Portobello Steaks with thick cut crispy fries & vegan mustard cream by Cecile Vadas

The inspiration here goes like this - your new staple vegan steak and chips, right at home. Like that of NON7 Stewed Cherry & Coffee that replaces your alcoholic beverages, this dish follows the same linear sequence. Treat your veg as a premium cut of beef, slice thinly for delicate mouthfuls with maximum surface area to douse in a fiery dipping sauce, let those juices run to seal marination in. Facilitating culinary vegan power from one mouthful to another sip - perfection.

Makes: 2
Takes: 30 minutes cooking, 2 hours marinating Ingredients
Steaks
- 2-4 portobello mushrooms (based on size)
- 2 tbsp plant based milk
- 1 tsp chilli flakes
- 1 tsp olive oil
- 1/2 tsp salt

- 1/2 tbsp fleshy cracked black pepper - 2 tbsp balsamic vinegar
Chips
- 3 russet potatoes

- 2 cups vegetable oil
- Smoked sea salt
Vegan Mustard cream
- 1/2 cup vegan mayonnaise
- 1/4 cup smooth dijon mustard - 1/2 tsp paprika

- 1/2 tsp salt
- 1 tsp mustard powder - 2 tbsp olive oil

Method
Mix together the milk, vinegar, salt, oil, salt, pepper and chilli flakes. Add the mushrooms and ensure they are coated on both sides. Leave to marinade for 1-2 hours.

Slice the potatoes with a mandolin. Place in a bowl and rise until the water runs clean. Drain and leave to dry on paper towel. Pat, using fresh towel, continuously for roughly 1 hour or until no moisture is released (this makes for extra crispy chips).

Pour the oil into a deep pot and leave to heat for 4-5 minutes. Add the dried potatoes, one handful at a time, and cook for 4-5 minutes each, mixing well to cook evenly. Once light brown, remove with a slotted spoon and drain on paper towel. Repeat (3-4 batches). Sprinkle with the salt.

Whisk vegan mustard cream ingredients together in a small bowel. Set aside.

Using a grill pan, heat on high until smoking. Add the mushrooms, stem side up. Place a weight on top and press down. Cook for 3-4 minutes before turning over and weighing down again. Repeat once more until very thin and sauce has cooked off.

Plate by spreading the sauce on the bottom layer. Add 1 or 2 of the mushrooms and finish with the salted chips. Pour two glasses of NON7 Stewed Cherry & Coffee and enjoy.

(Recipe developer and photographer Cecile Vadas)