Directions
Last working day of the week brings a lot of joy to my soul 😊
My today’s indulgence is a vegan steak with a delicious sauce ✨
2 large portobello mushrooms
200 g asparagus, roughly chopped
100 g cherry tomatoes
100 g couscous, cooked as per package instructions
1 tbsp extra virgin olive oil
1 tsp sesame seeds
Salt & pepper, to taste
Marinade
2 garlic cloves, minced
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp vegetable oil
Avocado tahini sauce
1 small avocado
2 tbsp tahini
1/2 lemon, juice
1 garlic clove, minced
1-2 tbsp water
Salt & pepper, to taste
In a bowl mix all the marinade ingredients. Add the mushrooms and make sure
to coat them completely. Marinate for 15-20 mins.
Heat the oil in a pan and add the cherry tomatoes and asparagus. Cook for 3 -5 minutes or until crisp-tender. Season, remove from the pan and set aside.
In the same pan cook the portobello mushrooms on each side for 4-5 minutes or until browned.
Meantime, prepare the avocado tahini sauce: put all the ingredients in a blender and mix until very smooth.
Divide the cooked couscous among serving plates then add the portobello mushrooms, asparagus and tomatoes. Drizzle with sesame seeds and avocado and tahini sauce.
Enjoy!
