Ingredients

• 4 portobello mushrooms

• 4 Tbsp balsamic vinegar

• 1 tsp fresh black pepper, divided

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• ¼ cup minced shallot

• 1 12.3-oz package of Extra Firm Silken Tofu (I used Mori-Nu brand)

• ¼ cup nutritional yeast

• 2 Tbsp lemon juice

• 1 tsp white vinegar or apple cider vinegar

• ¼ cup water

• ½ tsp ground turmeric

• 1 Tbsp Dijon mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp miso

• ⅛ tsp cayenne pepper

• 1 Tbsp tarragon, dried

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INSTRUCTIONS

 

PORTOBELLO STEAKS

• Roasting: Preheat the oven to 400F. Place portobello mushrooms in a 9x13 baking pan with gill sides up. Pour ⅓ cup of water to the bottom of the pan to keep the mushrooms from sticking to the pan. Add 1 tablespoon to each mushroom cap. Sprinkle with fresh black pepper or steak seasoning. Roast for 15 minutes.

• Grilling: Heat up the grill on high heat. Place portobello mushrooms on a tray with gill sides up. Add 1 tablespoon of balsamic vinegar to each mushroom cap. Sprinkle with fresh black pepper or steak seasoning. Carefully place portobello mushroom caps on the heated grill with the gill side up. Cover and reduce heat to low. Grill for about 5 to 7 minutes or until juices start to release. Carefully remove from the grill without spilling juices. These juices are delicious on mashed potatoes.

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VEGAN BÉARNAISE SAUCE

• Preheat a small skillet over medium heat. Dry sauté minced shallot for 2 to 3 minutes until it softens and turns translucent. Add a splash of water if minced shallot starts to stick.  Place all ingredients except for the dried tarragon into a blender and blend until smooth and creamy. Then add tarragon and blend for another 2 seconds just to incorporate.  Serve immediately over Portobello Steak.  Store unused Vegan Béarnaise Sauce in an airtight container in the refrigerator for up to 5 days.

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*NOTE: Do not heat the sauce in the microwave or stovetop as it loses its creamy saucy texture.  Serve chilled or at room temperature only.