Vegan Portobello Mushroom Steaks for Shabbat Dinner

Name: Vegan Portobello Mushroom Steaks for Shabbat Dinner
Ingredients: portobello mushrooms (suggested 2-3 mushrooms per person); sea salt or smoked salt for a grilled flavor, (to taste); black pepper (to taste); coconut oil (enough to thinly cover the pan, unless grilling outside); 1 tablespoon balsamic vinegar per mushroom; 2 cups corn grits (pre-soaked for at least an hour is best); 6 cups water; 4 tablespoons Earth Balance “butter”; sprig of rosemary (do not chop); 2 teaspoons salt; 3 tablespoons nutritional yeast; balsamic reduction for garnish (such as Trader Joe’s Trader Giotto Balsamic Glaze); rosemary sprigs for garnish

jewishveganlife.org

Impress your guests with Vegan Portobello Mushroom Steaks, perfect for Shabbat dinner, served with cheesy polenta for a savory treat.

View full recipe on jewishveganlife.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at jewishveganlife.org.

Share this recipe:

Cooking tools:

Grill
Skillet
Pot
Stove
Chef's knife
Cutting board
Spoon
Spatula
Measuring cup
Plate

Ingredients

portobello mushrooms (suggested 2-3 mushrooms per person)
sea salt or smoked salt for a grilled flavor, (to taste)
black pepper (to taste)
coconut oil (enough to thinly cover the pan, unless grilling outside)
1 tablespoon balsamic vinegar per mushroom
2 cups corn grits (pre-soaked for at least an hour is best)
6 cups water
4 tablespoons Earth Balance “butter”
sprig of rosemary (do not chop)
2 teaspoons salt
3 tablespoons nutritional yeast
balsamic reduction for garnish (such as Trader Joe’s Trader Giotto Balsamic Glaze)
rosemary sprigs for garnish