Vegan Steak and Crispy Potato Wedges
Ronn
16 days ago
A delicious and satisfying vegan meal that will leave you wanting more. The vegan steak is packed with flavor and the crispy potato wedges add the perfect crunch to every bite.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320 per serving
Protein
9g
Fat
8g
Sat Fat
1g
Carbs
55g
Chole
0mg
Fiber
7g
Sugar
4g
Sodium
700mg
Ingredients
- 2 portobello mushrooms
- 1/4 cup soy sauce
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Clean the portobello mushrooms and remove the stems.
- In a small bowl, mix together soy sauce, balsamic vinegar, garlic powder, onion powder, and smoked paprika.
- Marinate the portobello mushrooms in the mixture for 30 minutes.
- Slice the potatoes into wedges and place them on a baking sheet.
- Drizzle olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, and pepper.
- Bake the potatoes for 30-35 minutes, flipping halfway through.
- While the potatoes are baking, heat a grill pan over medium heat.
- Grill the marinated portobello mushrooms for 4-5 minutes on each side.
- Serve the vegan steak with the crispy potato wedges and enjoy!
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