It may not officially be summer but my backyard says otherwise. Therefore, if it can be grilled...I think portobello mushrooms are best when grilled. I paired them with a delicious sweet potato and red lentil mash(that can also be made with white potatoes if preferred), and coleslaw. I use a different recipe most every time I make coleslaw because variety is the spice of life. Credit for this coleslaw dressing goes to Bobby Flay; I just veganized it. Happy summer.
6 cups coleslaw mix (or combination of green and red cabbage, grated carrots and sliced scallions)
3/4 cup vegan mayonnaise
2 Tbsp vegan sour cream
2 Tbsp red onion, minced
2 Tbsp sugar or maple syrup
2 Tbsp white vinegar
1 Tbsp dry mustard
2 tsp celery salt
4 large portobello caps
1/2 cup BBQ sauce
1 lb sweet potato (1 large), peeled & cubed
1/2 cup red lentils
2 Tbsp fresh dill, chopped(2 tsp dried)
1 garlic clove, minced
1 Tbsp extra virgin olive oil
2 Tbsp white vinegar
1. Coleslaw- Wisk together vegan mayonnaise, vegan sour cream, red onion, sugar, 2 Tbsp vinegar, dry mustard and celery salt. Pour as much dressing as you like over coleslaw mixture and toss to coat. Season with salt and pepper to taste. Refrigerate until ready to eat.
2. Sweet Potato & Lentil Mash- Add the red lentils, potato, 2 cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are soft and the potatoes are fork-tender, approximately 12 minutes. Drain. Add extra virgin olive oil, vinegar, minced garlic and dill. Gently mash, and add salt and pepper to taste.
3. BBQ Portobello Mushrooms- Wipe mushrooms with a wet towel. Score caps in a cross cross pattern then brush with olive oil. Place mushroom caps side down on a preheated grill. Cook 7 minutes. Turn over, brush caps with BBQ sauce and continue to cook another 7 minutes, or until mushrooms cooked. Continue to brush caps with BBQ sauce while cooking.
4. Serve BBQ mushroom caps over sweet potato lentil mash with coleslaw on the side.