I have something good to say about every season. I really cannot imagine choosing a favorite. Fall is charming and smells amazing! In terms of cooking, this season is the best! I typically do not go wild with decorations because I am a digital nomad. The last thing I want is to accumulate stuff. However, I love fall because I can decorate food. Yes, I got my orange and white pumpkins sitting on the kitchen table. But what I really love is cooking meals that pay tribute to the season and will leave my house with comforting smells like cinnamon and honey. In all the experimenting I have been doing, I nailed down a perfect dish to celebrate October and all its beauty. I hope you find this vegan portobello steak dinner as comforting as I do!
Vegan Portobello Steak Dinner With Sweet Onion Teriyaki Glaze
Recipe Type:
Allergen Free Hearty Entrees
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup purple onion, chopped
- 1 lb sweet potato (about 2 medium ones or 1 large one)
- 4 cups kale
- 2 portobello mushrooms
- 3 tbsp vegan butter or coconut oil (I used vegan butter made with coconut & almonds)
- 1 tsp minced fresh ginger
- 1-2 tbsp raw honey (to taste)
- 1 tsp brown sugar
- 2 tbsp teriyaki sauce
- 2-4 tbsp soy sauce (to taste)
- 1/4 cup water
Directions
1. Boil the sweet potato (with the skin) until it is soft enough that you can mash it up. This takes the longest, so I suggest cutting it up into smaller pieces that will cook faster.
2. Simmer the onion in low heat with 1 table spoon of butter for 3 minutes (non-stick pan works best).
3. Add 1 teaspoon of ginger to the onion.
4. Lay the onion so that it is covering the bottom of the pan.
5. Place the two portobello mushrooms on the simmering onion and let them brown for about 8 minutes.
6. Pour 1-2 tablespoons of soy sauce and teriyaki sauce directly on the mushrooms.
7. Flip the mushrooms (after 8 minute) and let them cook for 5-8 more minutes.
8. Add the water to keep it saucy. If it starts to dry, remove from stove or add more teriyaki sauce (to taste).
9. Set mushrooms aside.
10. Once you can easily stick a for through the sweet potato, take it out of the boiling water and peel off the skin.
11. Mash up the sweet potato, mixing in 2 tablespoons of butter and 1-2 tablespoons of raw honey.
SERVE:
12. Cover the plate in kale as a pretty green base for our dish.
13. Place 1-2 scoops of sweet potato on one side, and the portobello mushroom on the other side of the dish.
14. Drip sauce from the mushrooms as a dressing for the kale.
15. Sprinkle brown sugar (to taste) on the sweet potato.
Also by Vanessa: What It Really Feels Like To Be An Expat--aka What IG Doesn't Show
More fall dinner ideas: Vegan Slow-Cooker Chicken Pot Pie
Warming Turmeric Rice With Okra
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Photo: Vanessa Uzcategui
More fall dinner ideas: Vegan Slow-Cooker Chicken Pot Pie
Warming Turmeric Rice With Okra
