Quicker Cajun-Seared Portobello Fillets

Back in 2008, Oprah went vegan as part of a 21-day cleanse. I remembered being very excited by the prospect, simply because of the vast amount of people that she reaches on a daily basis.

She had famous vegan chef Tal Ronnen cooking fabulous meals all month, many of which were mentioned on her show and posted to her website. Tal is an awesome vegan chef and I admire everything that he’s done to show that vegan food can be just as glamorous (more glamorous!) than traditional omni fare. However, I was also worried that these slightly “gourmet” recipes would scare away the average omnivore into thinking that being vegan requires spending half the day in the kitchen. While the goal was to show that “vegan can be elegant”, the recipes were probably most appreciated by existing vegetarians/vegans or serious foodies who were already used to spending more than 20 minutes making a meal. The average omnivores watching the show probably thought to themselves, “I’d love to go vegan too, but I don’t have my own celebrity chef, or three hours to poach mushrooms“. Heck, I’m vegan and I thought the same thing!

So here’s my take on Tal’s Cajun-Seared Portobello Fillets with Avocado Lime Mayo: I marinated the Portobello mushrooms in the spice mixture for an hour before simply cooking them in a nonstick skillet. I’m sure the 3-hour poached version tastes amazing, but this was pretty delicious, considering the amount of work put into it!

TIP:  You could make awesome appetizers by using baby Portobello mushrooms instead…

Cajun Portabello Fillets w/ Avocado Lime Mayo & Sweet Potato Fries

I served these alongside Jen’s Crispy Baked Sweet Potato Fries, which I veganized by using Ener-G egg replacer. As she mentions in her recipe, the trick is to make sure that none of the fries are touching each other when they’re cooking. From there, you’ve got delicious sweet potato fries, right from your oven!

Have you tried any of Tal’s recipes? Leave a comment below if you have, as I’m seriously considering buying his cookbook!


  1. IanArmstrong says:

    This looks great Angela! I am a big fan of mushrooms of all kinds, and love to grill portobellos amidst the various meats that may be on my grill as well. ;)

    I actually picked up a book by Tal Ronnen during a holiday sale at chapters. It’s called “The Conscious Cook”. It’s very well done, and I didn’t actually realize it was vegan only recipes until I read the first part of it. There was a tofu cake recipe in it which I tried… and was very good. Planning to try some of the soups from it as well in the coming winter months.

    • vegangela says:

      Agreed, mushrooms are so earthy and hardy… I love them! Ok you’ve convinced me… I’m going to pick up Tal’s book. Thanks for letting me know!!

  2. Daina says:

    Another lovely side dish would be fried polenta chips

    1 cup polenta in 1 cup veggie stock, dash of salt and pepper. Poor into a lined baking pan, and let set in the fridge of 10 mins, then slice into chucky fries shape then fry them up the same as the sweet potato chips (same rule about not letting them touch while frying).

    I’ve also discovered rice bran oil which i think could be vegan? best thing about it, is that it has a high smoke point which is perfect for this sort of stuff

    • vegangela says:

      Hi Daina,
      Thanks for that comment. That definitely sounds tasty and I’ll have to try it!
      I haven’t used rice bran oil, but I’ll look into it… Thanks again! X

  3. Jennifer says:

    Yummy meal! I love portobellos!! What a great combination with the avocado-lime flavour!

    I haven’t tried any of Tal’s recipes yet. I remember hearing of a cashew cream sauce that sounded good too.

    • vegangela says:

      Me too (as you can tell from my Twitter comment… haha!)

      I also tried Tal’s twice-baked fingerling potatoes this week. Again, they were tedious as hell to make but SOOOO worth it. Post about them coming soon! I have yet to try cashew cream but it’s on my list too. Too many recipes – not enough time!

  4. Robert Wilson says:

    thanks for the post

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