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Vibrant and Veganfull (V&V) provides vegan recipes to support health and contributions to sustainability.  V&V also explores ideas and concepts to provide you informed choices for living more sustainably.

With love & hope for a better future for all of us - Jamie

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Mushroom Mignon with Herb-Roasted Potatoes, Broccoli & Roasted-Garlic Aioli

Updated: Aug 21, 2021

Vegan Steakhouse Dinner folks! I'm not a "fan" of faux meats and cheeses; they have a place in my kitchen, but a very small one. I like to transform plants into reminiscent meals that I would enjoy pre-vegan, and that will really satisfy.

I made this dinner on a whim last night when my husband (who eats vegan meals, but is not vegan) brought home something for him to grill. Not unusual. But then, I saw him grab a charcoal bag and load it in our fire pit. Soon, the smoky waft of charcoal filled the air and I decided to take advantage too!

I grabbed some medium Bella mushrooms, a bag of creamer potatoes, some herbs, and broccoli. I started thinking about what would really take this whole meal over-the-top, and boom! Garlic Aioli. The rest is history, and I'll be 100% sure to do this easy and amazing steakhouse dinner again!


  • Mushroom Mignons:

    • 5-6 medium Portabella mushrooms

    • 2 tbsp Chicago Steak Seasoning (We use Weber Grill version)

    • Olive oil (to coat mushrooms)

  • Herb-Roasted Potatoes:

    • ~1 lb creamer potatoes (quartered)

    • 1/2 tbsp fresh rosemary (chopped)

    • 1/2 tbsp fresh thyme (de-stemmed)

    • 1 tsp dried oregano

    • 1 tsp olive oil

    • 1/2 lemon juiced (save the other half - you need it below)

    • 2 tsp garlic powder

    • salt & pepper (to taste)

  • Broccoli:

    • 2 heads of broccoli cut into florets (save stems - you can make broccoli slaw another day)

  • Roasted-Garlic Aioli:

    • 1/2 cup veganaise (I use Follow Your Heart Brand)

    • 1/2 lemon (juiced)

    • 5-6 roasted garlic cloves (I do a "Big Batch" & save in a sealed mason jar in my fridge)

    • 1 tsp stone ground mustard

    • splash of cider vinegar (up to 1 tbsp depending on your taste)

    • 1 tbsp olive oil

    • salt & pepper (to taste)

    • Filtered water to thin (up to 1/4 cup)

    • Chives (optional) to top - I have some growing in my garden already!


  • Get your charcoal grill ready.

  • Pre-heat oven to 400 degrees F (use convection if you have it - helps crisp the outside of the potatoes); line a jelly roll pan with a silicone mat or parchment paper.

  • Mix and toss all Herb-Roasted Potato ingredients in a large bowl; dump onto pre-prepared pan, spread evenly, and roast for 25-30 minutes.

  • Next, prepare your mushrooms by rubbing with olive oil and putting seasoning on the gill side (don't remove the gills, they have tons of flavor). Put the mushrooms gill side up on a grill pan (ensure the pan has "holes" for the heat and flavor to get to your mushrooms).

  • Put the mushrooms on your charcoal grill for ~15-20 minutes

  • Place your broccoli in a steam basket and fill the pan with ~2-4 inches of water; cover and put pan over medium-high heat. Steam broccoli for ~7-10 minutes or until the broccoli brightens to a vibrant green and is crisp tender. Remove from heat and remove steam pan / lid.

  • While everything is roasting, grilling & steaming, make your roasted garlic aioli. Add all aioli ingredients in a personal blender (except chives) and blitz until smooth. If your blender gets "stuck" add a bit of water until the sauce is still thick but blended.

Arrange cooked mushrooms with broccoli and potatoes. Give yourself a healthy serving of the aioli (it tastes amazing on everything on your plate! I think I liked the broccoli the best with it honestly).

I hope you enjoy this vegan steakhouse dinner; we really did! If you tried it and liked it, I'd love to hear about it!

With love & hope for a better future for us all - Jamie

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