"Portobello Mushroom Bacon"
Eating a Plant Based diet can leave you hungry at Family Gatherings, Social Functions and especially a Barbeque. There's usually no Vegetarian/Vegan friendly things on the menu but this is something both vej heads and meat lovers will agree on. This is a really nice treat to break the monotony of Beans and Rice, Beans and Potatoes, Beans, Beans, Beans all the time because of the convenience.
The marinade takes moments to make, you sit in the fridge and go on about your day because the longer it sits the more pronounced the flavor. Pull out a Grain or Ezekiel Bread, Tomatoes, Lettuce and a sauce (I make a vegan ranch dressing) or Veganaise or you can even have it in the morning with a bowl of Quinoa for a cool mock up of Bacon and Eggs for Breakfast. Take it for lunch, invite friends over for a bite, either way this is a great recipe.
Ingredients: 7 Prep Time: 40 Minutes Serves: 5
7 large Portobello Caps (Gills removed)
1/3 cup of Liquid Aminos
1/3 cup of Water
2tbsp of Maple Syrup
1tbsp of Jerk Seasoning
1tbsp of Grapeseed Oil
2tsp of Coconut Oil
Directions:
Mix Aminos, Water, Maple Syrup, Jerk and Grapeseed Oil up in a bowl and set it aside. Slice your Portobello caps into 1/4 inch slices. Put them in the Marinade and cover using tongs or your hands to make sure they are completely covered and place in the fridge for 30 minutes. Put a large Pan on medium high heat and let sit for 2 to 3 minutes until the Pan is warm, then add Coconut Oil (this will give the Mushrooms a good sear and make them crispy). Place as many pieces as you can into your Pan without placing any Mushrooms on top of one another. Cook 7 minutes on each side or until it's a golden brown. Repeat until you have used all your Mushrooms. You can also use the remaining Marinade to create a sauce.
