step 1
Make the Charred Vegetable Melange Demi Glace: Preheat oven to 425˚F. Place a baking sheet in the oven to preheat for 1-2 minutes. Toss Mushroom Broth (4 cups), Eggplants (2 3/4 cups), Carrots (2), Celery (2 stalks), Garlic (8), with enough Olive Oil (to taste) to coat lightly.
step 2
Scatter on a baking sheet and roast for 45-50 minutes until caramelized and tender, turning occasionally.
step 3
Meanwhile, heat a large pot over high-heat. Drizzle a touch of oil at the bottom and place Plum Tomatoes (6) side down in a pot.
step 4
Sear tomatoes and cook until caramelized and begin to wilt, you should have a nice char on the bottom of the pot, about 5-7 minutes.
step 5
Add Onions (2) to the pot and using a wooden spoon scrape up cooked bits to incorporate. Cook for another 10-20 minutes until onions are tender and golden brown.
step 6
Add Tomato Paste (1 Tbsp) to the pan and toast for a minute or two. Deglaze with Dry Red Wine (1/2 cup) cook until nearly gone.
step 7
Scrape roasted vegetables into a pot and pour in remaining Dry Red Wine (1 1/2 cups), Bay Leaf (1), Fresh Rosemary (2 sprigs)
step 8
Bring to a boil and reduce wine by half. Stream in stock and simmer on medium-low for 45 minutes to 1 hour, until veggies are almost falling apart and broth is flavorful, adding water if stock gets too thick.
step 9
Strain the stock, discarding solids and reduce until it resembles a thick sauce. Season with Liquid Aminos (to taste), salt and pepper to taste.
step 10
Preheat oven to 400˚F.
step 11
Prepare Eggplant “Steaks”: coat each Eggplants (2) in oil and char over an open-flame on your gas stove (alternatively you can broil, turning frequently).
step 12
Using tongs, rotate eggplant until charred on all sides and just tender. Place in a baking dish big enough for both eggplants, cover tightly with plastic wrap and set aside until cool enough to handle.
step 13
Meanwhile, prepare steak rub - in a large saute pan, toast Ground Cumin (1 Tbsp), Brown Mustard Seeds (1 Tbsp), Black Peppercorns (1 Tbsp), and Dill Seeds (as needed) over medium-low heat until fragrant. Place in a spice grinder (alternatively pound in a mortar and pestle). Mix together with remaining spices, rub will keep for a few months stored in an airtight container.
step 14
Once eggplants are cool, peel away skins and discard. Season liberally on all sides with steak rub and salt.
step 15
Drizzle with Olive Oil (to taste) and pour enough Dry Red Wine (1/2 cup) over the eggplant to lightly cover the bottom of the baking dish. Roast in the oven for 30-45 minutes, turning once, carefully with a fish spatula or tongs. Reason and roast for another 30 minutes.
step 16
Prepare basting jus - in a wide-bottom saucepan bring Dry Red Wine (1 1/2 cups), Beet Juice (1 cup), and Fresh Rosemary (2 sprigs) to a rapid boil.
step 17
Simmer over medium-high heat until mixture reduces to a ½ cup.
step 18
Whisk in Vegetable Bouillon Cube (1 Tbsp) and Vegan Butter (1/3 cup) and stir to incorporate. Remove from heat, stirring in Soy Sauce (4 Tbsp) and seasoning with Liquid Aminos (to taste) to taste.
step 19
Reduce oven heat to 300˚F and drizzle eggplant with ⅓ cup of jus and cook for 15-20 minutes, turning once. Continue to roast eggplant, basting periodically with jus until tender, slightly dehydrated and eggplant begins to resemble a steak*
*Dry aging steaks enhances flavor and tenderness - the same is true for my vegan steak. Age overnight in the refrigerator with a sprinkling of rub and a drizzling of jus for an even more flavorful dish.
step 20
Prepare Steakhouse Mushrooms: Heat a skillet over medium-high heat, drizzle 1 tablespoon of Extra-Virgin Olive Oil (to taste) into pan and sear Oyster Mushroom (1 cup) until golden, season with salt and remove from pan.
step 21
Add Shiitake Mushroom (2/3 cup) along with another tablespoon of olive oil, cook until caramelized, slightly tender, and most of the water has evaporated, about 3-5 minutes.
step 22
Add remaining mushrooms, half the butter, Shallots (2 Tbsp), Garlic (2 cloves), season with salt and lots of black pepper.
step 23
Cook until mushrooms are tender and caramelized, sprinkle with Fresh Thyme (to taste). Deglaze pan with wine, pour in Mushroom Stock Cube (1/2 cup) and simmer until reduced by half. Swirl in remaining butter and season with salt and pepper. Keep warm.
step 24
Creamy Garlic Mash: Place Yukon Gold Potatoes (6) in a pot and cover with cool water, bring to a boil and season generously with salt. Cook potatoes until they are fork tender.
step 25
Remove the potatoes from the water and press through a ricer or mash by hand.
step 26
Make the Garlic cream: In a small pot, melt Vegan Butter (4 Tbsp) and Almond Milk (1/3 cup) with Garlic (2) simmer on low for 3-5 minutes. Strain through fine sieve, pressing garlic to ensure maximum flavor.
step 27
Fold cream into the mashed potatoes and season with salt and pepper. Garnish with Fresh Chives (to taste)
step 28
Serve steaks atop a heaping spoonful of creamy mashed potatoes, spooning glazed mushrooms around steak and a hefty drizzle of charred vegetable demi glace.