Baked Portobello Mushrooms with Mashed Carrots & Gravy

Updated: Aug 24, 2019

Full disclosure: I didn't cook tonight. My husband did. Somehow things just taste better when he cooks. Maybe that's just my imagination...



Modified the Baked Portobellos Recipe by Feasting Not Fasting | Serves: 2 mushrooms | Time: ~50 min


Ingredients

2 large portobello #mushrooms

2 tbsp coconut aminos

1 tbsp balsamic vinegar

1/2 tsp minced garlic

1/4 tsp ginger

1/2 tbsp EVO



Instructions

Preheat oven to 400° F.


Find a baking dish that will fit both mushroom caps. Add all ingredients except mushroom caps and stir to create marinade.


Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down. This would be a good time to prep the vegan gravy. Just keep it on low on the stove once it's done.


Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.


Bake for 15 minutes. While baking start the mashed carrots.


Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes.


Remove mushrooms and let sit for 5 minutes before slicing and serving.


Tastes Lovely's Mashed Carrots Recipe | Serves: 2 | Time: ~20 min


Ingredients

1 lb #carrots , scrubbed, peeled and cut into 1" pieces

2 tbsp vegan butter

1/4 cup veggie broth

S&P, to taste

1 tsp garlic powder


Instructions

Bring a large pot of water to a boil. Add the carrots for about 15-20 minutes, or until a knife or fork can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, veggie broth, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree.


Slightly Modified Vegan Brown Gravy Recipe by Shane & Simple | Serves: 4 | Time: ~15


Ingredients

4 1/2 tbsp whole wheat flour

2 tbsp nutritional yeast

1/2 tsp onion powder

1/2 tsp garlic powder

1/8 tsp rosemary

Dash of thyme

1 cup veggie broth

1 tbsp coconut aminos

Salt to taste


Instructions

Pre-heat medium sized saucepan on medium high heat.


Add all dry ingredients to sauce pan and whisk for about 30 seconds.


Whisk in broth and coconut aminos until all ingredients are well combined.


Lower heat to medium and bring to a boil. Reduce heat once more to low, let simmer and whisk to thicken.


Remove gravy once it reaches desired consistency.


What I ate and drank today

64 oz of water

Chickpea salad sandwich

1/2 cup of curried cauliflower

Mushroom steak

2 helpings of mashed carrots with vegan gravy

2 glasses of red wine


Exercise

I barely moved. I bruised the bottom of my foot today and spent most of my day switching between ice packs and heating pads. Hopefully all we be right in the world tomorrow. I'll wear stable shoes.

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