Name: Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large portobello mushrooms, wiped clean; 1 tbsp avocado oil; 4 garlic cloves, minced; ¼ cup balsamic vinegar; 2 tbsp steak sauce; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp chili flakes, to taste; Sea salt & black pepper, to taste; 1 bunch asparagus, trimmed; Sea salt & black pepper, to taste; 1 tsp avocado oil; 2 cups cauliflower florets; 1 large white sweet potato; 2 – 4 tbsp unsweetened non-dairy milk or low-sodium vegetable broth; ½ tsp garlic powder; Sea salt & black pepper, to taste; Fresh chives, chopped (optional)

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This Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes is a healthy vegan meal to impress all. Pan-seared portobello mushrooms dressed in an epic marinade and paired perfectly with grilled asparagus, placed over a super fluffy blend of cauliflower mashed potatoes. It’s the easiest, yet most delicious vegan steak recipe to create on a weeknight evening.

Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes recipe on a plate, with a fork, sitting on a cutting board.

Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes is the ultimate alternative to the typical steak and potatoes recipe. If I’m being honest, it’s even better, in a delicious way.

If you’re new to portobello steaks, I will let you know they don’t taste exactly like steak. However, this vegan steak recipe still checks all the boxes when it comes down to the “meaty” texture.

While the portobello steaks are tasty, it wouldn’t be complete without mashed potatoes, or in this case, cauliflower mashed potatoes. Don’t let the cauliflower distract you from enjoying it, as the florets provides the perfect amount of fluffiness to the mash. It’s the not so secret ingredient to making the best mashed potatoes. Oh and an added bonus – you can make the cauliflower mashed potatoes in the Instant Pot – directions below!

Needless to say, this healthy and vegan twist on the classic will be a hit!

Why You’ll Love This Healthy Vegan Steak Recipe

Dinner Made Easy: A gourmet dinner that not only tastes delicious, but is on the table in less than 30 minutes.
Balanced Meal: With the nutrients cauliflower mashed potatoes, as well as the mushroom steaks, this is a well-rounded meal that’s satisfying & healthy .
Perfect Recipe for Non-Vegans: Whether you’re a plant-based pro or hard-core carnivore, this healthy take on steak and potatoes will impress all.

Vegan Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes recipe on a plate, with a fork, sitting on a cutting board.

Ingredients

Organic Portobello Mushrooms: The star of this vegan steak recipe. You’ll want to be sure to wipe them clean before marinating them.
Organic Marinade: We’ll be using avocado oil, garlic cloves, ground cumin, dried oregano, chili flakes, balsamic vinegar, steak sauce, sea salt, and black pepper, for the most epic mushroom marinade.
Organic Cauliflower Mashed Potatoes: A combination of cauliflower florets and white sweet potatoes are mashed together to be the base.

How To Make

Mushroom Steaks. Add portobello mushrooms to a shallow baking dish. Set aside. In a small mixing bowl, whisk together avocado oil, ground cumin, garlic cloves, balsamic vinegar, steak sauce, sea salt, & black pepper. Add the sauce to the mushrooms and use a pastry brush to brush on all sides. Marinade on one side for 5 minutes, then the other side for another 5 minutes. Heat a large skillet over medium heat. Cook on each side for 2 – 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
Asparagus. Preheat the oven to 425 degrees F. Add the trimmed asparagus with the seasonings and oil. Toss well to evenly coat. Transfer to the oven and roast for 15 – 20 minutes, flipping halfway.
Cauliflower Mashed Potatoes. Add cauliflower florets and diced sweet potatoes to a large pot and cover with spring water so they are just submerged. Bring to a boil on high heat and cook for 12 – 15 minutes or until they slide off easily when pierced with a knife. Once tender, drain cauliflower florets and potatoes. Transfer to a mixing bowl. Add the seasonings and a splash of organic unsweetened non-dairy milk. Mash until tender and fluffy. Optional, stir in the chives.
Serve. Divide the cauliflower mashed potatoes, asparagus, and sliced steaks between plates. Top the steak and potatoes with some extra marinade. Garnish with remaining chives and enjoy!

