Vegan Portabello Steaks

Plan This Recipe Print

Vegan Portabello Steaks

Kristi
The Cook
4 Servings
12 Ingredients
4 Comments

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.

4 Servings
12 Ingredients
4 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 8 teaspoons mince Garlic, Cloves
  • 4 individual Mushroom, Portobello
  • 1 ½ cups Water
  • 4 tablespoons Vegetable Broth/Stock
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 cup rinse and drain Quinoa
  • 2 tablespoons Coconut Oil
  • 1 ¼ cups dice Onion, Red
  • 1 cup chop Spinach
  • 4 tablespoons juice Lemon

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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?

  1. Saute garlic in olive oil.
  2. 3769568 Upgrade to a paid membership 17701 to unlock all instructions 28407
  3. 1168686 Upgrade to a paid membership 92152 to unlock all instructions 36833
  4. 8073574 Upgrade to a paid membership 51010 to unlock all instructions 55427
  5. 1413715 Upgrade to a paid membership 23376 to unlock all instructions 12820
  6. 2742781 Upgrade to a paid membership 45874 to unlock all instructions 91053
  7. 5873342 Upgrade to a paid membership 30158 to unlock all instructions 74314
  8. 969740 Upgrade to a paid membership 24364 to unlock all instructions 1805
  9. 9242875 Upgrade to a paid membership 66507 to unlock all instructions 33392
  10. 8418545 Upgrade to a paid membership 54347 to unlock all instructions 17604
  11. 255604 Upgrade to a paid membership 82905 to unlock all instructions 6338
  12. 1626126 Upgrade to a paid membership 91729 to unlock all instructions 12595
  13. 2934839 Upgrade to a paid membership 31398 to unlock all instructions 66126
  14. 8366817 Upgrade to a paid membership 72507 to unlock all instructions 44379
  15. 2231712 Upgrade to a paid membership 49962 to unlock all instructions 18430
  16. 1458727 Upgrade to a paid membership 57966 to unlock all instructions 3779
  17. 9979883 Upgrade to a paid membership 20790 to unlock all instructions 34148

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 6433585 Upgrade to a paid membership 22451 to unlock all instructions 2384

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Saute garlic in olive oil.
  2. Set aside about 1/3 garlic for your quinoa.
  3. 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.
  4. Cook for 4-5 minutes per side.
  5. In a separate sauce pan, bring water, vegetable stock, salt and pepper, and reserved garlic to a boil.
  6. Add quinoa.
  7. Bring to a boil again and then reduce to a simmer and cover.
  8. Simmer for about 10-12 minutes, until tender.
  9. Heat coconut oil in a different pan on low-medium heat.
  10. Add onions and let them soften.
  11. Add spinach and the lemon juice.
  12. Cover and let steam for 2-3 minutes until wilted.
  13. Remove everything from the heat and serve.

4 Comments

Join the discussion
  1. Make these mushrooms all the time! So good! Sometimes I add Montreal steak seasoning to the mushrooms, adds more of a “steak” flavor! Yum!