Portabella Mushroom Steaks with Curry Mashed Sweet Potatoes | Autumn VEGAN RECIPE

Portabella Mushroom Steaks with Curry Mashed Sweet Potatoes | Autumn VEGAN RECIPE
This is probably one of my boyfriend’s favorite meals that I make. I got creative in the kitchen this summer and came up with this recipe but sadly never made it again until now. It’s super flavorful and the variety of flavors match so well. Here’s the recipe:
CURRY MASHED SWEET POTATOES:
Bake 2 sweet potatoes at 475 for 30-35 minutes, flipping once.
Peel the potatoes, mash, and add spices:
1 tbsp curry paste
1/8th cup unsweetened coconut milk
1/2 tsp curry powder
1/4 tsp cayenne pepper
1 tbsp vegan butter

MARINADE:
2 tbsp soy sauce/ tamari/ liquid aminos
1 tbsp maple syrup
1/2 tsp liquid smoke
1/4 tsp paprika
1/4 tsp cumin
dash of pepper
1 tbsp water

brush the mushrooms with the marinade and put them in the oven at 400 degrees for 10 minutes.
Flip them, brush with marinade again, then put them back in the oven for another 10 minutes.
Feel free to give them another brush with sauce when you plate them.

SALAD:
literally just toss whatever greens you like into a bowl with a dash of balsamic vinegar and EVOO. Maybe a crack of salt or pepper if you’re feeling fancy.
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Portabella Mushroom Steaks with Curry Mashed Sweet Potatoes | Autumn VEGAN RECIPE

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