Vegan Barbacoa
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Having grown up in an Ayurvedic household under the influence of her
Grandma, Natasha received a grounding in the ancient wisdom of Ayurveda. She used this wisdom and her continued education in health and nutrition to reverse her medical condition and today is disease and
medicine free.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com and/or her Instagram: @plant.to.table
Ingredients
4 tbsp. coconut oil
1 lb Maitake mushrooms, in a few clusters to make the steaks
1 tbsp. BBQ seasoning
2 cups. BBQ sauce (vegan)
Salt and pepper
Directions
Heat a large heavy pan (such as cast iron) over medium heat until very
hot, about 2 minutes. Add 1 tablespoon of the oil, swirling to coat the
pan. Add half of the mushroom clusters and use a second heavy pan to
weight down and press/sear the mushroom clusters. Cook for 2
minutes, then remove the weight and the mushrooms to a work
surface.
– Add another 1 tablespoon oil to the pan, swirling to coat. Flip the
mushrooms and season the cooked side with the seasoning. Return
the mushrooms to the hot pan, raw-side down. Return the weight to
the mushrooms and press/sear the other side. Cook for 2 minutes,
then remove the weight and flip the mushrooms in the pan. Season the
newly cooked side with the BBQ seasoning.
– Return the weight to the mushrooms and cook another 2 minutes.
Repeat this process of flipping, weighting down, and searing the
clusters until the mushrooms are condensed and pressed into crispy
golden-brown steaks with almost no liquid left in the pan, about 10
minutes total. Poke the mushrooms to test whether they are finished
cooking. They should feel compact yet fleshy, the way the fleshy base
of your thumb feels when you poke it while firmly making the okay
sign. Repeat with the remaining oil and mushrooms.
– When the ’shroom steaks are compact and golden brown, remove
them to a baking sheet. Brush generously with a thick layer of sauce
on both sides and let marinate at room temperature for at least 1
hour.
– Heat the oven at 350F and bake until bubbling and sticky
– Serve with taco’s, scallions and chipotle sauce (see my blog
www.planttotable.com for a vegan smoked chipotle cashew sauce)
Recipe Note
This dish is amazing and a real showstopper! My friends thought I had fallen off
the vegan wagon when they saw this dish! It is a real showstopper and will
definitely get you in the mood for summer!
