Name: Portobello Steaks with Lemon Herb Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ½ cup dry quinoa; 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 ½ tsp dijon mustard; 2 garlic cloves, minced; Sea salt & black pepper, to taste; 1 small cucumber, chopped; ½ cup fresh basil, chopped; ½ cup fresh cilantro, chopped; 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

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This Portobello Steaks with Lemon Herb Quinoa Salad recipe is a hearty, yet refreshing meal that is perfect for summer. Pan-seared portobello mushrooms get dressed in an epic marinade and paired with a flavorful lemon herb quinoa salad. It’s a healthy vegan steak recipe that is ready in under 30 minutes!

Portobello Steaks with Lemon Herb Quinoa Salad recipe on a cutting board with a fork in it.

Grilling season is at its peak, which means it’s vegan steak season!

Even though portobello mushrooms are substituted for traditional steaks, the “meaty” texture is full of flavor & is very juicy, thanks to the marinade.

While the steaks are delicious on their own, we’ll be serving it over a bed of a lemon herb quinoa salad. It’s lemony, herby, nutty, & super refreshing.

Not only is this Portobello Steaks with Lemon Herb Quinoa Salad recipe a tasty option for a summer meal, it’s also ready in under 30 minutes! Thus, it will be a hit!

Why You’ll Love This Vegan Steak Recipe

Dinner Made Easy: A healthy dinner that not only tastes delicious, but is on the table in less than 30 minutes.
Perfect Summer Meal: With the heartiness from mushroom steaks, as well as the freshness from the lemon herb quinoa salad, this is a flavorful meal that’s great for the warmer weather!
Perfect Recipe for Non-Vegans: Whether you’re a plant-based pro or hard-core carnivore, this healthy vegan steak recipe will impress all.

Vegan steak recipe on a cutting board with a fork in it.

Ingredients

Organic Portobello Mushrooms: The star of this vegan steak recipe. We’ll be using 3 large portobello mushrooms. You’ll want to be sure to wipe them clean before marinating them.
Organic Marinade: Avocado oil, garlic cloves, ground cumin, dried oregano, chili flakes, balsamic vinegar, steak sauce, sea salt, and black pepper, are used for the most epic mushroom marinade.
Organic Lemon Herb Quinoa Salad: A lemony, herby, & nutty salad is the perfect addition to this vegan steak recipe.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Lemon Olive Oil Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the chopped vegetables, cooked quinoa, and the dressing. Combine until everything is coated. Set aside or refrigerate until the steaks are ready.
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 sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 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. Before serving, slice.
Serve. Divide the quinoa salad between bowls. Top with the sliced steaks and garnish with fresh basil. 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 homemade sweet potato fries, roasted bell peppers, or pair with some greens!
Organic Herbs: Be sure to use fresh basil & fresh cilantro for optimal flavor.

Storing & Reheating

This recipe is perfect for leftovers & meal prep! Just be sure to let the steaks cool completely before transferring to separate air-tight glass containers.

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, simply preheat the oven to 350 degrees F. Transfer the steak to a pan oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the lemon herb quinoa salad.

Healthy vegan steak recipe on a cutting board with a fork in it.

More 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 with Lemon Herb Quinoa Salad

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Author: Christin Gillespie
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

LEMON OLIVE OIL DRESSING

2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 ½ tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

1 small cucumber, chopped
½ cup fresh basil, chopped
½ cup fresh cilantro, chopped

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

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Lemon Olive Oil Dressing. In a small mixing bowl, whisk together the dressing ingredients until well combined.
Combine. In a large bowl, add the chopped vegetables, cooked quinoa, and the dressing. Combine until everything is coated. Set aside or refrigerate until the steaks are ready.
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 sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 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. Before serving, slice.
Serve. Divide the quinoa salad between bowls. Top with the sliced steaks and garnish with fresh basil. 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 homemade sweet potato fries, roasted bell peppers, or pair with some greens!

Organic Herbs: Be sure to use fresh basil & fresh cilantro for optimal flavor.

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply preheat the oven to 350 degrees F. Transfer the steak to a pan oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the lemon herb quinoa salad.