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Flavorful Smoky Vegan Portobello and Elote Sides

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A smoky, sweet, and creamy vegan side dish featuring grilled portobello mushrooms and tangy Mexican street corn (elote) with a zesty vegan crema. Perfect for BBQs, weeknight meals, or casual gatherings.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon soy sauce or tamari
  • 4 ears fresh corn, husked (or frozen corn)
  • 1/2 cup vegan mayonnaise (e.g., Vegenaise)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt to taste

Instructions

  1. Prepare the Mushrooms: In a medium bowl, whisk together olive oil, smoked paprika, chipotle powder, garlic powder, soy sauce, salt, and pepper. Brush the mixture generously over both sides of each portobello cap. Let them marinate for at least 10 minutes.
  2. Preheat Your Grill or Pan: Heat your grill or grill pan to medium-high (around 375°F/190°C).
  3. Grill the Mushrooms: Place the mushrooms gill side down on the grill. Cook for about 5-7 minutes, then flip and cook another 5 minutes until tender and juicy.
  4. Cook the Corn: While mushrooms grill, brush corn with a little olive oil and place on the grill. Turn every couple of minutes until all sides are charred and kernels are tender, about 10-12 minutes total.
  5. Make the Vegan Elote Sauce: In a small bowl, mix vegan mayonnaise, lime juice, minced garlic, chili powder, and salt. Adjust seasoning to taste. Optionally add lime zest.
  6. Assemble the Elote Sides: Cut the kernels off the cob and toss with the sauce and chopped cilantro until well coated. Serve immediately.
  7. Plate and Serve: Slice grilled portobellos if desired, or serve whole alongside the vegan elote. Garnish with extra cilantro or a lime wedge.

Notes

Marinate mushrooms for at least 10 minutes, preferably 30 for deeper flavor. Watch mushrooms closely to avoid overcooking. Turn corn frequently for even charring. Use fresh lime juice for best flavor. The elote sauce can be made a day ahead and refrigerated. If no grill is available, use a grill pan or cast-iron skillet.

Nutrition

Keywords: vegan, portobello mushrooms, elote, Mexican street corn, smoky, grilled, plant-based, gluten-free, easy recipe, BBQ side

Find it online: https://piperplate.com/flavorful-smoky-vegan-portobello-and-elote-sides-easy-recipe-ideas/