(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.
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
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.
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
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.