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Vegan "Meat and Potatoes"

<p>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.</p>
2 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 4 teaspoons mince Garlic, Cloves
  • 2 individual Mushroom, Portobello
  • 1 tablespoon Coconut Oil
  • 2/3 cups dice Onion, Red
  • 1/2 cups chop Kale
  • 2/3 tablespoons Lemon Juice
  • 3/4 cups Water
  • 4 tablespoons Vegetable Broth/Stock
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1/2 cups rinse and drain Quinoa

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 mushroom & 3/4 cup quinoa
  • 448 Calories
  • 25g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 338mg Sodium
  • 47g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

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. Cook for 4-5 minutes per side.
  4. Heat coconut oil in a second pan on low-medium heat.
  5. Add onions and let them soften.
  6. Add kale and the lemon juice. Cover and let steam for 2-3 minutes until wilted.
  7. In a sauce pan bring water, vegetable stock, salt and pepper, and reserved garlic to a boil.
  8. Add quinoa. Bring to a boil again and then reduce to a simmer and cover.
  9. Simmer for about 10-12 minutes, until tender.

Freeze For Later Cooking 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?

  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. Cook for 4-5 minutes per side.
  4. Heat coconut oil in a second pan on low-medium heat.
  5. Add onions and let them soften.
  6. Add kale and the lemon juice. Cover and let steam for 2-3 minutes until wilted.
  7. In a sauce pan bring water, vegetable stock, salt and pepper, and reserved garlic to a boil.
  8. Add quinoa. Bring to a boil again and then reduce to a simmer and cover.
  9. Simmer for about 10-12 minutes, until tender.
  10. Divide cooked quinoa into 1/3 of indicated number of freezer bags, spinach into 1/3 of indicated number of freezer bags, and portabello mushrooms into 1/3 of indicated number of freezer bags and freeze.

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.

  1. Thaw: In fridge
  2. Reheat individually in saucepans over medium heat for 5-10 minutes, adding extra olive oil if necessary.

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