Tapped in Wellness

Name: Lions Mane Steak Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: International
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; I Can't Believe It's Not Butter Vegan Margarine Spread; O Organics Rosemary, Organic; North Shore Living Sage; McCormick® Ground Thyme; Yukon Gold Potato; O Organics Coconut Milk, Organic, Light; Colo-Pac Produce, Inc. Shallots Onions; Napoleon Co. Grille Garlic Cloves; North Shore Living Herbs + Greens Rosemary; French's® Stone Ground Dijon Mustard; Kitchen Basics Unsalted Vegetable Stock; Campbell's Hearty Lentil Soup With Vegetables; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

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Lions Mane Steak Bowl

Serves 420 mins prep40 mins cook

A delicious vegan steak bowl featuring seared lions mane mushrooms, creamy mashed Yukon gold potatoes, and a savory lentil peppercorn sauce, all served with steamed asparagus and cauliflower.

0 servings

What you need

tbsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tbsp pepper

I Can't Believe It's Not Butter Vegan Margarine Spread

cup vegan margarine

cup coconut milk

tsp fresh rosemary

tsp dijon mustard

cup vegetable stock

Campbell's Hearty Lentil Soup With Vegetables

can cooked lentils

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

tbsp freshly cracked black pepper

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Instructions

1: Sear and press the lions mane in a pan over medium-high heat with a little oil.

2: Let it develop color on both sides, press to desired thickness, and cook through while basting with vegan butter and fresh herbs for about 3 minutes.

3: Remove from heat and let rest on the side.

4: Chop and boil the potatoes until fork tender, then mash and add plant butter, coconut milk, and seasonings, mixing to combine.

5: For the peppercorn sauce, add chopped shallot, garlic, and fresh rosemary to a skillet with plant butter and cook for about 2 minutes.

6: Add dijon mustard, vegetable stock, and coconut milk to the skillet and let simmer until thickened.

7: Fold in the cooked lentils to the sauce.

8: Steam asparagus and cauliflower.

9: Assemble the bowl and enjoy.

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