Vegan Portabello Steaks

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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

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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.
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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
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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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 mushroom & 3/4 cup quinoa
Amount Per Serving
Calories
347
Total Fat
14g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
0mg
Sodium
125mg
Total Carbohydrates
45g
Fiber
6g
Sugar
5g
Protein
11g
WW Freestyle
11

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!