Whether you’re the one cooking or the one consuming, there is nothing that can top a one pan tray dinner. They’re just so easy to prepare and clean up after, and the flavors meld perfectly across all components of the dish. So yummy! But most sheet pan dinners include meat, which makes us vegans feel a little left out. So we came up with this delicious “mushroom steak” dinner packed full of color and flavor to be enjoyed by everyone – vegan, vegetarian, or otherwise!

This veggie-packed recipe is perfect for the summer months because, with the addition of some liquid smoke, it’s tastes like it just came off the grill (even though it definitely came out of the oven)! Whether it’ll turn into meal-prepped lunches for the week or be served up on your patio or balcony for guests, it’s guaranteed to be a favorite.

Not a vegan? Serving a group of meat-eaters? This one-pan dinner also makes an incredible side dish that can be served up alongside a protein of your choice. Time to head to the grocery store (or local farmers market) and get cookin’!

Servings: 4

Ingredients

  • 4 portobello mushrooms, stems removed
  • 1 bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 cup cherry tomatoes
  • 1 bunch asparagus, bottoms removed
  • 1 zucchini, cut into 1/4 inch rounds
  • 1 tbsp water
  • 4 tbsp vegan worcestershire sauce
  • 1 tsp liquid smoke
  • Sugar free steak spice
  • Olive oil
  • Salt and pepper to taste

Equipment

  • Sheet Pan

Method

  • Preheat oven to 400 degrees Fahrenheit.
  • Add all vegetables except mushrooms to baking sheet. Drizzle with olive oil and sprinkle generously with steak spice. Toss to combine.
  • Bake for 25 minutes.
  • In a small bowl, combine vegan Worcestershire, liquid smoke, and water. Stir.
  • Using a sharp knife, score the mushrooms to about 2/3 of their depth using a criss-cross or diamond pattern.
  • Baste each mushroom with the Worcestershire mixture, taking extra care to get the marinade deep into the cuts.
  • Top each mushroom with steak spice.
  • Remove vegetables from oven and add mushrooms to the pan. Return to the oven and continue baking for another 20-25 minutes.
  • Remove from the oven. Add salt and pepper to taste and serve warm!
Rhiannon Ball

Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

So disclaimer: I'll pretty much try anything that's new and plant-based at Starbucks.
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