Grilled Portobello “Beef” & Broccoli
Soy-Free | Oil-Free | Gluten-Free
Ingredients
- 1 cup brown rice, cooked per package directions with 1 “Not Beef” bouillon cube
- 2-3 large portable mushroom caps, grilled and cut into bite size pieces
- 12-16 oz fresh or frozen broccoli florets, steamed
- Sesame seeds — optional garnish
Orange Sauce Ingredients
- 1 whole orange + zest
- 1 garlic clove
- 1/2 tsp fresh or frozen grated ginger
- 1 Tbsp chickpea miso (or your favorite miso)
- 1 Tbsp mirin
- 1 Tbsp ume plum vinegar (or rice vinegar)
- 1 Tbsp Teriyaki Balsamic
- 1 Tbsp coconut nectar (or date syrup)
- 1 Tbsp mushroom powder
- 1/4 cup water
- 1/8 – 1/4 tsp red pepper flakes — optional
Method
While the veg steams and the mushroom caps cook on the grill, create the sauce: add sauce ingredients to a high powered blender and process until smooth and begins to thicken, about 2 minutes
In a large bowl combine the grilled mushroom pieces, steamed broccoli and sauce, toss well
Plate, garnish as desired and enjoy
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