Vegan Steakhouse In a Bowl
A burger bowl with everything you love about a classic steakhouse menu, including the baked potato, creamy horseradish sauce, and rosemary garlic mushrooms!
Servings: 4 servings
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