top of page

Try These Tasty Recipes!


Crab Cakes with Lions Mane


Crab Cake.jpg
  • 1/2 package of Atomic Mushrooms Imitation Lump "Crab"

  • 1 flax egg

  • ½ cup panko breadcrumbs

  • ¼ cup onion (finely diced)

  • 1 tablespoon vegan mayonnaise

  • 1 teaspoon vegan Worcestershire sauce

  • ¾ teaspoon old bay seasoning

  • 1 teaspoon dijon mustard

  • 1 tablespoon parsley (finely chopped)

  • ¼ teaspoon salt (to your taste)

  • ¼ teaspoon black pepper

  • 2-3 tablespoon oil (to fry cakes)

  • 2 optional garnish: lemon wedges

Flax Egg

To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

Quick Tartar Sauce

  • ¼ cup vegan mayonnaise

  • 1 tablespoon dill pickle relish

  • ¼ teaspoon old bay seasoning


  • In large bowl, combine flax egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

  • Mix in crab until fully incorporated.

  • Mix in Panko breadcrumbs until fully incorporated.

  • Refreigerate for 30 minutes to 1 hour.

  • Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

  • Heat oil in sauté pan on medium/high heat.

  • Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

  • Add optional garnish, a dollop of tartar sauce and a squeeze of lemon and enjoy!

Hot Crab Dip


Crab Dip.jpg
  • 8 ounce vegan cream cheese softened

  • 1/4 cup vegan sour cream

  • 1/4 cup vegan mayonnaise

  • 1 cup vegan cheddar cheese grated

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1 Tablespoon vegan Worcestershire Sauce

  • 1 Tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 pound Atomic Mushrooms Imitation Lump "Crab"


  • Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.

  • Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.


Chorizo Street Taco


Chorizo Taco_edited.jpg
  • 1 package of Atomic Mushrooms Chorizo Crumbles

  • 4 tablespoons chipotle peppers in adobo sauce

  • 8-10 corn tortillas

  • 4 tablespoons chopped onion, or to taste

  • 4 tablespoons chopped fresh cilantro, or to taste (Optional)


  • Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.

  • Heat a skillet over medium heat and add chorizo mixture. Slowly cook until crisp, about 20 minutes, turning throughout. Transfer to a plate or bowl.

  • Add a small amount of oil to the skillet and heat tortillas in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

Chorizo Breakfast Hash


  • 2 medium-size sweet potato, peeled if desired

  • 4 green onions

  • 2 tablespoons oil

  • 1/2 a package of Atomic Mushrooms Chorizo Crumbles

  • 2 teaspoons maple syrup

  • 1/4 teaspoon cinnamon

  • 4 eggs equivalent of vegan egg substitute

  • Salt and pepper to taste


  • Cook the chorizo according to the directions on the package and set aside.

  • Cut the sweet potato into ¼-½ inch dice and finely chop the green onions (green + light green parts).

  • Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.

  • Add the green onions and cook for an additional 5 minutes.

  • Once the potatoes are tender, reduce the heat to medium and add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon, and season with salt as needed. Stir to combine.

  • Pour the vegan eggs over the mixture in the skillet and stir until cooked through.

  • Finish with pepper to taste.

  • Serve & enjoy!




  • 16 lasagna sheets

  • 1 ½ tablespoon olive oil

  • 1 medium sized white onion, diced

  • 5 cloves garlic, minced

  • 1 large eggplant, 14 ounces, evenly cut and cubed

  • ¾ teaspoon sea salt

  • ½ teaspoon ground black pepper

  • 1 package (1 lb) of Atomic Mushrooms Italian Sausage Crumbles

  • 42 ounces jar or can of tomato sauce, (you can grab a 28 ounce and a 14 ounce jar)

  • 2 cups vegan ricotta

  • 3 cups shredded vegan mozzarella

  • Fresh basil for garnish, optional


  • Cook the Italian Crumbles according to the instructions on the package and set aside.

  • Preheat oven to 350°F/180°C. Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box, swirling every now and then so they don't stick together.

  • Set aside a cup of vegan mozzarella cheese (this will be for the top layer).

  • While pasta is boiling heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until onions are translucent and fragrant. Add the chopped eggplant, salt and pepper, and cook for another 10 minutes until the eggplants is soft enough that the wooden spoon or spatula can slice right through it.

