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Vegan Portabello Steaks

<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>
4 Servings Recipe By

Ingredients

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 mushroom & 3/4 cup quinoa
  • 347 Calories
  • 14g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 125mg Sodium
  • 45g Total Carb
  • 6g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 11g Protein
  • 11 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.
  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.

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.
  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. Let everything cool.
  14. Divide quinoa among 1/2 indicated quart freezer bags.
  15. Divide spinach among 1/2 indicated quart freezer bags.
  16. Divide mushrooms among gallon freezer bags.
  17. Place quinoa bag and spinach bag inside each mushroom bag, label 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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