Mushroom Vegan Steak2019-05-01
- Servings : 1
Did you think that after going vegan you would never be able to eat steak and fries again? I’m happy to tell you, you are wrong! This new vegan steak recipe will rock your world! And what’s best, it’s beyond simple to make. Simple ingredients and little time in the kitchen. Perfect!
Oyster mushrooms are very different from the common mushrooms we are used to eating. They have a different shape, flavor, and texture. Its white flesh has a very meaty texture when cooked and a deliciously mild taste. When it comes to oyster mushrooms, don’t go by size, rather go by color. The lighter the shade the younger and more tender they will be.
Just cook them in a pan or on the griddle with olive oil, salt, and pepper and you’re done. This vegan steak would be perfect for a barbecue day with family. You eat them with some grilled corn on the cob and make some potato salad. Yum! Or you could even make delicious mushroom steak sandwiches (recipe here!)
The Healthiest Vegan Steak!
If you want to make these steaks a bit more oriental you could marinate them in a mix of soy sauce and maple syrup for a few minutes and then cook them as you prefer. Throw in some sesame in the end for some crunch and extra calcium!
Feel free to use any sauce you like and serve them with any side you love. My advice, make those chunky fries! They go so well together you’ll make this on repeat!
I have to tell you that the tahini sauce is so good! It’s creamy and nutty and it gives the steak the perfect creaminess it needs. A little tip. You can dip your fries in the sauce, heaven! Trust me this sauce will become your new best friend. You can use it to dress salads or drizzle over your buddha bowls. Are you hungry yet?
Let’s get grilling!
- 1 big oyster mushroom
- 1 big potato
- 3 to 4 cherry tomatoes cut into halves
- 1 tablespoon of tahini
- 1 tablespoon of water
- 1 tablespoon of lemon juice
- Salt, pepper, garlic powder
- Fresh parsley
Cut the potatoes into strips and season with salt, pepper and a drizzle of olive oil.
Roast them in the oven, set to 350 Fahrenheit, for about 45 to 55 minutes.
Meanwhile cook the mushroom on the griddle pan for 3 to 4 minutes on each side, season with salt and pepper.
Prepare the sauce by mixing all the ingredients together. The tahini, water, lemon juice, sal and pepper, garlic powder and parsley.
When the potatoes are ready, take them out and put them on a plate.
Put the cooked mushroom on top and drizzle with the tahini sauce. Enjoy!