Our Recipes: Vegan Baked & Stuffed Foods - Forks Over Knives

Cauliflower Parathas

Darshana Thacker Wendel — Tue, 21 Nov 2023 18:17:04 +0000

Paratha is a type of Indian flatbread often eaten on its own for breakfast or as a side dish with dinner. It can be plain or stuffed, and in this easy recipe we stuff each scrumptious round with herb-infused riced cauliflower. Savory cumin, spicy serrano chile, and zesty lime juice are soaked up by the absorbent cauliflower, ensuring each paratha is packed full of flavors that will tempt your taste buds. Serve it alongside chutney, lentils, curries, or vegetable stews.

For more homemade vegan bread recipes, check out these tasty ideas:

Za’atar-Spiced Flatbreads (Manakeesh)
Garlic-Jalapeño Naan
Festive Sourdough Focaccia
Or take a look at our full collection of savory bread recipes

Yield: Makes 6 parathas

Time: 60 minutes

1¼ cups whole wheat flour
½ teaspoon sea salt
3 cups riced cauliflower (12 oz.)
2 tablespoons lime juice
1 tablespoon fresh cilantro leaves
½ teaspoon finely chopped seeded fresh serrano chile
½ teaspoon cumin seeds
1 recipe Tomato Tamarind Chutney

Instructions

For dough, in a food processor fitted with a dough blade combine 1 cup of the flour and ¼ teaspoon of the salt. Process, adding ½ cup water, 1 to 2 tablespoons at a time, until a smooth, slightly sticky dough forms. Transfer to a bowl; cover with a cloth. Let stand at least 30 minutes.
Meanwhile, rinse out food processor bowl and replace dough blade with S-shape blade. For filling, in food processor combine the remaining ingredients and the remaining ¼ teaspoon salt. Pulse to a crumble.
On a lightly floured surface, knead dough well. Divide dough into six portions. Add more flour to work surface, if needed, and shape one dough portion into a ball. Flatten ball; roll into a 3-inch circle. Spoon ¼ cup filling in center of circle. Pull dough edges around filling to enclose; pinch to seal. Dust with flour and gently press to form a 5-inch sealed disk. Repeat with remaining dough and filling.
Heat a large nonstick skillet or griddle over high. Add one paratha to hot skillet and reduce heat to medium-low. Cook 2 to 3 minutes or until top of paratha turns light beige. Turn paratha over and cook until small air bubbles form in dough. Turn over again and cook 1 minute more.
To make paratha puff up, use a clean bunched-up kitchen towel or paper towel to gently press the edges one section at time, simultaneously rotating the bread in a circular motion to keep it from sticking to pan. Once paratha has puffed, turn it over and cook a few minutes more until lightly browned. Transfer to a clean kitchen towel and wrap to keep warm and soft while cooking remaining parathas. Serve immediately with Tomato Tamarind Chutney, or any other chutney of your choice.

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Vegan Chilaquiles

Ellen Boeke — Wed, 08 Nov 2023 18:34:29 +0000

Chilaquiles originated as a way to use leftover tortillas the morning after a big meal, but this taco-inspired version would be perfect at any time of day. Here, crispy tortilla chips are smothered in a tangy homemade salsa and topped with hearty quinoa infused with the smoky, spicy flavors of Southwest seasoning. Creamy black beans add extra substance while fresh cilantro and scallions dial up the herbal aromas of this mouthwatering dish. Feel free to top with a drizzle of your favorite hot sauce, and dig in!

For more vegan Mexican-inspired breakfast recipes, check out these tasty ideas:

Savory Tamale Breakfast Bowls
Breakfast Tostadas
Mexican Breakfast Hash with Lime Crema
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 7½ cups

Time: 40 minutes

3 6-inch corn tortillas, cut into wedges
1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
1½ cups low-sodium vegetable broth or water
½ cup chopped onion
1 small jalapeño chile, halved and seeded, if desired
2 cloves garlic, halved
½ teaspoon salt
3 cups cooked red or tricolor quinoa
1 tablespoon nutritional yeast
1 tablespoon salt-free taco seasoning
1 teaspoon smoked paprika
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup sliced scallions
Chopped fresh cilantro

Instructions

Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted.
In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through.
Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed.
Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.

