(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.
Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes, and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent, and satisfying snack.
Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy, and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives, and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks, or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.
Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.
Vegan Stuffed Mushrooms
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
12 button mushrooms
2 tablespoons olive oil, divided
1 large sweet onion, diced
2 medium zucchinis, diced
4-6 sun-dried tomatoes, chopped
2-3 garlic cloves, minced
1 large handful of spinach
1 pinch rosemary
salt, to taste
freshly ground black pepper, to taste
1 pack Violife Just Like Cheddar Shreds
finely chopped chives
Preheat oven to 350 F.
Use a damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on a lined baking sheet with empty sides up.
In a frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes, and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.
Source: Violife
