Cornbread & Gravy with Portobello Steaks

Preparation info

  • Serves


    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

I love cornbread. In this one I’ve added fresh corn for extra texture. Serve with gravy and grilled portobello mushrooms.


For the cornbread

  • Scant ¾ cup [175 ml] unsweetened soy milk
  • 2 Tbsp cider vi


Preheat the oven to 400°F [200°C].

Create the buttermilk equivalent by combining the soy milk and cider vinegar and letting sit for 10 minutes.

Combine the egg replacer with the water, then mix all the cornbread ingredients together. It will be quite liquid. For chunkie