Vegan steak with creamy mushroom sauce.

Ingrediënten

Preparation of vegan steak with creamy mushroom sauce.

  1. Clean the mushrooms and heat up in a pan with the red palm oil.
  2. Peel the cloves of garlic, slice, and add to the mushrooms and let cook for 4-5 minutes.
  3. Meanwhile puree the cashew nuts and about 300 ml of water in a mixer until it becomes creamy and milky.
  4. Add the balsamic vinegar to the mushrooms (while shaking the pan), then add the cashew-milk and bring to the boil.
  5. Season with pepper and fleur de sel.
  6. Gently fry the steaks in a little red palm oil.
  7. When it is golden brown on both sides, place on plates and garnish generously with the mushrooms and sauce.
  8. You can serve the dish with rice, vegetables or a sweet potato. Enjoy!

Tip of Stefano:

Vegan variant of the classic: steak with creamy mushroom sauce.

A steak with a mushroom and cream sauce is a true classic dish. The sauce will never disappoint and is open to many variations. In this recipe we use seitan instead of beef and the creamy mushroom sauce is a variation that is lactose-free and completely vegan, as it uses cashew nuts, giving it its creamy taste. The cashew nuts are barely discernible in the cream. The seitan and this vegan mushroom sauce make the dish a totally vegan meal.

Variations on mushroom sauce include mustard and balsamic vinegar

If you’d like a variation on the mushroom sauce, you can add a little balsamic vinegar like in this recipe, or you can add delicious herbs such as flat leaf parsley or rosemary, which go very well with the dish. For example, stir a spoonful of mustard into the sauce if you want it to have a little more bite or add some soya sauce for a more salty flavour.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Tine Tomme schrijfster van Puur en vegetarisch

Tine Tomme

Author of the book ‘Pure and Vegetarian’

“At Avalon we often use Bertyn seitan. So far, we’ve always been satisfied with it.”

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