Vegetarian Steaks Deluxe Recipes

VEGAN STEAK

Steps:

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
• Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don't over-knead it because that will cause your steaks to become very tough.
• As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don't do this too much as it counts as kneading, and you don't want to overdo it.
• Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don't wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.
• While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.
• After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
• Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
• Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!

VEGETARIAN STEAKS DELUXE

Steps:

• coat the cutlets in the nutritional yeast and fry on both sides until light golden borwn. Set aside.
• Slice mushrooms and chop onion. Saute toghether in small amount of oil until onions are soft and mushrooms are cooked.
• Mix together the sour cream and mushroom soup. Add 1/2 the can of juice from the steaks and mix well.
• Add the mushrooms and onions.
• Put the cutlets in a 9x13 dish overlapping the ends.
• Pour the mushroom soup mixture over the cutlets.
• (you can use an 8x8 pan for the extra steaks if they don't all fit in the 9x13 pan).
• Bake at 350 for 40 minutes.
• Let stand 5 minutes before serving.

VEGETARIAN SALISBURY STEAK

Steps:

• Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
• Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
• Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
• Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
• Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
• Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

VEGETARIAN MUSHROOM STEAKS

Steps:

• Preheat oven to 350.
• Wipe mushrooms with moist paper towel and grate.
• Chop Onion.
• Saute together and then take out of pan to drain on paper towel until ready for them.
• Put oats in bowl.
• Add all of the seasonings and the mushrooms and onions.
• Add soy sauce.
• Add grated cheese and eggs and mix well.
• Let stand aboout 30 minutes before making patties.
• While waiting: In a bowl, mix the mushroom soup, sour cream Mix well. add some of the water to make it so its not too thick.
• When the patty mixture done sitting, make patties with your hands, (not too thick) and brown them well on both sides.(be careful not to have the heat too high because the cheese in it will burn) Don't make them too big, about the size of a small hamburger patty).
• Place in a large casserole dish that has been sprayed with non-stick spray and cover them evenly with the "mushroom gravy" mixture.
• Bake at 350 for about 30 minutes.