Not Steak Burrito Bowl

Not Steak Burrito Bowl w/ Coconut Crema
Not Steak Burrito Bowl w/ Coconut Crema

I was thinking of making something that tasted like meat, but wasn’t meat and could very well stand on its’ own. I was going for more of a burrito, like the kind one would find on a Chipotle or Qdoba menu. Portabello mushrooms would give me that hearty, beefy flavor I was looking for and fillers such as cauliflower would give a rice like texture and feel. Since going meatless for about a week now, I’ve been feeling very hungry and perhaps protein deficient. I happily ate this entire bowl as it filled me up and kept me satisfied.

No Steak Burrito Bowl

2 Large portabello mushrooms

1/2 green pepper sliced

1/4  yellow onion sliced

1/2 red bell pepper sliced

3 cloves chopped garlic

Steak Marinade

2 tbsp Tamari Soy Sauce*

1 tbsp Balsamic Vinegar

1 tsp Molasses

5 drops of Liquid Smoke

1/4 tsp Browning**

Lime Cilantro Cauliflower ‘Rice”

1 head of cauliflower stem removed

Salt/Pepper

1 lime juiced

1 tsp chopped Cilantro

Adobo Seasoning (to taste)

Collard Green leaves

Guacamole (optional)

Coconut Crema (Optional)***

Slice the Portabello mushrooms into thick strips and place them in a ziplock bag. Mix together the tamari, balsamic vinegar, browning and molasses and pour it over the mushrooms. Let the mushrooms marinate for 1 hour. In the meanwhile, prepare the rice by cutting the cauliflower into small florets and boiling them in salted water for 5 – 8 minutes. The cauliflower will be very tender and a bright white color before they are done. Drain in a colander and let it sit about 5 minutes to drain. Process in a food processor into rice like pieces. Pour the rice into a bowl and add the lime juice, salt, pepper, seasoning, and 1 tsp of cilantro. Fluff and set aside.

Prepare the mushrooms. Heat oil into a skillet and add the red and green peppers. Add the mushrooms and the liquid and saute for about 5 -8 minutes. Stir in the garlic and saute for about 1 more minute. Season with salt and pepper.

Arrange the collard greens inside a bowl and put the rice in and top with the mushroom mixture. If handy, top it with guacamole and Coconut Crema. Serve Immediately in a bowl or as a wrap.

Tamari Soy Sauce* – This is a gluten free soy sauce. It’s thicker, less salty, and contains less wheat than regular soy. If one cannot find tamari and does not have a gluten allergy, regular soy will do

Browning** – Browning is sold in many chain grocery stores and used in Caribbean cooking. I used browning in place of Worcestershire since Worcestershire is not vegan. Browning will give a deeper color like steak and a very small amount goes a long way.

Coconut Crema*** – Mix together 1 tbsp of Coconut Cream and season with Cumin, chili powder, Lime, Salt, Pepper, Garlic powder and serve drizzled over the Bowl.

 

 

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