Vegetarian steaks with mushroom gravy

Ingredients:

4 Vincent vegetarian steaks

For the mushroom gravy:

1 tablespoon olive oil

2 tablespoons butter

1 tsp Asafoetida powder

8 ounces sliced mushrooms

1 teaspoon fresh thyme leaves

2 cups vegetable broth

2 teaspoons Worcestershire sauce

1½ tablespoon all-purpose flour

salt and pepper,, to taste

chopped fresh parsley,

Cooking Instructions:

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the veg steaks and cook for 4 to 5 minutes per side or until golden brown and cooked through. Remove the veg steaks from the skillet and set aside.

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the sliced mushrooms. Cook for 5 to 6 minutes or until the mushrooms have released their moisture.

Add the Asafoetida powder and fresh thyme leaves to the skillet and cook for an additional minute or until fragrant.

Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook 1 minute or until the flour has been absorbed.

Slowly pour in the vegetable broth and Worcestershire sauce, constantly stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 to 7 minutes or until the gravy has thickened.

Season the gravy with salt and pepper.

Return the cooked veg steaks to the skillet and spoon the mushroom gravy over them. Cover the skillet and let the veg steaks simmer in the gravy for 5 minutes or until heated through.

Garnish with chopped parsley and serve hot.