Tips for Making this Vegan Steaks Perfectly

Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinade.
Organic Marinade: Be sure to marinade the mushrooms to ensure that they achieve the best flavor.
Organic Vegetables: Wanting to include more vegetables to this steak dinner? Add some green beans, broccoli, or pair with some greens!
Use an Instant Pot: If you’ve got one…use it for the cauliflower mashed potatoes! Simply, place cauliflower florets and diced potatoes in the Instant Pot, add ½ cup of filtered water, with some sea salt. Attach the lid, push the PRESSURE button, and manually set the time for 5 minutes. When done, let the steam vent on its own. Add the seasonings and a splash of organic unsweetened non-dairy milk. Mash until tender and fluffy. Optional, stir in the chives.
Organic White Sweet Potato: I used a white sweet potato versus russet potatoes. White sweet potatoes are more nutritious and have a sweet, mildly nutty taste too. If you can get your hands on them, do it!
Organic Cauliflower: Both fresh or frozen cauliflower works perfectly for this recipe.
Organic Unsweetened Non-Dairy Milk: Any non-dairy milk works, but I love organic unsweetened almond milk! Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.

Storing & Reheating

This Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, simply preheat the oven to 350 degrees F. Transfer the steaks, asparagus, and cauliflower mashed potatoes, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Healthy Vegan Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes recipe on a plate, with a fork, sitting on a cutting board.

More Healthy Vegan Mushroom Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 3 – 6 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

MUSHROOM STEAKS

6 large portobello mushrooms, wiped clean
1 tbsp avocado oil
4 garlic cloves, minced
¼ cup balsamic vinegar
2 tbsp steak sauce
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili flakes, to taste
Sea salt & black pepper, to taste

ASPARAGUS

1 bunch asparagus, trimmed
Sea salt & black pepper, to taste
1 tsp avocado oil

CAULIFLOWER MASHED POTATOES

2 cups cauliflower florets
1 large white sweet potato
2 – 4 tbsp unsweetened non-dairy milk or low-sodium vegetable broth
½ tsp garlic powder
Sea salt & black pepper, to taste
Fresh chives, chopped (optional)

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Instructions

Mushroom Steaks. Add portobello mushrooms to a shallow baking dish. Set aside. In a small mixing bowl, whisk together avocado oil, ground cumin, garlic cloves, balsamic vinegar, steak sauce, sea salt, & black pepper. Add the sauce to the mushrooms and use a pastry brush to brush on all sides. Marinade on one side for 5 minutes, then the other side for another 5 minutes. Heat a large skillet over medium heat. Cook on each side for 2 – 3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
Asparagus. Preheat the oven to 425 degrees F. Add the trimmed asparagus with the seasonings and oil. Toss well to evenly coat. Transfer to the oven and roast for 15 – 20 minutes, flipping halfway.
Cauliflower Mashed Potatoes. Add cauliflower florets and diced sweet potatoes to a large pot and cover with spring water so they are just submerged. Bring to a boil on high heat and cook for 12 – 15 minutes or until they slide off easily when pierced with a knife. Once tender, drain cauliflower florets and potatoes. Transfer to a mixing bowl. Add the seasonings and a splash of organic unsweetened non-dairy milk. Mash until tender and fluffy. Optional, stir in the chives.
Serve. Divide the cauliflower mashed potatoes, asparagus, and sliced steaks between plates. Top the steak and potatoes with some extra marinade. Garnish with remaining chives and enjoy!

Notes

Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinade.

Organic Marinade: Be sure to marinade the mushrooms to ensure that they achieve the best flavor.

Organic Vegetables: Wanting to include more vegetables to this steak dinner? Add some green beans, broccoli, or pair with some greens!

Use an Instant Pot: If you’ve got one…use it for the cauliflower mashed potatoes! Simply, place cauliflower florets and diced potatoes in the Instant Pot, add ½ cup of filtered water, with some sea salt. Attach the lid, push the PRESSURE button, and manually set the time for 5 minutes. When done, let the steam vent on its own. Add the seasonings and a splash of organic unsweetened non-dairy milk. Mash until tender and fluffy. Optional, stir in the chives.

Organic White Sweet Potato: I used a white sweet potato versus russet potatoes. White sweet potatoes are more nutritious and have a sweet, mildly nutty taste too. If you can get your hands on them, do it!

Organic Cauliflower: Both fresh or frozen cauliflower works perfectly for this recipe.

Organic Unsweetened Non-Dairy Milk: Any non-dairy milk works, but I love organic unsweetened almond milk! Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.

Storring & Reheating: Transfer to an air-tight glass container & refrigerate for up to 4 days. To reheat, simply preheat the oven to 350 degrees F. Transfer the steaks, asparagus, and cauliflower mashed potatoes, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.