Vegan Steak, Crushed Potatoes & Lemon Asparagus in an Oat & Mushroom Sauce
Who says vegans miss out? Here is my ethical take on the staple steak in a shroom sauce ~ all the flavour without the suffering. If you're hoping to gradually convert non-vegan friends & family, this simple recipe is such a fab & fancy way to show off ... the steak even 'bleeds'!
I've used the Vivera Plant Steak because the texture is so tender & juicy without overly resembling or tasting like flesh as I find that can be quite disconcerting & uncomfortable! I personally really enjoy the taste of soya meats & tofu however, I am aware of the drastic impacts of soy farming so consume these kinda products mindfully & occasionally. But, I like opting for Vivera as it's ace to support solely vegan companies instead of always buying supermarket or non-vegan brand alternatives ~ don't get me wrong, they can be great & good value but Vivera aren't that much more expensive than Sainsbury's or Tesco versions & if you're lucky, you'll find them in the reduced section!
I really love how all the flavours on my plate here compliment one another ~ sharp lemon pan seared greens with the creaminess of the sauce & parsley potatoes. At the moment when I'm cooking, I try to not only think of the 5 food groups but also what kinda mood & temperament I'm in then honour that with the 5 senses. Our hunger isn't only physical need for substance but also hunger for enjoyment, comfort, experience, reassurance which can all derive from prompts that heighten our awareness to our sensual satisfaction. So when we're hungover & slowly crawl out of bed, we don't just crave beans on toast because its bland beigeness will hopefully soak up the alcohol without making it reappear ... but also for the comfort of soft, dense & warming foods with the homely aroma of buttery toast & nonthreatening view of beige. Just like a hug on a plate! Once we're in tune with all our sense, eating becomes more than just taste...
Steak, Asparagus & Crushed Potatoes in a Shroom Sauce
Serves: 2
Prep time: 15 mins
Cook time: 30 mins
Total time: around 45 mins
Steak:
1 pack of 2 Vivera Plant Steaks
1 tbsp olive oil
Asparagus:
bunch asparagus, washed & ends trimmed
1 tbsp olive oil
1/2 lemon, juiced
1 tbsp lemon zest
seasoning
Potatoes:
500g Jersey Royal potatoes (or 2 large handfuls)
2 1/2 tbsp olive oil
1/2 tsp garlic powder
large handful fresh parsley, roughly chopped
seasoning
Oat & Shroom Sauce:
250g chestnut shrooms, washed & sliced
2 shallots, thinly sliced
1 tbsp olive oil
250ml Oatly single cream
1 tsp Dijon mustard
splash vegan-friendly Sauvignon Blanc
few sprigs fresh parsley, chopped
seasoning
Method:
First off, get the potatoes ready! Scrub any knobbly bits then boil with a little salt in the water for around 15-20 mins until soft. Preheat the oven to 220'c & prepare a roasting tin by brushing with 1 tbsp olive oil.
When the potatoes have boiled, rinse with cold water & leave to cool for 5 mins. Toss them into a roasting tin, spread evenly then crush with a fork ~ try to be delicate while smashing as Jersey Royals very easily break. Crush as thin as possible ~ the thinner the crispier!
Drizzle the remaining 1 1/2 tbsp olive oil over the potatoes & sprinkle with garlic powder & seasoning. Shimmy the tin & roast for 25-30 mins until golden ~ checking often. In the final few minutes of roasting, top with potatoes with the parsley.
Next is the sauce! On a low-med heat, simply fry the shallots in the oil for a few mins until turning translucent. Turn up the heat to med & throw in the shrooms. Leave to cook for 8-10 mins, resisting the urge to stir as this causes the veggies to soak up the oil without cooking through.
Now, pour in the Oatly & wine along with the mustard, parsley & seasoning then leave to bubble on a low heat for 8-10 mins until reduced ~ this time stirring frequently.
While the sauce & potatoes cook, start on your steaks & asparagus simultaneously. In a large frying pan for the asparagus & skillet for the steaks, heat the oil on a med-high heat.
In a single layer, add the asparagus to the frying pan & cook for 5 mins ~ turning regularly. At the same time, place the steaks on the skillet & allow to fry for 2 mins before flipping & cooking for a further 2 mins or so, turning up the heat to high if not browning.
Once the asparagus is starting to brown & the thick stem is tender to fork, take off the heat to add the lemon juice & seasoning.
By now, the sauce, potatoes & asparagus should be ready to go so focus your attention on the steaks. The outer should start to brown & crisp but be careful not to fry for over 5 mins or they will dry out & you lose the juicy centre!
Now to plate up! Topple the potatoes onto the plate then lay the asparagus next to them & sprinkle with the lemon zest. Slice your steak & make a crest next to the veggies before pouring the creamy sauce over the plate ~ or serving on the side in a small gravy boat. Sprinkle everything with a little fresh parsley & black pepper, add an optional dollop of Dijon mustard then tuck in!