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Shepherd’s Pie

Cathy Fisher — Thu, 02 Nov 2023 01:30:12 +0000

This flavorful veggie casserole uses portobello mushrooms to create a delicious, meaty filling that’s brimming with savory umami flavors. Juicy peas and tender carrots add tantalizing texture, while the velvety mashed potato topping gets its creamy consistency from plant-based milk and starchy potato water. Fresh thyme and smoky paprika infuse the saucy filling with all the cozy flavor you’d expect from comfort food, just minus the unhealthy ingredients. Pop this casserole in the oven until golden brown and scoop out a steaming serving when you’re craving a warm meal to satisfy your stomach and your soul.

Tip: To make this meal extra hearty, you can substitute 2½ cups cooked lentils for the mushrooms.

From straightupfood.com

For more cozy vegan casseroles, check out these tasty ideas:

Healthy Salsa Verde Taco Casserole
Vegan Hash Brown Casserole with Tempeh Crumbles
Potato-Spinach Casserole with Trumpet Mushrooms
Or take a look at our full collection of vegan casseroles

Yield: Makes one 3-quart casserole

Time: 85 minutes

3 lb. russet potatoes, peeled and cut into chunks
2 teaspoons granulated onion
1 teaspoon granulated garlic
4 cups chopped portobello mushrooms
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon finely chopped fresh thyme
2 teaspoon paprika
2 cups green peas
1 to 2 cups unsweetened, unflavored plant-based milk
Freshly ground black pepper, to taste

Instructions

Preheat oven to 375°F. In a large pot combine potatoes, granulated onion, granulated garlic, and enough water to cover. Bring mixture to boiling; reduce heat slightly. Simmer, uncovered, 10 to 15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook mushrooms, onions, carrots, and celery over medium-high 3 to 5 minutes or until onions are golden, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir 1 minute. Stir in tomato paste, thyme, paprika, and 1½ cups water. Reduce heat to medium-low. Cover and cook 10 to 15 minutes or until carrots are tender. Stir in peas. Remove from heat.
Drain and reserve cooking water from potatoes. Transfer potatoes to a medium bowl. Mash potatoes, gradually adding milk (or potato-cooking water, or a combination of the two) until potatoes are the desired consistency.
Stir 1 cup of the mashed potatoes into vegetable mixture in skillet. Spread mixture in a 3-quart baking dish. (The mixture should be like a thick stew but not watery. Spoon out any extra liquid.) Spread the remaining mashed potatoes over top. Drag a large serving fork or other utensil over the surface of the potato layer to create a textured pattern.
Bake 25 to 30 minutes or until lightly browned. Let stand 10 minutes before serving. Season with pepper.

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Garlic Squash Steaks with Herbed Pear-Potato Mash

Ellen Boeke — Wed, 01 Nov 2023 01:29:03 +0000

This plant-based supper has it all: Tender butternut squash steaks slathered in roasted garlic, creamy herb-infused mashed potatoes, and a drizzle of tangy balsamic vinegar to tie it all together. The secret to this irresistible dinner is adding peppery parsnips and sweet pears into the mashed potatoes to create a perfect trifecta of flavors. While you’re welcome to use sweet potato planks or any other type of winter squash for the steaks, we love butternut for its mild earthy sweetness and easy absorption of sauces. Don’t worry about under-seasoning the steaks as they bake—the roasted garlic is laced with fresh sage and offers an explosion of aromas with each bite. Serve this restaurant-worthy meal as a vegan Thanksgiving dish or as the main course at your next dinner party!

Tip: Choose a butternut squash with a long, thick neck. To prepare, slice the neck off the squash; reserve base for another use. If you like, peel the neck. Trim two sides flat. Cut lengthwise into four ¾- to 1-inch-thick steaks.

