Vegan Steakhouse Salad
Thanks to a meaty, marinated portobello mushroom, this classic steakhouse recipe is both nutritious and satisfying, and we paired it with two classic matches: balsamic vinaigrette and vegan sour cream.
Servings
Produce
Green onion
1 0.5 oz
Cucumber
1 0.5 Whole
Bell peppers (Organic)
6 3 oz
Roma Tomato
6 3 oz
Arugula
3 1.5 oz
Lettuce mix
3 1.5 oz
Protein & more
Portobello mushroom
4 2 Whole
Vegan sour cream
2 1 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Balsamic Vinaigrette
Olive oil
2 1 tablespoon
Balsamic vinegar
3 1.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Minced Garlic
1 0.5 Clove
Sea salt
1/8 0.065 teaspoon
Black pepper
1 0.5 Pinch
Mushroom Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Prep ahead (optional)
a. Peel cucumber; ½” dice or coins. b. Leave lettuce mix and arugula whole or chop large leaves bite-sized. c. Trim bell pepper stem & seeds; ½” dice. d. Slice cherry tomatoes in half. e. Thinly slice green onion.
Instructions
1
Marinate portobello mushrooms:
a. Remove stems from portobello mushrooms. To remove the gills, gently glide a spoon under the cap; add gills to compost.
b. In glass casserole dish, add prepped portobello mushrooms and marinade.
c. Set aside until ready to cook, no longer than 15 minutes.
2
Assemble salad:
a. In large mixing bowl, add lettuce mix (chop large leaves bite-sized), arugula (chop large leaves bite-sized), green onion (thinly slice), cucumber (peel as desired, ¼” dice or coins), cherry tomatoes (slice in half), and bell pepper (remove stem & seeds, ¼” dice).
3
Cook mushroom steak:
a. In large sauté pan over medium-high heat add 2 tsp olive oil. Add mushrooms cap-side down; cook about 3-4 minutes, spooning marinade over the mushroom as it cooks. The marinade will begin to glaze mushrooms.
b. Flip and cook another 3-4 minutes, or until soft and caramelized.
c. Slice mushrooms in ½” strips.
4
Serve:
a. Add balsamic vinaigrette to salad. Toss gently to coat. Divide the salad among plates or bowls. Garnish with pinches of vegan sour cream.
b. Add strips of Portobello mushrooms on top of salad, pour some wine and savor the moment.
Chef's notes
If you aren't a mushroom fan, grilled eggplant would be nice with this salad. And if you are totally anti-fungi, swap goat cheese for the blue cheese.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX