January 30, 2023

Oyster Mushroom Steak on Sweet Potato Waffle

Oyster Mushroom Steak on Sweet Potato Waffle… this recipe is layered with so much flavor and texture. Perfect to throw together for a whole food plant-based lunch.

This recipe is using three of The Plant Based Palette recipes:

VEGAN ALMOND RICOTTA RECIPE

OYSTER MUSHROOM STEAK RECIPE

SAVORY SWEET POTATO WAFFLES | VEGAN

If I plan to have this recipe for the week, then I’ll consider having all of these prepped out so that it’s easier to put together an easy meal during one one of the days. Plus all of these ingredients are very versatile and easily fits into other dishes.

This dish is packed with healthy fats and high plant-based proteins. Let’s face it though, the real star of this dish is the oyster mushroom steak.

People have asked…

What part of the oyster mushroom is edible?

All of it, yet you want to discard the spores part found at the bottom of mushrooms. That area tends to be a bit tougher and bitter.

Health benefits of oyster mushrooms

Oyster mushrooms are the one of the meatiest out of all the mushrooms, with their hearty, earthy taste. And they’re full of protein, fiber, iron, potassium, calcium, folic acid, zinc, phosphorus, several B vitamins, Vitamin C, and Vitamin D. Can you say multi-tasker? When you’re in the mood for steak, this oyster mushroom recipe will hit the spot.

Mushrooms for the win, yet again.

Now let’s dive into this recipe. You can either jump down to the recipe card or read along.

Ingredients for Oyster Mushroom Steak on Sweet Potato Waffle

For the Almond Ricotta

1 cup almond slivers (soaked for 15 minutes)
1 Tbsp apple cider vinegar
3-4 Tbsp water
1/2 squeeze lemon juice (about 1/2 to 1 Tablespoon)
1/4 tsp sea salt

white almond ricotta with almond slivers in background

For the Sweet Potato Waffle

1 large sweet potato
1 cup millet flour
1/4 tsp sea salt
avocado oil spray

Orange sweet potato in mini waffle maker

For the Oyster Mushroom Steak

4 clusters oyster mushroom steak
light avocado spray oil (to oil the cast iron skillet)
1/2 tsp steak seasoning (lightly sprinkle on each sides of oyster mushrooms)
1/8 tsp salt
1/8 tsp black pepper
1/4 cup sugar free steak sauce (more if needed for serving)

aerial of brown steaks, green onions, yellow tomatoes, white cheese spread and orange sweet potato waffle Ingredients

For Topping

green onions
sliced cherry tomatos
coconut aminos

How to make this Oyster Mushroom Steak on Sweet Potato Waffle Recipe

For the Almond Ricotta

First start off by soaking the almond slivers in hot water for 15 minutes. Boil the water beforehand then allow it to soak in a bowl with the almond slivers.
Then drain out the water from the almond slivers and place in an immersion blender or food processor. Along with the sea salt, apple cider vinegar and fresh squeezed lemon juice.
Start from low speed to high speed and keep adding a tablespoon of water at a time until it is the desired consistency. It should be thick and spreadable.

For the Sweet Potato Waffle

First, roughly cut your sweet potato in large chunks. Peeling the skin is option. Steam them for 15 minutes or until tender enough to easily pierce with a fork.
When sweet potatoes are done cooking, cool down until safe to handle with hands. While the sweet potatoes are cooling, heat up the mini waffle maker.
In large mixing bowl add sweet potatoes smash the sweet potatoes. Then mix in millet flour and sea salt. Kneed with hands and form into 1 cup size balls.
When mini waffle maker is ready, spray both sides with avocado oil spray. Place one sweet potato millet flour ball into the waffle maker and press down. Cook for about 5-8 minutes or until a crisp cooked exterior. Repeat process and set waffles aside to cool.

