By tinnedtomatoes.com
Vegan Mushroom Steaks with Creamy Peppercorn Sauce
Instructions
Prep:12minCook:25min
Easy vegan mushroom steaks served with a creamy peppercorn sauce, the perfect plant-based family dinner served with roast potatoes and veg.
Updated at: Wed, 18 Mar 2026 17:53:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories653.1 kcal (33%)
Total Fat20.4 g (29%)
Carbs82.9 g (32%)
Sugars17.6 g (20%)
Protein9.7 g (19%)
Sodium1989.5 mg (99%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 teaspoonsolive oil
0.5red onion
halved and thinly sliced
1 clovegarlic
crushed or finely grated
1 tablespoonpeppercorns
crushed, use your peppermill, a spice grinder or a pestle and mortar
½ teaspoonwhite pepper
for warmth, but this can be skipped
1 teaspoontamari sauce
or soy sauce
150mlbrandy
300mlvegetable stock
1 vegetable stock cube
1 pinchsalt
125mlplant-based cream
2 tablespoonssundried tomato paste
you could use tomato puree/paste, but sundried tomato paste has a more intense and rich flavour
2 tablespoonsbalsamic vinegar
1 tablespoontamari sauce
or soy sauce
1 teaspoondried thyme
or fresh thyme
salt
to season
black pepper
to season
1 tablespoonolive oil
to toss through veg, just a drizzle on each
6mushrooms
large, like portobello mushrooms or large flat cap mushrooms, cleaned, or skin peeled off, and stalks removed carefully
600gfrozen roast potatoes
or fresh potatoes halved or quartered and par-boiled for 10 - 15 minutes
12asparagus tips
6carrots
medium, washed and cut into thick slices
Instructions
View on tinnedtomatoes.com
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