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Lion’s mane mushroom steaks are pan-seared, marinated, then grilled to perfection for a quick and easy insanely delicious meal you will want to make again and again. They are truly one of my favorite things to make for Summer BBQ’s or for when you want a hearty meal that takes almost no effort. They are also incredible to use in steak ciabatta sandos for a complete meal.

Ingredients

These incredible little steaks are so easy to make and most of the ingredients you probably already have on hand.

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
2. Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
3. In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
4. While they are marinating, heat a grill to medium-high heat.
5. Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
6. Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

Health Benefits of Lion’s Mane Mushrooms

It’s no secret that reducing your red meat intake is better for your health. If you are looking for an alternative to steak, these steak mushies fit the bill. They are packed with beneficial health-boosting compounds without any of the cholesterol, extra calories, and fats. Here are some great reasons to try lion’s mane steaks next time you are firing up the grill:

1. Cognitive Health: Lion’s Mane mushrooms are renowned for their brain-boosting power. They contain compounds like hericenones and erinacines that stimulate the production of nerve growth factor (NGF), which is essential for the growth and maintenance of neurons.
2. Anti-inflammatory Properties: These mushrooms possess strong anti-inflammatory properties, which can help reduce inflammation in the body, potentially lowering the risk of chronic diseases.
3. Immune Support: Lion’s Mane mushrooms are rich in polysaccharides, particularly beta-glucans, which enhance the immune system by activating various immune cells and improving overall immune response.
4. Digestive Health: They contain prebiotic fibers that support gut health by promoting the growth of beneficial bacteria in the digestive tract.
5. Antioxidant Activity: Lion’s Mane mushrooms are packed with antioxidants that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases and promoting overall health.

How Do Mushrooms Stack Up?

Lion’s mane mushrooms look just like steak and are so easy to impart savory flavors with different marinades and sauces. They are meaty and I hate to say it, but mimic the fleshiness of traditional red meat. Even your omnivores will love these.

We have been growing our own lion’s mane and oyster mushrooms and honestly, it’s pretty easy to do. All you really need is a starter kit and some water. We have experimented with a few different kits, but these are our favorites: The Bloom Box and Back to the Roots.

They grow right on your countertop and are ready within a week or two to start cooking with. Plus, you can usually get a second round of mushrooms from each kit which is pretty cool. I can’t wait to hear what you think of these. Happy cooking!

Try these other recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lion’s Mane Mushroom Steaks

Marinated lion's mane mushroom steaks are the perfect dish for a summer BBQ. They are meaty, juicy, and savory plus super easy to make, and taste incredible. Use them as your main dish, on a steak sandwich, or cut them up for a stir-fry.

Course Dinner, Main Course

Cuisine American

Keyword lion’s mane steaks, vegan steak

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

The post Lion’s Mane Mushroom Steaks appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. Posts may contain affiliate links.

Grilled veggie kabobs with chimichurri sauce are incredible, and sure to be your next new favorite meal. Fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple are grilled and basted with a delicious fresh chimichurri sauce. It’s a healthy, bright, and zesty dinner ready in less than 20 minutes. I’ve eaten them twice this week already and I have zero regrets.

Kabobs are a staple of backyard cookouts and BBQs. As a vegan or vegetarian, it can be tough to find something to grill that isn’t a disappointing meatless burger patty. Even for our meatless Monday folks, this is a winner. Hosting? I throw a bunch of these on the grill along with some chicken and beef skewers to satisfy our meat-loving attendees. Trust me, I bet they eat more of these veggie skewers than the meat ones.

The term “kabob” means “to grill” or “to roast.” Which means we get to fire up our grills, gather some skewers (and friends), and relax on the patio to enjoy this warm Spring weather with a beverage…or two. Whip up a quick chimichurri and some hands-off saffron rice to round out this satisfying meal.

Ingredients and Supplies

All you need are some skewers and some fruits and veggies! Use whatever you have on hand, or incorporate your favorites. I went traditional here, but there are so many options!

Note: it does help to separate the ingredients onto their own skewer so they can cook at their own individual rates. It’s not as pretty, but it’s the best way to grill them.

Skewers: If you use wooden skewers, just make sure to soak them in water for at least 30 minutes before you girl them to keep them from burning as fast. I finally made the switch to metal skewers and it was so worth it.

Veggies: Get creative and add a variety of veggies. I added pineapple to mine for the touch of sweetness, but you can easily customize these to fit any preference you have. Here are some more ideas:

• Bell Peppers
• Onions
• Mushrooms
• Zucchini or Squash
• Corn Cob Pieces
• Cherry Tomatoes
• Cauliflower or Broccoli
• Eggplant

Want some protein? Feel free to add some tofu or tempeh to your skewers up the grams of protein.

