"Steak" and Potatoes

Serving Size:


2 bunches Maitake mushrooms
1 head cauliflower
1.5 tablespoons of tahini
2 tablespoons nutritional yeast
1 teaspoon pepper
1 sprig fresh rosemary (or and herbs)

3 tablespoons Bragg’s Amino acids
1/2 cup orange juice
2 cloves crushed garlic
1/4 cup olive oil


Whisk together ingredients for marinade in a bowl.

Break mushrooms apart into smaller chunks and top with marinade. Set aside and allow to marinade for 20-30 minutes

In a large pot, boil water and then drop in entire head of cauliflower. Allow to boil for 20 minutes until tender and falling apart

Drain water from pot and using a potato masher to mash the cauliflower until it becomes creamy

Add nutritional yeast, pepper, rosemary, and tahini, whisk together until purée becomes creamy and fluffy

Preheat skillet to medium heat

Remove mushrooms from marinade and pan sear mushrooms on each side until Caramelized  

To plate: Put a generous portion of the cauliflower rice in the bottom of your bowl and top with the seared mushrooms.


Cost Breakdown

Price per serving: $4.16