Monday, July 28, 2014





Move over meat and potatoes


July 09. 2014 11:02AM
By Joe Sylvester jsylvester@civitasmedia.com



Attached Files


VEGAN CHEESY POTATO CRUSTED

PORTABELLA STEAKS

Ingredients

2 portabella mushrooms

balsamic vinegar, to taste

horseradish (not cream style), to taste

3 small potatoes

1/4 cup soy milk

1 tablespoon vegan butter substitute

1 cup Daiya vegan cheddar cheese

1/2 cup Daiya vegan Cheddar Style Shreds

breadcrumbs

1 large onion, sliced

Boil the potatoes. Wash and clean the portabellas. Scoop out the inside.

Drizzle balsamic vinegar liberally over the mushroom, letting it pool in mushroom. Spoon horseradish into mushroom and spread evenly.

Next, mash the potatoes, mixing in the soy milk, vegan butter and a cup of vegan cheddar. Layer the mashed potatoes

Top with vegan cheese shreds and breadcrumbs. Bake at 350 until cooked through, approximately 20 minutes.

While the mushrooms are baking, saute your onions until caramelized.

You also can broil mushrooms for a few minutes for crispier crust, then top off with the grilled onions.



Story Tools
PrintPrint | E-MailEMail | SaveSave | Hear Generate QR Code QR
Send to Kindle


I used to eat a baked potato with my steak. I’ve probably had mashed potatoes instead on an occasion or two.


I don’t eat steak anymore, but I still vary my baked-mashed potato eating.


Now I can have my “steak” and mashed potatoes, too, with vegan cheesy potato crusted portabella steaks.


Based on a recipe found on various food websites, this dish of portabella mushrooms stuffed with horseradish, mashed potatoes and vegan cheese and covered with breadcrumbs and grilled onions makes for a good steak-and-potatoes substitute for non-meat eaters.


The potato-crusted portabella part of the recipe consists of a couple — or more — portabella mushrooms, which can get as big as 6 inches in diameter, balsamic vinegar, non-creamy horseradish, mashed potatoes (made with non-dairy milk), Daiya vegan Cheddar Style Shreds, bread or panko breadcrumbs and the grilled onions.


The mushrooms have to be washed and their insides scooped out. That, in essence, gives you a mushroom bowl for stuffing with the mashed potatoes. But first spoon in the horseradish and spread it around. Just how much you put in will depend on your taste.


Next come the mashed potatoes. After mixing cooked potatoes with soy milk, vegan butter substitute and the vegan cheese and then mashing, layer the mixture onto the mushroom.


Then, top it all with more vegan cheese and breadcrumbs and bake at 350 for about 20 minutes.


Meanwhile, saute some onions until they are caramelized to top off the baked cheesy potato crusted portabella mushrooms.


For a crispier crust, place them under the broiler for a few minutes.


Then enjoy.


You might even want to sprinkle on some tamari or soy sauce. I prefer tamari, which is a type of soy sauce but with less or — in the case of gluten-free — no wheat. It’s also not as salty.


However you enjoy this dish, vegan cheesy potato crusted portabella steaks go well with a salad and sides such as sauteed asparagus, corn on the cob and, if you are so inclined, a nice brew or glass of wine.


 
 
 


Comments
comments powered by Disqus Commenting Guidelines
Poll
Mortgage Minute


Search for New & Used Cars

Make 
Model
 
Used New All
 

Search Times Leader Classifieds to find just the home you want!

Search Times Leader Classifieds to find just what you need!

Search Pet Classifieds
Dogs Cats Other Animals



Social Media/RSS
Times Leader on Twitter
Times Leader on Youtube
Times Leader on Google+
The Times Leader on Tumblr
The Times Leader on Pinterest
Times Leader RSS Feeds