MVBG Escar-Not.
Alright, here's one to make the naysayers' brains explode. Vegan Escargot, let alone the MVBG version? I know, I know, "gross/sick/wrong" etc. Get it all out. Pretty much my exact thoughts on devouring a slimy mollusk that lives in the dirt - but hey, different strokes right? OK, you done? Perfect, the vegans are talking here. Let's do this!
You'll Need: MVBG, Cremini Mushrooms, Oyster Mushrooms, Garlic, Parsley, Nutritional Yeast, Lime, and optionally Daiya (Mozzarella).
It's a 2-parter. You're basically going to sautee a mixture and then stuff that into the cremini caps and bake it. I found 2 ceramic escargot baking trays at VV for $1.99 for that, but a mini-muffin tray is the perfect size too, or just bake them on a regular tray. This recipe is for 2 servings (pictured) or 10 Escarnots:
Heat up a skillet. Clean the cremini's (X10) and pull the stems out carefully and set aside the caps. Chop the stems, 2 cloves of garlic, a handful of oyster mushrooms and some parsley as fine as you can, and sautee all of the above with 2tbsp MVBG, the juice of 1/2 a lime, 1tsp of Nutritional Yeast, optionally (and when nearly done) some mozzarella Daiya shreds, and salt/pepper to taste. Stuff the mix into the cremini caps and bake on 350 (175) for 30-40 minutes or until your house smells like, how do the kids say, Amazeballs?
Goes great with garlic bread, which you can actually use the oil/mixture left over from the frying pan to make. Boom. You're Done. Warning, it's super rich. Do I know how close these taste to real escargot? Do I want to? Escar-No-Thanks!