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Vegan Cauliflower Steaks

Vegan Cauliflower Steaks with Savory Mushroom Gravy Delight

Delicious Vegan Cauliflower Steaks topped with savory mushroom gravy, perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Steaks
  • 1 head Cauliflower Use fresh cauliflower for the best texture and flavor.
  • 1 cup Non-Dairy Milk (Soy Milk) Acts as the perfect binding agent for your batter.
  • 1 tbsp Apple Cider Vinegar Adds a tangy taste; white vinegar is a great alternative.
  • 1 cup All-Purpose Flour Provides structure; swap for gluten-free flour if needed.
  • 1 tbsp Corn Starch Ensures extra crispiness.
  • 1 tsp Salt Enhances the overall flavor.
  • 1 tsp Fresh Cracked Black Pepper Adjust based on your spice tolerance.
  • 1 cup Panko Bread Crumbs Creates a delightful crunchy exterior.
  • 1/4 cup Light Oil Required for frying.
For the Savory Mushroom Gravy
  • 2 tbsp Olive Oil Provides rich flavor for the gravy.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 8 oz Mushrooms (Sliced) Bring umami richness to the gravy.
  • 2 tbsp Vegan Butter Infuses gravy with richness.
  • 1 cup Vegetable Broth Forms the base of the gravy.
  • 1 tsp Poultry Seasoning Adds herbal notes.

Equipment

  • oven
  • Frying Pan
  • mixing bowl
  • baking sheet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Cut your head of cauliflower into 1-inch thick steaks.
  3. In a mixing bowl, whisk together the non-dairy milk and apple cider vinegar, and let it sit.
  4. Sift together all-purpose flour, cornstarch, salt, and black pepper in another bowl.
  5. Combine the dry ingredients with the milk mixture until smooth.
  6. Dip each cauliflower steak into the batter, then roll in panko bread crumbs.
  7. Heat light oil in a frying pan and fry the battered cauliflower steaks for 2-3 minutes on each side.
  8. Transfer fried cauliflower steaks to a baking sheet and bake for 5-7 minutes.
  9. Sauté sliced mushrooms and minced garlic in olive oil until golden.
  10. Melt vegan butter in the same pan and create a roux with flour.
  11. Gradually whisk in vegetable broth and stir in poultry seasoning and sautéed mushrooms.
  12. Serve the crispy Vegan Cauliflower Steaks drizzled with the mushroom gravy.

Nutrition

Serving: 1steakCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Ensure your batter is thick enough to coat the steaks well. Store leftover steaks in an airtight container for up to 3 days.

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