Umami-Marinated Seitan and Portobello Steak with Pearled Barley and Corn Salad

My Rachael Ray Challenge Day 24

Umami-Marinated Seitan and Portobello Steak with Pearled Barley and Corn Salad


For the marinade:

¼ cup of EVOO

1 teaspoon miso paste

2 tablespoons sundried tomato paste

4 cloves garlic, chopped

3 tablespoons mirin

1 tablespoon braggs amino acid

1 tablespoon Worcestershire sauce

Coarse black pepper

2 large Portobello mushrooms

½ recipe “beef” seitan (recipe follows)

1 bunch green onions

For the Salad:

1 cup pearl barley

1-1inch piece of kombu


1 tablespoon olive oil

1 fresh chili pepper finely chopped

½ red onion, finely chopped

2 ribs celery with leafy tops, chopped

3-4 cloves garlic chopped

1 pint cherry or grape tomatoes, halved

½ cup flat leaf parsley, chopped

A handful basil leaves, stacked, rolled and thinly sliced

½ cup walnuts, chopped and lightly toasted

Zest and juice of 1 lemon

½ cup EVOO




Whisk Marinade ingredients together. Put half of the marinade in a zip-lock bag with the mushrooms.


Preheat the oven to 325

In a large skillet, heat a thin layer of EVOO over medium heat. Add the onions, leek and garlic, and sweat until very soft and light caramel in color, 20-30 minutes. Remove ½ of the onion mixture and set aside. Rinse the lentils and stir them into the remaining onion mixture. Cook stirring constantly for 2-3 minutes. Add in the cinnamon, liquid smoke, braggs amino acid, hamburger seasoning, rosemary, sage, marjoram and pepper. Hold off on the salt. Deglaze the pan with the red wine and add in the water or broth. I use 1/2 cube of no-chicken bullion mixed with hot water. The liquid should just cover the lentils. Add the kombu and bay leaf, bring to a boil the turn heat to low, cover and simmer for about 40 minutes. You may need to add more water so check it every 5 minutes or so. When done adjust the salt and pepper, and mix with the cooked brown basmati rice.

Meanwhile, slice the potatoes very thinly, drizzle with olive oil, salt and pepper and bake 20-30 minutes turning once until lightly browned on both sides.

I also cut up my fresh tomatoes and put them in a baking dish with olive oil, salt, pepper and Italian seasoning and let bake along with the potatoes. You could definitely use canned San Marzano tomatoes like Rachael did. I just wanted to use up what I had on hand.

When the lentils are soft and the potatoes are done, press them into the bottom of a casserole dish. Arrange half of the onions; over the top of the lentils, season with salt and pepper, and half the thyme. Arrange half the potatoes over the onions and dress with a liberal drizzle of EVOO, more rosemary, vegan-parm, and salt and pepper to taste. Top the potatoes with half the tomatoes and their juices and season with salt and pepper. Scatter in a few basil leaves. Repeat the layers but do not add basil to the top layer of tomatoes.

Cover the pan and cook in the oven for about 20 minutes. Serve in a soup bowl with fresh greens and crusty bread. Enjoy!!! XO