This is a meal that will have you forget about what you cannot eat on a vegan diet; instead it will have you delight in plant-based foods! My friend Lynette brought this incredible meal over yesterday and I am committed to hounding her until she gives me the real recipe. See, she’s pretty creative in the kitchen so she just whipped up this deliciousness and brought it over. No recipe. Just creative awesomeness.
You’re probably thinking, Man, I wish I had friends like that. Yeah, she’s pretty wonderful!!
Since my stalking her for the recipe has only been going on for 24 hours, I’ll have to go by memory of how she did it.
Clean out gills from Portobello mushroom and drizzle with Bragg’s Amino with a little salt and pepper. Meanwhile roast red and yellow bell pepper with chives that you’ve drizzled with Bragg’s Amino and a teaspoon of olive oil, salt and pepper. Roast until a little blackened but not burned.
Chop roasted veggies and add chopped raw zucchini and squash in a bowl. Cook mushrooms, gill side down, on same cookie sheet that peppers were roasted on. 375 degrees for 17 minutes. The Bragg’s and olive oil from veggies add flavor and caramelize a little. Mmmmmmmmmmmm.
Place Portobello on a plate, top with mixed veggies, chopped cashews, and avocado on the side. Mouth watering delight awaits you!
Note: I’ve added the real recipe below, compliments of Lynette! :) Either she’s extremely fast and dependable, or I’m great at nagging. Either way, I couldn’t resist posting this plant-based goodness before I had the official scoop from her. Check it out: