Name: Vegan 'Filet Mignon' Mushroom Steaks with Gochujang Breakfast Hash
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps, stems removed; 2 tbsp olive oil; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp balsamic vinegar; 1 tbsp maple syrup; 1 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 1 lb baby potatoes, diced small; 1 cup sweet onion, diced; 1 red bell pepper, diced; 1 cup zucchini, diced; 2 tbsp gochujang (vegan Korean chili paste); 2 tbsp tomato paste; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1/2 cup scallions, sliced (green and white parts separated); 1/4 cup fresh cilantro, chopped; Salt, to taste; Lemon wedges, for serving

Vegan 'Filet Mignon' Mushroom Steaks with Gochujang Breakfast Hash

CookwithNewsletter

Inspired by the gloriously chaotic Las Culturistas Culture Awards, this vegan dinner is an absurdist, celebratory mash-up: the 'Best Beef' Filet Mignon is reimagined as umami-rich portobello mushroom steaks, while a breakfast-for-dinner hash gets a spicy Korean twist with gochujang. Roasted potatoes, peppers, and zucchini create a crunchy, caramelized base, while a punchy gochujang-tomato sauce brings the drama. Lemon and fresh herbs finish the dish—because food culture is about iconic flavors, not rules. Each bite is a love letter to the deliciously unserious ways we eat and enjoy food.

Ingredients

Instructions

Preheat your oven to 425°F (218°C).
Brush both sides of the portobello caps with a mixture of olive oil, soy sauce, balsamic vinegar, maple syrup, smoked paprika, and black pepper. Let marinate while you prep the hash.
In a large oven-safe skillet or sheet pan, toss the diced potatoes, onion, bell pepper, and zucchini with 1 tablespoon olive oil and a pinch of salt. Roast for 15 minutes, tossing halfway through.
After 15 minutes, add the white parts of the scallions and the minced garlic to the hash. Roast for another 10 minutes, until vegetables are golden and potatoes are tender.
While the hash roasts, heat a grill pan or large skillet over medium-high. Sear the marinated mushroom caps, gill side down first, for 3-4 minutes per side until deeply browned. Transfer to a small baking sheet and finish in the oven for 5-8 minutes until juicy and tender.
In a small bowl, mix gochujang, tomato paste, and rice vinegar. Stir this sauce into the roasted hash immediately after it comes out of the oven. Toss well to coat every veggie.
To serve, divide the spicy hash among four plates. Top each with a grilled mushroom 'steak.' Sprinkle with green scallion tops and fresh cilantro. Serve with lemon wedges for squeezing and a flourish of acid to brighten every bite.
Taste everything and adjust salt and lemon as needed before serving.