  • Reduce heat to medium low, add in all the tomato sauces and stir to combine, for about 3 minutes. Add in the Italian Sausage Crmbles and stir to combine. Taste and add salt accordingly. Remove from heat and set aside.

  • In a 13” x 9” pan, add 1/2 cup of “meat” marinara sauce mixture on the bottom and spread with a spatula to create an even bottom layer. Cover the bottom with about 4 lasagna noodles lengthwise, overlapping a bit. This will be your first layer.

  • Next, add about some of the “meat” marinara sauce mixture (just ensure you have enough for 4 even layers) and then 1/3 of the vegan ricotta, and about 1/3 of the remaining vegan mozzarella on top of the ricotta.

  • Repeat layers until you’ve reached the top layer. Add the remaining meat sauce on top then sprinkle/spread the previously set aside 1 cup vegan mozzarella over it.

  • Cover the pan with foil and bake in the oven for 30 minutes covered. Then broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

Italian Sausage Pizza

There are so many different ways to do pizza dough - Buy a pre-cooked , buy pre-made dough or make it from scratch. And you can do regular or gluten free, deep dish or thin crust...whole wheat or an exotic flatbread. We've provided a basic homemade crust option...but you do you! Use any crust and enjoy a delicious pizza!



Pizza Crust

  • 2-2 1/4 cups all purpose flour

  • 2 1/4 teaspoons instant yeast (1 packet)

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 3/4 cup warm water, not too hot or it will kill the yeast

  • 1 tablespoon olive oil

Pizza Toppings

  • 1 package (1lb) Atomic Mushrooms Italian Sausage Crumbles

  • 1 cup pizza sauce (Choose or make your favorite!)

  • 4 cups shredded vegan mozzarella cheese

  • 1 medium red onion, sliced

  • 1 medium green pepper, chopped

  • 2 cups sliced fresh mushrooms (Maybe Atomic Mushrooms?)

  • Optional: Crushed red pepper flakes and fresh oregano leaves


Pizza Crust

  • In a large bowl or stand mixer, add 1 cup of the flour, yeast, sugar and salt and stir until well combined.

  • Now pour in the warm water and olive oil and stir well with a large spoon.

  • Gradually add the rest of the flour, 1/2 cup at a time, until the dough starts to form a ball and pull away from the sides of the bowl. It should be a little sticky but not too wet. You should be able to handle it with your hands.

  • If you are using a stand mixer with a dough hook, knead the dough for 2-3 minutes. If you are not using a mixer, transfer to a lightly floured surface and knead with your hands for 4-5 minutes, until a cohesive ball is formed.

  • Grease a large bowl with oil, and place the dough in it. Cover with a towel and let the dough rise for about 30 minutes until it doubles in size. I preheat the oven to 300, then turn it off and set the bowl inside, with the door slightly open.

  • Once the dough has risen, gently punch the dough to deflate it, transfer to a floured surface and roll out the dough to fit your pizza pan. I use a rolling pin, you could also just use your hands. Fold over the edges to make a crust, if desired.

Pizza Toppings

  • With greased fingers, pat the dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 10-12 minutes.

  • Spread pizza sauce over crusts. Top with cheese, onion, green pepper, mushrooms and sausage. Bake at 400° until golden brown and cheese is bubbling, 12-15 minutes. If desired, top with crushed red pepper flakes and fresh oregano leaves.


Thai Mushroom Soup


  • 200g fresh Oyster Mushrooms

  • 2-3 fresh chilies cut and smashed (use less if preferred)

  • 3 kaffir lime leaves

  • 2 stalks lemon grass cut into 5cms bits and smashed

  • 2 cups Atomic Mushrooms Stock

  • 1 cup coconut milk

  • 200g spinach or spring greens

  • 3 tablespoons lime juice

  • 3 tablespoons light soy sauce

  • Handful of fresh coriander


  • Cut the mushrooms into smallish chunks.

  • Bring the water/stock to the boil and add the lime leaves and crushed lemon grass.

  • Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens.

  • Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander.

  • Serve the fragrant steaming broth into deep bowls and enjoy.

  • If you like your soup a bit thicker of more filling you could also add noodles toward the last 5 minutes of cooking.

bottom of page