Glazed Portabello Pesto Pasta Bowl

We’re celebrating Vegan Bowl Attack’s publication with a delicious plant-based Glazed Portabello Pesto Pasta Bowl! Jackie Sobon’s new cookbook includes tons of nourishing recipes that everyone will love. The best part? You’ll be left with very few dishes. These are meals so good you’ll soon forget plates even exist!

Gluten-free option • Soy-free • Sugar-free

In this recipe, fresh basil pesto coats comforting pasta, which contrasts in flavor to the meaty sweetness of balsamic-glazed portobello mushrooms. It’s all topped by crunchy pine nuts, beautiful cherry tomatoes, and a pinch of truffle salt.

Yield: 4 servings

For the balsamic-glazed portobellos:

• 4 large portobello mushroom caps, thickly sliced
• 1 cup (235 ml) water
• ½ cup (120 ml) balsamic vinegar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the pasta:

• 3 cups (315 g) whole wheat pasta (or brown rice pasta, if gluten-free)
• 1 batch of Pesto (page 51)
• ½ teaspoon salt, or to taste
• For the assembly:
• 1 cup (150 g) halved cherry tomatoes
• ¼ cup (35 g) pine nuts
• Truffle salt, for sprinkling (optional)

To make the balsamic-glazed portobellos:

1. Place the mushroom slices in a shallow container with an airtight lid.
2. Pour the water, balsamic vinegar, salt, and pepper into the container, swish it around, and marinate in the refrigerator for 2 hours.
3. Heat a large pan over medium heat and add ¼ cup (60 ml) of the marinade.
4. Bring to a simmer and then add the mushroom slices to the pan, cooking for 5 minutes on each side or until all the marinade has reduced and the mushrooms have browned.

To make the pasta:

1. Cook the pasta according to the package instructions, leaving it just a little firmer than you normally would.
2. Drain the pasta, return them to the pot, and set over medium-low heat.
3. Stir the pesto into the pasta until coated evenly, cook for 2 minutes, and season with the salt.

To assemble:

1. Divide the pasta among 4 bowls, along with the portobello slices.
2. Top each bowl with cherry tomatoes, pine nuts, and a small pinch of truffle salt, if using.
3. Serve immediately.

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Combine vegetables, protein, and whole grains in one dish to make a simple, complete, and nutritious meal with Vegan Bowl Attack!

Bowl food. It’s a hash tag. It’s a buffet for one. It’s a way of life.

Simple and nourishing, vegan bowls are where it’s at. Perfect for workday lunches, simple dinners, and even breakfast, these are meals so good you’ll soon forget plates even exist.

Inside you’ll find more than 100 one-dish, plant-based bowls that feed every whim and fancy, created for you by author and vegan blogger extraordinaire Jackie Sobon. You don’t have to be vegan to enjoy these recipes – you just need to love food! They’re hearty and delicious, and sure to please any appetite.

Grab your bowl, your appetite, and this book, and get ready to dig in! Forks and spoons optional.