by Holladay Allen
Native Foods Cafe
Today is National Prime Rib Day, so I thought it would be
nice to share a nice vegan steak recipe… so we can enjoy a “classic American”
meal with the cows. I think the
cows will enjoy this recipe just as much as we do. I modified this
fabulous recipe just a bit… Thanks Vegan
1 cup vital wheat gluten
¼ cup nutritional yeast
2 TBSP. corn meal
1 TSP. onion powder
½ tsp Krazy Salt, or other seasoning
¼ cup rehydrated mushrooms (I used a mix, and placed in 2
cups hot water), reserve mushroom soaking liquid
¾ cup water
2 TBSP vegan Worcestershire sauce
1 TBSP tahini
½ tsp Dijon mustard
½ tsp truffle oil
¼ tsp smoked salt, or regular sea salt
These are the mushrooms… they look strange, but are uber delicious!
½ cup reserved mushroom liquid
2 cloves garlic
3 TBSP vegan Worcestershire sauce
fresh ground black pepper
Blend all ingredients together.
(I placed in blender without cleaning the previous “wet
ingredients” so there was still a bit of that in there)
Preheat oven to 350.
Mix together the dry ingredients.
Blend all liquid ingredients in a blender. It is going to resemble a creamy mushroom soup.
Mix the liquid ingredients into the dry. Knead for 30
seconds to a minute.
Slice or pull off pieces and flatten into steak-shaped rounds.
Place steaks on a non-stick or lightly greased baking dish.
Bake for 10 minutes, then flip and baste with some of the
Return to the oven for another 20-25 minutes or so, until
most of the basting liquid is gone.
Once ready to serve, quickly sear in a pan with a touch of
vegan butter and vegan Worcestershire sauce to finish it off.
I served with mashed potatoes, broccoli and Miso Gravy from Happy Herbivore with added onions and mushrooms…. and I used the reserved mushroom liquid for the gravy… delicious!
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