bella Steaks w/ bearnaise and baby reds tossed with caramelized onions and red pepper flakes

OK, I know that I disappeared for a very long time (i will explain my absence very soon) but I am back and ready for some more cooking.  This meal has been one of my favorites i whipped up one summer evening.

I love the richly flavored marinated bella steaks, and really? vegan bearnaise sauce?  HEAVEN.

Of course the baby reds simply boiled and tossed with a glaze of olive oil, caramelized onions and red pepper flakes makes a kick-ass side for this meal.

You can serve it as a sandwich, or on a bed of lightly sauteed spinach.

D-lish.

bella Steaks w/ bearnaise and baby reds tossed with caramelized onions and red pepper flakes

for the marinade:

2 tbsp mushroom flavored soy sauce

2 tbsp vegan Worcestershire sauce

1/4 cup red wine

2 cloves garlic – minced

¼ cup yellow onion – chopped

½ tsp cracked black pepper

4 large portabella mushrooms (stemmed and cleaned)

 

in a large pan or bag combine all ingredients and put cleaned mushrooms in and let sit for 1 hour.

 

for potatoes:

8 medium sized baby reds

2 tbsp olive oil

1 whole yellow onion (chopped and caramelized)

1 tbsp crushed red pepper flakes

salt and pepper

*2 tbsp daiya vegan cheese (mozz style)

 

bring a large pot of salted water to boil.  toss in your cleaned baby reds and let cook for 15-20 minutes or until fork tender.  remove immediately and toss with olie oil, red pepper flakes, caramelized onions, vegan cheese and salt and pepper.

 

for sautéed greens:

1 lb spinach – cleaned

1 tbsp olive oil

1 tbsp fresh lemon juice

salt and pepper

 

in a sauté pan, bring oil to temp, toss in spinach and olive oil and cook until tender.  salt and pepper to taste.

 

for béarnaise sauce:

½ cup vegan butter

¼ nutritional yeast

¼ tsp turmeric

3 tbsp soy cream

¼ cup chopped fresh tarragon

2 tbsp dry sherry (mat need more, depending upon your liking)

salt and pepper

 

in a small saucepan, heat butter on low till melted, then add your nutritional yeast, soy cream and dry sherry.  whisk together until it forms a smooth cream sauce.  feel free to add more soy cream if needed, should it become too thick.  toss in the tarragon, turmeric, salt and pepper and whisk again.  remove from heat and serve right away.

 

serve with a deep red wine.

enjoy!

 

 

Comments

[Lyne Filion]

How do you cook the bellas? Thanks