Creamy Pesto Stuffed Mushrooms

Creamy Pesto Stuffed Mushrooms

French Onion Soup with Everything Bagel Fauxmage

Yield: 30 stuffed mushrooms


  • 1 x 180 g container Creamy Pesto Fauxmage
  • ¼ cup Baked Feta Style Fauxmage
  • 30 button mushrooms (smaller bite sized ones yet still big enough to stuff)
  • ¼ cup panko crumbs + a bit more to garnish
  • ¼ cup chopped parsley
  • 1 red bell pepper, small dice
  • 2 cups packed spinach, chopped
  • 6 cloves garlic, chopped
  • pinch of salt and pepper
  • ¼ cup melted vegan butter
  • veg oil as needed


1. Remove stems from 30 mushrooms, chop stems and set aside. Use a small sharp knife to gently remove some of the inner gills from mushrooms. This helps create a larger space for adding the filling.

2. Over medium high heat, add a drizzle of veg oil to a skillet. Add chopped stems and red pepper. Season with a pinch of salt and pepper. Sweat until almost softened. Add garlic and cook a few minutes longer, then fold in spinach until wilted. Remove from heat, set aside.

3. In a mixing bowl add the creamy pesto & baked feta fauxmage. Fold in vegetable mixture to fauxmage while still warm. Add panko crumbs and chopped parsley. Gently stir together until evenly combined. Cool completely, pop in the fridge while you prepare the mushroom caps.

4. In a skillet add a generous drizzle of veg oil over medium high heat. Add mushrooms in a single layer and cook until they just begin to soften, flipping halfway through. Their liquid will begin to release and they will be a bit pliable. Place par cooked mushrooms on a parchment lined baking sheet.

5. Preheat the oven to 425 F. Stuff each mushroom with the filling (rounded). If you have extra filling, (just depends on size of mushrooms used) you can cook off a few more mushrooms as needed, or use the extra filling anywhere you want to add some cheesy flavour (eg I stirred my extra into vegan egg/tofu scramble)

6. Sprinkle stuffed mushrooms with more panko crumbs then drizzle each mushroom with a bit of melted vegan butter.

7. Cook mushrooms in the oven for about 20 minutes, or until bubbling hot, and crumbs are toasty.

8. Cool slightly and serve as finger food with other nibbles or as an appetizer.

Creamy herb dressing with grilled veggies

Creamy herb dressing with grilled veggies

Grilled Vegetables with Creamy Herb Dressing


Herb Dressing

Yield 1 ½ cups


  •   1 container Creamy Herb Fauxmage
  •   ½ cup vegan mayo
  •   ¼ cup plant milk
  •   1 clove garlic, chopped
  •   3 tbsp chopped fresh dill
  •   2 tsp lemon juice
  •   ½ tsp Dijon mustard
  •   ½ tsp flaked kosher salt
  •   ⅛ tsp pepper


1. Add all ingredients to a food processor and blitz to combine, scraping down sides as needed until everything is creamy &  smooth.

2. Serve right away with grilled or fresh veggies for dipping.

3. If making ahead of time, store in the refrigerator. When ready to serve, the dressing may have solidified a bit and need 10 seconds in the microwave and a stir to bring it to room temp.

Grilled Veggies

Toss your favourite veggies in a bit of vegetable oil with a sprinkle of salt and pepper. Grill on a charcoal grill or in a grill pan in batches until tender. Veggies are best served hot or at room temperature. Serve creamy herb dressing on the side.

Suggested Veggies for Grilling:

  •   12 baby potatoes, boiled, cooled and cut in half
  •   1-pint mushrooms, halved
  •   6 radishes, thickly sliced
  •   ½ bunch asparagus, woody ends trimmed
  •   1 fennel, cut in half and then into wedges
  •   8 sweet baby peppers halved & seeds removed, or 2 – 3 large peppers in thick slices or chunks
  •   1-pint cherry tomatoes, left whole

Chef Tara Reeves Phyllo Wrapped Baked Feta

Chef Tara Reeves Phyllo Wrapped Baked Feta

Chef Tara Reeves is a a classically trained chef with over 2 decades of experience in the food industry. She is also a Registered Holistic Nutritionist whose goals focus on meeting her clients’ health goals through a whole foods approach. 

Make sure to check out her Instagram for a wide variety of healthy and delicious plant-based recipes. Her website offers more details about her teachings; such as her 21 Day Plant Based Clean Eating Program as well as various meal plans and infomation on healthy eating. 

