Vegetarian Steak with Peppercorn Sauce

Indulge in the hearty, plant-based delight of Vegetarian Steak with Peppercorn Sauce, a savory dish that elevates the humble portobello mushroom into a gourmet centerpiece. Packed with umami flavors from a mouthwatering marinade of soy sauce, balsamic vinegar, and smoked paprika, these roasted mushrooms are tender, juicy, and effortlessly satisfying. Topped with a creamy, aromatic peppercorn sauce featuring crushed black peppercorns and a velvety base of heavy or plant-based cream, this recipe perfectly balances richness and spice. Ready in just 40 minutes, this vegetarian twist on a steakhouse classic is ideal for weeknight dinners or special occasions. Pair it with mashed potatoes, roasted veggies, or a crisp side salad for a complete, utterly satisfying meal that's sure to impress.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces portobello mushrooms (large, stems removed)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons black peppercorns
• 3 tablespoons vegetable broth
• 1 tablespoon unsalted butter (vegetarian, or substitute with plant-based alternative)
• 1 cup heavy cream (or plant-based cream for a vegan option)
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon parsley (fresh, chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix olive oil, soy sauce, balsamic vinegar, smoked paprika, and garlic powder to prepare the marinade.

Step 3

Brush the portobello mushrooms generously with the marinade, ensuring both sides are coated. Let them sit for 10 minutes to absorb the flavors.

Step 4

Place the marinated mushrooms on a baking sheet lined with parchment paper or lightly greased. Bake for 20 minutes, flipping them halfway through the cooking time to ensure even caramelization.

Step 5

While the mushrooms are baking, prepare the peppercorn sauce. Lightly crush the black peppercorns using a mortar and pestle or the back of a spoon.

Step 6

In a small saucepan over medium heat, melt the butter (or plant-based alternative). Add the crushed peppercorns and toast them for about 1 minute to release their aroma.

Step 7

Stir in the vegetable broth and cream. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes, stirring occasionally.

Step 8

In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the saucepan, whisking constantly, to thicken the sauce. Simmer for an additional 2 minutes until the sauce reaches your desired consistency.

Step 9

Remove the baked portobello mushrooms from the oven and plate them as vegetarian steaks.

Step 10

Generously pour the peppercorn sauce over the mushrooms and garnish with chopped parsley, if desired.

Step 11

Serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	(897.5g)

Amount per serving	% Daily Value*
Calories	1349.7

Total Fat 127.3g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 299.1mg	0%
Sodium 1371.2mg	0%
Total Carbohydrate 39.7g	0%
Dietary Fiber 8.3g	0%
Total Sugars 17.8g
Protein 18.3g	0%

Vitamin D 37.0IU	0%
Calcium 229.0mg	0%
Iron 4.1mg	0%
Potassium 1908.7mg	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: 83.2%

Protein: 5.3%

Carbs: 11.5%