Wednesday, September 4, 2013

Japanese "Steak and Potatoes"....Vegan Miso Mushroom Steak with Wasabi-Cauliflower Mash

This is a fun little play on "steak and potatoes" with a Japanese influence.  The "steak" is a portabello steak and the "potatoes"  are a cauliflower mash.  This makes a great vegan, low carb meal!

Maybe next time I will try this recipe using eggplant instead.  I think that eggplant and miso would be great.  But, don't get me wrong, the mushrooms were delicious as well!

Miso Mushroom Steak and Wasabi-Cauliflower Mash

You can do a variety thing with miso paste.  It's great as a marinade, in sauces or even to use when making vegan cheeses.

It has a very pungent, nutty essence that may not be very appealing to some, but once added with other ingredients, it is great! 


For the mushroom:
4 portabellos
1/4 c white miso
2 tbsp rice wine vinegar
2 tbsp brown sugar
1 tsp minced ginger
1 tsp minced garlic
2 tbsp water
2 tbsp tamari (or soy sauce)
1 tbsp evoo
2 tsp sriracha

Clean, de-stem and spoon out the black gills.  Set aside.  Combine and whisk the remaining ingredients for the marinade.  Season to taste and marinate mushrooms for about 10-20 minutes.
***good time to start cauliflower mash***
When time to cook, heat grill and cook each side for about 3-4 minutes.  Garnish with scallions.  Serve with mash.

For Wasabi-Cauliflower Mash
1 head cauliflower (cut in florets
1 tbsp wasabi (paste or powder)
1 garlic clove
1/4 c unsweetened original almond milk (or whatever non-dairy milk you prefer)
2 tbsp vegan butter

Bring pot of water to a boil and steam cauliflower florets and garlic for 5-7 minutes.  Remove and transfer to blender or food processor.  Add in remaining ingredients and blend until smooth or slightly chunky.  Season to taste.  Yummmmmmy!  Love the wasabi touch!

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