Vegetarian Steak with Mushrooms
Elevate your dinner game with this irresistible Vegetarian Steak with Mushrooms, a hearty and flavorful plant-based twist on a classic steak dinner. This recipe uses marinated portobello mushroom caps stuffed with a textured vegetable protein (TVP) mixture seasoned to perfection with smoked paprika, garlic, and soy sauce for a savory and umami-packed bite. Seared to golden brown and oven-baked to tender perfection, each steak is topped with a luscious mushroom sauce made from diced mushrooms, white wine, and fresh parsley. Ideal for vegetarians craving a steakhouse experience or anyone exploring meat-free dinner options, these protein-rich, veggie-filled steaks pair beautifully with sides like creamy mashed potatoes or roasted vegetables. Ready in just over an hour, this dish guarantees restaurant-quality comfort from your own kitchen. Perfect for dinner parties or a cozy meal at home!
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 1 cup textured vegetable protein (TVP) granules
- 1.5 cups vegetable broth
- 0.5 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons soy sauce
- 3 tablespoons all-purpose flour
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 0.5 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup, diced (e.g., cremini or white mushrooms) mushrooms (for sauce)
- 1 cup vegetable broth (for sauce)
- 0.25 cup white wine
- 1 tablespoon soy sauce (for sauce)
- 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean the portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon.
In a medium bowl, rehydrate the textured vegetable protein (TVP) by pouring 1 cup of hot vegetable broth over it. Let it sit for 10 minutes to soften.
In a small bowl, mix ground flaxseed with 5 tablespoons of water to create a flax egg. Let it sit for 5 minutes to thicken.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.
In a large bowl, combine the rehydrated TVP, sautéed onion and garlic, soy sauce, flour, breadcrumbs, paprika, smoked paprika, black pepper, and the flax egg. Mix well until a dough-like consistency forms.
Fill each portobello mushroom cap with the TVP mixture, pressing it firmly to create a steak-like appearance.
Heat another tablespoon of olive oil in an oven-safe skillet over medium heat. Place the stuffed mushrooms, filling side down, in the skillet. Sear for 3-4 minutes until golden brown, then flip them over.
Transfer the skillet to the preheated oven and bake the mushrooms for 20-25 minutes until fully heated through and slightly crispy on the edges.
While the mushrooms bake, prepare the mushroom sauce. Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the diced mushrooms and sauté for 4-5 minutes until browned.
Deglaze the pan with white wine and let it simmer for 2 minutes. Stir in the vegetable broth and soy sauce, then bring to a gentle simmer.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook for 1-2 minutes until thickened to your liking.
Remove the sauce from heat and stir in the chopped parsley.
Once the vegetarian steaks are done baking, transfer them to serving plates and spoon the mushroom sauce generously over the top.
Serve immediately with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 37.5 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 7473 mg | 159% | |
*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.