This Phyllo Wrapped Baked Feta recipe is the perfect combination of salty and sweet – and who can turn down a warm Phyllo-wrapped anything?!

Check out the recipe below & tag us if you try it out!

Phyllo Wrapped Baked Feta


2 sheets Phyllo 

1 – 180g package Fresh Start Fauxmage Baked Feta

2 tbsp Olive oil

1 tbsp Sesame seeds

2 tbsp Honey or vegan Hunni


  1. Pat cheese dry with paper towel to remove any moisture
  2. Lay first sheet of phyllo on a flat surface, brush with olive oil, place second phyllo layer on top and brush with olive oil.
  3. Carefully place cheese in the center of the phyllo sheets, fold like a parcel, starting with the short end of the phyllo. 
  4. Once completely wrapped, place fold side down on a parchment lined baking sheet. 
  5. Brush with remaining olive oil 
  6. Sprinkle with sesame seeds
  7. Bake 30 minutes at 350F, or until golden brown and cheese has softened. 
  8. Drizzle with honey or your fav vegan hunni 
  9. Serve & enjoy!


Serves 1

Photos: @sunday.proper.studios

Everything Bagel Style Shepherd’s Pie

Everything Bagel Style Shepherd’s Pie

Our newest Fauxmage, Everything Bagel Style, has quickly become our most popular flavour. It’s SO good that it usually doesn’t even make it into recipes…most people sit down with a container, a bag of crackers and a knife and suddenly the container is empty!

But this recipe is worth saving a container for. Chef Trisha Gordon wowed us with this one – the lentil mushroom base is so flavourful – especially when paired with the Everything Bagel Style Mashed Potato topping.

Let us know if you try this recipe out – we’d love to hear what you think!

Everything Bagel Style Shepherd’s Pie


Lentil Mushroom Mixture

veg oil for sautéing
1 large onion, finely chopped
1 carrot, small dice
1 stalk of celery, small dice
6 cloves garlic, chopped
1⁄2 tsp smoked paprika
1 tsp soy sauce
1 tsp fresh chopped rosemary
2 tsp cornstarch mixed with 2 tsp water
1 tbsp vegan butter
2 tbsp maple syrup
3 tbsp tomato paste
2 cups sliced mushrooms
1 cup dried green lentils
1⁄2 cup frozen green peas
splash of good balsamic vinegar
1⁄2 cup dry red wine
4 cups veg stock

1. In a cast iron pan, heat a bit of veg oil. When pan is hot add mushrooms. Cook until golden
brown. Set aside.
2. In a large pan, sauté onion, carrot & celery in veg oil until softened. Add garlic and cook 3 more
minutes. Season with S & P
3. Add tomato paste & smoked paprika. Cook while stirring for 1 minute.
4. Add red wine and browned mushrooms. Let it cook down a bit.
5. Now add dried lentils, rosemary, veg stock and season with more S & P
6. Add maple syrup, balsamic vinegar & soy sauce.
7. Simmer until lentils are cooked. (lentils should be soft but still have some texture)
8. Add vegan butter & frozen peas.
9. Now mix cornstarch & water mixture (slurry) and add to lentil mixture. Simmer while stirring for
a few minutes until thickened.
10. Taste and adjust seasoning.
11. Cool completely

Everything Bagel Mashed Potato Topping

• 2 lbs russet potatoes, peeled and quartered
• 1 container Fauxmage Everything Bagel cheese
• 2 tbsp vegan butter
• 1⁄2 cup oat milk, heated
• S&P

1. Add potatoes to a pot and cover with cold water. Season with a few good pinches of salt.
2. Boil potatoes until softened.
3. Drain well then add to a bowl along with Fauxmage, vegan butter & oat milk. Mash together.
Season with salt and pepper to taste.
4. Cool completely

Assembly & Baking

1. Preheat oven to 400°F
2. Spoon lentil & mushroom mixture into an 8×8 square (or equivalent) ceramic baking
3. Top with even layer of mashed potato mixture. (don’t try to smooth it down, leave
rough/rustic bits so the potatoes can more easily brown.
4. Dot the top with a bit of extra vegan butter.
5. Bake on a sheet pan for 25-30 minutes.
6. Broil at the end to brown the topping a bit.
7. Let cool slightly, garnish with freshly chopped parsley if desired, then serve.