For the Oyster Mushroom Steak

First you will need to heat up a cast iron skillet on medium-high heat. Make sure your oyster mushrooms are clean and fully dry (I like to just dry brush them to clean them off.)
Once the skillet is hot, lightly spray with avocado oil. Place oyster mushrooms in pan and flatten with spatula. Keep cooking and pressing down until juices start to come out and it begins to cook to a golden color. Flip over and make sure each side is evenly cooked with a little bit of brown.
At this point the mushrooms should start to soften and be flattened out. Season with salt, pepper and steak seasoning on each side of the mushrooms. Keep cooking on each side for about a minute each (You may need to turn down the heat. Be careful to not burn.)
Then take the sugar free steak sauce and coat all sides of the mushrooms steaks with a brush. Flip over and lightly cook for about a minute on each side again.
Once the mushrooms are soften and a bit toasted on every side, turn off heat. Place mushroom steaks onto dish and brush again with sugar free steak sauce and steak seasoning then serve. Optional to garnish with chopped green onions.

aerial of brown steaks, green onions, yellow tomatoes, white cheese spread and orange sweet potato waffle

Assemble

Spread the almond ricotta onto one sweet potato waffle, then top with oyster mushroom steak. Garnish with chopped green onion, sliced cherry tomato then drizzle with coconut aminos. Enjoy!

MORE PLANT-BASED RECIPES TO TRY

Oyster Mushroom Steak on Sweet Potato Waffle

Recipe by The Plant Based Palette

Oyster Mushroom Steak on Sweet Potato Waffle is layered with so much flavor and texture. Perfect to throw together for a whole food plant-based lunch.

Course: SavoryCuisine: American, MushroomsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

394

kcal

Total time

minutes

Ingredients

For the Almond Ricotta
1 cup 1 almond slivers (soaked for 15 minutes)
1 Tbsp 1 apple cider vinegar
1/2 1/2 squeezed fresh lemon juice (about 1/2 to 1 Tbsp)
3 1/2 Tbsp 3 1/2 water
1/4 tsp 1/4 1/4 tsp sea salt
For the Sweet Potato Waffle
1 large 1 sweet potato
1 cup 1 millet flour
1/4 tsp 1/4 sea salt
avocado oil spray
For the Oyster Mushroom Steak
4 clusters 4 oyster mushroom steak
1/2 tsp 1/2 steak seasoning (lightly sprinkle on each sides of oyster mushrooms)
1/8 salt 1/8 salt
1/8 tsp 1/8 black pepper
1/4 cup 1/4 sugar free steak sauce (more if needed for serving)
Toppings
green onions
cherry tomatos
coconut aminos

Directions

For the Almond Ricotta
First start off by soaking the almond slivers in hot water for 15 minutes. Boil the water beforehand then allow it to soak in a bowl with the almond slivers.
Then drain out the water from the almond slivers and place in an immersion blender or food processor. Along with the sea salt, apple cider vinegar and fresh squeezed lemon juice.
Start from low speed to high speed and keep adding a tablespoon of water at a time until it is the desired consistency. It should be thick and spreadable.
For the Sweet Potato Waffle
First, roughly cut your sweet potato in large chunks. Peeling the skin is option. Steam them for 15 minutes or until tender enough to easily pierce with a fork.
When sweet potatoes are done cooking, cool down until safe to handle with hands. While the sweet potatoes are cooling, heat up the mini waffle maker.
In large mixing bowl add sweet potatoes smash the sweet potatoes. Then mix in millet flour and sea salt. Kneed with hands and form into 1 cup size balls.
When mini waffle maker is ready, spray both sides with avocado oil spray. Place one sweet potato millet flour ball into the waffle maker and press down. Cook for about 5-8 minutes or until a crisp cooked exterior. Repeat process and set waffles aside to cool.
For the Oyster Mushroom Steak
First you will need to heat up a cast iron skillet on medium-high heat. Make sure your oyster mushrooms are clean and fully dry (I like to just dry brush them to clean them off.)
Once the skillet is hot, lightly spray with avocado oil. Place oyster mushrooms in pan and flatten with spatula. Keep cooking and pressing down until juices start to come out and it begins to cook to a golden color. Flip over and make sure each side is evenly cooked with a little bit of brown.
At this point the mushrooms should start to soften and be flattened out. Season with salt, pepper and steak seasoning on each side of the mushrooms. Keep cooking on each side for about a minute each (You may need to turn down the heat. Be careful to not burn.)
Then take the sugar free steak sauce and coat all sides of the mushrooms steaks with a brush. Flip over and lightly cook for about a minute on each side again.
Once the mushrooms are soften and a bit toasted on every side, turn off heat. Place mushroom steaks onto dish and brush again with sugar free steak sauce and steak seasoning then serve. Optional to garnish with chopped green onions.
Assemble
Spread the almond ricotta onto one sweet potato waffle, then top with oyster mushroom steak. Garnish with chopped green onion, sliced cherry tomato then drizzle with coconut aminos. Enjoy!