Need a shareable, fun, party meal? Make my Smoky Vegan Fondue with Breaded Mushroom Dippers! Not only is this cheezy goodness plant based, it’s also nut-free and soy-free. Plus, doesn’t it look amazing in my Dansk Kobenstyle Cookware?!
I am a serious lover of both entertaining and mid-century design. So, it’s hard to accurately convey just how ecstatic I was to receive some of Dansk’s Kobenstyle line for a recipe! You may have seen my other posts with them: Cilantro Onion Party Dip and Gluten-free Millet Stuffing. And they are just as beautiful and delicious.
And though I don’t often share photos of my home on here, Corey and I have an eclectic mix of mid-century pieces, 70s lamps, and so much IKEA.? Not to mention, I’ve been eyeing Dansk products for YEARS, so you can imagine my reaction when I got my hands on some. I ended up with a sauce pan, 2-qt. casserole, and a butter warmer/hot cocoa pot. And while I picked white, there are quite a few cute color options, as well! (They currently have some limited edition pastels ?)
When it came time to think of some recipes that would pair perfectly with these pieces, fondue was a given. I already have White Bean Beer version on here, so this time I went with a Smoky Vegan Fondue. Luckily, I already had some cute fondue forks, and I didn’t need to worry about a stand because the lid of the saucepan doubles as a trivet!
Even though I looooove nut-based vegan cheeses, I wanted to make one that was a little more allergy-friendly. So, this smoky vegan fondue’s main ingredients are potatoes, a carrot, veggie broth, and oats! And yet, this dip still ends up creamy, savory, and perfect for dipping all kinds of foods in.
Next, I had some mushrooms I wanted to use hanging out in my fridge, so my mind went to fried mushroom dippers! But frying can be a (delicious) hassle, so I went the air fryer route and it was a success. Now, the number of mushrooms you make here are not supposed to use up ALL of the fondue. They’re just supposed to be one of the dippers you feature, on your party platter.
Scroll to the end to see how my friends and I concluded this feast!
Smoky Vegan Fondue
- 3 cups (495 g) chopped & peeled gold potatoes
- 1 cup (115 g) chopped yellow onion
- 1 carrot, chopped
- 1 dried ancho chile pepper
- 3 cloves garlic
- 1 1/2 cups (360 ml) vegetable broth
- 1/2 cup (45 g) rolled oats
- 2 tablespoons (20 ml) tahini, (if allergic, use olive oil)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1/4-1/2 teaspoon ground chipotle powder
- 1-1 1/2 teaspoons salt
Dippers (optional, to preference)
- 1 recipe Breaded Air Fryer Mushrooms
- 2-3 cups cubed bread, toasted
- 1-2 cups diced apples
- 2 cups broccoli florets
- Place potatoes, onion, carrot, ancho pepper, and garlic into a pot or sauce pan that is at least 2 quarts (946 ml), then pour vegetable broth over the top of the veggies. Cover pot with lid, and bring to a boil over high heat.
- Once boiling, adjust heat to medium-low, and simmer for 15 minutes. Once the potatoes are fork-tender, take sauce pan from stove and carefully ladle the pot contents into a large blender pitcher. (You may need to do this in two batches.) Take the ancho chile pepper out and remove its seeds and stem, then add the skin back to the blender (or omit if you don't want more heat).
- Add rolled oats, tahini, apple cider vinegar, smoked paprika, liquid smoke, and chipotle powder to the blender. Puree until very smooth, then let the mixture sit for 3 minutes before blending again (this breaks up the oats even finer).
- Transfer mixture back to sauce pan, and if it has cooled, warm it until just about to simmer. Season with salt, to taste, and serve with fondue forks/skewers and dippers on the side. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
- 12 ounces (340 g) cremini or baby bella mushrooms, stems removed
- 1/2 cup (60 g) all-purpose flour, or 1:1 gluten-free flour if necessary
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) unsweetened, plain non-dairy milk
- 1 cup (60 g) panko crumbs, or gluten-free crumbs in necessary
- Lay out your mushrooms on a small sheet pan, and get three small bowls out. In one bowl, whisk flour, onion powder, parsley, salt, and black pepper together until combined.
- In another bowl, pour non-dairy milk, and in the last bowl, add panko crumbs. Using a fork, dip one mushroom into milk, allowing excess to drip off; then place in flour mixture, rolling it around to fully cover the outside. Again quickly dunk it in flour, then finish off with panko crumbs and place back on baking sheet.
- Repeat this breading process until all mushrooms are coated, then place breaded mushrooms in air fryer basket (depending on size of air fryer you may need to do two batches). Spritz with a light coat of cooking oil and air fry for 7 minutes at 350F (176C), remove basket, flip mushrooms over, spritz again, and cook for another 7 minutes or until golden.
- Serve while hot for best enjoyment!
If you have many small mushrooms, as opposed to fewer large ones, you may need more flour mixture or bread crumb coating.
No Air fryer? Bake these in the oven at 350F for 15 minutes on each side!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
No, the smoky vegan fondue wasn’t enough for us – you know I had to make dessert! I froze part of my pistachio cheesecake, chopped it into cubes and served it alongside some fresh fruit. For the chocolate fondue, I melted 2 cups vegan chocolate chips with 1 cup non-dairy milk, over the stove. Served in the Kobenstyle Hot Cocoa Pot, it’s perfect!
I have written this post in partnership with Women’s Choice Award and Dansk/Lenox. All opinions are honest and my own.