Vegan Portobello Tenderloin Béarnaise + Creamy Cauliflower Mash
Prep time
Cook time
Total time
Recipe type: Main, Sauce
Serves: 4
For the Portobello Steaks:
  • 4 large portobellos, stems removed
  • 1/4 cup balsamic vinegar
  • sea salt
  • black pepper
For Vegan Béarnaise Sauce:
  • 1/2 cup vegan butter
  • 1 small shallot, minced
  • 2/3 cup dry white wine
  • 2/3 cup nutritional yeast
  • 2 tablespoons white wine vinegar
  • 8 ounces silken tofu, at room temperature
  • 1/2 teaspoon tumeric
  • 1/4 cup fresh tarragon, chopped
  • sea salt, to taste
  • black pepper, to taste
For the Creamy Cauliflower Mash
  • 1 large head cauliflower, chopped into medium-size florets
  • 2 yellow potatoes, cut into medium-size cubes (leave skin on)
  • 3 tablespoons vegan butter
  • Optional: 1/2 cup vegan parmesan cheese
  • sea salt, to taste
  • black pepper, to taste
For the Portobello Steaks
  1. Combine all ingredients in a large ziploc bag and marinate for at least 30 minutes.
  2. Heat grill or grill pan over medium-high heat. When grill is hot, add portobellos, gill side down, and grill for 5-7 minutes on each side or until tender and juicy.
For the Vegan Béarnaise Sauce
  1. Heat a sauce pan over medium-low heat and add the butter. Slowly melt and add in the shallot. Cook for 2-3 minutes or until shallot begins to become translucent. Add in the white wine and cook for 3-4 minutes. Add in the nutritional yeast and whisk until incorporated and smooth.
  2. Place silken tofu in blender along with the white wine vinegar, and add the heated butter mixture to the blender. Blend for 1 minute or until smooth. Return mixture to sauce pan.
  3. Add in the tumeric, tarragon, salt, and pepper. Reduce heat to low and allow sauce to reduce for 20-25 minutes, whisking every few minutes. Remove from heat and let the sauce cool a bit to thicken. Drizzle over the portobello tenderloins.
For the Creamy Cauliflower Mash
  1. Fill a large pot 2/3 of the way full of water. Drop the cauliflower and potatoes into the pot, cover, turn heat on high and cook for 20-25 minutes or until the veggies become tender.
  2. Strain all water and return the vegetables to the large pot. Add the butter and parmesan to the pot. Using an immersion blender, blend the cauliflower and potato mixture until smooth and creamy. Add in the salt and pepper, to taste. Serve beneath the portobello tenderloin bearnaise.
Recipe by Blissful Basil at