Vegan Bifinhos com Cogumelos
Indulge in the hearty flavors of **Vegan Bifinhos com Cogumelos**, a plant-based twist on the classic Portuguese comfort food. This dish features tender vegan meat fillets seared to perfection and smothered in a rich, savory mushroom sauce made from sautéed onions, garlic, and earthy button mushrooms. Enhanced with soy sauce, thyme, and a hint of vegetable broth, the umami-packed sauce thickens beautifully with a cornstarch slurry, creating the ultimate flavor-packed gravy. Ready in just 30 minutes, this quick and satisfying recipe is perfect for busy weeknights or special occasions. Serve it with fluffy rice, al dente pasta, or crusty bread for a wholesome, vegan-friendly meal that will delight vegans and non-vegans alike! Perfect for mushroom lovers, this recipe is an excellent source of plant-based protein and deeply comforting flavors.
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Recipe Information
Ingredients
- 4 pieces Vegan meat fillets
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 200 grams, sliced Button mushrooms
- 3 tablespoons Soy sauce
- 250 milliliters Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Thyme
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons, chopped Fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegan meat fillets to the skillet, cooking each side for about 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they start to release their juices and become tender.
Stir in the soy sauce and thyme, mixing well to coat the mushrooms.
Pour in the vegetable broth, stirring everything together. Let the mixture simmer for about 3 minutes.
In a small bowl, combine the cornstarch with 2 tablespoons of water, mixing until smooth to create a slurry.
Pour the slurry into the skillet, stirring continuously to thicken the sauce.
Season with black pepper and salt to taste.
Return the cooked vegan fillets to the skillet, allowing them to heat through in the mushroom sauce for about 2 minutes.
Garnish with fresh parsley before serving.
Enjoy your Vegan Bifinhos com Cogumelos over rice, pasta, or with some fresh crusty bread.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 18.4 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2406 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
