Portobello Steaks with Vegan Béarnaise Sauce

Portobello Steaks with Vegan Béarnaise Sauce is loaded with flavor and nutrient-density. The meaty portobello mushrooms are seasoned with balsamic vinegar and black pepper. The béarnaise sauce is creamy in texture and flavored with Dijon mustard and tarragon. Since the sauce is made with silken tofu (I used Mori-Nu brand), it adds protein but not a lot of fat.

Portobello Steaks with Vegan Béarnaise Sauce has 15 key ingredients

1. Portobello mushrooms
2. Balsamic vinegar
3. Black pepper
4. Shallot
5. Silken tofu
6. Nutritional yeast
7. Lemon juice
8. White vinegar (or apple cider vinegar)
9. Ground turmeric
10. Dijon mustard
11. Garlic powder
12. Onion powder
13. Miso
14. Cayenne pepper
15. Tarragon

Preparing the Portobello Steaks

To prepare the portobello mushrooms, preheat the oven to 400F. Remove the stems, but keep the gills intact. Drizzle 1 tablespoon of balsamic vinegar into each mushroom cap. Then add fresh cracked black pepper or a little steak seasoning. Carefully pour ⅓ of a cup of water into the base of the baking pan. This keeps the mushrooms from sticking. Roast the mushrooms for 15 minutes. Alternatively, you can grill these with gill side up. Don't flip, or you'll lose the balsamic vinegar! Grill for about 5 to 7 minutes or until juices starts to collect in the mushroom cap.

Preparing the Vegan Béarnaise Sauce

To prepare the Vegan Béarnaise Sauce, preheat a small skillet over medium heat. Dry sauté minced shallot for 2 to 3 minutes until it softens. 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. Serve immediately over Portobello Steak. Store unused Vegan Béarnaise Sauce in an airtight container in the refrigerator for up to 5 days.

*Important note: Since the sauce is made with silken tofu, you do not want to heat the sauce up in the microwave or stovetop, because it looses it's creamy texture and turns into "scrambled egg" texture. Instead, the sauce should be at room temperature or chilled.

This dish pairs beautifully with Steakhouse Style Garlic Mashed Potatoes and steamed or grilled asparagus, broccoli, or summer squash.

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