by Rhonda-T Warren
Summer is here! It’s a great season for neighborly gatherings, joyful celebrations, and best of all, barbecues. Vegans everywhere are heading outdoors to grill up some amazing plant-based dishes. Which begs the question, how does one barbecue a plant? With ease! Options for plant-based grilling ideas are plentiful online, and simple to prepare. They range from effortless grilled corn on the cob, plant-based burgers and veggie kebobs, to grilled fruit, pizza and roasted veggie paninis.
A dish that sparks ramblings of epicurean delight from vegans and non-vegans alike is marinated, grilled portobello mushroom caps. These incredibly delicious steaks have a deep, savory-sweet flavor, with a hint of tang, and pair marvelously with garlic-horseradish smashed potatoes, and an earthy Merlot. Marinate your mushrooms anywhere from a few hours to overnight for a memorable addition to your animal-free barbecue, which will have folks clamoring for the recipe.
- 1 tablespoon fabulous red wine
- 2 tablespoons extra virgin olive oil
- 1/8 cup tamari
- 1/8 cup basic teriyaki marinade (or an additional 1/8 cup tamari)
- 1/4 cup good balsamic vinegar
- 5 cloves garlic, minced (yes that’s five cloves)
- 4 large portobello mushroom caps
(This is the basic recipe, enough for two people. Add any or all of the following: a handful of basil leaves or scallions, ¼ cup diced red or green onions, or garlic chives.)
Brush the mushrooms instead of washing. Contrary to popular practice, it is not good to wash the mushrooms or submerge them in water. They will become too slimy. Instead, gently pull off the stem and brush them with a soft, dry brush or paper towel to remove the loose dirt.
Marinate for an hour or two, or longer if you wish. Mushroom flesh will eagerly absorb liquid, especially with the addition of vinegar. You can even get away with a 15-minute soak if you fill the gills with marinade while grilling, before you flip them over.
Cook on a pre-heated grill to get a good sear and flip halfway through. You can also broil or bake at 400 degrees for 10 minutes.
Eat with rice pilaf, smashed potatoes or atop a big pile of quinoa.
Rhonda-T Warren is co-founder of Terra Farm Sanctuary located in northwest Spokane County. For questions about Abolitionist Veganism, and plant-based alternatives to mainstream products, reach out to info@TerraFarmSanctuary.org or visit TerraFarmSanctuary.org.