We are so in love with this recipe by Made Just Right® member Kate Veltkamp of the Vegan Belle blog. This dish is ideal for spring, as it finishes out the kale season with braised kale, starts out the asparagus season by featuring grilled asparagus, and brings a “meat and potatoes” feel with the marinated and grilled portobello steaks and creamy mashed potatoes. The grilled flavor screams warm weather, and the pairing of veggies featured presents a satisfying and filling entree for any spring evening.
Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes | Servings: 3
Ingredients:
3 large portobello mushroom caps, stems removed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
1 tbsp. tamari
1/2 tbsp. ground rosemary
1/2 tbsp. thyme
1/2 tbsp. garlic powder
4 russet potatoes
15 asparagus spears
1/2 bunch of green kale
1/2 cups vegetable broth
1 tbsp. Earth Balance® Buttery Spread (for kale)
1/2 cup Earth Balance® Organic Soy Milk (unsweetened)
2 tbsp. Earth Balance® Buttery Spread (for potatoes)
1 tsp. of Salt and fresh ground pepper to taste
Directions:
Make the marinade for the mushrooms by combining all marinade ingredients in a bowl and whisking until evenly mixed.
Dip each portobello cap in the marinade, making sure all parts are covered in the mixture.
Set mushrooms on a plate and pour remaining marinade over them. Set aside for at least 20 minutes so the mushrooms can soak up the yummy juices.
While mushrooms are marinating, peel and cube the potatoes. Put them in a medium saucepan and cover with water. Bring to a boil, then cover and cook for 15 minutes, or until soft.
Get your grill going.
Prep your veggies by cutting asparagus spears halfway and then roughly chopping kale, trying to get rid of most of the stalks.
Brush asparagus with oil and top with salt and fresh ground pepper.
Toss on the grill along with mushrooms. Leave asparagus on for 8 minutes, until slightly crisp but still green, and grill mushrooms for 10 minutes, flipping halfway through.
Add ½ vegetable broth to large skillet, put on med-high heat and toss in your chopped kale. Cover and cook for 4-5 minutes, until wilted but still bright green.
Drain kale and return to pan, then add Earth Balance® Buttery Spread and stir. Keep over low heat until you are ready to assemble your dish.
Drain potatoes and mash them with a potato masher. Add Earth Balance® Soy Milk, Earth Balance® Buttery Spread, salt, and pepper. Stir until thoroughly combined.
To assemble dish, lay portobello steak, top down, on a plate. Next, add a dollop of mashed potatoes and top with braised kale. Add another small dollop of potatoes on top of kale, then lay asparagus spears on top of the tower.
What’s your favorite warm weather main course dish? Let us know in the comments below for a chance to win today’s Everyday Giveaway of FREE Earth Balance®!