Chef Michaela’s Famous Lasagna

Chef Michaela’s Famous Lasagna

Chef Michaela is a passionate vegan chef on PEI and we were delighted when she sent us over her famous lasagna recipe.

This lasagna is actually a triple whammy – you’ll get a recipe for Tofu Ricotta, Fauxmage Bolognese Sauce, and the Roasted Butternut Squash Bechamel.

Put them all together and you’ll get the flavour-packed lasagna of your dreams.

Fauxmage Bolognese Sauce

1 Tbsp olive oil
1 package Gardein Meatless Ground (390g)*
1 medium onion, small dice
1 celery stalk, small dice
1 large carrot, small dice
2 tsp each basil and oregano, dried
1/2-1 tsp chili flakes
1 tsp each garlic and onion powder
1 tsp vegetable bouillon powder, knorr
1/2 cup red wine (optional)
1- 156 mL can tomato paste
1- 796 mL can diced tomatoes
2 cups water
1 Tbsp sugar or maple syrup
Fresh cracked black pepper
1 tbsp salt
2 garlic cloves, minced
1/2 cup Chili Lime Fauxmage (or Fauxmage of choice)

1) Add the first 5 ingredients to a large pot on medium/high heat. Stir frequently
and allow the veggies and ground to sauté for 5-10 minutes. Add the herbs
and spices to the pot. Stir.
2) Deglaze the pot with the wine (if using) and allow it to reduce, 2-3 minutes.
3) Add the tomatoes, water, sugar and seasonings and bring it up to a simmer.
Allow the sauce to cook for 1 hour at a low simmer. Stir occasionally.
4) The sauce should be thick. Turn off the heat and add minced garlic, and
Fauxmage. Stir until smooth and allow the residual heat of the sauce to cook
the garlic. Taste to adjust seasonings and enjoy!

*You can substitute the Gardein Meatless Ground for Yves, Lentils or Beans

Roasted Butternut Squash Bechamel

1/2 medium butternut squash, peeled, seeded and large dice
5 garlic cloves, peeled
2 sprigs fresh thyme or 1 tsp thyme, dried
1 tsp olive oil
salt and pepper
1/2 c dairy-free milk or water
2 tbsp dairy-free butter, Earth Balance
2 tbsp All Purpose GF flour, or regular all purpose
1 1/4 cup dairy-free milk
1 1/2 tsp salt
1/8th tsp nutmeg
Fresh cracked black pepper

1) Preheat oven to 400 F. Add squash, garlic, thyme, oil, salt and pepper to a baking dish, toss together and bake for 45 minutes or until very tender.
2) Remove the thyme stems and put all ingredients into a blender with liquid of choice. Blend until smooth.
3) Meanwhile, in a small pot, melt the butter on medium heat. Add your flour and whisk. Cook together for 2-3 minutes. Add your dairy free milk slowly and whisking as you go. Allow the béchamel to come together with no lumps and add your seasonings. Allow the béchamel to cook on medium/low for 10 minutes, stirring often. Add your blended garlic and squash mixture and remove from the heat. Set aside.

Kalamata Tofu Ricotta

1 pkg tofu, medium or firm, drained
1/2 tsp salt
Freshly ground black pepper
1/2 cup dairy-free milk
3 garlic cloves, peeled
8-10 kalamata olives, pitted
2 tbsp parsley, fresh

Add all ingredients to a food processor and blend until smooth or resembles ricotta.


1) Preheat oven to 375 F. In a 9×13 dish, begin with a thin layer of Fauxmage Bolognese. Top with a layer of ready bake lasagna noodles. Add half of the béchamel, and then another layer of noodles. Add a layer of bolognese and half of the tofu ricotta. Add another layer of noodles, and repeat the last layer once more. Add another layer of noodles on top of the last of the tofu and cover with the last of the béchamel. Add one more layer of noodles, top with bolognese and crumble your favourite Fauxmage. We love Chili Lime! Bake in the oven uncovered for 45 minutes.
2) Allow it to cool slightly before cutting and serve topped with leftover sauce.


Creamy Pesto Bruschetta Pizza

Creamy Pesto Bruschetta Pizza

If you’re planning a pizza night this week, this is your recipe! 

Pizza + bruschetta? YES PLEASE! I don’t know about you, but I am a sucker for that basil, tomato and balsamic flavour combo. (I like adding some chopped olives too..) 

Tag us if you try this fantastic recipe created by none other than Chef extraordinaire Trisha Gordon!