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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Shimeji Steak Sandwich with Dijon Soubaise Sauce

Shimeji Steak Sandwich with Dijon Soubaise Sauce

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This is a real treat. If you have a hangover and can persuade someone to make this for you, I guarantee you’ll be cured. It’s salty, umami, crispy and the soubaise sauce will blow your mind. It’s a freakin’ VEGAN SHIMEJI STEAK SANDWICH!

The baby bok choi is completely optional but it’s currently my favourite leaf and it works so well whether raw or cooked. In this case, it adds a kick of irony freshness which I think you’re going to love. Watercress does the same trick if you can’t find baby bok!

You’ll have a fair bit of soubaise sauce left after this so jar it up, stick it in the fridge and pop it on your next beyond burger!

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For the Soubaise Sauce

1 medium onion (grated)
60 g vegan butter
2 tbsp plain flour
230 ml oat milk
salt and pepper
2 tsp dijon

For the Sandwich

2 large slices sourdough (toasted)
1 white onion (chopped through the centre into 1cm rings)
1 bunch shimeji mushrooms (sliced in half)
1 tbsp dark soy sauce
1 bulb baby bok choi

Make the Soubaise

In a small saucepan over a medium/low heat, add your vegan butter and allow it to melt. Add the grated onion and cook for around 5-7 minutes or until it is nicely caramelised.

Add the flour and allow to cook for a further 30 seconds, stirring constantly. Gradually add the oat milk a few tbsp at a time. Stir to combine and cook for a further minute to thicken. Season and stir in the dijon. Cover the pan and set aside.

Make the Fillings

In a small frying pan over medium heat, add the sliced onion along with a drizzle of olive oil. Cook for around 5 mins until nicely browned and caramelised. Remove from the pan and set aside.

Now add the two halves of shimeji mushrooms to the pan with another drizzle of olive oil. Using a smaller cast iron pan or a heavy pan lid, press down on the shimeji until they sizzle loudly (this helps to sear them and turn them nice and brown). Leave the cast iron pan/lid where it is and allow to cook for around 5 minutes. Remove the lid and add the soy sauce. Flip the mushrooms carefully, making sure not to break up the “steak”. Repeat the searing process on the other side for a further 5 minutes.

Assemble the Sandwich

Spread a layer of the soubaise on both sides of the toasted sourdough. Top with the onions, followed by the mushrooms and then the baby bok choi. Season, slice and eat!

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