Vegan Mushroom Steak Recipe –
A Vegan Mushroom Steak recipe like you’ve never seen before! Super easy, quick, healthy, and no meat substitutes! Not only is this Vegan Mushroom Steak recipe mouth-watering, it is also free of any processed ingredients. This recipe is filled with whole foods and is sure to have you feeling great and satiated! What also makes these mushroom steaks undeniably delicious: they’re grilled over wood chips! The smokey flavor of grilled portobello steaks along with our savory Sweet Potato Mash and refreshing asparagus is the perfect vegan meal to impress your friends and family with over dinner!
With the unstoppable rise of the vegan diet around the world and meat substitute products generating a dent in meat sales, it’s no surprise many vegan recipes showcase all kinds of meat substitute products. Not this one! Although James and I are huge fans of meat substitute products and feature them in our own recipes, we are aware that they aren’t the healthiest to eat on a daily basis. Being stuck in this conundrum, James and I discovered the perfect way to cook portobello caps so that they resemble the texture and flavor of a “real” steak.
Healthy Whole Food Ingredients
This recipe is filled with whole foods and nutritional value. Mushrooms are the ideal meat replacement in a plant-based diet due to their high fiber and protein content. They also provide important nutrients for vegans such as potassium, selenium, and vitamin B. All of that and more in one small vegetable! Sweet potatoes are also high in fiber and contain selenium, vitamins B & C, and calcium. They’re also rich in antioxidants which are perfect for individuals with titanium implants (such as myself) to eliminate free radicals in the body. And in case you thought it couldn’t get healthier, the asparagus is also a great source of fiber and vitamins A & C. Now you can enjoy the same steak and mash taste but with much healthier, fully plant-based ingredients.
The trick to making the portobello mushroom caps resemble the texture of “real” steak is to gently remove the gills that are on the bottom of the portobello’s with a spoon to eliminate that strange gamey texture. This recipe is super quick to whip up because all it requires is your favorite vegan steak sauce as seasoning and grill 5-8 minutes! Our sweet potato mash is the perfect side for this vegan steak recipe because James and I have come up with the perfect savory seasoning to compliment the sweet notes. We love to have this plant-based dinner recipe any day during the week but especially when we have guests over! We have found that the texture and flavor of the entire dish is one that makes people ask “Is this really vegan?!”
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Vegan Mushroom Steak Recipe
- 8 Large Portobello Mushroom Caps Cleaned, Stemmed, and De-gilled
- 2~3 tbsp Vegan Steak Sauce
Sweet Potato Mash
- 1 lb Sweet Potato Cubed
- 5 Garlic Cloves Crushed
- 3 tbsp Vegan Butter
- 1/3 Cup Green Onions Sliced
- 1/4 Cup Vegan Ricotta Cheese or Vegan Sour Cream
- 2 tbsp Non-Dairy Milk
- Salt to Taste
- Black Pepper to Taste
- 12 oz Asparagus Trimmed
- 1 tbsp Olive Oil
- 2 Garlic Cloves Crushed
- Salt to Taste
- Black Pepper to Taste
- Vegan Parmesan for Serving
- To prepare this entire recipe, begin by preparing all of the veggies before cooking. Peel the sweet potatoes before cubing into large chunks and boil for about 20 minutes or until fork-tender.
- While the sweet potatoes are cooking, de-stem and de-gill the portobello caps by using a spoon to gently scrape off the gills from the bottom of each mushroom.
- Brush each side of every mushroom cap with your choice of vegan steak sauce and grill them (over wood chips is our preferred method for the perfect smokey flavor) for about 5-8 minutes, flipping halfway through.
- Once the mushrooms and sweet potatoes have cooked, steam your trimmed asparagus for about 5 minutes (steam a little longer if you prefer less crunch in your veggies).
- Once the asparagus has cooked, toss it with 1 tbsp olive oil, 2 crushed garlic cloves, and salt and pepper to taste. Sprinkle vegan parmesan cheese for that extra touch!
- Time to season and ensemble! Mash the sweet potatoes along with 5 crushed garlic cloves, 3 tbsp vegan butter, ⅓ cup chopped green onions, ¼ vegan ricotta cheese, 2 tbsp non-dairy milk, salt, and pepper to taste. Serve two portobello caps per person along with a generous amount of this savory sweet potato mash and seasoned asparagus. Enjoy!
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