What do you serve kabobs with?

• Try this chimichurri sauce! It’s the perfect addition to baste the kabobs in and serve with.
• I love saffron rice and making a big bowl of kabob fixings and rice for a well-rounded meal.
• I also recommend other grains like couscous, pasta, orzo, and cilantro lime rice.
• Salads, pasta salads, potatoes, and fresh fruit or other great additions.

Storage

Proper storage is key to preserving the freshness and flavor of veggie kabobs. Before assembling, ensure that the vegetables are thoroughly washed and dried to remove any excess moisture, which can cause them to spoil more quickly.

Once skewered, veggie kabobs can be stored in the refrigerator for up to 24 hours, tightly wrapped in plastic wrap or stored in an airtight container to prevent them from drying out or absorbing odors from other foods.

Once grilled, leftovers should be kept in the fridge in an airtight container or wrapped in foil for up to three days.

Don’t Have a Grill? No Problem!

When it comes to cooking veggie kabobs, there are several methods to achieve optimal flavor and texture.

Grilling remains the preferred technique, to get that classic smoky char and caramelization on the vegetables. Whether using a gas or charcoal grill, preheat to medium-high heat and lightly oil the grates to prevent sticking. Arrange the skewers on the grill, rotating occasionally to ensure even cooking, until the vegetables are tender and slightly charred, typically 10-15 minutes.

Broiling the kabobs is a great alternative for those without access to an outdoor grill. Preheat the broiler on high and arrange the skewers on a foil-lined baking sheet, placing them under the broiler for 8-10 minutes, turning halfway through, until golden brown and tender.

Bake them by preheating the oven to 425°F (220°C) and arrange the skewers on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until the vegetables are caramelized and fork-tender.

Try these related recipes:

Black Bean Quinoa Burgers

The Best Seasoned Potato Wedges

Roasted Cauliflower with Lemon Tahini Dressing

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Veggie Kabobs with Chimichurri

Incredible grilled veggie kabobs with fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple. Basted with a delicious fresh chimichurri sauce for a bright and zesty dinner ready in less than 20 minutes.

Course Dinner, Main Course, Side Dish

Cuisine Brazilian

Keyword chimichurri, kabobs, skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Kabobs

• 10 skewers
• 2 cups pineapple chunks
• 1 green bell pepper
• 1 red bell pepper
• 1/2 red onion
• 1 package baby bella or cremini mushrooms

Chimichurri

• 1 cup parsley-chopped
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
• Preheat the grill to around 400 degrees.
• Wash produce. Cube the pineapple, and slice the bell peppers and onion into bite-size chunks.
• Skewer your veggies alternating between bell peppers, onion, and mushrooms. Place the pineapple on separate skewers since they will cook a little less than the veggies. Or keep them all together if you prefer.
• Mix together the chimichurri ingredients and baste the skewers before placing on the grill.
• Grill for 10-12 minutes turning every few minutes to char evenly. Remove from heat and baste with additional chimichurri if desired. Serve warm with saffron rice.
• Store leftovers in the fridge in a covered container for a couple of days. The mushrooms will lose their texture after a day or two.

The post Veggie Kabobs with Chimichurri appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

This creamy vegan mushroom spinach pasta screams comfort food. Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free. Curl up on the couch with a bowl of this next time you need a warm, hearty, and satisfying dish.

I can’t tell you how many stores I have been to looking for the right type of wide eggless noodle. I finally found them! When I have the time and patience I also make my own from this homemade pasta recipe. However, the wide noodles just add something special.

There is something about the ability of a warm bowl of pasta that gives me the coziest of vibes. I can even tell myself it’s healthy with the addition of fresh spinach and mushrooms. Pair it with this homemade garlic bread for the best partner in crime.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant.
4. Add the sliced mushrooms and saute for 3-4 minutes until they soften.
5. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
6. When the pasta is done, drain and add to the sauce mixture. Toss to coat. Add the spinach and cook until wilted.
7. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
8. Store leftovers in an airtight container in the fridge for 3-5 days.

Try these other recipes:

Garlic Toast

Bruschetta

Vegan Spaghetti

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Creamy Vegan Mushroom and Spinach Pasta

Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course

Cuisine Italian

Keyword creamy, eggless pasta, mushrooms, pasta, plant-based, spinach, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 9 oz Pappardelle or Tagliatelle pasta nests
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 8 oz baby bella mushrooms-sliced
• 2-3 cups fresh spinach
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan- grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant.
• Add the sliced mushrooms and saute for 3-4 minutes until they soften.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if needed to thin the sauce. Toss to coat. Add the spinach and cook until wilted.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Creamy Vegan Mushroom Spinach Pasta appeared first on The Hungry Carrot.