This EASY vegan mushroom sauce recipe is made using only a handful of ingredients. And yes, no cream in sight. It is the perfect match for these tasty cauliflower schnitzels. As an added bonus, you can also use it for pasta or rice dishes.
A couple of weeks ago I was tasked with creating some recipes for Westfield Warringah Mall. One of the ideas was to create a vegan schnitzel with a mushroom sauce that was creamy and decadent without using cream!
Interested? Read on.
How to make vegan mushroom sauce?
To make the vegan mushroom sauce, you will need mushrooms, salt, pepper as well as vegetable stock, flour and vegan butter which will make a basic roux and thicken the sauce. Garlic is a nice addition, but skip it if you prefer.
You can use sliced button mushrooms, Swiss brown mushrooms or a medley of wild mushrooms. Pine mushrooms or slippery jacks when in season are fabulous for this.
It only takes about 10 minutes to make from scratch and the sauce can be stored in the fridge and reheated later on as needed.
How to make vegan cauliflower schnitzel?
Cauliflower is such a versatile vegetable. You can make “rice” with it, puree it in soups or add it to mash. They are all very delicious ways to use the cruciferous vegetable. In fact, as you trim the cauliflower into “steaks” you will have some of the florets left over so feel free to cook it and mash with some potatoes! Yum!
And yes, best served with the vegan mushroom sauce, recipe below.
The vegan cauliflower schnitzel batter (normally you can use the traditional dipping order of flour, egg, breadcrumbs) is made using flour, tapioca, non-dairy milk, apple cider vinegar, salt and pepper. Breadcrumbs are a must, you can use panko or just regular breadcrumbs will do just fine.
After browning the schnitzels in a pan, finish them off in an oven. The outside will remain crisp while the inside will be meltingly soft.
So, tell me, will you be making this vegan mushroom sauce and cauliflower schnitzels?
- 1 medium head cauliflower
- 1 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup plain flour
- 1/2 cup arrowroot
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups bread crumbs
- Extra virgin olive oil for frying
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- 250 g sliced mushrooms
- ¼ teaspoon ground black pepper
- Good pinch salt
- 30 g vegan butter
- 2 tablespoons plain flour
- 1 cup vegetable stock
- 150 g mixed salad leaves
- 1 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon rice syrup
- Pinch salt
- Preheat oven to 180C (160C fan-forced). Line a large baking sheet with non-stick baking paper.
- Cut cauliflower in half, then slice into four 1.5 inch thick steaks. Remaining ends and florets can be frozen in a zip lock bag and added to soups, or turn them into cauliflower rice or mash before freezing. Trim the leafy ends off the stalks.
- Whisk together the milk and apple cider vinegar. Place flour, arrowroot, salt and pepper in a bowl large enough to dip each cauliflower steak in. Mix well. Add the milk and apple cider vinegar mixture and whisk well to combine into a thick batter. Place breadcrumbs on a large plate and spread evenly.
- Put each cauliflower steak into the batter. Coat evenly and shake off any excess batter. Place onto the breadcrumbs and press the steak gently to coat, flip and coat the other side. Set aside onto a cutting board. Repeat with the remaining cauliflower.
- Heat about 2 tablespoons of oil in a large (non-stick, if you prefer) frying pan over medium high. Place 2 schnitzels in the pan and cook on each side for about 3 minutes, or until golden brown and crispy. You may need to add some extra oil to the pan when flipping the schnitzels. Once golden, transfer to the baking sheet and repeat with remaining schnitzels. Bake in the oven for 7-10 minutes.
- Meanwhile prepare the sauce.
- Peel and mince garlic. Heat the olive oil in a medium frying pan set over medium high heat. Add mushrooms, pepper and salt. Cook, stirring for about 5 minutes, stir in the garlic. Transfer mushrooms to a bowl and return pan to medium low heat. Add the vegan butter, add flour and whisk vigorously to make a smooth paste. Slowly whisk in the stock, the sauce should thicken. Add mushrooms and stir. Remove from heat.
- Place salad leaves in a large serving bowl. In a small jug whisk together the olive oil, apple cider vinegar, rice syrup and salt. Dress the leaves with the dressing.
- Remove cauliflower schnitzels from the oven and serve drizzled with the sauce. Serve salad leaves on the side.