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Vegan Portobello Steaks with Cowboy Butter
Ingredients
  • subheading: Portobello Steaks:
  • 4 Large Portobello mushrooms, cleaned
  • ⅓ Cup Soy sauce or Tamari for GF option
  • ⅓ Cup Lemon juice
  • ½ Cup Olive oil
  • 2 Cups Vegetable broth
  • 6 Cloves Garlic
  • 2 teaspoons Prepared horseradish, vegan (not creamed, just plain horseradish)
  • 1 Tablespoon Fresh chives, chopped
  • 1 Tablespoon Fresh Parsley, chopped
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper
  • subheading: Cowboy Butter:
  • ¾ Cup Vegan butter, melted (I used Earth Balance)
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons Horseradish
  • 1 teaspoon Lemon juice
  • 2 Cloves Garlic, chopped
  • 1 Shallot, diced
  • 1 Tablespoon Fresh parsley, chopped
  • 1 Tablespoon Fresh chives, chopped
  • 1 teaspoon Fresh thyme, just the leaves
  • ¼ teaspoon Paprika
  • Pinch of Salt and pepper
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