I have generally found that portobello mushrooms are a an excellent substitute for meat. Great smoky flavor, and nice chewy feel. I usually marinate them and grill them. Eat them with grains. Eat them in a sandwich. You can’t go wrong.
But how can anyone resist roasting them in a flavorful IPA? So, in my ongoing quest to find delicious vegan food so everyone can stop whining and pretending that vegans only eat lentils, I’m going to give this recipe a try this weekend.