taking on Tasty: (vegetarian) prime rib with garlic herb butter

taking on Tasty : (vegetarian) prime rib with garlic herb butter


last year, Tasty dropped a juicy gem of a recipe for prime rib with garlic herb butter, causing millions to wet themselves in meaty rapture. (recipe vid here)


although we may look longingly its succulence, here at CFN we don’t eat cow.  no judgements either way, it’s a personal choice but i know there are a lot of peeps out there who share our dietary habits.  as a former carnivore who still gets meat cravings every now and then (especially while watching these vids) i can tell you this recipe is legit and i want it in my mouth.  right.  now.


so, in order to satisfy personal cravings and offer a comparable recipe for the masses, CFN has decided to take on Tasty’s prime rib dinner and turn it into a vegetarian feast!

vegetarian prime rib 04
vegetarian prime rib 03
vegetarian prime rib 02
vegetarian prime rib 01

vegetarian prime rib with garlic herb butter (serves 2)




•     4 large portobello mushrooms, wiped clean with a damp paper towel or cloth & stems removed

•     4 tbsp unsalted butter, softened (vegans, use oil or your fav fat substitute)

•     1-2 cloves garlic, minced

•     1/2 tbsp fresh rosemary, finely chopped

•     1/2 tbsp fresh thyme, finely chopped

•     1/2 tsp salt (omit salt if using salted butter)

•     1/4 tsp pepper

•     1 tbsp soy sauce

•     1/2 tbsp worcestershire (veg/vegans get the non-anchovy kind)

•     1/4 c water

•     2 tbsp flour  (gluten freebees, use rice flour or your fav flour substitute)

•     (optional: splash of brandy or wine)

•     1-1/2 c vegetable stock





1.     pre-heat oven to 400ºF.


2.     mix together butter, garlic, rosemary, thyme, salt and pepper.  mix in the soy sauce and worcestershire—it doesn’t mix in very well at first but keep stirring until it forms a homogenous mixture.  brush butter mixture all over both sides of the portobellos.


3.     place a rack into a roasting pan and pour in 1/4 c water.  (this keeps the mushrooms moist throughout baking and creates a great gravy base with the drippings!)  lay the portobellos on the rack, gill-side up.


4.     bake at 400ºF for 30 min, flipping half way through.


5.     set portobellos aside, covered in foil to rest.  pour pan drippings into a saucepan over med-high heat.  add flour and cook 1 min, whisking constantly.  (optoinal: add a splash of brandy or wine.  i highly recommend it if you can, it adds an amazing depth of flavor!)  pour in vegetable broth, raise the heat to high and bring to a boil.  cook down to your desired gravy consistency, stirring frequently to avoid scorching.  season to taste.


6.     slice portobellos and serve along with your desired side dishes.  DROWN EVERYTHING IN GRAVY!  lol jk, you don’t have to.  .  .  but gravy = life so……..




this meal is so. feaking. delicious.  i would eat it even if i still consumed meat.  seriously, its that good!  for those of you worried about getting enough protein with this vegetarian version, i recommend serving steamed peas and mashed lentils with quinoa (3:1 ratio of lentils to quinoa.  simply cook and mash your fav lentils and mix with quinoa).  these side dishes are very high in protein and, by combining beans and grains, gives us all 9 essential amino acids making it a complete protein like meat!!


based on generic food nutrition facts, a 6oz piece of prime rib gives you 36g of protein.  You can basically get the same amount of protein with this vegetarian meal.  34g protein from 2 caps portobellos, 1 c peas, 1 c mashed lentils & quinoa and 1 c gravy (yes i eat that much gravy, don’t judge.)


happy eating!



published 03/09/17

Cooking For Now