Preparation time is 30minutes
Cook time is 55minutes
Total time is 1hours 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1kilograms washed baby red potatoes
- 750grams Portobello mushrooms
- 1/4 cup Woolworths balsamic vinegar
- 5milliliter olive oil cooking spray
- 2teaspoons dairy-free spread
- 2 clove garlic, crushed
- 1 cup salt-reduced vegetable stock
- 270milliliter canned coconut cream
- 1/4 cup green peppercorns
- 2tablespoons salt-reduced soy sauce
- 1teaspoons paprika
- 60grams baby rocket leaves
Nutrition per serving
1680kJ / 400Cal
1680 Kilojoules or 400 Calories
19% of daily energy intake*
Protein
12.4grams
Fat
18.8grams
Carbs
45.0grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Marinated mushroom steaks make a hearty meat substitute in this pub-style vegan dinner. Serve it with creamy vegan peppercorn sauce and crispy roast potatoes.
Method
Step 1 of 5
Place potatoes in a large saucepan and cover with cold water. Place over medium heat and cook for 20 minutes or until tender when pierced with a fork. Drain.
Step 2 of 5
Meanwhile, combine mushrooms and vinegar in a large bowl and set aside to marinate for 20 minutes.
Step 3 of 5
Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper. Place potatoes on tray and press down with back of a spoon. Spray lightly with oil and season with pepper. Bake for 30 minutes or until golden.
Step 4 of 5
Meanwhile, heat a frying pan over medium heat. Add spread and garlic to pan, then cook for 3 minutes or until fragrant. Add stock, cream, peppercorns, soy sauce and paprika, then cook, stirring, for 20 minutes or until sauce has thickened.
Step 5 of 5
Spray a large frying pan with oil and heat over high heat. Cook mushrooms, turning occasionally, for 5 minutes or until caramelised. Slice mushrooms. and serve drizzled with peppercorn sauce alongside potatoes and rocket.
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