For more veggie steak suppers, check out these tasty ideas:

Yield: Makes 4 steaks + 4½ cups mash

Time: 1 hour 35 minutes

1 large bulb garlic
2 teaspoons chopped fresh sage
4 6-oz. butternut squash steaks (see tip in intro)
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb. russet potatoes, peeled and cubed
2 firm Bosc pears, peeled, cored, and cubed
1 cup thinly sliced peeled parsnips
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
¼ cup unsweetened, unflavored plant-based milk
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
4 teaspoons balsamic glaze

Instructions

Preheat oven to 425°F. Peel away outer layers of skin from garlic bulb. Cut off the top ¼ inch, leaving bulb intact but exposing cloves. Place bulb on a double thickness of foil; bring foil up around bulb and seal, leaving some headspace. Bake 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze garlic cloves out of papery skin into a small bowl. Using a fork, mash garlic. Add sage and stir to combine.
Reduce oven temperature to 400°F. Arrange squash steaks on a baking sheet lined with parchment paper or a silicone baking mat. Brush with 2 tablespoons water. Season with salt and pepper. Roast 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional water if needed.
Meanwhile, place potatoes, pears, and parsnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. Place potato mixture in a large bowl with beans. Mash mixture, adding up to ¼ cup milk, 1 tablespoon at a time, to reach desired texture. Stir in parsley and thyme; season with salt and pepper.
Smear garlic mixture over steaks. Serve steaks on a bed of mashed potato mixture and drizzle with balsamic glaze. Top with additional pepper.

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Vegan Holiday Dinner Torte

Dreena Burton — Thu, 26 Oct 2023 01:41:41 +0000

Dreena Burton’s savory vegan holiday torte makes a beautiful and delicious centerpiece for your next Thanksgiving feast. Flecked with cranberries, herbs, and pumpkin seeds, it’s a souped-up vegan loaf reimagined in torte form that’s packed full of everything you love about holiday stuffing—no turkey required. Brown rice, oats, and chickpeas form the hearty base, which includes mouthwatering sautéed onions, white wine, and poultry seasonings. Chopped apples add bursts of juicy sweetness to each bite and celebrate the season’s best produce. Brushing the torte with a layer of vegan Worcestershire sauce infuses savory flavor into every nook and cranny as it bakes in the oven. Serve each slice with a side of cranberry relish or vegan gravy, and watch how quickly your loved ones gobble it up!

For more vegan Thanksgiving mains, check out these tasty ideas:

Harvest Vegetable Casserole with Lentils and Gravy
Pumpkin Risotto Frittata with Mushrooms
Roasted Cauliflower Steaks with Creamed Spinach
Or take a look at our full collection of plant-based Thanksgiving recipes

Yield: Makes one 9-inch torte

Time: 60 minutes

1½ cups ½-inch diced apples
1 tablespoon lemon juice
1½ cups chopped onions
¼ cup dry white wine or water
2 large cloves garlic, roughly chopped
2 teaspoons poultry seasoning
¾ teaspoon sea salt
Freshly ground black pepper, to taste
2 15-oz. cans chickpeas, rinsed and drained (3 cups)
3 tablespoons vegan Worcestershire sauce, plus 1 to 2 tablespoons for topping
1 tablespoon tahini
2½ cups cooked brown rice
1 cup rolled oats
¾ cup toasted pumpkin seeds, plus 2 tablespoons for topping
2 to 3 tablespoons dried cranberries or sliced fresh cranberries, for topping (optional)

