I am constantly coming up with plant-based meals that satisfy every meat eaters tastes. I do this because a lot of the clients I work with are professional athletes and their physical exertion, but also appetite in general is something that a salad can’t always fill (depends who you ask though)! When I speak to people who are having difficulty transitioning a lot of them mention they feel like their meals are miss the center piece on their plate that meat normally fills, so I am here to fix that!
I really love mushrooms because they are so versatile, great texture and a filled with some amazing health benefits. For starters they are high in B vitamins which helps with energy, metabolism, stress and much more. They contain copper and selenium which help support, grow and develop connective tissue repair and aid in a healthy thyroid gland. I could go on, but you get the point. I have a lot of recipes where the superstar of the dish is the shroom and this is no different! The flavor is spot on, the cumin gives it such a nice pop, its hearty and you can get creative with the side dishes, I decided to serve it with creamed corn and green beans. Enjoy this plant-based meal, I hope you like it as much as I did!
Here is what you’ll need:
2 large Portobello mushrooms
1 can of black beans (BPA free can)
1 red pepper
½ sweet onion
4 tablespoons of olive oil
¼ cup of barbecue sauce (I used Annie’s vegan barbecue sauce)
1 teaspoon of cumin
Garlic powder (to taste)
Preheat oven to 375, gently clean the Portobello mushrooms and scrape clean the insides. Distribute the barbecue sauce evenly in the Portobello’s and add a dash of salt and pepper. Bake for 20 minutes.
While the Portobello’s are baking, rinse the black beans in a strainer and set aside. Chop the sweet onion and red pepper and sauté in pan with olive oil. Once the onion and pepper have caramelized a little add in the black beans, cumin, garlic powder, salt and pepper to your liking and combine. Cover with lids and let the flavors cook together for 5-10 minutes.
Take the Portobello’s out of the oven and put them on a plate. Once plated add the black bean mixture evenly into the two Portobello’s. I topped mine with the Get Your Vibes garlic cashew sauce and served it with a side of vegan creamed corn and green beans, and it also tastes really good with a side of sweet potatoes too, all the flavors work really well together! This dish is really hearty and with satisfy every vegan and meat eaters hunger!