A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.
Step: 1
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
Step: 2
Preheat oven to 400 degrees F (200 degrees C).
Step: 3
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
Step: 4
Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
Step: 5
Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
Step: 6
Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
Step: 7
Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
Per Serving: 259 calories; protein 3.3g; carbohydrates 25.9g; fat 13.5g; sodium 778.2mg.
To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on late-night snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the junk food and should have just pleased it in the first place."
When it comes to dinner , overeating or eating too much of the bad kinds of food will make lead to trouble on sleeping. On the other side, a daylight food that is not eating to much food than satiating can leave you want more and resulting in reaching for an eat bad food late-night snack even closer to sleep .