miscellany

seasonal plant-based recipes

Trumpet Mushroom Chick-un Salad

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Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Shredded and cooked trumpet mushroom stands in for chicken in this incredibly delicious vegan chick-un salad! This vegan and gluten free recipe is flavored with finely chopped apples, celery, pecans, and chives.

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

I dreamt about this recipe for months before I actually made it happen. I think it was because I wasn’t sure if it would work as well in reality as it did in theory. And, because I wasn’t much of a chicken salad person before I stopped eating meat. A couple of months ago I cautiously tried it out. I’m sure you can guess by the fact that I’m sharing it with you that it turned out phenomenally well!

This recipe is sort of a mash-up of chicken salad and Waldorf salad. But of course it’s vegan thanks to the delicious trumpet mushroom and vegan mayo! Aside from the trumpet mushrooms and mayo, there’s finely chopped celery, apples, pecans, and chives in the mix. A simple seasoning of salt (and pepper if you like) finishes everything off! You can enjoy it over crackers, bread, bagels, or even lettuce cups.

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

The Key to Using a Trumpet Mushroom

The stem of trumpet mushrooms is incredibly meaty and hearty making them the perfect vegan substitute for chicken! They have a nutty and earthy taste that pairs really well with the other ingredients in this recipe. In order to make sure they cook up properly for the chick-un salad, you’ll need to shred them with a fork (pictured above). Then, you’ll cook them until most of the moisture has evaporated and they are beginning to turn golden brown (pictured below). Allow them to cool to room temperature before you toss them with the remaining ingredients and you’re good to go!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

How to Make This Chick-Un Salad

The only cooking involved is for the trumpet mushrooms. Everything else is simply chopping and measuring! I like to prepare everything else while the mushrooms cook to make the most of my time. You’ll need an apple, 1-2 stalks of celery, a handful of pecans, fresh chives, vegan mayo, and salt and pepper to season. I ended up chopping everything relatively small so that you get a little bit of everything in every bite. Once the mushrooms are cooked and cooled, you’ll add everything to a bowl and mix it together. Enjoy it right then or chill it and enjoy it within 3-4 days!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Looking for More Mushroom Recipes?

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog
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Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Trumpet Mushroom Chick-un Salad

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  • Author: Courtney West
  • Total Time: 25-30 minutes
  • Yield: 3–4 servings 1x
  • Diet: Vegan
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Description

Shredded and cooked trumpet mushrooms stand in for chicken in this incredibly delicious vegan chick-un salad! This vegan and gluten free recipe is flavored with finely chopped apples, celery, pecans, and chives.

Ingredients

Units Scale
  • 12 ounces trumpet mushrooms
  • 2 tbsp vegan butter
  • sea salt, to taste
  • black pepper, to taste
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped apple
  • 2 tbsp finely chopped toasted pecans
  • 2 tbsp finely chopped chives
  • 1/3 to 1/2 cup of vegan mayonnaise
  • bread or crackers to serve

Instructions

Using a fork, shred the stems and tops of the mushrooms. Don’t worry about making everything perfectly shredded! It’s okay if there are small chunks of mushroom.

Heat a large skillet over medium heat. Add the vegan butter to the hot skillet. Once it melts, add the shredded mushrooms and a pinch each of salt and black pepper. Cook the mushrooms, stirring every minute or two, until most of the moisture has been cooked off and they have turned golden brown. This will take anywhere from 15-20 minutes. Allow the mushrooms to cool to room temperature.

While the mushrooms are cooling you can prepare your other ingredients. To a bowl, add the cooked and cooled mushrooms along with the chopped celery, apple, pecans, and chives. Add 1/3 cup of vegan mayonnaise to begin with and stir everything together. Add more mayonnaise as needed to get the consistency and taste that you prefer and season with additional salt and pepper as needed.

Enjoy the chick-un salad immediately or chill it and make sure to enjoy it within 3-4 days. You can eat it with any cracker or bread that you prefer.

Notes

  • Trumpet mushrooms will yield the best flavor and texture so there’s not a substitution I recommend for them.
  • Feel free to use as much mayonnaise as you like! I went with a little over 1/3 of a cup for the batch you see here.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Trumpet Mushroom Chick-un Salad (vegan/gf recipe) | seasonal plant-based recipes from The Sweet Miscellany Blog

Acorn Squash Tomato Soup with Thyme & Rosemary

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Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

Sweet and earthy acorn squashes and bright and tangy tomatoes yield a deliciously creamy soup that is both comforting and warming. Thyme, rosemary, and roasted garlic lend flavor while coconut milk yields a smooth and thick consistency in this vegan and gluten free soup.

