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.
Ingredients
- 2 tablespoons Olive Oil
- 4 teaspoons mince Garlic, Cloves
- 2 individual Mushroom, Portobello
- 1 tablespoon Coconut Oil
- ⅔ cups dice Onion, Red
- ½ cups chop Kale
- ⅔ tablespoons Lemon Juice
- ¾ cups Water
- 4 tablespoons Vegetable Broth/Stock
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ cups rinse and drain Quinoa
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic in olive oil.
- 5678534 Upgrade to a paid membership 90271 to unlock all instructions 107
- 5808195 Upgrade to a paid membership 57121 to unlock all instructions 71776
- 1954768 Upgrade to a paid membership 12176 to unlock all instructions 88851
- 6352718 Upgrade to a paid membership 76647 to unlock all instructions 68233
- 7418883 Upgrade to a paid membership 15945 to unlock all instructions 54188
- 6562158 Upgrade to a paid membership 30815 to unlock all instructions 40340
- 1081233 Upgrade to a paid membership 55102 to unlock all instructions 10490
- 1305056 Upgrade to a paid membership 95483 to unlock all instructions 16271
- 6722359 Upgrade to a paid membership 8672 to unlock all instructions 58904
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4828458 Upgrade to a paid membership 45738 to unlock all instructions 8458
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 in a second pan on low-medium heat.
- Add onions and let them soften.
- Add kale and the lemon juice. Cover and let steam for 2-3 minutes until wilted.
- In a sauce pan bring 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.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 1 mushroom & 3/4 cup quinoa Amount Per Serving
- Calories
- 448
- Total Fat
- 25g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 338mg
- Total Carbohydrates
- 47g
- Fiber
- 6g
- Sugar
- 6g
- Protein
- 11g
- WW Freestyle
- 14