Vegan Prime Rib with Mushroom Jus & Creamy Horseradish Sauce
Vegan Prime Rib with Mushroom Au Jus & Creamy Horseradish Sauce is juicy, flavorful & elegant. It's a total vegan showstopper, perfect for special occasions. This recipe will make four large Prime Rib 'patties' but is easily reduced or doubled to make exactly how many you need.
Ingredients
For The Prime Rib
- 12 Medium/Large Cremini Mushrooms
- 3 Tbsp Tamari
- 3 Tbsp Nutritional Yeast
- 1 ½ Tbsp Vegan Worcestershire
- 1 ½ Tbsp Tomato Paste
- 1 ½ Tsp Liquid Smoke
- 1 ½ Tsp Better Than Bouillon Sauteed Onion
- 1 ½ Tsp Salt
- ¾ Tsp Garlic Powder
- ¾ Tsp White Pepper
- ¾ Tsp Smoked Paprika
- 2 - 2 ¼ Cups Vital Wheat Gluten
- Olive Oil
- 4 Tbsp Vegan Butter
- Fresh Rosemary Sprigs
- 4-6 Garlic Cloves peeled and crushed
For the Mushroom Jus
- 4-5 Cremini Mushrooms
- 4 Cloves Garlic minced - I use a microplane for this
- ½ Small Yellow Onion minced - I use a microplane for this
- 3 Tbsp Vegan Butter
- Salt & Pepper to taste
- Splash Red Wine (or more broth)
- 2 Cups Vegetable Broth Homemade or Store Bought (I prefer Better Than Bouillion Vegetable Base)
For the Creamy Horseradish Sauce
- 4 Oz Vegan Sour Cream
- 2 Tbsp Prepared Horseradish (more or less depending on your preference)
- Salt & Pepper
Instructions
Make the Steaks
- Add mushrooms to a food processor and pulse until all the mushrooms are diced small
- Add remaining ingrediets, excluding the vital wheat gluten, to the food process and pulse until its a paste like texture (see photo in blog post for reference)
- Remove mushroom mixture to a bowl and stir in vital wheat gluten, you may not need the full 2 ¼ cups, until mixture forms a dough ball that is difficult to stir. This will be sticky.
- Turn your dough onto a clean surface, dusted with a bit of vital wheat gluten to prevent sticking, and kneed until all the gluten is worked in and the ball is mostly smooth
- Cut into four equal pieces* and mold into "steak" shape
- Place the steaks in a steamer, I use a double layer Bamboo steamer, lined with parchment paper
- Steam for 25 minutes, flipping at the 15 minute mark
- Remove from the steamer and allow to cool
Make the Mushroom Jus
- After you flip the steaks it's time to start the au jus, in a food processor pulse the mushrooms until very small
- Heat a small sauce pan over medium high heat and melt the butter, being careful not to burn it
- Add the garlic, onions and mushrooms and sautee until the mixture reduces its moisture and starts to brown about 15 minutes
- Deglaze the pan with a splash of red wine (or more broth)
- Whisk in the broth and allow the ju to simmer until your steaks are ready to serve
Make the Creamy Horseradish Sauce
- Whisk the ingredients together in a small bowl
- Taste and adjust seasonings to your liking
Sear The Steaks
- Heat a skillet over medium heat
- When the pan is hot drizzle in olive oil
- Add the steaks working in batches if necessary (I usually do two at a time)
- Cook the steaks about 3-4 minutes on each side, to get a nice color and sear on them
- For each steak you're cooking add one tablespoon of butter along with garlic cloved a sprig of rosemary to the pan
- Tilt the pan and spoon the melted butter over the steaks for about 2 minutes
- Repeat until all of the steaks are cooked
- Serve Prime Rib steaks with sides of Mushroom Jus and Creamy Horseradish Sauce
Notes
This recipe makes 4 steaks, however as you can see in the photos I made 5. I make two smaller steaks for my youngest two kids and 3 larger for the adults and teenager. You can do it either way and the size different will not be large enough to affect cooking times.
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