Award-winning food blogger Laura Wright has a new collection of vegan recipes out that will reinvigorate your entire cooking game, like these hearty tandoori portobellos. Imagine a vibrant plant-based diet that satisfies and delights, then whip up her healthy, imaginative and flavor-packed fare at home. 

This main looks deceptively meaty on the plate, and it satisfies on the same level. I buy a tandoori spice mixture from a local company, and the intense spicy flavor of it meets its match with rich, unctuous portobello mushrooms cooked on the grill. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based. Cashews tend to be the go-to for creamy vegan sauces, but I find sunflower seeds to be just as effective, and as a bonus, they’re typically more affordable.

If you don’t have access to a grill, you can certainly roast the marinated mushrooms in a 400°F oven for 20 minutes and then finish them under the broiler for 1 minute per side for a similar effect.

Reprinted with permission from The First Mess Cookbook