As I explore more on this meatless/vegan adventure, I am on the lookout for new ideas that the whole family will enjoy! This first time, I only made the recipe as written (2 servings) and it was so good that I didn’t share. I guess next time, I need to triple the recipe so that everyone else can enjoy it too!
The nice thing about this recipe is that you can make it as spicy or as mild as you (or your family) prefer! Yes, I like some kick, others in the house don’t.
Makes 2 servings
Large meaty portobello mushrooms make a delicious meal when they’re simmered in a spicy sauce and served with Quinoa Pilaf (or brown rice, pasta).
2 large portobello mushrooms
1/2 cup vegetable juice
1/4 cup apple juice concentrate
1/2 cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Clean mushrooms and remove stems. Cut into 1/2-inch strips.
Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.
Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.
Trust me, you won’t want to share!