Marinated Portobellos and Garlic Sweet Potato Mash

(Sorry about the crappy lighting peeps…)

One thing vegetarians and vegans often miss when they omit meat from their diet is the simplicity and reliability of a “meat and potatoes” meal.

I don’t mean we miss meat (I’m sure some do of course). I just mean that there’s something that makes meal planning a whole lot easier when you just have to think of the type of meat, the type of starch and the type of veg that you want to serve for dinner that night.

Of course, there’s also something boring about that which is why us food bloggers get so excited about crafting meals in a totally different way – butternut squash risotto for dinner? Bien sur! Mushroom goat cheese quiche? Why not?

But when you just don’t have time to come up wtih something creative, turn to the vegetarian/vegan’s meat: Portobello mushrooms.

Copyright to The Guiltless Life

I am not a fan of fake meat products, although I know some people are, and I can’t cook tofu wonderfully myself, so because of its ‘meaty’ texture and the depth of its flavour, my go-to is always Portobello mushrooms.

This dish marinates the mushrooms in much the same way you would as a steak, allowing it to absorb the flavours for as long as possible, before serving it with a light garlic sweet potato mash and some Dijon-sherry roasted vegetables (recipe here).

So here’s your next ‘predictable’ meal, bursting with flavour, for when you’re out of ideas. Prepare to be blown away!

Marinated Roasted Portobello Mushrooms

INGREDIENTS (serves 2):

2 Portobello mushrooms, stems removed and wiped clean
1/8 cup olive oil
1/8 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp dried tarragon
1 tsp dried rosemary
Salt and pepper

DIRECTIONS:

1. Mix all ingredients (except for mushrooms) together in a bowl. Place cleaned, stemmed mushrooms in a tupperware container or a dish and cover with marinade.

2. Cover the container or dish and place in the fridge for up to 12 hours.

3. When you’re ready to cook, preheat oven to 400 F and then roast the mushrooms for 20 minutes. Cut into slices and serve.

Copyright to The Guiltless Life

Sweet Potato Garlic Mash

INGREDIENTS (serves 2):

2 sweet potatoes, peeled and diced
1-2 tsp minced garlic (to taste)
2-3 tbsp unsweetened almond milk
2-3 tsp Earth Balance butter
Salt to taste

DIRECTIONS:

1. Boil sweet potatoes until tender. Mash with a potato masher or whisk with an electric mixer.

2. Add in almond milk until the correct consistency is reached (not too liquid, but light).

3. Add garlic and butter to taste. Season with salt. Serve.

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Comments

  1. oh gosh ❤ I'm going to have to pick up some portabellos!

  2. Ah gorgeous and simple. Love portabellos,and I am drooling over the sweet potato garlic mash. I swear I could eat something like that every night.

  3. Mmm looks so tasty and healthy! I rarely eat portabellos, which is silly because I love them! Thanks for the reminder 🙂

  4. Do not feel bad for crappy lighting, story of my life over here! I get up and eat before the sun rises, so breakfast photos are not the best!

    LOVE mushrooms! Looks delish!

    Happy Monday! ❤

  5. yum! you know i’ve never cooked with portobello mushrooms but i love them. this looks great!

  6. What an awesome meal! I’m not the biggest fan of mushrooms plain, but it looks soo delicious with the potatoes and veggies!

    • It’s very well flavoured thanks to the marinade, so there’s a chance you’ll like it if it’s the flavour of mushrooms that puts you off. My mom didn’t mind the flavour but the texture bugs her so she still couldn’t eat these, so it’s just a matter of personal preference!

  7. This meal looks absolutely amazing! I’m definitely a meat eater, but I’ve been experimenting with cooking vegetarian and I am loving it! I find I have so much more energy throughout the day after eating a vegetarian lunch! To answer your question from my blog, I am pretty lucky that none of my allergies are to foods…just everything else…quite literally…all molds, dust, every animal, everything outside. I hope your elimination diet helps you figure out your food restrictions. Happy monday 🙂

    • Thanks so much Meg! It’s great that you feel that veg food gives you more energy. That’s always a good sign! Sorry to hear about your allergies – I’m allergic to cats and dogs but only developed this allergy after we got our 3 very fluffy cats so there are air purifiers all throughout our house haha!

  8. Terrific meal. I’m with you when it comes to the alternative meat products. While I’m not vegetarian, my daughter is, so I’ve tried them on occasion and wasn’t impressed.

    • Yes! I’ve gone off the taste of meat since becoming vegetarian so I wouldn’t like them anyway if they were designed to taste like meat, but I also just hate the idea of anything artificial. I remember the first Thanksgiving I turned veg we tried the Tofurkey route and it was just a total failure. SO gross lol!

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