These were savory, meaty, flavorful, and scrumptious! I wanted to create something that looked fancy, but wasn’t that complicated and only required a few ingredients. These were a hit and the portobello and quinoa give you plenty of protein. I paired them with roasted potatoes sprinkled with Italian seasoning and garlic roasted asparagus. You put everything in the oven and if you use parchment paper there’s minimal cleanup. It’s a well balanced high carb, low fat vegan meal and it’s all whole plant foods. Good for your body and taste buds!

Quinoa Stuffed Portobellos

Serves two

2 portobello caps, cleaned

1/2 cup dry white quinoa

1/2 tsp Vegetarian Better than Bouillon Chicken

1 shallot, diced

1/2 tsp Herbs de Provence

1 15 oz can tomato sauce

1 tsp Italian seasoning

1 tsp minced garlic

Pepper to taste

1. Preheat oven to 400* and cook quinoa with shallot and bouillon in the water. Once cooked, stir in herbs de Provence and pepper to taste.

2. In an 8×8, add tomato sauce with Italian seasoning, garlic, and pepper and stir until well mixed.

3. Lay portobello caps face up in the tomato sauce and then spoon the quinoa mixture inside the caps until there’s a mound. Spoon a small amount of tomato sauce over the top.

3. Bake for 20-25 minutes until sauce is bubbling around the edges and the mushrooms are tender.

Roasted potatoes and Asparagus

6-8 mini gold potatoes, diced

1 tsp Italian seasoning

Salt and pepper to taste

1 bunch of asparagus, cleaned and trimmed

1/2 tsp Garlic powder

1. Preheat oven to 400* and lay potatoes on half of a large parchment lined baking sheet and sprinkle with Italian seasoning, salt and pepper and bake for 25 minutes.

2. Sprinkle asparagus with garlic powder and salt and pepper then add them to the other half of the baking dish for 15 more minutes until tender but not mushy.

P.S. – We have officially been vegan for a year now! June 25th, can’t believe it’s already been a year and I never want to go back. I’ve never felt better!