Instructions

Preheat oven to 375°F. In a small bowl toss apples with lemon juice.
In a large skillet cook onions, wine, garlic, poultry seasoning, ¼ teaspoon of the salt, and a few grinds of pepper over medium 10 minutes or until onions soften and turn golden, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking and to loosen any browned bits in bottom of skillet.
Transfer onion mixture to a food processor. Add chickpeas, 3 tablespoons Worcestershire sauce, the tahini, and the remaining ½ teaspoon salt. Process until mixture is fairly smooth. Add rice, oats, and ¾ cup pumpkin seeds; pulse to combine. Scrape sides of food processor; process just until mixture reaches a fairly uniform consistency but still has some texture. (Don’t overprocess or the rice will become sticky.) Remove blade from food processor. Stir in apples.
Transfer mixture to a 9- or 10-inch nonstick springform pan. Use a spatula to smooth out the mixture, lightly pressing to evenly distribute. Spread the remaining 1 to 2 tablespoons Worcestershire sauce over surface of mixture. Sprinkle with the remaining 2 tablespoons pumpkin seeds and the cranberries (if using).
Bake 30 minutes or until torte is slightly firm and top is lightly browned. Let stand 10 minutes. Release pan’s outer ring. Cut torte into wedges.

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Roasted Veggie Bowls with Garlic Mashed Potatoes

Shelli McConnell — Tue, 24 Oct 2023 17:26:36 +0000

What happens when you combine creamy garlic mashed potatoes, savory roasted veggies, and a rich vegan queso sauce? You create the ultimate bowl of healthy comfort food. This satisfying recipe starts with roasting Brussels sprouts, mushrooms, and shallots until they’re sweet and tender, then topping them with spicy-sweet slivered almonds. This winning combo would be incredible on its own, but to up the tastiness the veggie medley is spooned over a velvety potato mash and topped with a generous drizzle of plant-based queso sauce. Talk about decadence! These hearty bowls are ideal for whipping up on cold winter nights when you want a meal that tastes indulgent without the unhealthy ingredients.

For more veggie bowl recipes, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 60 minutes

1 tablespoon pure maple syrup
¼ teaspoon ground cumin
Pinch of cayenne pepper
¼ cup sliced almonds
8 oz. Brussels sprouts, trimmed and halved
8 oz. whole button or cremini mushrooms, halved if large
4 medium shallots, quartered
1 tablespoon cider vinegar
2 lb. russet potatoes, peeled and cut into 1-inch chunks
4 cloves garlic
⅓ cup unsweetened, unflavored plant-based milk
¼ cup chopped fresh chives
Freshly ground black pepper, to taste
1 cup Queso sauce, warmed

Instructions

Preheat oven to 400°F. In a small skillet combine maple syrup, cumin, and cayenne pepper. Stir in almonds to coat. Cook over medium-low 4 minutes, stirring constantly. (Watch carefully, as the almonds can burn easily.) Spread almonds on parchment paper; let cool.
Line a large rimmed baking sheet with parchment paper. Spread Brussels sprouts, mushrooms, and shallots on baking sheet. Drizzle with vinegar. Roast 20 to 30 minutes or until tender and lightly browned.
Meanwhile, in a large saucepan combine potatoes and garlic. Add enough cold water to cover. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until very tender. Drain; return potatoes and garlic to pan. Mash to desired consistency. Stir in plant milk, chives, and black pepper.
Spoon mashed potatoes into bowls. Top with roasted vegetables. Drizzle with Queso sauce. Sprinkle with almonds and, if desired, additional chives.

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Gigantes Plaki: Greek Lima Beans with Stewed Tomatoes

Katie Simmons — Mon, 09 Oct 2023 17:58:59 +0000

A nice entrée for a Sunday dinner, this dish will fill your kitchen with mouthwatering Mediterranean aromas as it bakes. Gigantes plaki is a classic Greek dish that uses large lima beans, tomatoes, and a handful of other simple ingredients to create a rich and warming produce-packed stew. The giant beans are set to soak overnight so they get nice and plump, while an herb-infused tomato sauce simmers on the stovetop. Combine both elements in a casserole dish, bake, and serve alongside crusty whole wheat bread or a leafy green salad for an easy and unforgettable meal.

Tip: If you don’t have time to soak and cook dried lima beans, substitute two 15-oz. cans of butter beans (another name for large lima beans).

