Vegetarian Creamed Chipped Beef on Toast
Indulge in a nostalgic twist on a classic dish with this Vegetarian Creamed Chipped Beef on Toast. This hearty, comfort-filled recipe transforms traditional flavors into a plant-based delight by swapping dried beef for savory strips of sautéed portobello mushrooms. A silky, homemade cream sauce is infused with garlic, onion powder, and a touch of soy sauce for depth, while hints of thyme and black pepper elevate the flavor profile. Served over golden slices of toast and finished with a fresh parsley garnish, this dish offers rich, buttery satisfaction that's perfect for breakfast, brunch, or dinner. With a quick prep time of just 10 minutes, it’s an easy-to-make vegetarian upgrade to a classic favorite. Keywords: vegetarian cream sauce, portobello mushrooms recipe, comfort food, meat-free chipped beef, quick vegetarian meal.
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Recipe Information
Ingredients
- 2 large caps Portobello mushrooms
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Vegetable broth
- 1 tablespoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 4 slices Bread
Instructions
Clean and slice the portobello mushrooms into thin strips, resembling the texture of dried beef strips.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and cook until they are soft and have released their moisture, about 5-7 minutes.
Remove the cooked mushrooms from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat.
Add the flour to the melted butter, stirring continuously to form a roux. Cook the roux for 2-3 minutes until it turns a light golden color.
Gradually whisk in the milk and vegetable broth, ensuring there are no lumps and the sauce is smooth.
Add the soy sauce, garlic powder, onion powder, dried thyme, salt, and black pepper to the sauce, stirring well to combine.
Continue to cook the sauce over medium heat, stirring frequently, until it thickens, about 5 minutes.
Return the mushrooms to the skillet, mixing them into the creamy sauce, and cook for an additional 2-3 minutes until everything is heated through.
Toast the slices of bread to your desired level of crispness.
Serve the creamed 'beef' over the toasted bread slices, garnished with fresh parsley.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 176 mg | 58% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 38.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 906 mg | 70% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2551 mg | 54% | |
*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.
