Sharing a veg-heavy, zero waste, one sheet-pan recipe today! Coming off of my birthday weekend, it’s needless to say I’m in dire need of actual nutrient-dense meals. I’m sad to say I went a little too crazy with indulging in processed foods and feel pretty bleh. So I’m thankful for today’s post because it’s exactly what I need right now and intend on preparing asap.
I’m excited to also share some tips on how to introduce more zero-waste habits into your daily life. It’s actually quite simple really. Something I fail to mention more often are reusable silicone baking liners and glass meal prep storage containers. Both of which I use daily, they’re more eco-friendly in the long run compared to plastic single-use containers and parchment paper. Now I’m not perfect, I use plastic and parchment paper sometimes. But it’s important to recognize the waste you’re creating and problem solve with more durable, reusable options.
If you’re interested in learning more about zero waste and reusable alternatives, let me know. I would love to elaborate on the topic. Also, I’m very excited to share that Kroger has announced they will be making moves to operating totally zero waste by 2020 and zero food waste by 2025! That’s huge news! I love when company’s strive to do more and be better.
If you give this recipe a try I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
One Pan Mushroom “Steaks” & Veggies
Yield 2 servings
Preheat oven to 400 degrees F.
Wash and cut veggies to size.
Line a baking sheet with a non-stick liner or parchment paper.
In a single layer spread veggies out and bake for 25 minutes.
While that’s roasting, peel the mushrooms by pulling from the lip of the mushroom cap to the center - I talk more about this method in my battered mushrooms recipe post.
With a sharp knife thinly slice each mushroom about 1/2 inch apart going two thirds down. Unlike a hasselback potato, you want to avoid cutting too close together or too far down. I created a diamond pattern/score by cutting lines one way and then rotating the mushroom 90 degrees and repeating.
Combine water/stock, vegan worcestershire and liquid smoke together.
Generously baste each mushroom with this marinade. Make sure to get in between the cuts.
Remove veggies from the oven and flip.
Make space and add the mushrooms, placing cut-side down and continue baking for 10 minutes.
Remove and flip mushrooms. Baste with remaining liquid and cook for another 10-15 minutes.
Save the mushroom peels and create a scrape bag stored in the freezer. Collectively adding unusable veggies skins/scrapes until your bag is full. You can use this to make your very own vegetable broth by pouring into a large pot and covering with filtered water. Bring water to a boil, reduce to low and simmer for an hour. Strain veggie scraps and store vegetable broth in an air-tight container for up to one week or freeze in ice cube trays for up to 3 months.
Courses Entree, Lunch, Dinner
PIN IT FOR LATER!
This recipe is sponsored by Kroger Co. all thoughts and opinions are my own.2