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
- Portobello mushrooms
- Balsamic vinegar
- Black pepper
- Shallot
- Silken tofu
- Nutritional yeast
- Lemon juice
- White vinegar (or apple cider vinegar)
- Ground turmeric
- Dijon mustard
- Garlic powder
- Onion powder
- Miso
- Cayenne pepper
- 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.
Portobello Steaks with Vegan Béarnaise Sauce
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Ingredients
Portobello Steaks
4 portobello mushrooms
4 Tbsp balsamic vinegar
1 tsp fresh black pepper, divided
Vegan Béarnaise Sauce
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
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.
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.
*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.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
Keywords: portobello mushrooms, portobello steak, vegan béarnaise sauce, vegan steak dinner, balsamic vinegar, daniel fast recipes, daniel fast compliant, tofu, gluten free, nut free, low fat, plant based
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Marie
This was a fabulous dish, super easy and delicious. Thanks so much for the Father’s Day suggestion.
★★★★★
Sandra
This looks amazing! These recipes are
going to make my Daniel Fast a lot easier.
Gigi & Sersie
Thank you! 🙂