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

Though we’re inching closer to the autumnal equinox next week, I’ve been in fall mode for the past few weeks. What about you? Are you still relishing summer or pining for fall? Whatever side you find yourself on, I’ve got a delicious recipe that will satisfy your taste buds.

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

I’ve always wanted to create a transitional summer/fall soup with winter squashes and tomatoes. I knew they would be a great flavor pairing, especially with some herbs thrown into the mix. The sweet, earthiness of the squash mixed with the brightness and tanginess of the tomatoes? Heavenly! I busted out a jar of slow roasted cherry tomatoes from my freezer (their season ended here back in June) and I finally took the time to whip up my dream soup. Lucky for you, I’m sharing it here today!

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

How to Make this Acorn Squash Soup

This soup is relatively straight forward and relies on the key ingredients of acorn squash, tomatoes, rosemary, and thyme for flavor. Acorn squashes are halved and the seeds and pulp are scooped out and removed. The squash halves are drizzled with oil and sprinkled with fresh thyme and rosemary. Then, they’re roasted until tender along with a whole bulb of unpeeled garlic. It’s super simple and hands-off in terms of cooking. The flesh of the squashes and the roasted garlic cloves are blended with the roasted cherry tomatoes and coconut milk for creaminess. Salt, vegetable broth, and a touch of maple syrup finish it off! I topped my soup with toasted pine nuts because I happened to have some but this is entirely optional.

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

Substitutions for the Slow Roasted Cherry Tomatoes

Obviously I don’t expect everyone to have a jar of homemade slow roasted cherry tomatoes hanging out in their freezer! You can easily substitute 8oz (1 cup) of canned fire roasted tomatoes (like these) along with 1-2 tablespoons of tomato paste instead. It will yield a very similar result with a slightly thinner consistency.

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

Looking for More Soup Recipes?

Since we’re heading into cozy season, here are some of my favorite soups from the blog archives:

Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog
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Acorn Squash Tomato Soup with Thyme & Rosemary (vegan/gf) | seasonal plant-based recipes from The Sweet Miscellany Blog

Acorn Squash Tomato Soup with Thyme & Rosemary

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 45-55 minutes
  • Yield: 1 to 1.25 quarts 1x
  • Diet: Vegan
Print Recipe

Description

Sweet and earthy acorn squashes and bright and tangy tomatoes yield a deliciously creamy soup that is both comforting and warming. Thyme, rosemary, and roasted garlic lend flavor while coconut milk yields a smooth and thick consistency in this vegan and gluten free soup.

Ingredients

Scale
  • 2 acorn squashes
  • 8 sprigs fresh thyme, plus a little extra for garnish
  • 2 springs fresh rosemary
  • olive oil
  • sea salt
  • 1 whole bulb of garlic, intact and unpeeled
  • 1 packed cup of slow roasted cherry tomatoes (see below for substitutions)
  • 1 cup vegetable broth
  • 1 14-ounce can of coconut milk
  • 1 tablespoon of nutritional yeast
  • 1 tsp maple syrup
  • toasted pine nuts for garnish, optional
  • your favorite bread for enjoying, optional

Instructions

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

Cut your acorn squashes in half lengthwise (from stem to tip). Scoop out all of the pulp and seeds from the inner cavity and discard it (or put it in your compost!). Place the acorn squash halves onto your prepared baking sheet cup side up. Drizzle the flesh of each acorn squash half with olive oil and sprinkle it with a bit of salt. Place 2 sprigs of thyme onto each acorn squash half. Then, cut each rosemary sprig in half and add one to each of the squashes. Place the whole unpeeled bulb of garlic onto the tray, then place the tray in your preheated oven. Roast your squashes for 30-40 minutes until the flesh is very tender. 

Once you remove your squashes and garlic from the oven, allow them to sit until they are cool enough to handle. Scoop the flesh of the squashes out of the skin along with the herbs and add this to a blender. Cut the bottom of the bulb of garlic off and squeeze the roasted garlic cloves into the blender as well. Add the roasted tomatoes, vegetable broth, coconut milk, nutritional yeast, and maple syrup to the blender as well. Blend until the soup is very smooth, then taste it and add salt as needed. 

Pour the soup into a pot and heat it through before serving. If you like, you can garnish the soup with toasted pine nuts and some fresh thyme leaves. Don’t forget to add a piece of your favorite bread, too!

Notes

  • Obviously I don’t expect everyone to have a jar of homemade slow roasted cherry tomatoes hanging out in their freezer! You can easily substitute 8oz (1 cup) of canned fire roasted tomatoes along with 1-2 tablespoons of tomato paste instead. It will yield a very similar result with a slightly thinner consistency. 
  • If you can’t find acorn squashes, you can use 1 standard/large butternut squash in their place.
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Category: soup

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!