Vegan ‘Meat and Potatoes’ (Portabello ‘Steaks’)

It’s almost Father’s Day and I have a special treat for the vegan or vegetarian man in your life. Especially those who miss the texture of a steak. This portabello mushroom “steak” is so thick and juicy you need a steak knife to slice it up. And the quinoa “mashed potatoes” provide all the protein your manly man could possibly need. Top it all off with some oniony kale or spinach to end his special day right.

Vegan ‘Meat and Potatoes’ (portabello ‘steaks’)

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 4 medium portobello mushrooms {ribs removed}
• 1 cup kale or spinach (deribbed and chopped)
• 1 cups quinoa
• 1.5 cups water
• 1.25 cups red onion, chopped
• 4 Tablespoons lemon, juiced
• 8 teaspoons garlic, chopped
• 2 tablespoons coconut oil (or vegan butter)
• to taste salt and pepper
• 4 tablespoons veggie stock

Directions:

Saute garlic in olive oil. Set aside about 1/3 garlic for your quinoa. Add in a little more olive oil to ensure pan is coated, turn to low-medium heat and place your mushrooms in, top side up first. Cook for 4-5 minutes per side.

Heat coconut oil or vegan butter in a second pan on low-medium heat. Add onions and let them soften. Add kale or spinach and the lemon’s juice. Cover and let steam for 2-3 minutes until wilted.

In a sauce pan, water, vegetable stock, salt and pepper, and reserved garlic to a boil. Add quinoa. Bring to a boil again and then reduce to a simmer and cover. Simmer for about 10-12 minutes, until tender.
Once your greens are wilted, remove everything from the heat and serve.

Freezing Directions:

Divide cooked quinoa, spinach and portabello mushrooms among SEPARATE freezer bags and freeze. To serve: Thaw. Reheat individually in saucepans over medium heat for 5-10 minutes, adding extra olive oil if necessary.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Monday, June 11th, 2012 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.