Elevate your plant-based dining with this savoury Marinated Lion's Mane Steak, featuring a smoky, umami-rich marinade and a tender, meaty texture. Paired with a creamy Cauliflower Potato Mash, this dish is the perfect balance of hearty comfort and wholesome elegance.
To prepare the marinade: In a medium container, combine the beet puree (or beetroot powder mixture), liquid aminos, olive oil, smoked paprika, ground cumin, liquid smoke (if using), nutritional yeast, ketchup, asafoetida, brown sugar (or maple syrup), and red chili flakes. Mix well.
Heat a large skillet over medium heat with a thin layer of neutral oil. Place the Lion’s Mane mushrooms in the pan with a sprinkle of salt to help it sweat. Using a heavy cast iron pan or a heatproof plate, press down on the mushrooms to release their liquid.
Cook for 3-4 minutes, then flip the mushrooms and press again. Repeat until the mushrooms are seared on both sides and reduced to approximately 1 inch thick.
Place the seared Lion’s Mane mushrooms in the marinade container. Let them soak in the marinade for 1-2 hours or overnight, flipping occasionally to ensure even absorption.
To prepare the mash:
In a large pot, bring the vegetable broth to a boil.
Add the cauliflower florets and potato cubes to the broth. Reduce the heat to medium and cook until both are tender, about 10-15 minutes. The cauliflower will be tender before the potatoes, remove them first. Drain the vegetables, reserving about ½ cup of the cooking broth in case you need to adjust the mash consistency later.
Place the cooked cauliflower in a food processor with the vegan milk. Blend until smooth and creamy.
In a large mixing bowl, add the cooked potatoes. Mash them with a potato masher or fork with vegan butter and olive oil until smooth. Fold the blended cauliflower into the mashed potatoes. Mix until fully incorporated.
Add the minced rosemary, and season with salt and pepper to taste. For added flavour, mix in chopped parsley if desired. If the mash is too thick, add a splash of the reserved vegetable broth until you reach your preferred texture.
In a medium saucepan, melt the vegan butter over medium heat. Add the oil and stir to combine. Stir in the nutritional yeast, sage, and asafoetida. Add the bay leaves and cook for about 1 minute, stirring frequently, until fragrant.
Add the flour to the pan and stir continuously for 1-2 minutes, allowing it to cook and turn a light golden colour. Slowly pour in the vegetable stock while whisking to prevent lumps from forming. Continue whisking until smooth.
Stir in the liquid aminos and season with salt and pepper to taste. Reduce the heat to low and let the gravy simmer for 2-3 minutes, stirring often, until thickened to your desired consistency. Remove the bay leaves before serving. Adjust seasoning as needed.
For the chimichurri dressing: In a small bowl add all ingredients until well combined.
Lentil Crisps: Preheat oven to 425F (218°C). Add lentils to a parchment covered baking sheet. Dry them off with a paper towel. Add olive oil, asafoetida, paprika, cumin, and salt & pepper to taste. Mix well and spread evenly on a parchment lined baking sheet. Roast for 20-25 mins mixing halfway through until crispy.
Preheat a large skillet or grill pan over low-medium heat.
Place the marinated mushrooms in the pan and cook, flipping every few minutes and brushing with additional marinade as needed to keep them moist. Continue this process for about 10-15 minutes, until the mushrooms are deeply caramelized and tender.
In the final minutes of cooking, add the vegan butter to the pan, allowing it to melt over the mushrooms.
Squeeze fresh lemon juice over the steaks for a bright finish and sprinkle with optional finishing salt. To plate: Place a generous serving of mash, top with steak, gravy, chimichurri dressing, crispy lentils and enjoy!
Ingredients
Directions
To prepare the marinade: In a medium container, combine the beet puree (or beetroot powder mixture), liquid aminos, olive oil, smoked paprika, ground cumin, liquid smoke (if using), nutritional yeast, ketchup, asafoetida, brown sugar (or maple syrup), and red chili flakes. Mix well.
Heat a large skillet over medium heat with a thin layer of neutral oil. Place the Lion’s Mane mushrooms in the pan with a sprinkle of salt to help it sweat. Using a heavy cast iron pan or a heatproof plate, press down on the mushrooms to release their liquid.
Cook for 3-4 minutes, then flip the mushrooms and press again. Repeat until the mushrooms are seared on both sides and reduced to approximately 1 inch thick.
Place the seared Lion’s Mane mushrooms in the marinade container. Let them soak in the marinade for 1-2 hours or overnight, flipping occasionally to ensure even absorption.
To prepare the mash:
In a large pot, bring the vegetable broth to a boil.
Add the cauliflower florets and potato cubes to the broth. Reduce the heat to medium and cook until both are tender, about 10-15 minutes. The cauliflower will be tender before the potatoes, remove them first. Drain the vegetables, reserving about ½ cup of the cooking broth in case you need to adjust the mash consistency later.
Place the cooked cauliflower in a food processor with the vegan milk. Blend until smooth and creamy.
In a large mixing bowl, add the cooked potatoes. Mash them with a potato masher or fork with vegan butter and olive oil until smooth. Fold the blended cauliflower into the mashed potatoes. Mix until fully incorporated.
Add the minced rosemary, and season with salt and pepper to taste. For added flavour, mix in chopped parsley if desired. If the mash is too thick, add a splash of the reserved vegetable broth until you reach your preferred texture.
In a medium saucepan, melt the vegan butter over medium heat. Add the oil and stir to combine. Stir in the nutritional yeast, sage, and asafoetida. Add the bay leaves and cook for about 1 minute, stirring frequently, until fragrant.
Add the flour to the pan and stir continuously for 1-2 minutes, allowing it to cook and turn a light golden colour. Slowly pour in the vegetable stock while whisking to prevent lumps from forming. Continue whisking until smooth.
Stir in the liquid aminos and season with salt and pepper to taste. Reduce the heat to low and let the gravy simmer for 2-3 minutes, stirring often, until thickened to your desired consistency. Remove the bay leaves before serving. Adjust seasoning as needed.
For the chimichurri dressing: In a small bowl add all ingredients until well combined.
Lentil Crisps: Preheat oven to 425F (218°C). Add lentils to a parchment covered baking sheet. Dry them off with a paper towel. Add olive oil, asafoetida, paprika, cumin, and salt & pepper to taste. Mix well and spread evenly on a parchment lined baking sheet. Roast for 20-25 mins mixing halfway through until crispy.
Preheat a large skillet or grill pan over low-medium heat.
Place the marinated mushrooms in the pan and cook, flipping every few minutes and brushing with additional marinade as needed to keep them moist. Continue this process for about 10-15 minutes, until the mushrooms are deeply caramelized and tender.
In the final minutes of cooking, add the vegan butter to the pan, allowing it to melt over the mushrooms.
Squeeze fresh lemon juice over the steaks for a bright finish and sprinkle with optional finishing salt. To plate: Place a generous serving of mash, top with steak, gravy, chimichurri dressing, crispy lentils and enjoy!
