Cornbread & gravy with portobello steaks

Cornbread & gravy with portobello steaks

By
From
V is for Vegan
Serves
4

I love cornbread. In this one I’ve added fresh corn for extra texture. Serve with gravy and grilled portobello mushrooms.

Ingredients

Quantity Ingredient

For the cornbread:

Quantity Ingredient
175ml unsweetened soya milk
2 tablespoons cider vinegar
1 teaspoon egg replacer
1 tablespoon water
175g cornmeal or polenta, (not cornflour)
100g plain flour
50g brown sugar
1 teaspoon bicarbonate of soda
1 teaspoon sea salt
45ml vegetable oil, plus extra for oiling
2 fresh corn cobs, kernels cut off, (optional)

For the mushrooms:

Quantity Ingredient
2 tablespoons vegan margarine
2 garlic cloves, very finely chopped
handful flat-leaf parsley, finely chopped
pinch sea salt
4 large portobello mushrooms
freshly ground black pepper

For the gravy:

Quantity Ingredient
20g dried mushrooms
1 tablespoon vegetable stock powder
35ml olive oil
2 shallots, finely chopped
2 garlic cloves, very finely chopped
100g fresh mushrooms, thinly sliced
2 tablespoons dark soy sauce, (or Braggs Liquid Aminos or Maggi Liquid Seasoning)
125 ml glass vegan red wine
3 tablespoons plain flour
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Create the buttermilk equivalent by combining the soya milk and cider vinegar and letting sit for 10 minutes.
  3. Combine the egg replacer with the water, then mix all the cornbread ingredients together. It will be quite liquid. For chunkier cornbread, include the sweetcorn kernels. Tip the mixture into an oiled ovenproof cast-iron skillet and bake in the oven for 30–40 minutes until golden and a skewer inserted into the middle comes out clean.
  4. For the mushrooms, mix together the vegan margarine, garlic, parsley, salt and plenty of pepper, and cover the brown gills of each mushroom with it.
  5. For the gravy, put the dried mushrooms and stock powder in a ½-litre heatproof jug and fill with boiling water. Set aside to soak for 30 minutes.
  6. Heat the oil in a medium saucepan over a medium-high heat, add the shallots and cook until softened, then add the garlic and the fresh mushrooms. Add the soy sauce and red wine and cook until hot but not boiling, then stir in the flour very rapidly. Add the dried mushrooms and most of the soaking stock, and season with black pepper. Keep the gravy on a low simmer, adding more soaking stock if it gets too thick. (This gravy is great on virtually anything, including mashed potatoes.)
  7. Preheat the grill to hot and grill the portobello mushrooms until they are hot all the way through and the garlic mixture is bubbling. Serve with hunks of cornbread and the gravy.
Tags:
Vegan
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