A delicious vegan steak bowl featuring seared lions mane mushrooms, creamy mashed Yukon gold potatoes, and a savory lentil peppercorn sauce, all served with steamed asparagus and cauliflower.
1: Sear and press the lions mane in a pan over medium-high heat with a little oil.
2: Let it develop color on both sides, press to desired thickness, and cook through while basting with vegan butter and fresh herbs for about 3 minutes.
3: Remove from heat and let rest on the side.
4: Chop and boil the potatoes until fork tender, then mash and add plant butter, coconut milk, and seasonings, mixing to combine.
5: For the peppercorn sauce, add chopped shallot, garlic, and fresh rosemary to a skillet with plant butter and cook for about 2 minutes.
6: Add dijon mustard, vegetable stock, and coconut milk to the skillet and let simmer until thickened.
7: Fold in the cooked lentils to the sauce.
8: Steam asparagus and cauliflower.
9: Assemble the bowl and enjoy.
