Friday, March 25, 2022

The Buddhist Chef: Vegan Steaks (video)

The Buddhist Chef (thebuddhistchef.com, 10/12/17); Ananda (Dharma Buddhist Meditation), Dhr. Seven, Moira, Jen (eds.), Wisdom Quarterly VEGAN TEST KITCHEN

Portobello Steaks | The Buddhist Chef
(The Buddhist Chef) Some portobello steak recipes require soy sauce, balsamic vinegar, and so on, but the problem is that mushrooms are like sponges. They end up boiling instead of grilling, which gives them a chewy texture.

Stick 'em in gluten-free wholegrain buns
Other recipes ask for garlic, which burns and produces a bitter taste in the mushrooms. My very simple recipe is bulletproof.

Cooks may want to add more oil or more steak spices, depending on taste and the brand of spices used. (Trader Joe's 21 Seasoning Salute is one option, but there are many, including Spikes, Braggs aminos, wheat-free tamari, and Edward & Sons bouillon). Remember to choose unsalted steak spices to control the amount of salt in the finished recipe.

Portobello Steaks
  • 3 Portobello mushrooms
  • 1/4 cup olive oil (60 ml)
  • 2 to 4 tablespoons steak spices, unsalted (30 to 60 mL)
  • 1 fresh rosemary stem, broken up into 3 pieces
  • Sea salt to taste
Preparation
  • Preheat oven to 400˚F (200˚C).
  • In a bowl, mix all ingredients, making sure mushrooms are well coated in oil and spices.
  • Place mushrooms in an oiled baking dish and bake for 20 to 30 minutes.
  • Serve with roasted veggies and vegan gravy recipe.
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