Vegan "Meat and Potatoes"
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.
- 7793254 Upgrade to a paid membership 93721 to unlock all instructions 6742
- 7766567 Upgrade to a paid membership 13467 to unlock all instructions 54810
- 1864607 Upgrade to a paid membership 1975 to unlock all instructions 46466
- 5571697 Upgrade to a paid membership 5195 to unlock all instructions 75584
- 5920545 Upgrade to a paid membership 76033 to unlock all instructions 71732
- 1690165 Upgrade to a paid membership 28679 to unlock all instructions 94732
- 4281979 Upgrade to a paid membership 2783 to unlock all instructions 13203
- 7687350 Upgrade to a paid membership 40930 to unlock all instructions 98002
- 447795 Upgrade to a paid membership 85831 to unlock all instructions 22008
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
- 3709797 Upgrade to a paid membership 34248 to unlock all instructions 19752
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