INGREDIENTS:
1 vegan porterhouse steak
2 TBSP dijon mustard
head of green cabbage, cut into wedges
red potatoes, quartered
carrots, sliced into small sticks
sweet onion, cut into small wedges
garlic, crushed
1 TBSP olive oil
1 cup vegetable broth
1 cup vegan stout beer
ground pepper, to taste
sea salt, to taste
fresh thyme sprigs
DIRECTIONS:
Pre-heat oven to 425 degrees Fahrenheit.
1 vegan porterhouse steak
2 TBSP dijon mustard
head of green cabbage, cut into wedges
red potatoes, quartered
carrots, sliced into small sticks
sweet onion, cut into small wedges
garlic, crushed
1 TBSP olive oil
1 cup vegetable broth
1 cup vegan stout beer
ground pepper, to taste
sea salt, to taste
fresh thyme sprigs
DIRECTIONS:
Pre-heat oven to 425 degrees Fahrenheit.
Cover vegan steak with dijon mustard on both sides.
Cut and prep vegetables.
Drizzle olive oil into a cast iron skillet (or other oven safe dish).
Place vegan steak in the center of the skillet, and place cabbage, potatoes, carrots and onions around it.
Sprinkle crushed garlic over the vegetables and vegan steak, and cover with vegetable broth and vegan stout.
Reserve some of the liquids for basting the dish later.
Finish with salt, pepper and fresh thyme sprigs.
Bake until potatoes and carrots are tender, about 1 hour and 15 minutes.
Keep veggies moist by adding reserved broth or stout mid-way through cooking.
Serve and enjoy!
Porterhouse Steak is available for purchase through our Online Shop. Vegan Corned Beef will be available for St. Patrick's Day.
Thank you to Carly & Blake of We Are Meatless for the video and recipe!
