Vegan Steakhouse Dinner

32 INGREDIENTS • 28 STEPS • 4HRS

Vegan Steakhouse Dinner

Indulge in a Vegan Steakhouse Dinner, starring sumptuous Eggplant "Steaks" seasoned with an aromatic array of spices, nestled beside succulent mushrooms glazed in red wine and served with creamy roasted garlic mash. This plant-based extravaganza is completed with a rich charred vegetable demi-glace, capturing the essence of fine dining with a compassionate twist.
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Indulge in a Vegan Steakhouse Dinner, starring sumptuous Eggplant "Steaks" seasoned with an aromatic array of spices, nestled beside succulent mushrooms glazed in red wine and served with creamy roasted garlic mash. This plant-based extravaganza is completed with a rich charred vegetable demi-glace, capturing the essence of fine dining with a compassionate twist.
4HRS
Total Time
Ingredients
Servings
4
us / metric
Celery
2 stalks
Celery, chopped
Fresh Rosemary
4 sprigs
Fresh Rosemary
Eggplant “Steaks”
Eggplant
2
Eggplants, de-stemmed, trimmed
Ground Cumin
1 Tbsp
Ground Cumin
Brown Mustard Seeds
1 Tbsp
Brown Mustard Seeds
Black Peppercorns
1 Tbsp
Black Peppercorns
Dill Seeds
as needed
Dill Seeds
Basting Jus
Dry Red Wine
4 cups
Dry Red Wine
Beet Juice
1 cup
Beet Juice
Vegetable Bouillon Cube
1 Tbsp
Vegetable Bouillon Cube
Soy Sauce
4 Tbsp
Soy Sauce
Liquid Aminos
to taste
Liquid Aminos
Steakhouse Red Wine-Glazed Mushrooms
Oyster Mushroom
1 cup
Oyster Mushroom, trimmed, sliced
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
Shiitake Mushroom
2/3 cup
Shiitake Mushroom, sliced
Vegan Butter
2/3 cup
Vegan Butter
Shallot
2 Tbsp
Shallots, minced
Garlic
2 cloves
Garlic, minced
Mushroom Stock Cube
1/2 cup
Mushroom Stock Cube
Fresh Thyme
to taste
Fresh Thyme
Creamy Roasted Garlic Mash
Yukon Gold Potato
6
Yukon Gold Potatoes, peeled, diced
Almond Milk
1/3 cup
Almond Milk
Fresh Chives
to taste
Fresh Chives
Charred Vegetable Melange Demi Glace
Eggplant
2 3/4 cups
Eggplants, chopped
Carrot
2
Carrots, chopped
Garlic
10
Garlic, lightly smashed
Olive Oil
to taste
Olive Oil
Plum Tomato
6
Plum Tomatoes, halved
Onion
2
Onions, peeled, thickly sliced
Sliced into wedges (stems intact and skins reserved)
Tomato Paste
1 Tbsp
Tomato Paste
Bay Leaf
1
Bay Leaf
Mushroom Broth
4 cups
Mushroom Broth
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
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.
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.
RECIPES TAG
Dairy-Free
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Vegetables
top