Vegan Steak and Crispy Potato Wedges

About this recipe

Indulge in this hearty vegan meal that brings a delicious twist to steak and potatoes. The umami-rich vegan steak is juicy and flavorful, while the crispy potato wedges are perfectly crunchy. Ideal for a satisfying dinner that even omnivores will love.

Ingredients

• 2 large portobello mushrooms
• 1/4 cup soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp liquid smoke
• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions

1. 1

   Preheat the oven to 450°F (230°C).

2. 2

   Clean the portobello mushrooms and remove the stems.

3. 3

   In a shallow dish, combine soy sauce, balsamic vinegar, olive oil, garlic powder, smoked paprika, and liquid smoke. Marinate mushrooms for 30 minutes.

4. 4

   Slice potatoes into wedges and soak them in a bowl of cold water for 30 minutes. Drain and pat dry.

5. 5

   Place potato wedges on a baking sheet lined with parchment. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt, and pepper. Toss to coat evenly.

6. 6

   Bake potatoes for 30 minutes, flipping halfway through, until golden and crispy.

7. 7

   While potatoes bake, heat a grill pan over medium heat. Grill marinated mushrooms for 5 minutes on each side.

8. 8

   Serve the grilled vegan steaks with crispy potato wedges.