Recently, I have been experimenting with Vegan food and trying out different recipes. I enjoy meat, but thought I’d give being a vegan a shot for 3 weeks. I was apprehensive at first because I’m not a huge fan of salad over and over. What I have found out is that there are many different options that vegans can create that are delicious. I have had difficulty in going out to eat at a restaurant and finding a variety of choices but when I’m at home, I can make some very good food. Here is a recipe for Vegan Portobello “Steaks”. Enjoy!
Vegan Portobello “Steak”
2 Tbsp olive oil, plus oil for preparing the pan
4 large Portobello mushroom caps (5-6” diameter)
1 tsp Cook’s Delight Roasted Garlic Concentrate
1 Tbsp Tamari (Japanese Soy Sauce)
2 tsp Balsamic Vinegar
•Preheat oven to 450°F with rack in center of oven. Oil shallow roasting pan large enough for mushroom caps in one layer.
•Wipe caps, lightly with damp paper towel. Remove stems so caps sit flatly in pan. Tap mushrooms, gill side down to remove any dirt in crevices. Arrange in pan, gill side down.
•Combine oil, tamari and vinegar in a small bowl. Use a fork to emulsify the oil by whisking. Mix in Cook’s delight Roasted Garlic Concentrate. Liberally brush mixture on tops and sides of caps.
•Roast 5-6 min until color of tops and edges deepens. Flip, stir oil mixture and brush bott oms. Roast until tender 3-5 min. They will look slightly collapsed. Serve immediately, whole or sliced.
Click this link for a downloadable recipe card. Vegan Portobello “Steaks”