Vegan creamy tahini mushrooms recipe

Vegan creamy tahini mushrooms Candid Orange

Vegan Instagram food blogger, @mummylentil, loves cooking for friends and family and takes inspiration from a wide range of different cuisines in their cooking. This week, they share with us a recipe for creamy tahini mushrooms, perfect on toast for a light summer meal.

Ingredients (serves 2)

  • 1 tbsp olive oil 
  • 2 garlic cloves (crushed & finely chopped) 
  • 150g mushrooms (quartered)
  • 1 tsp chili flakes 
  • 1 tsp 5 spice powder 
  • 1 tbsp tahini 
  • 1 tsp red miso paste 
  • Generous splash of soy sauce 
  • Juice of half a lime 
  • Fresh coriander (chopped, to serve) 


  1. Add the mushrooms to a hot frying pan without any oil and stir continuously. 
  2. After 5 minutes add the olive oil to the pan. Once it’s heated up add the garlic, chili flakes and 5 spice powder, and stir to coat the mushrooms. 
  3. Meanwhile in a bowl mix together the tahini, miso paste, soy sauce and lime juice. The mixture will thicken so loosen it up by whisking in splashes of water until it reaches a creamy consistency.  
  4. Once the mushrooms have cooked, turn off the heat and toss the mushrooms in the tahini sauce.  
  5. Serve the mushrooms on toast, sprinkled with fresh coriander. 
Top tip: cooking the mushrooms like this reduces the amount of liquid they release and makes the flavour more intense

For more vegan cooking inspiration, follow @mummylentil on Instagram, and check out our other plant-based recipies like the chocolate orange marble loaf from @eat_with_els.

Cover illustation by Florence Bracey, see more of their work on Instagram, @flo.rence.rence.