Happy Mushroom Monday!
Have you ever ordered a decked-out salad at a restaurant thinking you were being healthy? But how do you feel after you eat it? Usually you feel stuffed and have an overall heavy feeling, right? While salads at restaurants are usually pretty delicious and they seem like a healthier choice they are full of unnecessary calories and unhealthy fats. This week’s mushroom recipe is a healthy caesar salad with mushroom steaks!
Caesar salad was my husband’s go-to salad when we went out to eat (pre-healthy vegan days). Before I became planted based, I never knew that true caesar salad contained anchovy paste--ew. I obviously had to come up with a better recipe that used less unhealthy fats and no animal products.
There are so many various recipes out there, but I came up with this recipe that has a slightly tangy, zesty flavor. I paired the caesar salad with salted and peppered mushroom steaks to finish the meal. Honestly, it tastes as close to restaurant quality as you can get! My husband even commented that it was better than any caesar salad he’s had--who hoo! PLUS, it’s full of protein, fiber, and healthy fats so you won’t feel bad about eating seconds!
This is my version of the classic caesar salad, let’s get started!
Vegan Caesar Salad with Mushroom Steak
Serves 2 (recipe can be easily doubled!)
- 12 ounces romaine lettuce mix (washed and chopped)
- ⅓ cup firm tofu (organic and non-GMO)
- ¼ cup olive oil
- 2 cloves garlic (minced)
- 2 Tablespoons lemon juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 portobello mushroom caps (cleaned)
- 2 Tablespoons balsamic vinegar
- ½ teaspoon mushroom salt (find how to purchase here: http://www.kitchenpride.com/) Or sea salt can be substituted if needed.
- ¼ teaspoon ground black pepper
- In a high speed blender combine tofu, olive oil, garlic, lemon juice, apple cider vinegar, mustard, nutritional yeast, salt, and pepper. Blend on high until completely smooth. Set aside.
- In a large mixing bowl lightly toss lettuce and dressing until incorporated. Set aside and refrigerate until serving.
- Preheat oven to 400 ℉.
- For the mushroom steaks, in a shallow bowl drizzle balsamic vinegar over both sides of mushroom caps to coat. Then sprinkle mushroom salt and black pepper on both sides.
- Bake for 10 minutes cap side down. Flip over to cap side up and bake for an additional 5-8 minutes or until tender.
- Slice mushrooms thickly and place on plated caesar salad.
I hope you enjoy this delicious dinner option for the warmer days ahead. As an alternative for the Summer months, the mushrooms would be delicious grilled on the grill outside too! Leave a comment below and let me know what you think or if you have any questions <3
With Health and Happiness,