Cauliflower Steaks with Mushroom Gravy.

Cauliflower Steaks with Mushroom Gravy.

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Vegan Richa: Cauliflower Steaks with Mushroom Gravy. A lazy block of editing pictures and writing up I guess. Lets just get to the food. We eat a lot of cauliflower in general in any and every form. The gravy is adapted from ppks mushroom gravy. I tasted and ate a bit, but as you know about my hello hi relationship with mushrooms, I topped my cauliflower with Chana masala ;). Hubbs enjoyed his drenched in a lot of gravy. The gravy smells amazing when it is getting cooked! Slice up the cauliflower and put it in the oven. But I have those days too where everything has something missing. There arent too many massive fails(except some gf breads) mainly because I work up the tastes and textures in my head before trying it and most days the brain works well. (I think also because for a massive fail I would have to step really really far out of my comfort zone). Some days, I stop over analyzing and just put a few things together. Some of those experiments end up on the not necessarily workable list. Add coconut milk, water and bring to a boil. Add cornstarch and cook until thick. Drench in gravy and serve. Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk. Add sage instead of parsley. Stir once or twice in between. Add the herbs and mix well. I used dried herbs for the pictures, use fresh for a deeper taste. Add water and coconut milk, salt, pepper, cover and bring to a boil. Taste and adjust salt, herbs, spice. Add cornstarch mixture and nutritional yeast and continue to mix until it thickens. Switch off the heat and keep ready. Sprinkle liberally with salt and pepper and dried herbs of choice. Place on parchment lined baking sheet and bake at preheated 425 degrees F for 25-30 minutes or until tender in the center.

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