Vegetarian Steaks Deluxe
Elevate your plant-based dining experience with these flavorful Vegetarian Steaks Deluxe, featuring hearty portobello mushrooms marinated in a rich blend of balsamic vinegar, soy sauce, garlic, and smoked paprika. Grilled to perfection, these savory "steaks" are served alongside golden, crispy baby potatoes tossed with zesty lemon and fresh parsley, and tender broccolini for a vibrant, nutrient-packed accompaniment. This vegetarian feast is quick to prepare, taking just 45 minutes from start to finish, making it an ideal weeknight dinner or impressive main for meat-free entertaining. Perfectly balanced and bursting with smoky, tangy, and herby flavors, this recipe is a must-try for anyone looking to add a gourmet twist to their vegetarian repertoire.
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 4 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 3 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
- 500 grams baby potatoes
- 200 grams broccolini
- 1 teaspoon lemon zest
- 2 tablespoons, chopped parsley
- 2 tablespoons (or vegan butter) butter
Instructions
Clean the portobello mushrooms by gently wiping them with a damp paper towel and remove the stems.
In a small bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, smoked paprika, dried thyme, black pepper, and salt to create the marinade.
Place the mushrooms in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for at least 15 minutes, flipping them halfway through.
While the mushrooms marinate, boil the baby potatoes in salted water for 15 minutes or until fork-tender. Drain and set aside.
Steam or blanch the broccolini for 3-4 minutes until bright green and tender, then set aside.
Preheat a grill pan or skillet over medium-high heat. Add the mushrooms and cook for 4-5 minutes on each side, brushing them with leftover marinade as they cook. Remove from heat when they are tender and slightly charred.
In a separate large skillet, melt the butter (or vegan butter) over medium heat. Add the boiled potatoes and sauté until golden and crispy, about 5-7 minutes. Stir in lemon zest and parsley, and season with a pinch of salt and pepper.
Arrange the grilled mushrooms on a platter alongside the crispy potatoes and broccolini. Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 27.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4777 mg | 102% | |
*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.
