I’ve been making Vegan Cauliflower Steaks with Mushroom Gravy for Thanksgiving dinner for the past few years and it always goes down a treat, even with meat eaters! I usually cook a variety of dishes for Thanksgiving dinner and the great thing about eating plant based food is that you don’t get full quickly, so you can try lots of different things.
This recipe serves two so depending how big your crowd is, you might want to increase the ingredients. The secret to this recipe is the mushroom gravy – it is flavorful from the combination of herbs and liquid aminos. Coconut milk gives it a creaminess that really lifts the humble cauliflower.
To make my Cauliflower Steaks with Mushroom Gravy, you will need the following ingredients:
Preheat the oven to 425 °F and line a baking sheet with parchment paper.
In a large skillet or pan, heat the oil over medium-low heat. Add the onions. mushrooms and garlic to the pan. Cook with a lid partially on the pan, stirring occasionally for around 15 minutes until browned evenly.
Stir in the herbs and mix well.
Pour in the water, coconut milk, liquid aminos or tamari if using and season with salt and pepper to taste. Cover the pan and bring the gravy to a boil. Taste and adjust seasoning if required.
Add the cornstarch mixture and nutritional yeast. Stir constantly for about 1 minute until the gravy thickens. Turn off the heat and set the pan to one side.
Brush both sides of the cauliflower with olive oil and sprinkle with salt, pepper and your favorite dried herbs. I love thyme and rosemary.
Place the cauliflower on the baking sheet and bake for 25-30 minutes until tender. If you like charred edges on your cauliflower, finish it under a broiler.
Serve immediately with the gravy poured on top and a fresh crisp side salad.
This Cauliflower Steaks with Mushroom Gravy recipe is a vegan thanksgiving winner! Try it out this year and remember to come back and leave a review with your thoughts!
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