Laura's Vegan Table


  • 8 oz. spaghetti or other pasta (I used vegan tagliatelle in this dish)
  • store bought marinara sauce - about 12 ounces or so
  • 2 ounces dried lobster mushrooms - reconstituted as per instructions on package
  • 5 cloves of garlic, peeled and thinly sliced
  • 1 1/2 teaspoons Better Than Bouillon Organic Vegetable Base mixed well into 1 1/2 cups hot water
  • 1/2 white wine or cognac
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes

I recently discovered lobster mushrooms after hearing about them in another recipe. Being a mushroom lover and intrigued by their appearance and lobster flavor, I had to try them. Apparently these mushrooms are available fresh, only in the Fall; but you can order the dried version online anytime. I ordered mine online from These mushrooms are orange in color, and have a similar taste to lobster. They’re incredibly designed by nature so we can enjoy delicious plants while not harming our sea friends. Anyway, it made me think of trying out this dish that was a family tradition that my Dad would make on special occasions, Lobster Fra Diavolo. I love the idea of re-creating traditional family recipes into a veganized version. It’s always a fun challenge and a way to enjoy foods we have always enjoyed; but even better as the vegan version. It’s not about giving up foods you always liked. It’s about finding plant based ways to enjoy the essence of the foods; keeping the same flavors and fun memories that go along with it. This recipe is a shorter, quicker version of the traditional one. It’s also way less expensive and way more humane than the traditional version; yet still delicious and spicy. Buon appetito!


Rinse and drain the reconstituted lobster mushrooms and set aside. Add the olive oil to a pan, and sautée the garlic on medium heat for a few minutes until it starts to brown. Add the marinara sauce and crushed red pepper flakes and simmer for a few minutes and then turn off the heat. In another pan, add the vegetable broth and white wine or cognac. Next, add the mushrooms and cook on medium to low heat for about 30 minutes. Cook the pasta according to the directions on the package. When the pasta is done cooking, drain and place in a serving bowl. Add the mushrooms and broth to the red sauce and combine well. Pour over the pasta and add a touch of fresh basil, or add more crushed red pepper flakes if you want it extra spicy.