Before I went vegan I was a HUGE meat eater. And when I say "meat eater" I mean that every single time I went out to eat at a nice restaurant, I ordered a Filet Mignon. Yeah…. that was me until age 19. I won't bore you with all the details of why I decided to go vegetarian (over night) or my transition into veganism, maybe that will be in another post. BUT what I will say if I was craving meat (which I actually don't really ever experience except maybe a burger when I was pregnant) that this is so juicy and flavorful and a great alternative to a steak (not to mention way healthier, less calories, and a whole lot cheaper- yay).
Ingredients:
- Portobello mushroom cap (how ever many you'd like)
- Coconut oil
- Lemon
- Sea salt
- Garlic Salt
- Daiya Mozzarella Shreds (optional)
Directions:
- Melt coconut oil in a pan over medium heat
- Add portobello (face down) and sprinkle with seasonings and fresh lemon juice (and maybe a little more coconut oil) - cook covered until you feel its time to flip
- Flip face up and add more seasoning and lemon juice. Sometimes Ill add the Daiya cheese to the middle and cook (covered) a little longer, until tender.
Bam. Done. Its that easy.
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