Easy for All
Try this vegan-alternative for steak; hearty, juicy, and succulent!
1 cauliflower; sliced into 1.5-inch steaks
salt & pepper
8 ounces crimini mushroom; sliced
1 cup vegetable stock
1/2 cup port wine
2 teaspoons cornstarch
Season cauliflower steaks generously with salt and pepper.
In a nonstick pan, heat a drizzle of olive oil over medium heat. When hot, add cauliflower steaks and sear until golden brown, about 6 minutes. Add oil as needed to refrain the pan from over-drying.
Flip steaks over and sear until golden brown and tender, about 5 additional minutes.
Transfer to a plate and cover with foil to keep warm.
Meanwhile, add port wine, vegetable stock and crimini mushrooms to the pot. Increase the heat to high and cook to reduce the mixture by about 50 percent.
Mix cornstarch with 1 tablespoon water to make a cornstarch slurry. Mix into the mushroom mixture and continue cooking and stirring until the sauce thickens, about 1 minute. Season with salt to taste.
Top cauliflower steaks with mushroom sauce and coriander to serve.
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