Before my vegan journey, my son and I frequented Panda Express for the Honey Walnut Shrimp. This was also back when I didn't know how to cook, so picking up food was the vibe. I was never a fan of the texture of shrimp, but I liked this dish because of the sweet sauce and the crunchy walnuts. Making this with Lion's Mane fixed the texture problem, so I can enjoy one of my old time favorites again!

In my early days of crafting recipes, I often whipped up candy bars to satisfy my sweet cravings. This particular recipe stands out for its simplicity and premium ingredients. If you manage to find some quinoa puff, this is a must-try. And if you're aiming for a milk chocolate texture, a dash of oat milk does the trick.

I have been growing mushrooms at home for some time now and I just harvested a HUGE flush of blue oyster mushrooms. If you can't get your hands on blue oyster mushrooms, any oyster mushroom will work for this recipe. I hope you enjoy! As always, if you have any questions about growing mushrooms at home, please reach out to us via email at turnipvegan@gmail.com

Are you looking for something spicy, sweet, savory, and crunchy? This recipe provides all that and more! I paired these delicious maple sriracha golden oyster mushrooms with green onion pancakes, and a masterpiece was born. Enjoy!

This super simple, minimal ingredient Queso Sauce is delicious as is, but you can also spice it up! Get creative with flavor add ins. Serve cold or warm.

As you may know, I grow a few mushrooms at home & one day I came home to a HUGE flush of Italian Oyster Mushrooms (1.5 pounds!). So, you know I had to whip up something fire! It's been a while since I made a hearty bowl & I was inspired to make homemade teriyaki sauce after seeing the price tags & ingredients on the store bought options. This recipe can be made with any oyster mushrooms. This is a great meal-prep option too.

Looking for the perfect plant-based dish for the holidays? Look no further! Brown Sugar Cranberry Glaze on top of Lion's Mane Ham is what you need for the season. This recipe will make your house smell amazing and have people asking how you created this magic.

While making this recipe, I learned a lot about the origins of Black Rice. Did you know that Black Rice was reserved for the wealthy and upper class? Hence the name "forbidden". Of course, I can't personally account for the truth behind this lesson, but I am glad that this rice is no longer forbidden. I love this rice and the rich nutty flavor that it has.

This is a take on a fish sandwich that has a crispy batter and the perfect amount of crunch!

Bang Bang Skrimpz! Let's gooo! These crispy skrimpz pair perfectly with this creamy, sweet & spicy sauce. Sprinkle with some green onions for a vegan remake of a restaurant classic. Enjoy!

Recently, I have been incorporating new foods into my diet and one of those foods is jicama. Long gone are the days of only eating jicama with a dash of tajin. We have elevated this root veggie to new heights with these mango cashew sauced noodles. The fact that this dish is also raw vegan is just a bonus. Hope you enjoy!

I love food that is flavorful and has the right texture. I also love creating mushroom meat to use in many different ways. Even when I am out camping, I still can make something delicious, like this Mushroom Cheesesteak Sando. I took the recipe for my Mushroom Roast Beef and changed a few things. I used Shimeji mushrooms instead of Baby Bella mushrooms. I chopped up the Roast Beef and cooked it with purple bell peppers and onions. I added some vegan provolone cheese and a masterpiece was born.