Easy Vegan Portobello Steaks
These are the most steak flavored, meaty, juicy portobello steaks I have ever had. Steak made from mushroom! What a time to be alive. I hope you enjoy them!
To be honest, I was never a mushroom person before! However, I have recently been introduced to a whole new world where mushrooms are delicious, meaty, and juicy lifesavers.
As a meat alternative, portobello mushrooms are far more cost-effective than their fake-meat alternatives. I am someone that always tries to follow a budget. I believe everyone should use a budget to ensure you are putting your money towards the things that you value most.
Beyond being a cost-effective option, they are an incredibly healthy option. They are low fat, low-carb, low sodium, low other weird preservatives, and low calorie.
With all that said, it becomes pretty clear that mushrooms are an amazing alternative! Let me show you how to prepare some!
This recipe shows you how to marinate 2 portobello steaks at a time.
Ingredients:
1 package of portobellos (usually comes in packs of 2)
1/2 cup cheap red wine (cooking wine)
1/4 cup soy sauce/tamari/ coconut aminos
1/4 cup water
1 tsp oregano
1 tsp garlic powder
1 tbsp olive oil (for cooking)
Tools: a bowl of some kind to let your mushrooms marinate in, a brush to cover your mushrooms with, a cast iron pan, a flipper, or tongs.
Instructions:
In your marinating bowl of the choice mix in the red wine, soy sauce, water, oregano, and garlic powder.
Take your brush and coat the outside smooth part of the mushrooms.
Use a spoon and dump the liquid into the underside of the mushroom and let it sit this way in the fridge for at least an hour. I usually like to have these prepped in the morning so they are ready to go at night.
Get your cast-iron to medium-high heat with a touch of olive oil.
Add a pinch of salt and pepper to each side of your mushrooms to help them get nice and seared.
Put your mushroom down with the underside facing the hot pan first. Don’t move it around too much. You want it to sear and caramelize like a regular steak. After 6 minutes flip it around.
The more you press the water out the more compact and meat like the portobello steak will feel when you’re eating it. If you like portobellos nice and juicy then you don’t want to press them as hard. Flip a couple more times if they are not caramelized enough. You pretty much want to keep them cooking until you feel the caramelization is good and the amount of water left in them is satisfactory.
Set them on the cutting board for a couple minutes before cutting into them.
Enjoy!
Creative ways to enjoy your easy vegan portobello steaks:
As a classic steak, potatoes, gravy, and asparagus meal!
Seasoned with fajita spices, Spanish rice, refried beans, diced white onions and cilantro, fajita fried veggies, salsa, and vegan sour cream. This is honestly one of my favorite ways. Add a side of corn tortillas and you are good to go!
Steak and fries (fries). Look at you, so French! I would highly recommend having some vegan mayonnaise to dip your fries in. So European!
Surf and Turf meal with vegan king oyster mushroom scallops, baked nugget potatoes, and vegan Caesar salad on the side.
With gyro seasoning in a gyro wrap with vegan tzatziki, french fries, finely sliced red onion, and some fresh juicy red tomatoes.
