Vegan Grilled Steak Salad

Dive into the bold and flavorful world of plant-based cuisine with this Vegan Grilled "Steak" Salad, a hearty and vibrant dish that’s perfect for lunch or dinner. Juicy, marinated portobello mushrooms take center stage, grilled to perfection to mimic the savory, meaty texture of steak, then sliced and served atop a bed of fresh mixed greens. The salad is brimming with colorful, nutrient-packed toppings like cherry tomatoes, avocados, cucumbers, and red bell peppers for a refreshing crunch. Every bite is elevated with a tangy lemon-Dijon dressing that ties it all together. Quick to prepare and fully customizable, this recipe is the ultimate blend of simplicity and sophistication, ideal for vegans and non-vegans alike seeking a wholesome, satisfying meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces large portobello mushrooms
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 3 cloves fresh garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 red bell pepper, sliced
• 1 avocado, sliced
• 0.5 cup red onion, thinly sliced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems.

Step 2

In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, thyme, and oregano.

Step 3

Place mushrooms in a large resealable plastic bag or shallow dish and pour the marinade over them. Let them marinate for at least 20 minutes, occasionally turning them to ensure even coating.

Step 4

While the mushrooms are marinating, prepare the salad ingredients. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber slices, red bell pepper, avocado, and red onion.

Step 5

Preheat a grill or grill pan over medium heat.

Step 6

Remove mushrooms from the marinade and place them on the grill. Cook for about 5-7 minutes on each side, or until tender and grill marks appear.

Step 7

Remove the mushrooms from the grill and let them cool slightly before slicing them into thick strips.

Step 8

To make the dressing, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper in a small bowl.

Step 9

Drizzle the dressing over the salad and toss to combine.

Step 10

Place sliced grilled mushrooms on top of the salad and serve immediately.

Nutrition Facts

Serving size	(1625.5g)

Amount per serving	% Daily Value*
Calories	1093.0

Total Fat 80.4g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3459.8mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 25.8g	0%
Total Sugars 38.6g
Protein 25.0g	0%

Vitamin D 28.0IU	0%
Calcium 252.8mg	0%
Iron 8.7mg	0%
Potassium 4190.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 8.5%

Carbs: 29.8%