Recipe: Vegan Portobello Mushroom Bake


 Vegan Portobello Mushroom Bake

Originally from Tanya Barnard and Sarah Kramer's The Garden of Vegan: How It All Vegan Again

  • 1/2 cup almonds
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Bragg's Liquid Aminos
  • 1/4 to 1/2 cup water
  • 2 Tablespoons balsamic vinegar
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 4 large Portobello mushrooms, stems removed
  • 1/2 medium onion, sliced

1. Preheat oven to 350 degrees F.

2. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well combined.

3. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the top and bake for 20-25 minutes.

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