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A large white bowl on a quartz countertop. There is a daisy and a Gerbera daisy in the background. The bowl contains a layer of kale, then a layer of mashed potatoes, a layer of lentil-shallot broth, and topped with sliced portobello mushrooms.
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Portobello Brisket Bowl


Description

This is a “meaty” brothy rendition of a Friday night brisket made completely vegan. Caraway seeds and fennel give the broth a depth and complexity.


Ingredients

Units Scale

For the stew:

  • 2 cups thinly sliced shallots
  • 2 cups thinly sliced fennel
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt, several dashes of black pepper
  • 1/2 cup green lentils
  • 1 25 ounce can crushed tomatoes or better yet, crushed fire roasted tomatoes
  • 3 cups vegetable broth

For the portobellos:

  • 6 portobello mushrooms stems removed
  • Salt and pepper to taste

For the rest of the bowl:

  • Mashed potatoes – 6-8 medium potatoes peeled, cut, boiled until fork tender. Drain and mash with plant milk and a little bit of salt.
  • 4 cups of steamed kale
  • Drizzle of thick balsamic vinegar

Instructions

  1. Make the stew: preheat a 4-quart pot over medium heat. Sauté shallots and fennel with a pinch of salt. Add vegetable broth to the pan if it starts to stick. Add garlic, thyme, bay leaves, caraway seeds, salt and pepper and sauté for 1 minute or more, until golden and aromatic.
  2. Add the lentils, tomatoes, and vegetable broth. Cover pot and bring to a boil. Continue to cook for about 40 minutes, stirring occasionally, until the lentils are tender.
  3. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Arrange them with the trimmed stem side up. Sprinkle with salt and pepper. Roast until tender and juicy, 18-22 minutes.
  4. Prepare the mashed potatoes.
  5. To assemble bowls line with a layer of steamed kale, drizzle of a thick balsamic, layer of mashed potatoes, ladle of stew over potatoes, then sliced portobello.

Notes

You can certainly slice the Portobellos up and put them into the broth but I like it layered, as shown.

Keywords: Vegan Jewish Holidays, Rosh Hashanah, Hanukkah, Passover, Jewish Vegan

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