From plants-rule.com

For more vegan Greek recipes, check out these tasty ideas:

Greek Salad with Sun-Dried Tomato Tofu Feta
Greek-Style Grilled Eggplant-Steak Supper
Greek-Style Stuffed Tomatoes
Greek Salad with Air-Fryer Falafel
Or check out our roundup of vegan Mediterranean recipes

Yield: Makes 8 cups

1 cup dry large lima beans (8 oz.)
1 cup chopped onion
1 28-oz. can no-salt-added diced tomatoes, undrained
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Fresh basil (optional)

Instructions

Place beans in a bowl. Add enough water to cover beans by 3 inches. Soak overnight. (Beans will double or triple in size.)
Drain soaked beans; rinse and drain again. Place beans in a medium saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, 50 to 70 minutes or until beans are tender but not falling apart. Drain.
In a large saucepan cook onion, covered, over medium-high 7 minutes or until onion starts to brown around the edges, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomatoes, garlic, oregano, and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until thickened, skimming off and discarding any foam that rises to the surface.
Preheat oven to 350°F. Fold beans into tomato sauce; stir in salt and pepper. Spoon mixture into a 2-quart baking dish. Cover with foil. Bake 1 hour. Remove foil; bake 10 to 15 minutes more or until hot and bubbly. Garnish with fresh basil (if using).

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Caribbean Loaded Sweet Potatoes

Nancy Macklin, RDN — Thu, 28 Sep 2023 16:35:07 +0000

Switch up your standard stuffed sweet potato with this Caribbean-inspired recipe that brings the tropics directly to your taste buds. After the first round of baking, the fluffy flesh is scooped out and mixed with spicy chili powder and creamy plant-based milk until it forms a velvety orange purée that’s ready for a second bake. A homemade mango and black filling salsa takes these tantalizing tubers to the next level of yum, while chopped jalapeño adds heat and lime juice delivers a zesty tang. Equal parts filling, refreshing, and flavorful, these self-contained packets of plant-based deliciousness will quickly become a family favorite recipe in your household.

Tip: To make ahead, prepare potatoes as directed through Step 2. Cover and refrigerate potatoes up to 1 day. Bake as directed, adding 10 to 15 minutes

For more sweet potato recipes, check out these tasty ides:

Barbecue Stuffed Sweet Potatoes with Smoky Jackfruit
The Great Purple Sweet Potato Pie
Caribbean Sweet Potato Stew
Or take a look at our full collection of vegan sweet potato recipes

Yield: Makes 8 stuffed potatoes

8 medium orange or purple sweet potatoes (4 lb.)
2 teaspoons chili powder
½ to 1 cup unsweetened, unflavored plant-based milk
½ cup sliced scallions
Sea salt, to taste
Freshly ground black pepper, to taste
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
1½ cups chopped fresh mango
½ cup chopped green bell pepper
½ cup chopped fresh cilantro
1 fresh jalapeño chile, seeded and chopped
2 tablespoons lime juice
Lime wedges

Instructions

Preheat oven to 425°F. Use a knife to poke holes in potatoes in several places. Place on a baking sheet. Bake about 45 minutes or until tender when pierced with a fork. Cool on a wire rack 10 minutes or until cool enough to handle. Leave oven on.
Slice ½ inch off tops of potatoes. Scoop potato pulp into a large bowl, leaving ½ inch of flesh in the shells. Add chili powder to potato pulp; mash until soft and creamy, gradually adding plant milk. Stir in scallions. Season with salt and black pepper. Scoop mashed potato into shells and place on baking sheet. Bake15 minutes or until centers are at least 160°F.
For filling, in a medium bowl stir together the next six ingredients (through lime juice). Spoon filling into potatoes and serve with lime wedges.

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Healthy Salsa Verde Taco Casserole

Ellen Boeke — Tue, 19 Sep 2023 17:26:49 +0000

Homemade salsa verde—a tantalizing blend of savory tomatillos, spicy jalapeño, herbal cilantro, and tangy lime juice—transforms simple pantry staples into a mouthwatering taco casserole. The meaty filling is made up of mushrooms and barley that have been infused with Southwest seasonings and cooked to tender perfection before being layered between soft corn tortillas. Roasted corn, spinach, and cannellini beans add extra heft to this Mexican-inspired dish while a sprinkling of nutritional yeast delivers a scrumptious cheesy finishing touch. Feel free to add a dollop of vegan sour cream to each slice of this comforting and healthy casserole that’s bound to become an instant hit in your household.

