Steak with creamy mushroom sauce, sweet potato and parsnip chips
By Renee Middelveen of Soy’nCherry – http://instagram.com/soyncherry
Ingredients (2 people):
– 6 sweet potatoes in peeled slices
– 3 parsnips
– 250g mushrooms
– 2 Vegafit Steaks
– 1 red onion
– 2 garlic cloves
– ½ vegetable stock cube
– 400 ml of plantbased milk
– 2 tbsp cornflour
– Sea salt
– Pepper (and some loose peppercorns)
– Olive oil
Preheat the oven to 200°C (or gas setting 6). Lightly grease a baking sheet or cover with baking paper. Place the sweet potato in a large bowl and mix with a dash of olive oil, a pinch of salt and some rosemary. While stirring, give the potatoes an oil layer. Place on the baking sheet. Bake in the preheated oven for 40 minutes. Turn around halfway.
Meanwhile, cut the parsnip into thin slices. Mix in a bowl with a dash of olive oil and some sea salt. Optionally add a pinch of paprika powder.
Do not use too much olive oil, because then the chips will become limp instead of crispy.
Put the parsnip in the oven just a little later than the potatoes. Keep an eye on them! Because it is thinly peeled, it is also cooked faster.
Cut the mushrooms and onion. Put a pan on the stove with a small layer of water in it. Crumble the half stock cube above the water. Let the water boil. Put the mushrooms and the onion in the pan. Finely chop the garlic – or use the press and add the garlic to the pan. Pour in the vegetable milk and let it heat up well. Stir the cornflour with some cold water, and pour into the sauce. Add some cornflour, depending on the desired thickness. Taste the sauce and add some extra salt / pepper and some loose peppercorns to taste.
Bake the vegan steaks in 5 minutes in a pan. They can also be put in the oven, then put them in the last 5-10 minutes with your potatoes and parsnip in the oven.