Mashed cauliflower with Vivera plant steak and red wine sauce
1 tsp plant-based margarine + 4 tbsp extra
1 onion, very finely chopped
1 clove of garlic, pressed
100 ml mushrooms/mushroom stock
150 ml red wine
1 cauliflower, in florets
1 tbsp lemon juice
1 pack of Vivera plant steak
200 g sugar snaps
You will also need:
Food processor or hand blender
What to do
Heat 1 teaspoon of margarine in a small saucepan. Fry the chopped onion with the garlic for 2 minutes. Add the stock and red wine and bring to the boil. Simmer for 15 minutes. Remove the saucepan from the heat. Stir 4 tablespoons of margarine through the sauce. Season the sauce to taste.
Meanwhile, cook the cauliflower florets for 10 minutes until tender. Drain and mash. Season with salt, plenty of pepper and the lemon juice. Add a splash of water if necessary to make it easier to mash. Season the mash to taste.
Heat a frying pan while the cauliflower is cooking. Fry the Vivera plant steaks for 9 minutes, turning regularly. Blanch the sugar snaps in boiling water for 2 minutes. Drain and briefly rinse under cold running water.
Divide the cauliflower mash over 2 plates. Slice the plant steaks into slices and arrange on the mash with the sugar snaps. Pour over some of the red wine sauce. Serve the rest of the sauce separately.
Heat oil in the pan. Fry at medium heat 9 minutes and turn regulary.