Vegan Steakhouse Dinner

gordonramsay.com

plantbasedfamilydownunder

subheading: Eggplant “Steaks”:

2 eggplants, stems trimmed (about 12 ounces each)

1 tablespoons cumin seed

1 tablespoon brown mustard seed

1 tablespoon peppercorn medley

½ teaspoon dill seed

3 tablespoons granulated garlic

4 teaspoons onion powder

2 tablespoons smoked paprika

2 teaspoons mushroom powder

1 tablespoon dried rosemary (thyme or combination of both)

cayenne or red pepper flakes, optional

subheading: Basting Jus:

2 cups dry red wine (750 ml)

1 cup fresh beet juice

2 sprigs of fresh rosemary

1 tablespoon vegan bouillon

4 ounces (1 stick) vegan butter, cut into pieces

¼ cup soy sauce or tamari

1 to 2 tablespoons vegan worcestershire

1 tablespoons liquid aminos, to taste

subheading: Steakhouse Red Wine-Glazed Mushrooms:

4 ounces trumpet mushrooms, trimmed and sliced (maitakes/oysters are great as well)

extra-virgin olive oil

2 ounces shiitake mushrooms, sliced into bite-sized pieces

2 tablespoons vegan butter, divided

2 tablespoons minced shallot

2 garlic cloves, finely minced

⅓ cup red wine

½ cup mushroom stock

good amount of cracked black pepper

splash of vegan worcestershire sauce (optional)

pinch of fresh picked thyme

subheading: Creamy Roasted Garlic Mash:

6 Yukon Gold potatoes, peeled and diced (about 2 pounds)

kosher salt and freshly ground black pepper, to taste

4 tablespoon vegan butter

⅓ cup vegan cream or plant-based milk

2 roasted garlic cloves, smashed (tbd can use black)

sliced chives, for serving (optional)

subheading: Charred Vegetable Melange Demi Glace:

8 ounces mixed mushrooms (ideally portabello and shiitake)

1 small eggplant, chopped (about 8 ounces)

2 carrots, chopped (about 8 ounces)

2 celery stalks, chopped

6 garlic cloves, smashed

olive oil, for cooking

6 plum tomatoes, halved (about 8 ounces)

2 onions, peeled and sliced into wedges (stems intact and skins reserved)

1 tablespoon tomato paste

2 cups red wine

1 strip of kombu (optional)*

1 bay leaf

tablespoon of peppercorns

2 sprigs fresh rosemary or thyme

4 cups mushroom broth

liquid aminos, to taste

Dandelion greens, for garnish (optional)

Directions at gordonramsay.com

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