Before Beyond Meat, before Gardeins and even before Boca….there were portobellos. This old-school fungi is straight-from-the-ground “meat” for vegans due to its thick and hearty texture. What makes these portobellos special is the savory roasted red pepper sauce drizzled on top. Served with some lemony smashed red potatoes, this is the compassionate version of “steak and potatoes”.
Portobellos and a Roasted Red Pepper Sauce
- 3-4 large portobello caps (stems removed)
- olive oil
- 1 roasted red bell pepper (I roasted mine on the stove top like this, but store-bought should work just as well)
- 1/4 cup cashews
- 1 garlic clove
- 1 sun-dried tomato
- 2-3 tablespoons veggie broth
- salt and pepper to taste
- chopped chives for garnish
- Slice portobello caps into strips. Coat with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes at 400 degrees F.
- To make the sauce, blend the roasted red bell pepper, cashews, garlic clove, sun-dried tomato and veggie broth until smooth. Add salt and pepper to taste and blend again. This recipe makes about 1 cup of sauce.
- Drizzle sauce over roasted portobellos when they are done and garnish with chives.
While I do enjoy all the great vegan meats in the supermarket, this delicious but easy sauce renewed my taste buds for this classic meat substitute.