Tip: You can make the salsa verde (Step 1 in this recipe) up to 3 days ahead and keep it refrigerated in an airtight container.

For more vegan Mexican recipes, check out these tasty ideas:

Mexican Breakfast Hash with Lime Crema
Mexican Chocolate Nice Cream
Red Onion and Charred Cauliflower Tacos
Or take a look at our full collection of vegan Mexican recipes

Yield: Makes 9 cups

1½ lb. tomatillos, husked, washed, and halved
1 cup coarsely chopped onion
2 fresh jalapeño chiles, halved and seeded, if desired
⅓ cup packed fresh cilantro leaves
2 tablespoons lime juice
1 8-oz. package fresh cremini mushrooms, chopped (3 cups)
2 cups cooked barley
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
2 cups fresh baby spinach
8 6-inch corn tortillas
1 15-oz. can no-salt-added Great Northern beans, rinsed and drained (1½ cups)
1 cup frozen roasted corn
¼ cup nutritional yeast
Sliced scallions and fresh cilantro leaves

Instructions

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Spread tomatillos, onion, and jalapeños in pan. Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro and the lime juice. Cover and blend until mostly smooth. Reduce oven temperature to 375°F.
In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted.
Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed.

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Gyro-Style Mushroom Steaks with Barley Salad

Ellen Boeke — Mon, 11 Sep 2023 16:47:00 +0000

These gyro-style mushroom steaks are a treat to eat when you’re craving a meaty meal. The tender portobello caps are brushed in red wine vinegar and Greek seasoning before being grilled to char-marked perfection. The barley salad features a medley of Mediterranean veggies, hearty butter beans, and a lemony dill dressing that will leave you licking your fingers. If you have leftovers, slice up the extra mushrooms and wrap everything into a whole wheat tortilla for a delicious grab-and-go lunch. Be sure to find a quality salt-free Greek seasoning, such as Cavender’s, to make this recipe really pop since the spice blend does double duty on the steaks and in the barley mixture.

Tip: To roast steaks instead of grilling them, arrange mushrooms on a baking sheet lined with parchment paper or a silicone baking mat. Brush and season as above. Roast at 400°F for 18 to 20 minutes or until mushrooms are tender and browned, turning them once and brushing with additional water if needed.

For more veggie steak dinners, check out these tasty ideas:

Yield: Makes 4 plates

1 cup dry hulled barley
Four 4-inch portobello mushrooms (4 oz. per steak; 1 lb. total)
2 tablespoons red wine vinegar
2½ teaspoons salt-free Greek seasoning
¼ cup lemon juice
¼ cup chopped fresh dill
1 to 2 cloves garlic, minced
½ teaspoon pure cane sugar
4 cups fresh baby spinach
1 15-oz. can no-salt-added butter beans or gigante beans, rinsed and drained (1½ cups)
2 cups chopped fresh tomatoes
½ cup thinly sliced shallots
3 tablespoons chopped pitted Castelvetrano or Kalamata olives
Lemon wedges

Instructions

In a medium saucepan bring 3 cups water to boiling. Add barley. Cover and reduce heat to low. Simmer 45 to 55 minutes or until tender; drain. Let cool.
Meanwhile, for Veggie Steaks, remove the stems from portobello mushrooms. Remove gills, if desired. Brush mushroom steaks with the red wine vinegar and sprinkle with ½ teaspoon of the Greek seasoning along with the salt and pepper. Grill, covered, over medium heat 6 to 8 minutes or until tender and browned, turning once.
In a large bowl whisk together lemon juice, dill, garlic, sugar, and the remaining 2 teaspoons Greek seasoning. Add barley, spinach, beans, tomatoes, shallots, and olives. Toss to combine. Serve on plates with Veggie Steaks and lemon wedges.

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