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Vegan Steakhouse In A Bowl

By Nicole Vranjican

on May 28, 2021

My Vegan “Steakhouse in a Bowl” recipe is tailor made for vegans and non-vegans alike. Especially those of you meat and potato lovers out there! This burger bowl starts with a base of crispy baked potatoes, rosemary garlic mushrooms, and fresh salad greens dressed with a surprisingly easy to make Shallot Vinaigrette.

Then it’s topped with a grilled vegan burger patty and a generous helping of one of my all time favorite homemade condiments: Dairy-Free Creamy Horseradish Sauce. The combination is undeniably reminiscent of a classic Steakhouse menu, but it’s 100% vegan!

This Steakhouse in a Bowl is special enough for a date-night-in with a fun homemade cocktail but it’s also easy enough for a relatively quick weeknight supper, and like I said, it’s a crowd pleaser among vegans and non-vegans alike 😊

YOU WILL NEED

• 4 Vegan Burger Patties Store-bought works well, I used Whole Food’s 365 Meatless Burgers but if you’d like to make your own, this recipe and these recipes are my go-tos.
• Crispy Roasted Potatoes (recipe below) or French Fries
• Rosemary Garlic Mushrooms (recipe below)
• Mixed Greens with Nikki’s Shallot Vinaigrette or a store-bought vinaigrette of choice
• Dairy-Free Creamy Horseradish Sauce (below)
• Ketchup

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Vegan Steakhouse In a Bowl

By: Nicole Vranjican

A burger bowl with everything you love about a classic steakhouse menu, including the baked potato, creamy horseradish sauce, and rosemary garlic mushrooms!

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 4 servings

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Ingredients 

BURGER BOWL INGREDEINTS

• 4 vegan burger patties
• 4 tbsp ketchup
• 4 tsp prepared horseradish
• 4 tbsp vegan mayo
• chopped parsely

Rosemary Garlic Mushrooms

• 24 oz mushrooms, about 1.5 pints
• 1 tbsp olive oil
• 1/3 cup diced onions
• 1 clove garlic , minced
• 1 tbsp fresh rosemary, chopped

Baked Potato Croutons

• 4 large potatoes
• 2 tbsp olive oil
• 1/2 tsp onion granules
• 3/4 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt
• 8 grinds fresh black pepper

Mixed Greens

• 6 cups mixed greens
• Nikki's Shallot Vinaigrette (recipe in Notes below) or store bought vinaigrette of choice

Instructions 

Make the Baked Potato Croutons

• Place a cookie sheet in the oven and pre-heat to 400 degrees.
• Chop the potatoes into bite sized cubes and transfer to a mixing bowl with the olive oil and remaining spices. Toss well to coat and then carefully tranfer to the hot cookie sheet in the oven.

  Spread into an even layer using a wooden spoon and then bake for 20-30 minutes or until cirpsy on the outside and tender in the center.

Heat the Burgers

• Heat the burgers according to the package directions. I often grill them on a grill pan or bake them in the oven alongside the potatoes.

  Pro Tip: Brush each burger with vegan steak sauce in the last minute of cooking for an even "meatier" flavor

Make the Rosemary Garlic Mushrooms

• Slice the mushooms and add to a large hot, dry, skillet set to medium-high heat.

  Cook undisturbed for 3-5 minutes to enourage browning and then add the salt, olive oil, garlic, and rosemary.

  Stir and cook for another 2-3 minutes.

  Set aside.

Make the Creamy Horseradish Sauce

• Combine the vegan mayo and horseradish in a bowl. Mix well and set aside.

Prep the Greens

• Just before serving, dress the greens with your dressing of choice and divide into 4 serving bowls.

Assmeble the Burger Bowl

• Divide the potatoes and mushrooms between the four bowls on top of the greens.

  Add the burger patty, a dollop of creamy horseradish, a drizzle of ketchup, and a sprinkle of freshly chopped parsley for an authentic Steakhosue presentation.

  Ta-daa! Steakhouse in a Bowl 🙂 Enjoy!

Notes

Nikki’s Shallot Vinaigrette 

Serves 4

•  1/3 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1.5 tsp Dijon mustard
• 1 tbsp maple syrup
• 1 big pinch of black pepper
• 1/4 finely diced red onion or shallot
• 1/2 garlic clove, grated

In a mixing bowl, add everything but the onion and garlic. Whisk to combine then stir in the diced onion and grated garlic. Mix again and serve 🙂