Every day is meatless for me, but in an effort to promote and spread the Meatless Monday movement, I’ll share my dinners with you from now on!
Tonight is portobello burger and red kale with onions and garlic.
Preheat oven to 400 degrees Fahrenheit.
Grab a portobello mushroom.
Cut off the stem (don’t throw it away – you can either roast it with the top or cut it up and sautee with your greens.)
Line a pan with parchment paper just to prevent stickage.
Cover mushroom with 2 Tbsp Vegan Worcestershire Sauce and 2 Tbsp Bragg’s Liquid Amino Acids (or more as you see fit!)
I also sprinkled some dried herbs on there (fresh would be much better, but I used rosemary, basil, and parsley.)
(If you remember early enough you can also marinate the mushroom, but I don’t find it necessary to get great flavor.)
Then you just throw it on a bun or some whole wheat toast (my personal favorite).
Tonight I topped with heirloom tomato slices, broccosprouts, and a little ketchup.
I made some garlicky greens to go along with it as well.
Heat pan until water ‘dances’ on surface. Don’t use oil! You do not need oil to caramelize onions!
Steam fry 1/2 cup chopped yellow onion and as much garlic as you’d like. Make sure to have constant movement to prevent burning/sticking. Add a splash of vegetable broth when onions begin to become translucent.
Add handfuls of your favorite green and stir, cooking down to desired tenderness.
Enjoy a Meatless Monday – for your health, for your wallet, for your environment!